60 Dishes

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Appam

Appam is a type of pancake, originating from south india, made with fermented rice batter and coconut milk, common in tamil nadu,kerala and many other southern states in india. it is eaten most frequently for breakfast or dinner.

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Babath

Offal, tripe, curried, deep-fried, mixed with rice, with pittu

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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.

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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.

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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.

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Chicken rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. it was created by immigrants from hainan in southern china and adapted from the hainanese dish wenchang chicken. it is considered one of the national dishes of singapore and is most commonly associated with singaporean cuisine. the dish is also seen throughout southeast asia, particularly indonesia and malaysia where it is a culinary staple.

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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.

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Curry rice

Hainanese curry rice is a singaporean dish consisting of steamed white rice smothered in a mess of curries and gravy, characteristically accompanied by curry chicken, pork chop, chap chye (braised cabbage) and kong bak (braised pork). it originates in singaporean cuisine and is not thought of as part of the cuisine of hainan, china.

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Devilled kidneys

Devilled kidneys is a victorian british breakfast dish consisting of lamb's kidneys cooked in a spiced sauce, referred to as "devilling". it has since become more frequently used as a supper-time dish.

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Egg 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.

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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.

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Gotu kola sambol

Pennywort (vallarai keerai) greens salad

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Hot butter cuttlefish

A hot brown sandwich (sometimes known as a louisville hot brown or kentucky hot brown) is an american hot sandwich originally created at the brown hotel in louisville, kentucky, by fred k. schmidt in 1926. it is a variation of traditional welsh rarebit and was one of two signature sandwiches created by chefs at the brown hotel shortly after its founding in 1923. it was created to serve as an alternative to ham and egg late-night dinners.

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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.

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Kangkong stir fry

Ipomoea aquatica, most widely known as kangkong (also spelled kangkung) or water spinach, is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. i. aquatica is generally believed to have been first domesticated in southeast asia. it is widely cultivated in southeast asia, east asia, and south asia. it grows abundantly near waterways and requires little to no care.

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Kottu roti

Stir fry made with flatbread, vegetables, meat, fish, spices

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Omelette

In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). it is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

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Pol sambol

Dry chutney made with grated coconut, chili peppers, onion, maldive fish, lime/lemon juice, salt, serve with flatbread, rice, curry

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Poriyal

Poṟiyal (tamil: பொரியல்) is a tamil word for any fried, or sometimes sautéed, vegetable dish. it is called palya in kannada, vepudu in telugu, and mezhukupuratti in malayalam. it is usually made by shallow frying shredded or diced vegetables along with spices. the preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, various spices, dried red chillis, and coriander. in tamil nadu, shredded coconut would be added as a dressing. poṟiyal serves as a side dish to a three-course meal of rice with sambhar, rasam and yogurt (curds in indian english). all poṟiyals by default have some vegetables and lentils, but many variations of the main vegetable exist: potato poṟiyal: made of potatoes. bean poṟiyal: made out of green or string beans. beetroot poriyal: made out of beetroot. carrot poriyal: made out of carrot.many other regional variations exist. palya, a very common dish in the south indian state of karnataka is very similar to the poṟiyal. some variations of the palya involve use of chana dal instead of urad dal. porutu in andhra region is prepared in almost same manner, but the name has become alternate to guddu porutu, egg poṟiyal.

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Sathe

Satay ( sah-tay, in usa also sa-tay), or sate in indonesian spelling, is a southeast asian dish of seasoned, skewered and grilled meat, served with a sauce. the earliest preparations of satay is believed to have originated in javanese cuisine, but has spread to almost anywhere in indonesia, where it has become a national dish. indonesian satay is often served with peanut sauce – a sauce made from peanut butter, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. it is also popular in many other southeast asian countries including brunei, malaysia, philippines, singapore and thailand. it also recognized and popular in suriname and the netherlands. in sri lanka, it has become a staple of the local diet as a result of the influences from the local malay community.satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. these are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce. hence, peanut sauce is often called satay sauce. it is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts. close analogues are yakitori from japan, kǎoròu chuàn from china, seekh kebab from the indian subcontinent, shish kebab from turkey and the middle east, shashlik from eastern europe and the caucasus, and sosatie from south africa. it is listed at number 14 on world's 50 most delicious foods readers' poll compiled by cnn go in 2011.

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String hoppers

Idiyappam (tamil: இடியாப்பம், malayalam: ഇടിയപ്പം), also known as string hopper / indiappa (sinhala: ඉඳිආප්ප)nool puttu (tamil: நூல்புட்டு, malayalam: നൂൽപ്പുട്ട്), or noolappam ( tamil: நூல் அப்பம் or நூல் ஆப்பம், malayalam: നൂലപ്പം), ottu shavige (kannada: ಒಟ್ಟು ಶಾವಿಗೆ), is a rice noodle dish originating from the indian states of tamil nadu, kerala, karnataka. it consists of rice flour pressed into noodles, woven into a flat disc-like shape and steamed. the dish also spread to southeast asia, where it is called putu mayam in malaysia and singapore, putu mayang in indonesia.

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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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Ambarella curry

Amberella fruit curry

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Ambul thiyal

Sour tamarind fish curry

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Beetroot curry

The beetroot is the taproot portion of a beet plant, usually known in north america as beets while the vegetable is referred to as beetroot in british english, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. it is one of several cultivated varieties of beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as b. vulgaris subsp. vulgaris conditiva group.other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. three subspecies are typically recognized.

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Bonchi

Green bean curry

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Brinjal curry

Eggplant curry

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Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

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Crab curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Dallo curry

Squid curry

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Dhal curry

Lentil curry

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Fish curry

Fish cooked in a sauce or gravy with spices

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Jaffna crab curry

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Jaffna curry

Curry made with crab, chicken, prawns, goat, seafood

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Kaju maluwa

Cashew curry

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Kesel muwa curry

Banana flower curry

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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.

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Kukulhu musamma

Chicken musamma curry

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Lamprais

Lamprais (english: lumprice), commonly also written as “lumprice”, “lampraise” or “lumprais” is a sri lankan dish that was introduced by the country's dutch burgher population. lamprais is an anglicised derivative of the dutch word lomprijst, which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the indonesia dish lemper.

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Mango curry

Curried mango

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Mixed vegetable curry

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Nelum ala maluwa

Lotus root curry

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Polos curry

Green jackfruit curry