The World's Food

Main

Aalu bengena pura pitika

Mashed potato and roasted eggplant

Main

Aksol dol

Chicken curry with yam leaves and herbs

Main

Aloo bilahi maas

Fish curry with potatoes and tomatoes

Side, Snack, Appetizer

Aloo chop

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

Breakfast

Aloo pitika

Mashed potatoes, onions and chili peppers, serve with poita bhat, rice, dal

Side, Snack, Appetizer

Aloo pitika

Mashed potatoes, onions and chili peppers, serve with poita bhat, rice, dal

Main

Amitar khar

Green papaya khar

Drink

Apong

Apo or apong is an alcohol drink commonly found among the tribes in the northeast india states of arunachal pradesh and assam. it is prepared by fermentation of rice. it is known by various names across different tribes in arunachal pradesh and assam. the nyishi people, who form the national part of the local tribal population in arunachal prades, celebrate nyokum annually. they serve the local drink, apo. the nyishi people offer the drink, every time they drink it, to the spirits (wiyu) by letting few drops of it fall on the ground. other occasions when app is served is during annually organized ancestor worship ceremonies. also during the festival of bihu,nyokum, dree, solung,mopin ali aye ligangm, nme-damme, and the annual agricultural programs like ‘no-khua and no bhiri’ .apo is known in different names across different tribes in north-eastern india, haaz (ahom language), apong (mising language), and zou (zu mai) (bodo language). the apo is not distributed in shops, as apo forms part of a tradition and culture, the apo is shared through generations like a piece of cultural knowledge. apos are commonly brewed in households and often served along with rice and chutney as well, irrespective of gender or age differences. across the tribal communities in the world's similar alcohol drinks are being produced as a part of cultural tradition. such as saké, in japan, huangjiu, and mijiu from china.

Main

Asamiya macha bhaja

Fried fish

Drink

Assam tea

Assam tea is a black tea named after the region of its production, assam, india. it is manufactured specifically from the plant camellia sinensis var. assamica (masters). the assam tea plant is indigenous to assam—initial efforts to plant the chinese varieties in assam soil did not succeed. assam tea is now mostly grown at or near sea level and is known for its body, briskness, malty flavour, and strong, bright colour. assam teas, or blends containing assam, are often sold as "breakfast" teas. for instance, irish breakfast tea, a maltier and stronger breakfast tea, consists of small-sized assam tea leaves.the state of assam is the world's largest tea-growing region by production, lying on either side of the brahmaputra river, and bordering bhutan, bangladesh, myanmar and very close to china. this part of india experiences high rainfall; during the monsoon period, as much as 250 to 300 mm (10 to 12 in) of rain per day. the daytime temperature rises to about 36 °c (96.8 °f), creating greenhouse-like conditions of extreme humidity and heat. this tropical climate contributes to assam's unique malty taste, a feature for which this tea is well known. though assam generally denotes the distinctive black teas from assam, the region produces smaller quantities of green and white teas as well, with their own distinctive characteristics. historically, assam has been the second commercial tea production region after southern china, the only two regions in the world with native tea plants. the introduction of the assam tea bush to europe is related to robert bruce, a scottish adventurer, who apparently encountered it in the year 1823. bruce reportedly found the plant growing "wild" in assam while trading in the region. maniram dewan directed him to the local singpho chief bessa gam. bruce noticed local people (the singhpos) brewing tea from the leaves of the bush and arranged with the local chiefs to provide him with samples of the leaves and seeds, which he planned to have scientifically examined. robert bruce died shortly thereafter, without having seen the plant properly classified. it was not until the early 1830s that robert's brother, charles, arranged for a few leaves from the assam tea bush to be sent to the botanical gardens in calcutta for proper examination. there, the plant was finally identified as a variety of tea, or camellia sinensis var assamica, but different from the chinese version (camellia sinensis var. sinensis).

Main

Baah gajor gahori

Pork and bamboo shoot stir fry

Main

Baanhgajor lagot kukura

Chicken and bamboo shoot curry

Main

Baanhor chungat machh

Fish cooked inside bamboo

Main

Bamboo shoot fry

Stir fry of bamboo shoots and local vegetables

Side, Snack, Appetizer

Bamboo shoots

Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including bambusa vulgaris and phyllostachys edulis. they are used as vegetables in numerous asian dishes and broths. they are sold in various processed shapes, and are available in fresh, dried, and canned versions. raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. the toxins must be destroyed by thorough cooking and for this reason fresh bamboo shoots are boiled before being used in other ways. the toxins are also destroyed in the canning process.

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Main

Bengena pitika

Mashed eggplant

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

Bhapa mach

Steamed fish

Main

Bhoja kukurar manxo

Chicken stir fry with ginger, chilies, bamboo shoots, coriander, fenugreek, turmeric

Side, Snack, Appetizer

Bor

Assamese cuisine is the cuisine of assam. it is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide fresh vegetables and an abundance of fish and meat. both are centred on the main ingredient — rice. the confluence of varied cultural influences in the assam valley has led to the staggering variety and flavours in the assamese food. it is characterized by the use of an extremely wide variety of plant as well as animal products, owing to their abundance in the region. it is a mixture of indigenous styles with considerable regional variations and some external influences. the traditional way of cooking and the cuisine of assam is very similar to other south-east asian countries like thailand, burma (myanmar) and others. the cuisine is characterized by very little use of spices, little cooking over fire and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient. preparations are rarely elaborate. (the practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in indian cooking, is absent in the cuisine of assam.) the preferred oil for cooking is the pungent mustard oil. a traditional meal in assam begins with a khar, a class of dishes named after the main ingredient. another very common dish is tenga, a sour dish. traditionally, both khar and tenga are not eaten together in the same meal. the food is usually served in bell metal utensils made by an indigenous community called mariya. the belief is that when food and water is served in such utensils its good for health and boost up immunity. tamul (betel nut, generally raw) and paan generally concludes the meal. though still obscure, this cuisine has seen wider notice in recent times. the discovery of this cuisine in the popular media continues, with the presenters yet to settle on the language and the specific distinctiveness to describe it.

Side, Snack, Appetizer

Bora saul

Bora saul is a variety of glutinous rice found in assam, india. it has an important role in assam and for indigenous assamese. during traditional occasions like bihu, this variety of rice is eaten with served with doi (curd), gur (jaggery) and cream.bora saul is different from the rice consumed in mainland india and is more aligned with the type of sticky rice consumed in southeast asian cuisine. one variation of bora saul is kola (black) bora saul, or black sticky rice.bora saul is used in various other assamese dishes, such as jolpan (snacks) and pitha (rice cake or pancake). boiled bora saul is served as jolpan with curd or milk, jaggery or sugar. soaked and ground bora saul is used in preparing pitha.some local assamese entrepreneurs are also experimenting with using bora saul to create commercially available rice-based alcoholic brews.

Main

Cabbage kofta curry

Cabbage curry

Side, Snack, Appetizer

Chaltar achar

Elephant apple chutney

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

Side, Snack, Appetizer

Chili sauce

Chili sauce and chili paste are condiments prepared with chili peppers. chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. several varieties of chili sauce include sugar in their preparation, such as the thai sweet chili sauce and filipino agre dulce, which adds sweetness to their flavor profile. sometimes, chili sauces are prepared with red tomato as primary ingredients. many chili sauces may have a thicker texture and viscosity when compared to that of hot sauces. chili paste usually refers to a paste where the main ingredient is chili pepper. some are used as a cooking ingredient, while others are used to season a dish after preparation. some are fermented with beans, as in chinese doubanjiang, and some are prepared with powdered fermented beans, as in korean gochujang. there are different regional varieties of chili paste and also within the same cuisine. chili sauces and pastes can be used as dipping sauces, cooking glazes and marinades. many commercial varieties of mass-produced chili sauce and paste exist.

Breakfast

Chira

Pohaa, also known as pauwa, sira, chira, or avalakki, among many other names, is flattened rice originating from the indian subcontinent. rice is parboiled before flattening so that it can be consumed with very little to no cooking. these flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. the thickness of the flakes varies from almost translucently thin (the more expensive varieties) to nearly four times thinner than a normal rice grain. this easily digestible form of raw rice is very popular across india, nepal and bangladesh, and is normally used to prepare snacks or light and easy fast food in a variety of indian cuisine styles, some even for long-term consumption of a week or more. flattened rice can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. the lightly fried variety is a standard breakfast in malwa region (surrounding ujjain and indore) of madhya pradesh. it can be reconstituted with hot water to make a porridge or paste, depending on the proportion of water added. in villages, particularly in chhattisgarh, flattened rice is also eaten raw by mixing with jaggery. indori poha from indore is quite famous in the country and is eaten with a crispy snack called sev. in maharashtra, flattened rice is cooked with lightly fried mustard seeds, turmeric, green chilli, finely chopped onions, and fried peanuts; moistened flattened rice is added to the spicy mix and steamed for a few minutes.

Side, Snack, Appetizer

Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

Main

Crab kalia

Crab curry

Side, Snack, Appetizer

Curd

A common accompaniment to assam dishes

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.

Main

Duck

In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family anatidae, found in both fresh and salt water. duck is eaten in many cuisines around the world. it is a high-fat, high-protein meat rich in iron. duckling nominally comes from a juvenile animal, but may be simply a menu name. one species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. the pekin duck is another livestock breed of importance, particularly in north america. magret refers specifically to the breast of a mulard or muscovy (or barbary) duck that has been force fed to produce foie gras.

Side, Snack, Appetizer

Egg shoap

Small appetizers made with mashed potatoes, boiled egg, onion, chili peppers, spices

Side, Snack, Appetizer

Eri polu

Silkworm pupa and bamboo shoot dish

Main

Eromba

Boiled and mashed vegetables with ngari (fermented fish), chili peppers

Main

Fish

Air, bahu, bhokua, borali, cital, goroi, kor, lachin, maagur, xaal

Main

Fish and tengamora

Main

Fish fried in mustard oil

Main

Fish with bottle gourd or spinach

Main

Fish with matimah

Main

Fish with ouu

Side, Snack, Appetizer

Fruit

Banana, jackfruit

Side, Snack, Appetizer

Ghila pitha

Knee cap sized rice flour pitha (pancake), either sweet or salty

Main

Ghonto

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

Side, Snack, Appetizer

Ghugni

Ghugni (bengali: ঘুগ্নি, odia: ଘୁଗ୍ନି) or ghuguni (assamese: ঘুগুনি, odia: ଘୁଗୁନି) is a curry made of peas or chickpeas. different variations of the dish use different types of peas or chickpaes, such as black gram, green peas, or white peas. it is a snack native to the indian subcontinent, especially popular in eastern india (indian states of jharkhand, odisha, west bengal), northeast india (indian states of assam and tripura) and in bangladesh.

Dessert, Sweet

Goja

Sweet deep-fried dough snack

Dessert, Sweet

Gur ki kheer

Rice pudding made with jaggery (gur/gud)

Main

Haahe bahe

Duck and bamboo shoots

Side, Snack, Appetizer

Hot milk

A common accompaniment to assam dishes

Side, Snack, Appetizer

Hukuti

Fermented fish chutney

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.

Side, Snack, Appetizer

Joha rice

Joha (assamese: জহা চাউল zoha saul) is a variety of rice grown in india, notable for its aroma, delicate and excellent taste. assam is the largest cultivator of this rice, it is primarily grown through paddy field farming. in garo hills it's widely cultivated and it is known as jaha rice or locally known as mi jaha.

Breakfast

Jolpan

Jolpan (assamese: জলপান), or snacks, are often served at breakfast in the cuisine of assam, although they may also be served at bihu festivals or weddings. the word jolpan includes all the preparations namely jolpan, pitha, laru and tea. other common jolpan served for breakfast may include roti, luchi, ghugni and sometimes paratha etc. jolpan are also found in bengal. the word literally derives from "water and betel leaf" but can mean any snack.

Main

Kalia

Curry with fish, chicken, vegetables, jackfruit

Main

Kath aloo pitika

Mashed yams, spinach, onions, garlic, mustard oil, serve with rice

Dessert, Sweet

Kesa mithoi

Rice flour balls (ladoo)

Main

Khar

Any number of dishes with fish, vegetables, greens, pulses flavored by water that has soaked through banana skin ashes

Main

Kharisar machh

Fish and fermented bamboo shoot

Side, Snack, Appetizer

Kharoli

Fermented mashed mustard seeds with khar

Main

Khorisa

Bamboo shoot, may be raw, fermented, pickled, used in many dishes

Main

Khorisa tenga with pura maas

Khorisa (mashed fermented bamboo shoot) with burnt fish

Dessert, Sweet

Koat pitha

Rice flour and banana fritters, serve with tea

Main

Koldil

Banana flower, typically cooked with pigeon meat (paro mangho, paro manxho), for example, koldil paro manghor jalukia

Main

Koldil bhaaji

Banana flower and vegetables

Main

Koldil murgi

Chicken with banana flowers

Main

Koldil paro manghor jalukia

Pigeon with banana flower

Side, Snack, Appetizer

Komal saul

Rice that can be eaten without cooking, only soaking in warm water, eaten with curd, jaggery and yogurt

Dessert, Sweet

Komolar kheer

Orange flavored pudding

Dessert, Sweet

Koni-dhan

Sweetened millet porridge

Side, Snack, Appetizer

Kordoi

Fried dough shaped like star fruit, may be savory or sweet

Dessert, Sweet

Kordoi

Fried dough shaped like star fruit, may be savory or sweet

Main

Kosu hajor

Colocasia leaf curry

Side, Snack, Appetizer

Kosu xaak aru madhuxuleng

Colocasia greens

Main

Kukurar bhaji

Fried chicken

Main

Kukurar jhol

Chicken curry

Main

Kumura aru rongalour khar

Pumpkin and white gourd khar

Main

Kumurat diya hanhor mangxo

Duck and calabash (white-flowered gourd) curry with lentils, pumpkin, sesame

Main

Laihakor gahori

Stir fried pork with mustard greens, ginger, onions, chili peppers, tomatoes, potatoes

Side, Snack, Appetizer

Lai xaak

Mustard greens, for example, stewed with pork, chicken

Main

Lai xaakor khar

Mustard greens khar

Main

Laksa

Laksa is a spicy noodle dish popular in southeast asia. laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam (tamarind or gelugur). originating from peranakan cuisine, laksa recipes are commonly served in indonesia, malaysia, and singapore.

Drink

Lao pani

Rice alcohol

Main

Manxor jhol

Mutton curry

Main

Masor petu aru bhat bhaji

Fish intestine fried rice

Main

Masor tenga

Assamese cuisine is the cuisine of assam. it is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide fresh vegetables and an abundance of fish and meat. both are centred on the main ingredient — rice. the confluence of varied cultural influences in the assam valley has led to the staggering variety and flavours in the assamese food. it is characterized by the use of an extremely wide variety of plant as well as animal products, owing to their abundance in the region. it is a mixture of indigenous styles with considerable regional variations and some external influences. the traditional way of cooking and the cuisine of assam is very similar to other south-east asian countries like thailand, burma (myanmar) and others. the cuisine is characterized by very little use of spices, little cooking over fire and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient. preparations are rarely elaborate. (the practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in indian cooking, is absent in the cuisine of assam.) the preferred oil for cooking is the pungent mustard oil. a traditional meal in assam begins with a khar, a class of dishes named after the main ingredient. another very common dish is tenga, a sour dish. traditionally, both khar and tenga are not eaten together in the same meal. the food is usually served in bell metal utensils made by an indigenous community called mariya. the belief is that when food and water is served in such utensils its good for health and boost up immunity. tamul (betel nut, generally raw) and paan generally concludes the meal. though still obscure, this cuisine has seen wider notice in recent times. the discovery of this cuisine in the popular media continues, with the presenters yet to settle on the language and the specific distinctiveness to describe it.

Dessert, Sweet

Mittha

A sweet rice, raisin, nut and dried fruit dessert

Side, Snack, Appetizer

Muga leta

Silk worms, for example, stir fried in mustard oil with onions, spices

Main

Muri ghonto

Fish head curry rice

Main

Mutton

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.