70 Dishes

Side, Snack, Appetizer

Rihaakuru huni

Salad made with scraped coconut, chili peppers, onion, rihaakuru (fish paste) and lemon juice

Side, Snack, Appetizer

Sausage roll

A sausage roll is a savoury pastry snack, popular in current and former commonwealth nations, consisting of sausage meat wrapped in puffed pastry. sausage rolls are sold at retail outlets and are also available from bakeries as a take-away food. a miniature version can be served as buffet or party food.

Side, Snack, Appetizer

Theluli banbukeyo

Pan-fried breadfruit

Side, Snack, Appetizer

Tuna patties

Tuna hand pies

Side, Snack, Appetizer

Tuna sandwich

A tuna fish sandwich, also known as a tuna salad sandwich or a tuna sandwich, is a sandwich made from canned tuna—usually made into a tuna salad by adding mayonnaise, and sometimes other ingredients such as celery or onion—as well as other common fruits and vegetables used to flavor sandwiches. it is commonly served on sliced bread. variations include the tuna boat (served on a bun or roll) and the tuna melt (served with melted cheese). the more general term of tuna sandwich may also refer to cuisine utilizing filet of raw or cooked tuna, rather than canned tuna. in the united states, 52 percent of canned tuna is used for sandwiches. the tuna sandwich has been called "the mainstay of almost everyone's american childhood."

Side, Snack, Appetizer

Wraps

Flatbread filled with minced meat, vegetables

Side, Snack, Appetizer

Banana bread

Banana bread is a type of bread made from mashed bananas. it is often a moist, sweet, cake-like quick bread; however there are some banana bread recipes that are yeast raised breads.

Side, Snack, Appetizer

Date bread

Side, Snack, Appetizer

Farata

Paratha (pronounced [pəˈɾɑːtʰɑː]) is a flatbread native to the indian subcontinent, prevalent throughout the modern-day nations of india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, singapore, mauritius, fiji, guyana, suriname, and trinidad and tobago where wheat is the traditional staple. paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (punjabi), porota (in bengali), paratha (in odia, hindi, malayalam), palata (pronounced [pəlàtà]; in myanmar), porotha (in assamese), forota (in sylheti), farata (in mauritius and the maldives), roti canai, prata (in southeast asia), paratha, buss-up shut, oil roti (in the anglophone caribbean).

Side, Snack, Appetizer

Huni roshi

Coconut flatbread

Side, Snack, Appetizer

Naan

Naan (hindi: नान, persian: نان, romanized: nān, urdu: نان, pashto: نان dari: نان, bengali: নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of western asia, central asia, indian subcontinent, indonesia, myanmar, and the caribbean.

Side, Snack, Appetizer

Papadum

A papadam or appalam is an indian deep fried dough of black gram bean flour, either fried or cooked with dry heat (flipped over an open flame) until crunchy. other flours made from lentils, chickpeas, rice, tapioca, millet or potato are also used. papad is typically served as an accompaniment to a meal in india, pakistan, bangladesh, nepal, sri lanka and the caribbean or as an appetizer, often with a dip such as chutneys or toppings, such as chopped onions and chili peppers, or they may be used as an ingredient in sabjis.

Side, Snack, Appetizer

Roast paan

A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. they can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use.

Side, Snack, Appetizer

Roshi

Roti (also known as chapati) is a round flatbread native to the indian subcontinent. it is popular in india, sri lanka, pakistan, nepal, bangladesh, maldives, myanmar, malaysia, indonesia, singapore, thailand, guyana, suriname, jamaica, trinidad and tobago, mauritius and fiji. it is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. roti is consumed in many countries worldwide. its defining characteristic is that it is unleavened. naan from the indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. like breads around the world, roti is a staple accompaniment to other foods.

Side, Snack, Appetizer

Samosa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

Side, Snack, Appetizer

Dhal

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

Fruit

Bananas, breadfruit, coconut, mangoes, papaya, screwpine fruit (kashikeyo), watermelon

Side, Snack, Appetizer

Vegetables

Cassava, chili peppers, eggplant, giant taro, greens, kullafila leaves, pumpkin, snake gourds (chichanda), sponge gourds (tora), sweet potato, taro (tubers and leaves), yams

Side, Snack, Appetizer

Chili paste

Chili sauce and chili paste are condiments prepared with chili peppers. chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. several varieties of chili sauce include sugar in their preparation, such as the thai sweet chili sauce and filipino agre dulce, which adds sweetness to their flavor profile. sometimes, chili sauces are prepared with red tomato as primary ingredients. many chili sauces may have a thicker texture and viscosity when compared to that of hot sauces. chili paste usually refers to a paste where the main ingredient is chili pepper. some are used as a cooking ingredient, while others are used to season a dish after preparation. some are fermented with beans, as in chinese doubanjiang, and some are prepared with powdered fermented beans, as in korean gochujang. there are different regional varieties of chili paste and also within the same cuisine. chili sauces and pastes can be used as dipping sauces, cooking glazes and marinades. many commercial varieties of mass-produced chili sauce and paste exist.

Side, Snack, Appetizer

Lunu miris

Lunumiris (sinhala:ලුණු මිරිස් [lunu-miris] means salt and chillies in sinhalese. traditionally it is made with ground chillies and salt mixed together into a paste. some also refer it as "katta sambal" but katta sambal or sambol has maldive fish in the recipe along with shallots and salt. [sinhala:කට්ට සම්බෝල [kaṭṭa sambōla]]) is a spicy sri lankan sambal paste served as a condiment. it consists of chili pepper, shallots, maldive fish, sea salt, black pepper and lime juice, usually ground with a mortar and pestle or a grind stone. this is a paste which is a little bit hot because of the chili powder added.

Side, Snack, Appetizer

Masmirus

Chili paste with dried fish

Side, Snack, Appetizer

Rihaakuru

Rihaakuru (ރިހާކުރު, pronounced [riˈhəːkuru]) is a fish-based thick sauce. the color varies from light brown to dark brown. it is a traditional dish of maldivian cuisine, consumed almost daily in every household in maldives and in minicoy since ancient times. rihaakuru is produced as a by-product of the processing of tuna.

Side, Snack, Appetizer

Seeni sambol

Spicy onion relish, made with chili flakes, curry leaves, cinnamon, cloves, cardamom, rampa leaves and onion, serve with rice, roshi

Side, Snack, Appetizer

Havaadhu

Roasted curry powder, made with coriander, fennel, cumin, onion, cardamom, cinnamon, chili peppers, curry leaves, pandan, turmeric, use with tuna curry

Side, Snack, Appetizer

Maldive fish

Maldives fish (dhivehi: ވަޅޯމަސް) is cured tuna fish traditionally produced in maldives. it is a staple of the maldivian cuisine, sri lankan cuisine, as well as the cuisine of the southern indian states and territories of lakshadweep, kerala and tamil nadu, and in the past it was one of the main exports from maldives to sri lanka, where it is known as masikaruvadu (மாசி கருவடு ) umbalakaḍa (උම්බලකඩ).the abundant sea harvest of the indian ocean around the atolls of the maldives and, lakshadweep in india yields many pelagic fishes, like skipjack, yellowfin tuna, little tunny (known locally as laṭṭi) and frigate mackerel. all these fish have been traditionally processed on the maldive islands as a main source of food as well as income for maldivians.