160 Dishes

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Suji

Semolina is the coarse, purified wheat middlings (intermediate milling stage) of durum wheat mainly used in making couscous, pasta, and sweet puddings. the term semolina is also used to designate coarse middlings from other varieties of wheat, and sometimes other grains (such as rice or corn) as well.

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Taco

A taco (us: , uk: , spanish: [ˈtako]) is a traditional mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. the tortilla is then folded around the filling and eaten by hand. a taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. they are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. tacos are a common form of antojitos, or mexican street food, which have spread around the world. tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.

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Tahri

Tahri (also tehri, tehari or tayari) is a yellow rice dish in awadhi cuisine. spices are added to plain cooked rice for flavor and colour. in one version of tehri, potatoes are added to the rice. in other variants soyabean chunks, vegetables, onions, tomatoes and many different spices are also added.

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Tandoori chicken

Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. the dish originated from the indian subcontinent and is popular in many other parts of the world.

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Tempeh

Tempeh or tempe (; javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, pronounced [tempe]) is a traditional indonesian food made from fermented soybeans. it is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. a fungus, rhizopus oligosporus or rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter. it is especially popular on the island of java, where it is a staple source of protein. like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. it has a firm texture and an earthy flavor, which becomes more pronounced as it ages.

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Tempura

Tempura (天ぷら or 天麩羅, tenpura, [tempɯɾa]) is a typical japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. the dish was introduced by the portuguese in nagasaki through the fritter-cooking techniques in the 16th century. the word ‘tempura’ comes from the latin word tempora, a term referring to these times of fasting, when the church dictated that catholics go meatless.

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Thali

Thali (meaning "plate") or bhojanam (meaning "full meal") is a round platter used to serve food in south asia, southeast asia and the caribbean. thali is also used to refer to an indian-style meal made up of a selection of various dishes which are served on a platter. thali is also used in south asia for ceremonial purposes.

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Tikka fish

Fish cutlets (tikka) grilled or cooked in a tandoor oven

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Tofu

Soybean curd, used in a variety of ways, for example, deep-fried, stir fry, soups, salads

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Ubadiyu

Vegetable curry that is traditionally cooked in earthen pots and without oil, made with vegetables, beans, potatoes, eggplant, spices

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Veg kolhapuri

Vegetable kolhapuri is a dish from the city of kolhapur in maharashtra, india consisting of mixed vegetables in a thick, spiced gravy. it is served as a main course accompanied by breads such as chapatis.

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Wrap

A wrap is a food dish made with a soft flatbread rolled around a filling. the usual flatbreads are wheat tortillas, lavash, or pita; the filling may include cold sliced meat, poultry, or fish, shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard.

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Yakhni pulao

Mixed rice cooked with meat stock, made with chicken, mutton, lamb, vegetables

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Bai

Soup with vegetables, bamboo, rice, may also be made with meat such as pork

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Beef stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. while water can be used as the stew-cooking liquid, stock is also common. a small amount of red wine is sometimes added for flavour. seasoning and flavourings may also be added. stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. this makes it popular in low-cost cooking. cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. thickeners like cornstarch, potato starch, or arrowroot may also be used. stews are similar to soups, and in some cases there may not be a clear distinction between the two. generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

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Bisque

Bisque is a smooth, creamy, highly seasoned soup of french origin, classically based on a strained broth (coulis) of crustaceans. it can be made from lobster, langoustine, crab, shrimp, or crayfish. alongside chowder, bisque is one of the most popular seafood soups.

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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.

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Dal roti

Either lentil soup served with flatbread or flatbread made with lentils

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French onion soup

French onion soup (french: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup usually based on meat stock and onions, and often served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the united states due to a greater interest in french cuisine. french onion soup may be served as a meal in itself or as a first course.

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Guiso

Guiso is a spanish meat dish prepared by roasting or frying combined with braising. it is typically a hot, mildly fatty food. unlike stew, it allows the vapors to circulate during culinary process. in making guiso, a wide variety of ingredients may be used relative to region, season, availability, and taste.

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Jhol

Curried fish, meat, vegetables, potatoes, serve with rice

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Paya

Trotter/hoof soup, made with beef, buffalo, goat, sheep

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Rasam

Rasam (tamil: ரசம்; pronunciation ) is a spicy south indian soup. while it is sometimes served on its own as a soup, it is usually served as a side for rice, puttu, idiyappam, or dosa. in a traditional south indian meal, it is part of a course that includes sambar rice and curd rice. rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid in consistency. chilled prepared versions are marketed commercially as well as rasam paste in bottles.a variety of rasam is the tamil soup dish mulligatawny.

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Sambar

Sambar (tamil: [saːmbaːɾ] (listen), romanized: sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. it is popular in south indian and sri lankan cuisines. the stew has been adapted into burmese cuisine as a popular accompaniment to burmese curries.

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Sushi

Sushi (すし, 寿司, 鮨, 鮓, pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, accompanied by a variety of ingredients (ねた, neta), such as seafood, often raw, and vegetables. styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).the inventor of modern sushi is believed to be hanaya yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the edo period (1603–1867). it was the fast food of the chōnin class in the edo period.sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. it is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. many types of sushi are vegetarian. it is often served with pickled ginger (gari), wasabi, and soy sauce. daikon radish or pickled daikon (takuan) are popular garnishes for the dish. sushi is sometimes confused with sashimi, a related dish in japanese cuisine that consists of thinly sliced raw fish or occasionally meat.