Breakfast

Amritsari kulcha

Potato-filled flatbread

Main

Avial

Avial (malayalam: wikt:അവിയല്‍, pronounced [aʋijal]) is an indian dish with origins in the kerala region, although it is equally popular in tamil nadu and udupi. it is a thick mixture of 13 vegetables commonly found in the western ghats and coconut, seasoned with coconut oil and curry leaves. avial is considered an essential part of the main meal (oonu in malayalam) and also served as a delicacy in south india.central travancore has a slightly different variety of avial with its thin gravy whereas the classical avial is thick.

Dessert, Sweet

Baath

Semolina and coconut cake

Main

Bai

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

Side, Snack, Appetizer

Chakli

Chakli is a savoury snack from india. it is a spiral shaped snack with a spiked surface.chakli is typically made from flours of rice, bengal gram (brown chickpea) and black gram (urad daal). it has several variations, depending on the types and proportion of flours used. murukku, a similar snack typically made without the bengal gram flour, is also sometimes called "chakli". chakri is also a common nickname for "chakradhar," a name of indian origin.

Main

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.

Main

Chicken tikka masala

Chicken tikka masala is a dish consisting of roasted marinated chicken chunks (chicken tikka) in spiced gravy. the gravy is usually creamy and orange-coloured. the dish was popularised by cooks from india living in great britain and is offered at restaurants around the world.

Main

Chilli curry

Spicy curry made with chili peppers

Side, Snack, Appetizer

Coconut

The coconut tree (cocos nucifera) is a member of the palm tree family (arecaceae) and the only living species of the genus cocos. the term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. the name comes from the old portuguese word coco, meaning "head" or "skull", after the three indentations on the coconut shell that resemble facial features. they are ubiquitous in coastal tropical regions and are a cultural icon of the tropics. the coconut tree provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. the inner flesh of the mature seed, as well as the coconut milk extracted from it, form a regular part of the diets of many people in the tropics and subtropics. coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called coconut water or coconut juice. mature, ripe coconuts can be used as edible seeds, or processed for oil and plant milk from the flesh, charcoal from the hard shell, and coir from the fibrous husk. dried coconut flesh is called copra, and the oil and milk derived from it are commonly used in cooking – frying in particular – as well as in soaps and cosmetics. sweet coconut sap can be made into drinks or fermented into palm wine or coconut vinegar. the hard shells, fibrous husks and long pinnate leaves can be used as material to make a variety of products for furnishing and decoration. the coconut has cultural and religious significance in certain societies, particularly in the western pacific austronesian cultures where it features in their mythologies, songs, and oral traditions. it also had ceremonial importance in pre-colonial animistic religions. it has also acquired religious significance in south asian cultures, where it is used in hindu rituals. it forms the basis of wedding and worship rituals in hinduism. it also plays a central role in the coconut religion of vietnam. the falling of their mature fruit has led to preoccupation with death by coconut.coconuts were first domesticated by the austronesian peoples in island southeast asia and were spread during the neolithic via their seaborne migrations as far east as the pacific islands, and as far west as madagascar and the comoros. they played a critical role in the long sea voyages of austronesians by providing a portable source of food and water, as well as providing building materials for austronesian outrigger boats. coconuts were also later spread in historic times along the coasts of the indian and atlantic oceans by south asian, arab, and european sailors. based on these separate introductions, coconut populations can still be divided into pacific coconuts and indo-atlantic coconuts, respectively. coconuts were introduced by europeans to the americas only during the colonial era in the columbian exchange, but there is evidence of a possible pre-columbian introduction of pacific coconuts to panama by austronesian sailors. the evolutionary origin of the coconut is under dispute, with theories stating that it may have evolved in asia, south america, or on pacific islands. trees grow up to 30 metres (100 feet) tall and can yield up to 75 fruits per year, though fewer than 30 is more typical. plants are intolerant of cold weather and prefer copious precipitation, as well as full sunlight. many insect pests and diseases affect the species and are a nuisance for commercial production. about 75% of the world's supply of coconuts is produced by indonesia, philippines, and india. the coconut tree is the official state tree of kerala, india.

Drink

Coconut water

Coconut water (also coconut juice) is the clear liquid inside coconuts (fruits of the coconut palm). in early development, it serves as a suspension for the endosperm of the coconut during the nuclear phase of development. as growth continues, the endosperm matures into its cellular phase and deposits into the rind of the coconut pulp. the liquid inside young coconuts is often preferred to the liquid of a ripened coconut. coconut water from young green coconuts is also known specifically as buko juice in philippine english.

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Main

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.

Side, Snack, Appetizer

Dahi misal

Warm chickpea chaat

Dessert, Sweet

Doce

Doce is a popular sweet prepared for in goa for various occasions. it is a part of the kuswar, a range of sweets typically prepared during christmas. it is also associated with weddings. the word doce means sweet in portuguese, the colonial language of goa. the sweet is made by stirring boiled split bengal gram, ground coconut paste, and sugar over a low flame and adding ghee while cooking. the mixture is then rolled out while still hot and cut into squares or other shapes.

Dessert, Sweet

Dodol

Dodol is a sweet toffee-like sugar palm-based confection commonly found in southeast asia and the indian subcontinent. originating from the culinary traditions of indonesia, it is also popular in malaysia, singapore, brunei, the philippines, south india, sri lanka, thailand, and burma, where it is called mont kalama. it is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet.

Breakfast

Doi

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

Side, Snack, Appetizer

Epa

Bamboo sprout powder, used as a spice for dishes

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Main

Fish curry

Fish cooked in a sauce or gravy with spices

Side, Snack, Appetizer

Fruit

Banana, guava, mango, orange, pineapple, sapodilla

Main

Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

Main

Grilled seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Breakfast

Idli

Idli or idly ( (listen)) is a type of savoury rice cake, originating from the indian subcontinent, popular as breakfast foods in eastern and southern india and in sri lanka. the cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. the fermentation process breaks down the starches so that they are more readily metabolised by the body. idli has several variations, including rava idli, which is made from semolina. regional variants include sanna of konkan.

Side, Snack, Appetizer

Insects

Insects as food or edible insects are insect species used for human consumption, e.g., whole or as an ingredient in processed food products such as burger patties, pasta, or snacks.

Main

Kadhi

Kadhi or karhi is a dish originating from the rajasthan. it consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. it is often eaten with cooked rice or roti.

Main

Kadhi chawal

Kadhi chawal ("curd curry with rice") is a popular dish from india and pakistan. kadhi is prepared by mixing curd, besan (chickpea flour) and different spices. it is served with boiled rice and is very popular in northern and western states of india. it usually has a thick consistency and contains fritters (pakora). kadhi in gujarat & maharashtra is savoury & sometimes do not have any fritters. fritters for kadhi also have several varieties, they are prepared with onions, potato, spinach, etc.

Drink

Kanji

Kanji is a fermented drink, originating from the indian subcontinent, made in india for the festival of holi.kanji is made with water, black carrots, beetroot, mustard seeds and heeng. it may be served with boondi sprinkled on top.

Main

Kopi

Boiled wild eggplant

Main

Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

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

Mackerel

Mackerel is an important food fish that is consumed worldwide. as an oily fish, it is a rich source of omega-3 fatty acids. the flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured.

Main

Murgh malaiwala

Creamy chicken curry

Side, Snack, Appetizer

Naan

Naan (hindi: नान, persian: نان, romanized: nān, urdu: نان, pashto: نان dari: نان, bengali: নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of western asia, central asia, indian subcontinent, indonesia, myanmar, and the caribbean.

Main

Oyster

Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. in some species, the valves are highly calcified, and many are somewhat irregular in shape. many, but not all oysters are in the superfamily ostreoidea. some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. some types of pearl oysters are harvested for the pearl produced within the mantle. windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects.

Main

Pasa

Raw minced fish soup

Main

Pork

Pork is the culinary name for the meat of the domestic pig (sus scrofa domesticus). it is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 bc.pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. ham, gammon, bacon and sausage are examples of preserved pork. charcuterie is the branch of cooking devoted to prepared meat products, many from pork. pork is the most popular meat in the western world, particularly in central europe. it is also very popular in east and southeast asia (mainland southeast asia, philippines, singapore, east timor, and malaysia). the meat is highly prized in asian cuisines, especially in mainland china, for its fat content and texture. some religions and cultures prohibit pork consumption, notably islam and judaism.

Main

Poultry

Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. these birds are most typically members of the superorder galloanserae (fowl), especially the order galliformes (which includes chickens, quails, and turkeys). the term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. the word "poultry" comes from the french/norman word poule, itself derived from the latin word pullus, which means small animal.the recent genomic study involving the four extant junglefowl species reveal that the domestication of chicken, the most populous poultry species, occurred around 8,000 years ago in southeast asia. although this was believed to have occurred later around 5,400 years ago in southeast asia. this may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises. together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. all poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism. the word "poultry" comes from the west & english "pultrie", from old french pouletrie, from pouletier, poultry dealer, from poulet, pullet. the word "pullet" itself comes from middle english pulet, from old french polet, both from latin pullus, a young fowl, young animal or chicken. the word "fowl" is of germanic origin (cf. old english fugol, german vogel, danish fugl).

Main

Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.the term "prawn" is used particularly in the united kingdom, ireland, and commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. shrimp that are present in this category often belong to the suborder dendrobranchiata. in north america, the term is used less frequently, typically for freshwater shrimp. the terms shrimp and prawn themselves lack scientific standing. over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable.

Main

Prawn curry

Shrimp curry (portuguese: caril de camarão, indonesian: 'gulai udang or kari udang), also known as prawn curry, is a typical curry dish of burmese cuisine, indonesian cuisine in indonesia (aceh and west sumatra), indo-portuguese cuisine in india (goa) and portugal, mozambican cuisine in mozambique and thai cuisine in thailand (phuket). as the name suggests, this is a dish prepared with shrimp (locally also referred to as prawn), typically cooked in a thick sauce of a yellow hue. among other ingredients are grated coconut, turmeric, cumin, coriander, chilli, onion, garlic, tamarind, vinegar, sugar and salt. it is usually accompanied by white rice. in burmese cuisine, prawn sibyan (ပုစွန်ဆီပြန်) is a traditional burmese curry of whole prawns cooked in a sibyan gravy of aromatics and shrimp oil (ပုစွန်ဆီ), which is similar to tomalley. in indonesia, this dish is known and quite popular in sumatra of acehnese, minangkabau and malay cuisine.in portugal, the dish can be found on the menus of goan and mozambican restaurants.

Side, Snack, Appetizer

Pulses

A legume () is a plant in the family fabaceae (or leguminosae), or the fruit or seed of such a plant. when used as a dry grain, the seed is also called a pulse. legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. well-known legumes include beans, soybeans, peas, chickpeas, peanuts, lentils, lupins, mesquite, carob, tamarind, alfalfa, and clover. legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules. for that reason, they play a key role in crop rotation.

Side, Snack, Appetizer

Rice

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.

Side, Snack, Appetizer

Root vegetables

Root vegetables are underground plant parts eaten by humans as food. although botany distinguishes true roots (such as taproots and tuberous roots) from non-roots (such as bulbs, corms, rhizomes, and tubers, although some contain both hypocotyl and taproot tissue), the term "root vegetable" is applied to all these types in agricultural and culinary usage (see terminology).root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. they differ in the concentration and the balance among starches, sugars, and other types of carbohydrate. of particular economic importance are those with a high carbohydrate concentration in the form of starch; starchy root vegetables are important staple foods, particularly in tropical regions, overshadowing cereals throughout much of central africa, west africa and oceania, where they are used directly or mashed to make foods such as fufu or poi. many root vegetables keep well in root cellars, lasting several months. this is one way of storing food for use long after harvest, which is especially important in nontropical latitudes, where winter is traditionally a time of little to no harvesting. there are also season extension methods that can extend the harvest throughout the winter, mostly through the use of polytunnels.

Side, Snack, Appetizer

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.

Main

Sardine

"sardine" and "pilchard" are common names for various small, oily forage fish in the herring family clupeidae. the term "sardine" was first used in english during the early 15th century, it comes from the italian island of sardinia, around which sardines were once abundant.the terms "sardine" and "pilchard” are not precise, and what is meant depends on the region. the united kingdom's sea fish industry authority, for example, classifies sardines as young pilchards. one criterion suggests fish shorter in length than 15 cm (6 in) are sardines, and larger fish are pilchards.the fao/who codex standard for canned sardines cites 21 species that may be classed as sardines. fishbase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives.

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Squid

A squid is a mollusc with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder decapodiformes. like all other cephalopods, squid have a distinct head, bilateral symmetry, and a mantle. they are mainly soft-bodied, like octopuses, but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin. squid diverged from other cephalopods during the jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. they play an important role in the open water food web. the two long tentacles are used to grab prey and the eight arms to hold and control it. the beak then cuts the food into suitable size chunks for swallowing. squid are rapid swimmers, moving by jet propulsion, and largely locate their prey by sight. they are among the most intelligent of invertebrates, with groups of humboldt squid having been observed hunting cooperatively. they are preyed on by sharks, other fish, sea birds, seals and cetaceans, particularly sperm whales. squid can change colour for camouflage and signalling. some species are bioluminescent, using their light for counter-illumination camouflage, while many species can eject a cloud of ink to distract predators. squid are used for human consumption with commercial fisheries in japan, the mediterranean, the southwestern atlantic, the eastern pacific and elsewhere. they are used in cuisines around the world, often known as "calamari". squid have featured in literature since classical times, especially in tales of giant squid and sea monsters.

Drink

Tadi

An alcoholic drink made from the flowers of the madhuca longifolia tree

Main

Tikka fish

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

Side, Snack, Appetizer

Tikka fish

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

Main

Wild game

Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ("sporting"), or for trophies. the species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. fish caught non-commercially (recreational fishing) are also referred to as game fish.