The World's Food

Main

Butter chicken

Butter chicken, traditionally known as murgh makhani, (pronounced [mʊrg ˈmək.kʰə.ni]) an indian dish which is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. its sauce is known for its rich texture. it is similar to chicken tikka masala, which uses a tomato paste.

Main

Butter garlic crab

Drink

Buttermilk

Buttermilk is a fermented dairy drink. traditionally, it was the liquid left behind after churning butter out of cultured cream. as most modern butter is not made with cultured cream but uncultured sweet cream, most modern buttermilk is cultured separately. it is common in warm climates where unrefrigerated fresh milk sours quickly.buttermilk can be drunk straight, and it can also be used in cooking. in making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. buttermilk is also used in marination, especially of chicken and pork.

Side, Snack, Appetizer

Butterscotch sauce

Sweet butterscotch flavored sauce, serve with ice cream, pound cake

Drink

Café con leche

Café con leche ('coffee with milk') is a coffee beverage common throughout spain and latin america consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. the amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. sugar or sweetener is added to taste. it is similar to the italian caffè latte and the french café au lait.

Drink

Caffè corretto

Caffè corretto (pronounced [kafˈfɛ kkorˈrɛtto]), an italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. it is also known (outside italy) as an "espresso corretto". it is ordered as "un caffè corretto alla grappa", "… alla sambuca", "… al cognac", or "corretto di spadino", depending on the desired liquor. most italian bartenders prepare a caffè corretto simply adding a few drops of the desired liquor into an espresso shot; however in some cases the liquor is served in a shot alongside the coffee allowing the customer to pour the quantity they desire. a few bartenders also let their regular customers make their drink themselves providing the espresso shot and the bottle of liquor. the italian word corretto corresponds to the english word 'correct' in the sense of 'corrected'. the term is now an italian phraseme.caffè corretto can also be found widely in eritrea, a legacy of the italian colonization of eritrea. asmarino bartenders pour locally produced areki and cognac. in spain, a similar drink is known as carajillo; in portugal it is known as café com cheirinho (coffee with scent); in france pousse-café or café-calva (coffee and calvados); and in sweden, norway, and denmark as kaffekask, karsk, or kaffegök.

Drink

Caffè macchiato

Caffè macchiato (italian pronunciation: [kafˈfɛ mmakˈkjaːto] (listen)), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. in italian, macchiato means "stained" or "spotted", so the literal translation of caffè macchiato is "stained coffee" or "marked coffee".

Drink

Caffè mocha

A caffè mocha ( or ), also called mocaccino (italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a café latte (italian: [kafˈfɛ lˈlatte]), commonly served in a glass rather than a mug. other commonly used spellings are mochaccino and also mochachino. the name is derived from the city of mocha, yemen, which was one of the centres of early coffee trade. like latte, the name is commonly shortened to just mocha.

Dessert, Sweet

Cake pop

A cake pop is a form of cake styled as a lollipop. cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks. cake pops can be a way of using up leftover cake or cake crumbs. the cake pop increased in popularity between 2009 and 2011.

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Side, Snack, Appetizer

Carbonara sauce

A hollandaise-style sauce made with eggs, hard cheese such as pecorino romano, pancetta or guanciale, pepper, commonly served with pasta

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Side, Snack, Appetizer

Celery sauce

Drink

Chaas

Chaas (gu:છાશ chhash, hi:छाछ chhachh) is a curd-based drink popular across the indian subcontinent. in rajasthani it is called ghol, in odia it is called ghol/chaash, moru in tamil and malayalam, taak in marathi, majjiga in telugu, majjige in kannada, ale (pronounced a-lay) in tulu and laban in bengali. in indian english, it is often referred to as buttermilk.

Side, Snack, Appetizer

Chaat

Chaat, or chāt (iast: cāṭ) (lit. 'lick, tasting, delicacy') is a family of savoury snacks that originated in india, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across south asia in india, pakistan, nepal and bangladesh. with its origins in uttar pradesh, india, chaat has become immensely popular in the rest of south asia and the caribbean.

Drink

Chai

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Main

Chakna

Chakna or chaakna is a spicy stew, originating from the indian subcontinent, made out of goat tripe and other animal digestive parts. it is a speciality among hyderabadi muslims. in all other parts of india, chakna refers to any snacks/finger foods for consumption with alcohol. the tripe stew includes chunks of liver and kidneys. it's usually taken with liquors throughout india.

Side, Snack, Appetizer

Chana chaat

Chickpea snack or side dish with tomatoes, onions, cucumber, spices, pomegranate seeds

Side, Snack, Appetizer

Chana jor garam chaat

Spicy snack made with fried and flattened black chickpeas mixed with mango, onions, tomato, carrots, coriander, chili peppers, spices, lemon juice

Main

Chana masala

Chana masala ([ˈtʃənaː məˈsaːlaː], literally 'mix-spiced small-chickpeas'), also known as channay, chole masala, chhole masala, chole or chholay (plural), is a dish originating from the indian subcontinent. the main ingredient is a variety of chickpea called chana (चना) or kala chana ('black chana') which are approximately half the diameter of typical chickpeas with a stronger flavour and firmer texture even after being cooked. chole is the name for the larger and lighter coloured chickpea commonly found in the west. these are known as kabuli chana (काबुली चना) in hindi. chana masala is fairly dry and spicy with a sour citrus note (the flavor usually comes from coriander and onion). chana are usually replaced by chole in most restaurants, and both versions are widely sold as snack food and street food in the indian subcontinent.

Side, Snack, Appetizer

Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

Side, Snack, Appetizer

Chatpate

Snack mixture of puffed rice, chickpeas, hot chilies, peanuts, spices, cilantro, tomatoes, onions, cucumbers

Side, Snack, Appetizer

Chatpate aloo

Spicy stir fried potatoes

Side, Snack, Appetizer

Chawal

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Breakfast

Cheela

A pancake (or hot-cake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. it is a type of batter bread. archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.the pancake's shape and structure varies worldwide. in the united kingdom, pancakes are often unleavened and resemble a crêpe. in north america, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. a crêpe is a thin breton pancake of french origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. a well-known variation originating from southeast europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used. when potato is used as a major portion of the batter, the result is a potato pancake. commercially prepared pancake mixes are available in some countries. like waffles, commercially prepared frozen pancakes are available from companies like eggo. when buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in scotland and the us. buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes blini, kaletez, ploye, and memil-buchimgae. pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. in north america, they are typically considered a breakfast food and serve a similar function to waffles. in britain and the commonwealth, they are associated with shrove tuesday, commonly known as "pancake day", when, historically, perishable ingredients had to be used up before the fasting period of lent.

Side, Snack, Appetizer

Cheese sauce

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

Side, Snack, Appetizer

Chhena

Chhena (pronounced [ˈtʃʰeːna]) or chhana (bengali pronunciation: [tʃʰana]) are a style of cheese curds, originating from the indian subcontinent, made from water buffalo or regular cow milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining the whey through filtration.chhena is pressed and may be further processed to make paneer, a form of farmer cheese, or formed into balls to make desserts such as khira sagara, chhena kheeri, rasabali and ras malai, as well as sweets from the indian subcontinent (mitha or misti or mithai) such as chhena jalebi, chhena gaja, chhena poda, pantua, rasgulla, and sandesh. for the sweets, mostly cow milk chhena is used. chhena is produced in bangladesh and eastern india, and it is generally made from cow or buffalo milk. in india, it is a legal requirement for chhena to have no more than 70% of moisture content, and 50% of milk fat in dry material the production of chhena in india was estimated to be 200,000 tonnes annually in 2009. production is highest in the state of uttar pradesh, while consumption is highest in the state of west bengal.sahu and das conducted a study of milk consumption in india and found that 6% of milk produced in india is used in the chhena production process. it is closely related to paneer cheese as they both share a similar production process, but it is kneaded when it is still warm in the manufacture process. the result is a cheese with a 'smooth, whipped-cream consistency', unlike paneer, which is firm.

Main

Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from hotel buhari, chennai, india, as an entrée, or quick snack. the flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. it is prepared using boneless chicken and is usually served with an onion and lemon garnish. vegetarian variants like "paneer 65" or "gobi 65" use paneer or cauliflower instead. while the name "chicken 65" is universally used to refer to the dish, there are many different theories claiming its origins.

Main

Chicken burger

A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh served between slices of bread, on a bun, or on a roll. variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chickwich, hot chicken, or chicken salad sandwich. in american english, a sandwich is any two pieces of bread with filling, including rolls and buns; in british english (and also some other national english varieties such as those of australia and new zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich. a bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the us, but in british english, commonly spoken in the uk, australia and new zealand such a dish is not considered a sandwich, and would generally be called a chicken burger instead; most americans would not consider such as dish to count as a burger, since americans generally consider a burger to require a patty made from ground/minced meat.

Main

Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Main

Chicken fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Main

Chicken kabab

Kebab is a cooked meat dish, with its origins in middle eastern cuisines. many variants are popular around the world. kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. the traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.

Main

Chicken karahi

Chicken karahi (known as gosht karahi when prepared with goat or lamb meat instead of chicken), or kadai chicken, is a dish that originates from the northern and northwestern parts of south asia. the dish is prepared in a karahi, a type of wok often used in south asian cooking. it can take between 30 and 50 minutes to prepare and cook the dish. it is usually served with naan, roti or rice. this dish is one of the hallmarks of south asian cuisine.

Side, Snack, Appetizer

Chicken lollipop

Chicken lollipop is an hors d'oeuvre popular in indo-chinese cuisine. chicken lollipop is, essentially a frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance. it is usually served hot with szechuan sauce.

Main

Chicken rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. it was created by immigrants from hainan in southern china and adapted from the hainanese dish wenchang chicken. it is considered one of the national dishes of singapore and is most commonly associated with singaporean cuisine. the dish is also seen throughout southeast asia, particularly indonesia and malaysia where it is a culinary staple.

Main

Chicken tikka

Chicken tikka is a chicken dish originating in the indian subcontinent during the mughal era. the dish is popular in india, bangladesh and pakistan. it is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken. the word tikka (tike in turkish, and tikə in azerbaijani) is a persian word, meaning "bits" or "pieces". it is also a chicken dish served in punjabi cuisine. the kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. the pieces are brushed with ghee (clarified butter) at intervals to increase its flavour, while being continuously fanned. it is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken tikka masala.a chicken tikka sizzler is a dish where chicken tikka is served on a heated plate with onions. the dish is also popular in afghanistan, though the afghan variant (like many other persian, turkish, and arab dishes) is less spicy compared to the variants in the indian subcontinent and uses beef and lamb in addition to chicken.

Main

Chicken tikka masala

Chicken tikka masala is a dish consisting of roasted marinated chicken chunks (chicken tikka) in spiced gravy. the gravy is usually creamy and orange-coloured. the dish was popularised by cooks from india living in great britain and is offered at restaurants around the world.

Main

Chicken wings

A buffalo wing in american cuisine is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried and then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving. they are traditionally served hot, along with celery sticks and carrot sticks with blue cheese dressing or, primarily outside of new york, ranch dressing for dipping. buffalo wings are often called simply "wings", "hot wings", or "chicken wings". buffalo wings have gained in popularity in the united states and abroad, with some north american restaurant chains featuring them as a main menu item. the name "buffalo" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken wings (made from chicken breast meat), chicken fries, chicken nuggets, popcorn chicken, shrimp, and cauliflower. it also describes other dishes, such as pizza, that are seasoned with the buffalo-style sauce or a buffalo flavor seasoning.

Dessert, Sweet

Chikki

Chikki is a traditional indian sweet (brittle) generally made from nuts and jaggery/sugar. there are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. each variety of chikki is named after the ingredients used, which include puffed or roasted bengal gram, sesame, puffed rice, beaten rice, or khobra (desiccated coconut), and other nuts such as almonds, cashews and pistachios. in regions of north india, especially bihar and uttar pradesh, this sweet is called layiya patti. in sindh and sindhi regions of india, it is called layee or lai and in other north indian states, it is also known as gajak or maroonda. in bangladesh, west bengal and other bengali-speaking regions, it is known as gur badam. in the south indian states of telangana and andhra pradesh, it is called palli patti. in kerala it is called kappalandi muthai. in tamil nadu it is called kadalai mittai. similar dishes are also very popular in brazil, where it is known as pé-de-moleque, and in paraguay, where it is called ka'i ladrillo.

Side, Snack, Appetizer

Chili oil

Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. different types of oil and hot peppers are used, and other components may also be included. it is commonly used in chinese cuisine, southeast asian cuisine, and elsewhere. it is particularly popular in western chinese cuisines such as sichuan cuisine, hunan cuisine, guizhou cuisine, and shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. it is sometimes used as a dip for meat and dim sum. it is also employed in the korean chinese noodle soup dish jjamppong.chili oil is typically red in color. it is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. other spices may be included such as sichuan pepper, garlic, or paprika. commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. recipes targeted to western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. the solids typically settle to the bottom of the container in which it is stored. when using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids. chili oil is easy to prepare, and is also commercially available in glass jars or bottles.

Side, Snack, Appetizer

Chilka roti

Rice and lentil flatbread

Main

Chilli chicken

Chilli chicken is a popular indo-chinese dish of chicken of hakka chinese heritage. in india, this may include a variety of dry chicken preparations. though mainly boneless chicken is used in this dish, some people also use bone-in chicken too.

Side, Snack, Appetizer

Chilli paneer

Pan-fried or deep-fried paneer cheese, prepared with soy sauce, spices, tomatoes, vegetables, chili paste

Main

Chitranna

Chitranna (kannada: ಚಿತ್ರಾನ್ನ; also known as lemon-rice) is a rice-based dish widely prepared in south india. it is prepared by mixing cooked rice with a special seasoning called oggarane or gojju. characteristic for the seasoning are mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. added turmeric powder gives chitranna its yellow color. garlic and onions are also used in the seasoning by some, although traditionally they do not form part of the recipe. the dish is especially popular in the south indian state of karnataka, where it has become a part of the daily diet.

Side, Snack, Appetizer

Chivda

Bombay mix is an indian snack mix (namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. this is all flavored with salt and a blend of spices that may include coriander and mustard seeds.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Dessert, Sweet

Chocolate cake

Chocolate cake or chocolate gâteau (from french: gâteau au chocolat) is a cake flavored with melted chocolate, cocoa powder, or both.

Side, Snack, Appetizer

Chocolate sauce

Chocolate syrup is a sweet, chocolate-flavored condiment. it is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item. chocolate syrup is also used to top puddings and cakes. some restaurants use an artistic drizzling of chocolate syrup to decorate servings of cheesecake or cake, along with other decorations such as cocoa powder, powdered sugar or chocolate shavings. some brands of chocolate syrup are marketed as chocolate milk syrup (e.g., nesquik). other brands are marketed as ice cream sundae toppings.

Main

Chokha

Savory mashed vegetables, for example, eggplant, potato, tomato, squash, commonly served with or used to fill litti (dough balls)

Breakfast

Chole bhature

Chole bhature (hindi: छोले भटूरे) is a food dish popular in the northern areas of the indian subcontinent. it is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida. although it is known as a typical punjabi dish, there are varied claims around the origin of dish. chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. it can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.

Dessert, Sweet

Chomchom

Cham cham, chomchom or chum chum (bengali: চমচম) is a traditional bengali sweet, popular throughout the indian subcontinent. the sweet comes in a variety of colors, mainly light pink, light yellow, and white. it is coated with coconut or mawa flakes as a garnish.

Main

Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

Main

Chow mein

Chow mein ( and , simplified chinese: 炒面; traditional chinese: 炒麵; pinyin: chǎomiàn) is a dish of chinese stir-fried noodles with vegetables and sometimes meat or tofu. over the centuries, variations of chaomian were developed in many regions in china; there are several methods of frying the noodles and a range of toppings can be used. it was introduced in other countries by chinese immigrants. the dish is popular throughout the chinese diaspora and appears on the menus of most chinese restaurants abroad. it is particularly popular in india, nepal, the uk, and the us.

Dessert, Sweet

Churma

Churma wahi wala is a popular haryanvi, rajasthani, bihari, uttar pradesi, and awadhi delicacy from india. in punjab, the dish is called churi. it is coarsely ground wheat crushed and cooked with ghee and sugar.in haryana, churma is made by mashing up roti in ghee and jaggery. it is not served with ghee, especially as a diet for the wrestlers sparring in the danggal of akharas. it is usually served either with a tall glass of warm milk, lassi, or with sour kadhi. in rajasthan, churma is made in lots of variations. it is made by either mashing up roti made of either bajra (see pearl millet) or 'gehu' (see wheat) with desi ghee and sugar ( shakkar / khand / bura / kasar ) or jaggery pieces. it is commonly eaten with kadhi, dahl / daal, topped with ghee. 'dade ka churma' or is often called 'rajasthani churma' is a special kind of churma that is native to rajasthan. it is made by sifting wheat flour, suji (see semolina ) and besan. then kneading into a dough adding melted ghee and milk. small 'lois' (dough balls) are made, and fried till golden brown. after the lois cool down, they are grinded to a coarse powdery texture. following which, powdered sugar, cardamom and dry fruits are mixed in. it is a popular companion to the dish dal baati. and is eaten often at social events / celebration, served with dahl.

Side, Snack, Appetizer

Churma

Churma wahi wala is a popular haryanvi, rajasthani, bihari, uttar pradesi, and awadhi delicacy from india. in punjab, the dish is called churi. it is coarsely ground wheat crushed and cooked with ghee and sugar.in haryana, churma is made by mashing up roti in ghee and jaggery. it is not served with ghee, especially as a diet for the wrestlers sparring in the danggal of akharas. it is usually served either with a tall glass of warm milk, lassi, or with sour kadhi. in rajasthan, churma is made in lots of variations. it is made by either mashing up roti made of either bajra (see pearl millet) or 'gehu' (see wheat) with desi ghee and sugar ( shakkar / khand / bura / kasar ) or jaggery pieces. it is commonly eaten with kadhi, dahl / daal, topped with ghee. 'dade ka churma' or is often called 'rajasthani churma' is a special kind of churma that is native to rajasthan. it is made by sifting wheat flour, suji (see semolina ) and besan. then kneading into a dough adding melted ghee and milk. small 'lois' (dough balls) are made, and fried till golden brown. after the lois cool down, they are grinded to a coarse powdery texture. following which, powdered sugar, cardamom and dry fruits are mixed in. it is a popular companion to the dish dal baati. and is eaten often at social events / celebration, served with dahl.

Side, Snack, Appetizer

Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

Side, Snack, Appetizer

Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

Side, Snack, Appetizer

Coconut chutney

Coconut chutney is a south indian chutney, a side-dish or a condiment, common in the indian subcontinent. the condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. coconut chutney is made with both red chillies or green chillies. it is served with dosas, idli, bajji, bonda, and vada. in karnataka, coconut chutney is also served with rice dishes such as pulao, puliyogare, tomato baath, and vangi baath.

Dessert, Sweet

Coconut ladoo

Laddu or laddoo (hindi: लड्डू) is a spherical sweet originating from india. laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. laddus are often made of gram flour but can also be made with semolina. sometimes ingredients such as chopped nuts and/or dried raisins are also added. the type of ingredients used may vary by recipe. laddus are often served during festive or religious occasions.

Drink

Coconut sarbath

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Side, Snack, Appetizer

Coffee sauce

Coffee sauce is a culinary sauce that includes coffee in its preparation. it is sometimes prepared using instant coffee. coffee sauce has been used in american cuisine since at least 1904. coffee sauce may be sweet or savory. sweet preparations may use sweeteners such as sugar, simple syrup, maple syrup or golden syrup. evaporated milk is sometimes used in sweet versions of coffee sauce, and some versions use whiskey to add flavor. additional ingredients in some preparations include eggs and whipped cream.

Side, Snack, Appetizer

Coffee syrup

Coffee milk is a drink made by mixing coffee syrup or coffee extract and milk together in a manner similar to chocolate milk. it is the official state drink in rhode island.

Drink

Cognac

Cognac ( kon-yak, also us: kohn-, kawn-, french: [kɔɲak] (listen)) is a variety of brandy named after the commune of cognac, france. it is produced in the surrounding wine-growing region in the departments of charente and charente-maritime. cognac production falls under french appellation d'origine contrôlée (aoc) designation, with production methods and naming required to meet certain legal requirements. among the specified grapes, ugni blanc, known locally as saint-émilion, is most widely used. the brandy must be twice distilled in copper pot stills and aged at least two years in french oak barrels from limousin or tronçais. cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Drink

Cold brew coffee

Coffee drinks are made by brewing water with ground coffee beans. the brewing is either done slowly by drip, filter, french press, cafetière or percolator, or done very quickly under pressure by an espresso machine. when put under the pressure of an espresso machine, the coffee is termed espresso while slow-brewed coffees are generally termed brewed coffee. while all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water (like the americano). upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. there are many variations to the basic coffee or espresso bases. with the invention of the gaggia machine, espresso, and espresso with milk such as cappuccino and latte, spread in popularity from italy to the uk in the 1950s. it then came to america, and with the rise in popularity of the italian coffee culture in the 1980s it began to spread worldwide via coffeehouses and coffeehouse chains.the caffeine content in coffee beans may be reduced via one of several decaffeination processes to produce decaffeinated coffee, also known as decaf, which may be served as regular, espresso or instant coffee.

Side, Snack, Appetizer

Compound butter

Compound butters (french: beurre composé, pl. beurres composés) are mixtures of butter and supplementary ingredients. primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.compound butters can be made at home or purchased commercially. a compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. the butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. these butters can be melted on top of meats and vegetables, used as a spread or used to finish various sauces. beurres composés include: beurre à la bourguignonne – garlic and parsley butter beurre maitre d'hotel, butter with parsley and lemon juice café de paris butter garlic butter beurre au citron – lemon butter

Main

Congee

Congee or conjee ( kon-jee) is a type of rice porridge or gruel eaten in asian countries. it can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, it is typically served as a meal on its own, especially for people who are ill. names for congee are as varied as the style of its preparation, though one common aspect amongst all of them it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.

Main

Corn soup

Corn soup is a soup made of corn, typically sweetcorn. initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning. additional ingredients vary by region, and may include eggs.

Drink

Cortado

A cortado is a beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity. the milk in a cortado is steamed, but not frothy and "texturized" as in many italian coffee drinks. the cortado comes from spain, most likely madrid, where it is commonly served.the word cortado is the past participle of the spanish verb cortar (to cut), in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout spanish and portuguese speaking countries.

Side, Snack, Appetizer

Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. it is also known as curds and whey. it is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. an important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. cottage cheese is not aged. cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. it can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.

Side, Snack, Appetizer

Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts

Side, Snack, Appetizer

Cranberry sauce

Cranberry sauce or cranberry jam is a sauce or relish made out of cranberries, commonly served as a condiment or a side dish with thanksgiving dinner in north america and christmas dinner in the united kingdom and canada. there are differences in flavor depending on the geography of where the sauce is made: in europe it is generally slightly sour-tasting, while in north america it is typically more heavily sweetened.

Main

Cream chicken

Chicken in a cream sauce with yogurt, onion, chili peppers, spices and herbs

Side, Snack, Appetizer

Cream sauce

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

Side, Snack, Appetizer

Crème fraîche

Crème fraîche (english pronunciation: , french pronunciation: [kʁɛm fʁɛʃ] (listen), lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a ph of approximately 4.5. it is soured with a bacterial culture. european labeling regulations specify the two ingredients must be cream and bacterial culture. it is served over fruit and baked goods, as well as being added to soups and sauces. it is used in a variety of other recipes. sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions. the name crème fraîche is french, but similar soured creams are found in much of northern europe, and a traditional soured cream (crema fresca in spanish) used in central america resembles it.

Side, Snack, Appetizer

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Side, Snack, Appetizer

Croutons

A crouton is a piece of rebaked bread, often cubed and seasoned. croutons are used to add texture and flavor to salads—notably the caesar salad—as an accompaniment to soups and stews, or eaten as a snack food.

Breakfast

Crumpet

A crumpet ( (listen)) is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast, eaten in the united kingdom, canada, new zealand, south africa and australia. crumpets are regionally known as pikelets, a name also applied to a thinner, more pancake-like griddle bread: a type of the latter is referred to as a crumpet in scotland.

Dessert, Sweet

Cupcake

A cupcake (also british english: fairy cake; hiberno-english: bun) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. as with larger cakes, frosting and other cake decorations such as fruit and candy may be applied.

Main

Curd rice

Curd rice, also called yogurt rice, is a dish originating from india. the word "curd" in indian english refers to unsweetened probiotic yogurt. it is most popular in the south indian states of tamil nadu, kerala , karnataka, telangana and andhra pradesh; and also in maharashtra. in the state of maharashtra it is known as dahi bhat. in the state of tamil nadu it is called thayir saadam, in kerala it is called tayire chōre and in telangana and andhra pradesh it is called perugannam/daddojanam. in karnataka, it is called mosaranna. the dish is a staple of traditional cuisine, with the untempered version present at the end of almost every south indian meal. the tempered version is often served during formal occasions and also offered as prasadam (blessed food) to devotees in temples.

Main

Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Side, Snack, Appetizer

Curry mayonnaise

Joppiesaus is a condiment from the netherlands based on mayonnaise with mild curry spices. it is commonly offered in fast food restaurants in the netherlands and belgium, but is also available in grocery stores.

Main

Curry rice

Hainanese curry rice is a singaporean dish consisting of steamed white rice smothered in a mess of curries and gravy, characteristically accompanied by curry chicken, pork chop, chap chye (braised cabbage) and kong bak (braised pork). it originates in singaporean cuisine and is not thought of as part of the cuisine of hainan, china.

Side, Snack, Appetizer

Curry sauce

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Main

Daal chawal

Stewed or curried lentils with rice

Main

Dabeli

Dabeli, kutchi dabeli or double roti (gujarati: દાબેલી,કચ્છી દાબેલી, devnagari: दाबेली,कच्छी दाबेली) is a popular snack food of india, originating in the kutch or kachchh region of gujarat. it is a sweet snack made by mixing boiled potatoes with a special dabeli masala, putting the mixture in a ladi pav (burger bun), and serving it with chutneys made from tamarind, date, garlic, red chilies and other ingredients. it is garnished with pomegranate and roasted peanuts. dabeli literally means "pressed" in gujarati language. the dish is said to have been invented by keshavji gabha chudasama (also known as kesha malam), a resident of mandvi, kutch, in the 1960s. when he started business he sold dabeli at the price of one anna or six paisa. his shop is still there in mandvi, run by a later generation of his family. today, dabeli masala made in the kutch region are said to be most authentic. bhuj and nakhatrana towns of kutch are also known for authentic dabeli apart from mandvi.

Side, Snack, Appetizer

Dahi

Curd is a traditional yogurt or fermented milk product, originating from the indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk. it is popular throughout the indian subcontinent. the word curd is used in indian english to refer to (naturally probiotic) homemade yogurt, while the term yogurt refers to the pasteurized commercial variety known as heat treated fermented milk.

Main

Dahi aloo

Potatoes in a yogurt or curd curry

Side, Snack, Appetizer

Dahi puri

Small fried and puffed bread shells filled with a savory mixture, for example, spiced potato mixture, and topped with dahi (yogurt)

Dessert, Sweet

Dahi vada

Dahi vada is a type of chaat (snack) originating from karnataka ,india from the indian subcontinent and popular throughout south asia. it is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).

Side, Snack, Appetizer

Dal

In indian cuisine, dal (also spelled daal or dhal; pronunciation: [d̪aːl]) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. india is the largest producer of pulses in the world. the term is also used for various soups prepared from these pulses. these pulses are among the most important staple foods in south asian countries, and form an important part of the cuisines of the indian subcontinent.

Side, Snack, Appetizer

Dal baati

Daal baati is an indian dish of daal (lentils) and baati (hard wheat rolls). it is popular in madhya pradesh (especially in braj, nimar and malwa regions), rajasthan, maharashtra’s khandesh and vidarbha region, gujarat, and uttar pradesh. daal is prepared using tuvaar dal, chana daal (prepared by removing skin of split chickpeas), mung dal, moth dal, or urad dal. the pulses or lentils are cooked together after being soaked in water for a few hours. first, a small amount of vegetable oil is heated in a frying pan and then the seasoning rai-jeera (mustard and cumin seeds) is added into the hot oil. then green chilli, garlic and some spices including asafoetida, red chilli, turmeric, coriander, ginger are added. there may be a sweet and sour version of dal in some regions. finally, the boiled daal is added and cooked. baati is a hard bread made up of wheat flour commonly known as aata. wheat flour is kneaded with little bit of salt, dahi (yogurt) and water. tennis ball-sized round balls of this dough are cooked in a well-heated traditional oven or in an earthen stove. when the baati becomes golden brown in colour, it is greased with ghee and is then served with daal, rava laddoo, rice, pudina chutney, kairi (raw mango) chutney, garlic chutney, green salad with much onion, and fresh buttermilk.

Main

Dal dhokli

Daal dhokali (gujarati: દાળ ઢોકળી) is a rajasthani and gujarati dish made by boiling wheat flour pieces in a pigeon pea stew. a similar preparation is called varanfal (marathi: वरण फळ), or chakolyaa (marathi: चकोल्या) in marathi.

Main

Dal makhani

Dal makhani (pronounced [daːl ˈmək.kʰə.ni]) is a dish originating in new delhi, india. a relatively modern variation of traditional lentil dishes, it is made with urad dal (black lentil) and other pulses, and includes butter and cream (makhan is hindi for butter).