220 Dishes

Side, Snack, Appetizer

Achar

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 tikki

Aloo tikki, also known as aloo ki tikkia, aloo ki tikki, and alu tikki, is a snack originating from the indian subcontinent; in indian, pakistani, and bangladeshi preparation, it is made of boiled potatoes, peas, and various curry spices. "aloo" means potato, and "tikki" means a small cutlet or croquette in hindi-urdu and marathi. it is served hot along with a side of saunth, tamarind, and coriander-mint sauce, and sometimes dahi (yogurt) or chickpeas. the snack is a vegetarian alternative and an indian equivalent of the hash brown.

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Applesauce

Apple sauce or applesauce is a purée (not necessarily served as a true sauce) made of apples. it can be made with peeled or unpeeled apples and may be spiced or sweetened. apple sauce is inexpensive and is widely consumed in north america and some parts of europe.a wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. formerly, sour apples were used to make savory apple sauce.commercial versions of apple sauce are readily available at supermarkets and other retail outlets.

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Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. it is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt)), or as a flavouring or accent (as in bacon bits in a salad). bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. the word is derived from the proto-germanic *bakkon, meaning "back meat". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

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Baked potato

A baked potato, known in some parts of the united kingdom (though not generally scotland) as a jacket potato, is a preparation of potato. it may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans, and even ground meat or corned beef. some varieties of potato, such as russet and king edward, are more suitable for baking than others, owing to their size and consistency. despite the popular misconception that potatoes are fattening, baked potatoes can be part of a healthy diet.

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Biscotti

Biscotti (; italian pronunciation: [biˈskɔtti]; english: biscuits), known also as cantucci ([kanˈtuttʃi]), are italian almond biscuits that originated in the tuscan city of prato. they are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally vin santo.

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Blatjang

Blatjang is a south african chutney made of dried fruit (usually apricots) and chillies cooked in vinegar and a staple in most south african households, served as a condiment with south african meat dishes like bobotie and braai.

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Boiled potatoes

The potato is a starchy tuber of the plant solanum tuberosum and is a root vegetable native to the americas. the plant is a perennial in the nightshade family solanaceae.wild potato species can be found from the southern united states to southern chile. the potato was originally believed to have been domesticated by native americans independently in multiple locations, but later genetic studies traced a single origin, in the area of present-day southern peru and extreme northwestern bolivia. potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the solanum brevicaule complex. in the andes region of south america, where the species is indigenous, some close relatives of the potato are cultivated. potatoes were introduced to europe from the americas in the second half of the 16th century by the spanish. today they are a staple food in many parts of the world and an integral part of much of the world's food supply. as of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice. following millennia of selective breeding, there are now over 5,000 different types of potatoes. over 99% of potatoes presently cultivated worldwide descended from varieties that originated in the lowlands of south-central chile. the importance of the potato as a food source and culinary ingredient varies by region and is still changing. it remains an essential crop in europe, especially northern and eastern europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern asia, with china and india leading the world in overall production as of 2018. like the tomato, the potato is a nightshade in the genus solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but, if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.

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Bombay mix

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.

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Buttermilk rusks

Dried buttermilk biscuits, serve with coffee, tea

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Butternut pumpkin

Butternut squash (cucurbita moschata), known in australia and new zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. it has a sweet, nutty taste similar to that of a pumpkin. it has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. when ripe, it turns increasingly deep orange, and becomes sweeter and richer. it is a good source of fiber, vitamin c, magnesium, and potassium; and it is a source of vitamin a. although botanically a fruit (specifically, a berry), butternut squash is used culinarily as a vegetable that can be roasted, sautéed, toasted, puréed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies. it is part of the same squash family as ponca, waltham, pumpkin, and calabaza.

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Cabbage salad

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

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Caprese salad

Caprese salad (italian: insalata caprese [insaˈlaːta kaˈpreːze; -eːse] or simply caprese) is a simple italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. it is usually arranged on a plate in restaurant practice. like pizza margherita, it features the colours of the italian flag: green, white, and red. in italy, it is usually served as an antipasto (starter), not a contorno (side dish), and it may be eaten any time of day. the caprese salad is one form of a caprese dish; it may also be served as a caprese pizza, pasta, or sandwich. the salad is named after the island of capri, where it is believed to have originated. two common stories about its origin include it being an homage to the italian flag or "in the 20th century to appease the palates of vacationing royalty and important politicos."

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Caramel popcorn

Caramel corn or caramel popcorn (toffee popcorn in the uk) is a confection made of popcorn coated with a sugar or molasses based caramel candy shell that is normally less than 1mm thick. typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup. this hot candy is then mixed with popped popcorn, and allowed to cool. sometimes, a candy thermometer is used, as making caramel is time-consuming and requires skill to make well without burning the sugar. the process creates a sweet flavored, crunchy snack food or treat. some varieties, after coating with the candy syrup, are baked in an oven to crisp the mixture. mixes of caramel corn sometimes contain nuts, such as peanuts, pecans, almonds, or cashews.

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Cauliflower cheese

Cauliflower cheese is a traditional british dish. it can be eaten as a main course, for lunch or dinner, or as a side dish. cauliflower cheese consists of pieces of cauliflower lightly boiled and covered with a milk-based cheese sauce, for which a mature cheese (such as cheddar) tends to be preferred. a more elaborate white sauce or cheddar cheese sauce flavoured with english mustard and nutmeg may also be used. the dish is topped with grated cheese (sometimes mixed with bread crumbs) and baked in the oven to finish it.

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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.

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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.

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Chakalaka

Chakalaka is a south african vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries. chakalaka may have originated in the townships of johannesburg or on the gold mines surrounding johannesburg, when mozambican mineworkers coming off shift cooked tinned produce (tomatoes, beans) with chili to produce a spicy portuguese-style relish to accompany pap. many variations of chakalaka exist, depending on region and family tradition. some versions include beans, cabbage and butternut. for example, canned baked beans, canned tomatoes, onion, garlic, and curry paste can be used to make the dish.it is one of south africa’s most popular salads, frequently served at a braai (barbecue) or with sunday lunch. it can be served cold or at room temperature.

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Chickpea salad

Chickpea salad, sometimes called hummus salad (arabic: سلطة حمص), using the arabic word for 'chickpea', is an salad in arab cuisine. it consists of whole cooked chickpeas, lemon juice, garlic, tahini, salt, olive oil, and cumin.variants may include coriander, sweet paprika, turmeric, pepper, chopped mint, chopped onions, or parsley. chickpea salad is eaten by vegans worldwide.

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Chilli bites

Spicy chickpea flour fritters with chili peppers and spinach, a cape malay version of india's bhaji

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Chips

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

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Crispy potatoes

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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.

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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.

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Dolmades

Dolma is a family of stuffed dishes associated with ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the ottoman empire. some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. wrapped dolma are known as sarma. they can be served warm or at room temperature.

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Fondant potatoes

Peeled potatoes that are cut into cylinders and cooked in stock, butter and herbs

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French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Glazed carrots

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Ingelegde vis

Pickled curried fish, common during easter

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Kaiings

Pork cracklings, serve with pap, salad, vegetables, pizza

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Lyonnaise potatoes

Lyonnaise potatoes is a french dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. lyonnaise means "from lyon", or "lyon-style", after the french city of lyon. the potatoes are often par-cooked before sautéeing, else raw cooked in the pan. fannie farmer included two recipes for the potatoes in the boston cooking-school cook book. newer variations have evolved over the years using techniques like caramelization to improve browning and flavor.

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Maotwana

Chicken feet are cooked and eaten in many countries. after an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. this gives the feet a distinct texture different from the rest of the chicken meat. being mostly skin, chicken feet are very gelatinous.

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Masala pineapple

Sliced pineapple coated with spices

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Mashonzha

Gonimbrasia belina is a species of emperor moth which is native to the warmer parts of southern africa. its large edible caterpillar, known as the mopane worm, madora, amacimbi or masontja, feeds primarily but not exclusively on mopane tree leaves. mopane worms are an important source of protein for many in the region. the species was first described by john o. westwood in 1849.

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Mealies

Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. the ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them. the husk leaves are removed before serving. corn on the cob is normally eaten while still warm. it is often seasoned with salt and butter. some diners use specialized skewers, thrust into the ends of the cob, to hold the ear while eating without touching the hot and sticky kernels. after being picked, the corn's sugar converts into starch: it takes only one day for it to lose up to 25% of its sweetness, so it is ideally cooked on the same day as it is harvested.

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Morogo

Morogo or moroho, also known as african spinach, refers to a group of at least three different dark green leafy vegetables found throughout southern africa harvested for human consumption. it is considered a traditional south african dish and forms an important part of the staple diet in rural communities.

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Onion marmalade

Caramelized onions, serve as a condiment for, for example, sandwiches, roast meats, hamburgers, bread

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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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Pampoenkoekies

Pumpkin fritters, shaped like small pancakes

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Pap

Ugali, or sima, is a type of stiff maize flour porridge made in africa. it is also known as vuswa, bogobe, fufu, gauli, gima, isitshwala, kimnyet, kuon, mieliepap, ngima, nshima, obokima, ovuchima, (o)busuma, oshifima, oruhere, pap, phutu, posho, sadza, ubugali, and umutsima, among other names. sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. it is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. in 2017, the dish was added to the unesco representative list of the intangible cultural heritage of humanity, one of a few foods in the list.

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Pap chips

Cornmeal fries or chips, deep-fried or grilled

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Pickled beetroot

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Popcorn

Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion. a popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated. pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original volume, and then cool.some strains of corn (taxonomized as zea mays) are cultivated specifically as popping corns. the zea mays variety everta, a special kind of flint corn, is the most common of these. popcorn is one of six major types of corn, which includes dent corn, flint corn, pod corn, flour corn, and sweet corn.

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Potato cakes

Potato cake is a name given to various shaped potato dishes around the world, including a patty of hashed potatoes, a fried patty of mashed potato, a fried and battered slice of potato, or a flatbread made with mashed potato and flour. in some states in australia a thin slice of potato that is battered and deep fried may be called a potato scallop, potato cake or potato fritter.