The World's Food

Main

Arsa buhchiar

Rice and roasted chicken porridge with herbs

Main

Bai

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

Main

Bamboo shoot fry

Stir fried bamboo, mushrooms, vegetables, herbs

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.

Side, Snack, Appetizer

Bara

Vada (tamil: வடை) (telugu: వడ)is a category of savoury fried snacks native to south india. vadas can be described variously as fritters, cutlets, doughnuts, or dumplings. alternative names for this food include vadai, vade, and bada. vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. in north india and pakistan, bhalla is a similar food. it is sold in chaat shops and kiosks; green bean paste is added with spices, which is then deep fried to make croquets. they are then garnished with dahi (yogurt), saunth chutney (dried ginger and tamarind sauce) and spices. bhalla is usually served cold unlike the aloo tikki. the various types of vadas are made from different ingredients, ranging from legumes (such as medu vada of south india) to potatoes (such as batata vada of west india). they are often served as a breakfast item or a snack, and also used in other food preparations (such as dahi vada and vada pav).

Main

Bawngsa kan

Beef curry, made with bamboo shoots, onions, pumpkin, tomatoes, garlic, ginger, serve with chaw (rice)

Side, Snack, Appetizer

Bekang

Fermented soybeans with chili peppers

Main

Bharwa karela

Stuffed bitter gourd, filled with spices, herbs, onion

Drink

Black tea

Black tea, also translated to red tea in various east asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. black tea is generally stronger in flavour than other teas. all five types are made from leaves of the shrub (or small tree) camellia sinensis, though camellia taliensis is also rarely used.two principal varieties of the species are used – the small-leaved chinese variety plant (c. sinensis var. sinensis), used for most other types of teas, and the large-leaved assamese plant (c. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. first originating in china, the beverage's name there is hong cha (chinese: 紅茶, "red tea") due to the color of the oxidized leaves when processed appropriately. today, the drink is widespread throughout east and southeast asia, both in consumption and harvesting, including in indonesia, japan, korea and singapore. similar variants are also available in south asian countries. while green tea usually loses its flavour within a year, black tea retains its flavour for several years. for this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in mongolia, tibet and siberia well into the 19th century.

Side, Snack, Appetizer

Chaw

Cooked rice refers to rice that has been cooked either by steaming or boiling. the terms steamed rice or boiled rice are also commonly used. any variant of asian rice (both indica and japonica varieties), african rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. rice for cooking can be whole grain or milled. cooked rice is used as a base for various fried rice dishes (e.g. chǎofàn, khao phat), rice bowls/plates (e.g. bibimbap, chazuke, curry rice, dal bhat, donburi, loco moco, panta bhat, rice and beans, rice and gravy), rice porridges (e.g. congee, juk), rice balls/rolls (e.g. gimbap, onigiri, sushi, zongzi), as well as rice cakes and desserts (e.g. mochi, tteok, yaksik). rice is a staple food in not only asia and latin america, but across the globe, and is considered the most consumed food in the world. the u.s. department of agriculture classifies rice as part of the grains food group. nutritionally, 200 g of cooked steamed white rice contributes 60 g (2 oz) toward the daily recommended 170 and 200 g (6 and 7 oz) of grains for women and men, respectively, and is considered a good source of micronutrients such as zinc and manganese.

Dessert, Sweet

Chhangban kang

Fried sticky rice cake

Dessert, Sweet

Chhangban leh kurtai

Sticky rice cakes made with rice flour and jaggery that are steamed inside banana leaves

Breakfast

Chhangban leh kurtai

Sticky rice cakes made with rice flour and jaggery that are steamed inside banana leaves

Main

Chhum han

Steamed mixed vegetables

Side, Snack, Appetizer

Fanghma

Orange-fleshed cucumber, consumed as cooked vegetable or as chutney

Dessert, Sweet

Fresh fruit

Lemon, lime, papaya, passionfruit, pineapple

Side, Snack, Appetizer

Hmarcha rawt

Roasted green chili pepper chutney

Dessert, Sweet

Koat pitha

Rice flour and banana fritters, serve with tea

Drink

Labrusca wine

Vitis labrusca, the fox grape, is a species of grapevines belonging to the vitis genus in the flowering plant family vitaceae. the vines are native to eastern north america and are the source of many grape cultivars, including catawba, concord, delaware, isabella, niagara, and many hybrid grape varieties such as agawam, alexander and onaka. among the characteristics of this vine species in contrast to the european wine grape vitis vinifera are its "slip-skin" that allows the skin of the grape berries to easily slip off when squeezed, instead of crushing the pulp, and the presence of tendrils on every node of the cane. another contrast with european vinifera is the characteristic "foxy" musk of v. labrusca, best known to most people through the concord grape. this musk is not related to the mammalian fox, but rather to the strong, earthy aromas characteristic of the grapes that were known by early european-american settlers in the new world. the term "foxy" became a sort of catchall for the wine tasting descriptors used for these american wines that were distinct from the familiar flavors of the european viniferous wines.

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.

Main

Misa mach poora

Grilled or pan-fried shrimp, shrimp is marinated in lime juice, coriander, mustard oil, turmeric powder, then grilled, serve with rice

Main

Panch phoran torkari

Five-spice chicken, can also be vegetarian with brinjal (eggplant), potatoes, pumpkin

Drink

passionfruit juice

Passiflora edulis, commonly known as passion fruit, is a vine species of passion flower native to southern brazil through paraguay and northern argentina. it is cultivated commercially in tropical and subtropical areas for its sweet, seedy fruit. the fruit is a pepo, a type of berry, round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. the fruit is both eaten and juiced, the juice often added to other fruit juices to enhance aroma.

Side, Snack, Appetizer

Pitaya

A pitaya () or pitahaya () is the fruit of several different cactus species indigenous to the americas. pitaya usually refers to fruit of the genus stenocereus, while pitahaya or dragon fruit refers to fruit of the genus selenicereus (formerly hylocereus), both in the family cactaceae. dragon fruit is cultivated in peru, mexico, south asia, southeast asia, east asia, the united states, the caribbean, australia, mesoamerica and throughout tropical and subtropical regions of the world.