The World's Food

Main

Alur dom

Dum aloo (also spelled as dam aloo, hindi: दम आलू, romanized: dam ālū) or aloor dum (bengali: আলুর দম, romanized: ālūr dam) is a potato-based curry dish. dum means slow-cooked, and aloo is potato. it is a part of the traditional kashmiri pandit cuisine, from the kashmir valley, in the indian state of jammu and kashmir. there are also banarasi and bengali variations.

Main

Aushak

Aushak (pashto/persian: اَشَک) is an afghan dish made of pasta dumplings filled with chives, with a (frequently meaty) tomato sauce, topped with yogurt and dried mint. a time-consuming meal to prepare, it is usually served on holidays or at special gatherings. it is similar to the central asian mantu, which is also popular in afghanistan. in contrast to aushak, mantu have a meat filling.

Main

Beef hatkhora

Beef hatkhora (sylheti: ꠢꠣꠔꠇꠞꠣꠞ ꠍꠣꠟꠝ, [ɦat̪xɔɾa]) or internationally known as sylheti beef; is a sylheti cuisine consisting of rice, satkara citrus, and beef curry. whilst having its origins in the sylhet division, the dish has now gained popularity across the country and among the british bangladeshi diaspora in the united kingdom. at the time of eid-ul-adha, it is a famous dish. the presence of a citrus fruit makes the dish unique among bangladeshi curries in terms of taste and aroma. a soupy variant of the dish is made with the bones of cow feet, and in other variants, the beef is sometimes replaced with fish or other meats.

Main

Bhaji

A bhaji, is a type of fritter originating from the indian subcontinent. it is made from spicy hot vegetables, commonly onion, and has several variants. it is a popular snack food in india, it is also very popular in pakistan, scotland and trinidad and tobago and can be found for sale in street-side stalls, especially in tapris (marathi: टपरी) (on streets) and dhabas (punjabi: ਢਾਬਾ) (on highways). the guinness world record for the largest onion bhaji is held by one weighing 175.48 kilograms (386 lb 13+3⁄4 oz) made by oli khan and team of surma takeaway stevenage on the 4th of february 2020.

Main

Bhapa

Steamed and curried food such as fish, shrimp (chingri), vegetables, potatoes, eggs, cottage cheese

Main

Bhapa ilish

Shorshe ilish (bengali pronunciation: [sorʃe iliʃ]) is a bengali dish, native to the bengal region of the indian subcontinent, made from hilsa or tenualosa ilisha, a type of herring, cooked in mustard gravy. the dish is popular among the people of bangladesh where the fish is mainly found and in the neighbouring indian states of west bengal, tripura and assam's barak valley.

Main

Bharta

Bhurta, vorta or bharta is a lightly fried mixture of mashed vegetables (chakata) in the cuisine of india and bangladesh.an example of this is baingan bartha.

Main

Bhuna khichuri

Rice pulao with vegetables, meat, eggs, prawns, beans, dry fruit, nuts, spices

Main

Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the royal khansamas of the durbar of old delhi, under the mughal empire, during the late 16th century of the then mughal court. it is made with indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.biryani is one of the most popular dishes in south asia, as well as among the diaspora from the region. similar dishes are also prepared in other parts of the world such as in iraq, thailand, singapore and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services.

Main

Chanar dalna

Potato curry with cottage cheese dumplings

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 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 rezala

Stewed chicken curry with yogurt, ginger, garlic, cashews, poppy seeds, cinnamon, chili peppers, cardamom

Main

Chicken roast

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. roast chicken is a dish that appears in a wide variety of cuisines worldwide.

Main

Chingri bhapa

Steamed shrimp in mustard curry

Main

Chingri malai curry

Chingri malai curry (bengali: চিংড়ি মালাই কারি), also known as prawn malai curry, is a bengali curry made from tiger (bagda) and king (kohli) prawns and coconut milk and flavoured with spices. the dish is popular throughout bengal and is served during weddings and celebrations, or for guests, and was also very popular among the british in calcutta.

Main

Choila

Choila, sometimes chhwela or chhoyela (nepali: छोयला) is a typical newari dish that consists of spiced grilled buffalo meat. though the dish is traditionally popular with water buffalo meat, nowadays mutton, chicken, duck meat and mushroom are also being used. usually eaten with rice flakes (chiura), this dish is typically very spicy, hot and mouth watering. it is considered a necessary part of the diet in festivals among the newar community along with several other ingredients. it is also an important ingredient of samay baji.

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

Chor chori

Chorchori or charchari (odia: ଚଡ଼ଚଡ଼ି, bengali: চচ্চড়ি) is a unique char-flavored mixed vegetable dish of india and bangladesh, found primarily in odia and bengali cuisine of the indian subcontinent.

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.

Main

Doi maach

Fish in yogurt curry, serve with rice

Main

Fried chicken

Fried chicken, also known as southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. the breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. broiler chickens are most commonly used. the first dish known to have been deep fried was fritters, which were popular in the european middle ages. however, the scottish were the first europeans to deep fry their chicken in fat (though without seasoning). meanwhile, many west african peoples had traditions of seasoned fried chicken (though battering and cooking the chicken in palm oil). scottish frying techniques and west african seasoning techniques were combined by enslaved africans and african-americans in the american south.

Main

Ghonto

Curried vegetables, fish, shrimp, lentils, banana flower, commonly uses mustard oil and panch phoran spices

Main

Gosht

Gosht or ghosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of middle eastern cuisine, central asian cuisine and cuisine of the indian subcontinent. the word stems from the persian word gosht گوشت, meaning "meat" or "flesh", especially that of goat.in india, most gosht dishes include goat or mutton. in india, the term mutton is more likely to refer to the meat of a goat rather than that of an adult sheep, as it does elsewhere in the english-speaking world. when indian dishes are adapted for western diners, lamb is the meat most often used in the adaptation. this has led to a common misconception that gosht means "lamb".the popular indian subcontinental dish of biryani as well as the afghan dish of biryan use gosht as a primary ingredient.some dishes include: bhuna gosht, a curry with a thick, reduced sauce karahi or kadhai gosht, cooked in a traditional round-sided pot raan gosht, roasted leg of mutton dal gosht, with lentils or peas nihari gosht, a meat stew rara gosht, roasted mutton curry saag gosht, with cooked spinach leaves or mustard greens biryani gosht, especially the non-vegetarian version of it

Main

Haleem

Haleem is a type of stew that is widely consumed in the indian subcontinent, the middle east and central asia. although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. it is made by blending or mashing the meat in the curry and serving hot with flat breads or on its own. popular variations of haleem include keşkek in turkey, iran, afghanistan, tajikistan, uzbekistan, azerbaijan and northern iraq; harisa in the arab world and armenia; halim in west bengal and bangladesh; and khichra in pakistan and india.

Main

Hyderabadi biryani

Hyderabadi biryani, also known as hyderabadi dum biryani, is a style of biryani from hyderabad, india made with basmati rice and meat (mostly chicken). originating in the kitchens of the nizam of hyderabad, it combines elements of hyderabadi and mughlai cuisines. hyderabad biryani is a key dish in hyderabadi cuisine and it is so famous that the dish is considered synonymous with the city of hyderabad.

Main

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

Kabiraji

Kabiraji (bengali: কবিরাজি) is a dish made of chicken and fish. this is a popular non-vegetarian indian dish in eastern india. the dish has a fish, chicken or mutton cutlet inside, wrapped in a coating of mesh made with egg.

Main

Kala bhuna

Kala bhuna (bengali: কালা ভুনা, chittagonian: হালা ভুনো, romanized: hala bhuno) is a famous dark and tender dish native to chittagong prepared with shoulder pieces of beef and traditional spices; usually served during mezban. it was originally served during the early 17th century. however, the origin of the dish is unknown. bhuna (chittagonian) means deep-frying; derived from bhunna (urdu) meaning to be fried and the word kala means dark or black in chittagonian. natives of chittagong used to cover their fried dark and tendered beef dish using banana leaves and packed it for long tours on foot, nowadays aluminium foil is used instead of the traditional banana leaf. the first major innovation that led to what is now known as kala-bhuna was the use of special spices and the long frying technique. the dish was invented shortly as it was common for the people of the area around chittagong to fry curried beef for an extended period in order to preserve it for a longer time. kala bhuna is a delicacy in mezbans, weddings, eids, and in sehri or iftar during the time of ramadan.

Main

Kalia

Curry with fish, chicken, vegetables, jackfruit

Main

Keema

Minced meat curry, made with mutton, chicken, lamb, peas, potatoes

Main

Khichuri

Khichdi or khichri (hindi: खिचड़ी, romanized: khicṛī, pronounced [ˈkʰɪtʃɽiː], bengali: খিচুড়ি, kannada: ಹುಗ್ಗಿ, huggi) is a dish in south asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal khichri. in indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. hindus, mainly from north/northwest, who avoid eating grains during fasting, eat sabudana khichri made from sago. in the southern part of india, however, the word khichri is not that popular. while people of tamil nadu and andhra regions cook pongal, and kannadigas prepare huggi which is mung dal khichidi and bisi bele bhath, a pigeon pea variation with vegetables, keralites have no similar dish. khichri is a salty porridge. dalia is another similar sweet porridge made from the crushed wheat or barley mixed with sugar and milk.khichdi was the inspiration for anglo-indian kedgeree and was said to be related to the egyptian koshary, though the latter has more italian influence.

Main

Kofta

Kofta are a family of meatball or meatloaf dishes found in middle eastern, south caucasian, south asian, balkan, and central asian cuisines. in the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. the earliest known recipes are found in early arab cookbooks and call for ground lamb. there are many national and regional variations. there are also vegetable and uncooked versions. shapes vary and include balls, patties, and cylinders. sizes typically vary from that of a golf ball to that of an orange.

Main

Korma

Korma or qorma (hindi: क़ोरमा; urdu: قورمہ; bengali: কোরমা) is a dish originating in south asia, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy.

Main

Korma

Korma or qorma (hindi: क़ोरमा; urdu: قورمہ; bengali: কোরমা) is a dish originating in south asia, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy.

Main

Kosha mangsho

Spicy goat and papaya curry, serve with luchi flatbread

Main

Laksam

Wide, rolled noodles, commonly served with fish and coconut curry

Main

Machher jhol

Machher jhol (bengali: মাছের ঝোল) or machha jhola (odia: ମାଛ ଝୋଳ) is a traditional spicy fish curry in bengali and odia cuisines in the eastern part of the indian subcontinent. it is in the form of a very spicy stew or gravy that is served with rice. machher jhol is liberally seasoned with turmeric, garlic, onions, and grated ginger and indian spices. potatoes are added to the curry as a thickening agent. tomatoes are also added to impart the dish with a reddish color which is preferred by the people of bengal.the kinds of fish that typically used in bengali and odia households are hilsa (called ilishi), rohu (called rui or rohi), and catla (called bhakur). apart from these, there are some famous small sized fish that are normally favoured over others.

Main

Marag

Hyderabadi marag or marag is a spicy mutton soup served as a starter in hyderabad, india and part of hyderabadi cuisine. it is prepared from tender mutton with bone. it is thin soup. the soup has become one of the starters at hyderabadi weddings.

Main

Mejbani mangsho

Mutton in a spicy chili pepper sauce

Main

Nihari

Nihari (hindi: निहारी, bengali: নিহারী, urdu: نہاری) is a stew originating in the city of lucknow, the capital of the 18th century awadh, under the mughal empire in india. it consists of slow-cooked meat, mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow. it is flavored with long pepper (pippali), a relative of black pepper.