55 Dishes

Side, Snack, Appetizer

Achard

A south asian pickle, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai is a pickled food, native to the indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar, or edible oils along with various indian spices.

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Aloo bhajia

Pakora (pronounced [pəˈkɔːɽa]) is a spiced fritter originating from the indian subcontinent.they are sold by street vendors and served in restaurants in south asia and uk. it consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. the pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.

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Banana fritters

A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. it is a common dish across southeast asia and the indian subcontinent.

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Batons de fromage

Cheese sticks, stick-shaped cheese-flavored bread sticks

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Boulette

Dumplings, filled with chicken, fish, prawns, chou chou (a vegetable), vegetables

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Brèdes

Leafy greens

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Caca pigeon

Crispy fried strips of dough, serve with chili paste

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Cassava goujons

Cassava chips

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Crispy squid

Seasoned, battered and deep-fried squid

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Croquette

A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.

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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.

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Dhal puri

Flatbread stuffed with ground split peas, serve with curry, stew

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Dim sum

Dim sum (traditional chinese: 點心; simplified chinese: 点心; pinyin: diǎnxīn; cantonese yale: dím sām) is a large range of small chinese dishes that are traditionally enjoyed in restaurants for brunch. most modern dim sum dishes originated in china and are commonly associated with cantonese cuisine, although dim sum dishes also exist in other chinese cuisines. in the tenth century, when the city of guangzhou (canton) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called yum cha, or "drink tea" meals. yum cha includes two related concepts. the first is "yat jung leung gin" (一盅兩件), which translates literally as "one cup, two pieces". this refers to the custom of serving teahouse customers two pieces of delicately made food items, savory or sweet, to complement their tea. the second is dim sum (點心) and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking. teahouse owners gradually added various snacks called "dim sum" to their offerings. the practice of having tea with dim sum eventually evolved into the modern yum cha (brunch). cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in guangzhou. cantonese dim sum was based originally on local foods. as dim sum continued to develop, chefs introduced influences and traditions from other regions of china.there are over one thousand dim sum dishes in existence today. some estimates claim that there are at least two thousand types of dim sum, though only about forty to fifty types are commonly sold outside of china. cantonese dim sum has a very broad range of flavors, textures, cooking styles and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks.dim sum restaurants typically have a wide variety of dishes, usually totaling several dozen. the tea is very important, just as important as the food. many cantonese restaurants serve dim sum as early as five in the morning, while more traditional restaurants typically serve dim sum until mid-afternoon. dim sum restaurants have a unique serving method where servers offer dishes to customers from steam-heated carts. it is now commonplace for restaurants to serve dim sum at dinner time and sell various dim sum items a la carte for takeout. in addition to traditional dim sum, some chefs also create and prepare new fusion-based dim sum dishes. there are variations designed for visual appeal on social media, such as dumplings and buns made to resemble animals, that also exist.

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Dipain frire

Battered and fried bread slices

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Dried mango

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Dried pineapple

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Fruit salad

Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their own juices or a syrup. in different forms, fruit salad can be served as an appetizer, a side salad. when served as an appetizer, a fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container). there are many types of fruit salad, ranging from the basic (no nuts, marshmallows, or dressing) to the moderately sweet (waldorf salad) to the sweet (ambrosia salad). another "salad" containing fruit is a jello salad, with its many variations. a fruit cocktail is well-defined in the us to mean a well-distributed mixture of small diced pieces of (from highest percentage to lowest) peaches, pears, pineapple, grapes, and cherry halves. fruit salad may also be canned (with larger pieces of fruit than a cocktail).

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Gateau piment

Chili cakes, spicy dhal and chili fritters

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Gratin

Gratin (french pronunciation: ​[ɡʁatɛ̃]) is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. gratin is usually prepared in a shallow dish of some kind. a gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.a gratin dish is a shallow oven-proof container used to prepare gratins and similar dishes.

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Gratin dauphinois

Gratin dauphinois is a french dish of sliced potatoes baked in milk or cream, using the gratin technique, from the dauphiné region in south-eastern france. there are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. it is called potatoes au gratin in american english.

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Hakien

Battered and deep-fried spring rolls

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Lanières de poulet

Chicken strips, seasoned, battered and deep-fried chicken

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Merveille

Merveilles are a kind of beignet typical of the atlantic coast of south west france; gascony, bordelais, charentes, périgord as well as the vallée d'aoste and suisse romande. they are also known in new orleans. they are a twisted raised pastry similar to the lyon bugnes, and resembling a pennsylvania fastnacht. merveilles are typically fried in duck fat.

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Mousse noir

The cuisine of mauritius is influenced by the tropical location of the island as well as the cultural diversity which characterizes the country. mauritian cuisine is a blend of african, chinese, european (mainly french) and indian influences in the history of mauritius. most of the dishes and practices into the culinary traditions are inspired by french culture, former african slaves, and indian workers and chinese migrants arriving during the 19th century. over the years, communities found in mauritius have adapted and mixed each other's cuisine to their liking, resulting in the development of mauritian cuisine. while some popular dishes and desserts are consumed by mauritians of all ethnic groups or communities, there are also form of cuisines which remain distinctly ethnic and are unique to a specific ethnic community due to their ancestral cultural and historical connections. local food which varies depending on ethnic communities therefore reflects the strong traditional, cultural, and historical influences of each community.dishes from french cuisine have grown very popular in mauritius. sino-mauritian cuisine is one of the most prevalent in the restaurants throughout the island.

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Pakora

Pakora (pronounced [pəˈkɔːɽa]) is a spiced fritter originating from the indian subcontinent.they are sold by street vendors and served in restaurants in south asia and uk. it consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. the pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako and chop.

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Panipuri

Panipuri (originally named jalapatra from mahabharata times) (pānīpūrī ), phuchka (fuchka ), gupchup, golgappa, or pani ke patashe is a type of snack that originates from india, and is one of the most common street foods there.

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Peanuts

The peanut (arachis hypogaea) also known as the groundnut, goober (us), pindar (us) or monkey nut (uk), is a legume crop grown mainly for its edible seeds. it is widely grown in the tropics and subtropics, being important to both small and large commercial producers. it is classified as both a grain legume and, due to its high oil content, an oil crop. world annual production of shelled peanuts was 44 million tonnes in 2016, led by china with 38% of the world total. atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. with this characteristic in mind, the botanist carl linnaeus gave peanuts the specific epithet hypogaea, which means "under the earth". the peanut belongs to the botanical family fabaceae (or leguminosae), commonly known as the legume, bean, or pea family. like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules. the capacity to fix nitrogen means peanuts require less nitrogen-containing fertilizer and improve soil fertility, making them valuable in crop rotations. peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds, and, as a culinary nut, are often served in similar ways in western cuisines. the botanical definition of a nut is "a fruit whose ovary wall becomes hard at maturity". using this criterion, the peanut is not a nut. however, peanuts are usually categorized as nuts for culinary purposes and in common english more generally.

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Puttu

Puttu (malayalam: പുട്ട്; tamil: புட்டு; sinhala: පිට්ටු) (pronounced [ˈputtu]), alternatively spelled pittu (tamil: பிட்டு), is a dish native to the south indian states of kerala, tamil nadu, and parts of karnataka, as well as northern province in sri lanka. puttu means "portioned" in tamil and malayalam. it is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.

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Riz

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.

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Roti

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.

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Salade palmiste

Heart of palm salad, made with grated heart of palm trees

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Sev

Sev is a popular indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste, which are seasoned with turmeric, cayenne, and ajwain before being deep-fried in oil. these noodles vary in thickness. ready-to-eat varieties of sev, including flavoured sev, are available in indian stores.sev is eaten as a standalone snack as well as a topping on dishes like bhelpuri and sevpuri. sev can be made at home and stored for weeks in airtight containers.sev is a popular snack in most of northern india particularly uttar pradesh and bihar where it is eaten topped with sweetened boondi. the snack is also popular in madhya pradesh, especially in the cities of indore, ujjain and ratlam, where many snack foods consist of sev as a main ingredient. in madhya pradesh, sev is used as a side ingredient in almost every chaat snack food, especially ratlami sev, which is made from cloves and chickpea flour. many varieties of sev are sold commercially, such as laung (clove in hindi) sev, tomato sev, palak sev, plain sev, and bhujia. mota sev (mota is hindi word for big) is a variety of sev which is bigger in size.in the uk, popular varieties of sev mixed with nuts, lentils and pulses are commonly sold as 'bombay mix'.

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Teokon

Tofu (chinese: 豆腐; pinyin: dòufu), also known as bean curd in english, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. beyond these broad textural categories, there are many varieties of tofu. it has a subtle flavor, so it can be used in savory and sweet dishes. it is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. nutritionally, tofu is low in calories, while containing a relatively large amount of protein. it is high in iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulphate, magnesium sulphate) used in manufacturing. tofu originated in china and has been part of chinese cuisine for over 2,000 years, since the han dynasty. it is also used in the cuisines of east and southeast asia, including in indonesia, japan, korea, singapore, thailand and vietnam.

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Vol au vent

A vol-au-vent (pronounced [vɔlovɑ̃], french for "windblown", to describe its lightness) is a small hollow case of puff pastry. it was formerly also called a patty case. a vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. the pastry is cooked, then filled with any of a variety of savory or sweet fillings. the pastry is sometimes credited to antonin carême. however, an entremet called petits gâteaux vole au vent is mentioned in françois marin's 1739 cookbook les dons de comus, years before carême's birth.in france, it is usually served as an appetizer or a small snack, filled with chicken or fish.

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Bhatoora

Bhatoora (also known as batoora, bhatura, batura, or pathora) (hindi: भटूरा, punjabi: ਭਟੂਰਾ) is a fluffy deep-fried leavened sourdough bread originating from the indian subcontinent. it is commonly served as a midday meal or a breakfast dish in northern and eastern india. paired with chickpea curry (called chole or channe), it forms a traditional dish called chole bhature which originated in punjab. this bread is like the puri bread but is made with leavened dough.

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Dosti

Flatbread that is cooked two at a time

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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).

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Pain

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

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Petit pain

A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in american english and in britain.

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Puri

Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the indian subcontinent. it is eaten for breakfast or as a snack or light meal. it is usually served with a savory curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes. puris are most commonly served as breakfast and snacks. it is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in hindu prayer as prasadam.

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Roti

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.

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Polony

A bologna-like pork, beef and/or chicken sausage, this processed meat sausage is different from chikanda, also called african polony, which is a vegetarian loaf made from orchid tubers, peanuts, chilies and baking soda

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Khoya

Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the indian subcontinent, encompassing india, nepal, bangladesh and pakistan. it is made of either dried whole milk or milk thickened by heating in an open iron pan. it is lower in moisture than typical fresh cheeses such as ricotta. it is made up of whole milk instead of whey.

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Satini

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.

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Satini pomme de terre