This is a list of Asian cuisines, by region. A cuisine is a characteristic style of

cooking Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric ...

practices and traditions, usually associated with a specific culture or region. Asia, being the largest, most populous and culturally diverse continent, has a great diversity of cuisines associated with its different regions.

Central Asian cuisine

* Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. **

Bukharan Jewish cuisine Bukharan Jewish cuisine is the traditional cuisine originating from the Bukharian Jewish community of Central Asia, who now mostly reside in Bukharian Jews in Israel, Israel, and the Bukharan Jews, United States. Overview The cooking of Bukharan ...

- cuisine of the

Bukharan Jews Bukharan Jews ( Bukharian: יהודיאני בוכארא/яҳудиёни Бухоро, ''Yahudiyoni Bukhoro''; he, יהודי בוכרה, ''Yehudey Bukhara''), in modern times also called Bukharian Jews ( Bukharian: יהודיאני בוכאר ...

with great influence from Uzbek cuisine. ** Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various

milk products Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in th ...

. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. ***

Kazakh wine Kazakh wine is wine made in Kazakhstan. The roots of the Kazakh wine industry can be traced to the 7th century AD when grapevines ''Vitis'' (grapevine) is a genus of 79 accepted species of vining plants in the flowering plant family Vitaceae. ...

** Kyrgyz cuisine – originating in Kyrgyzstan, is similar in many respects to that of its neighbors, particularly Kazakh cuisine. Traditional Kyrgyz food includes mutton and horse meat, as well as milk products. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. ** Tajik cuisine – traditional cuisine of Tajikistan, has much in common with Afghan, Russian, and Uzbek cuisines. '' Plov'', also called '' osh'', is the national dish in Tajikistan, as in other countries in the region. It consists of chunks of mutton,

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...

s and rice fried in a large cast-iron cauldron similar to a

Dutch oven A Dutch oven (not to be confused with masonry oven) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic. Some metal ...

Green tea Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since the ...

is the national drink. Traditional Tajik meals start with a spread of dried fruit, nuts,

halva Halva (also halvah, halwa, and other spellings, Persian : حلوا) is a type of confectionery originating from Persia and widely spread throughout the Middle East. The name is used for a broad variety of recipes, generally a thick paste made f ...

, and other sweets arrayed on the table in small dishes, and then progress to soup and meat, before finishing with plov. ** Turkmen cuisine – cuisine of Turkmenistan. It is similar to that of the rest of Central Asia. Plov is the staple, everyday food, which is also served at celebrations. Turkmenistan is perhaps most famous for its melons, especially in the former Soviet Union, where it was once the major supplier. Meals are almost always served with naan, Central Asian

flat bread A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads ra ...

, known locally as "çörek". ** Uzbek cuisine – cuisine influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so bread and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich". Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Uzbekistan's signature dish is ''

palov Palov is a Slavic masculine surname. Its feminine counterpart is Palova. The surname may refer to the following notable people: * Květoslav Palov, Czechoslovak and Australian cyclist * Zora Palová (born 1947), Slovakian glass artist See also * Pi ...

'' ('' osh'') made with rice, pieces of meat, grated carrots and onions. Horsemeat platter.jpg, Horse meat platter. Kazakh cuisine revolves around mutton, horse meat and various

. Tajik dastarkhan meal.jpg, A

Tajik Tajik, Tadjik, Tadzhik or Tajikistani may refer to: * Someone or something related to Tajikistan * Tajiks, an ethnic group in Tajikistan, Afghanistan and Uzbekistan * Tajik language, the official language of Tajikistan * Tajik (surname) * Tajik cu ...

feast Sturgeon Kebab (2887202689).jpg,

Sturgeon Sturgeon is the common name for the 27 species of fish belonging to the family Acipenseridae. The earliest sturgeon fossils date to the Late Cretaceous The Late Cretaceous (100.5–66 Ma) is the younger of two epochs into which the Cretace ...

kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

s cooking in Turkmenistan Uzbek Manti (bright).jpg, Uzbek manti

East Asian cuisine

East Asian cuisine has evolved with common usage of oils, fats and sauces in the preparation of dishes. * Chinese cuisine – Traditional Chinese cuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu,

Shandong Shandong ( , ; ; alternately romanized as Shantung) is a coastal province of the People's Republic of China and is part of the East China region. Shandong has played a major role in Chinese history since the beginning of Chinese civilizati ...

, Sichuan, and Zhejiang,"Fujian Cuisine.Beautyfujian.com
. Accessed June 2011. all of which are defined and termed per the respective regions within China where they developed. A number of different styles contribute to Chinese cuisine, but perhaps the best known and most influential are the Sichuan, Shandong, Jiangsu and Guangdong cuisines. These styles are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. Many Chinese traditional regional cuisines rely on basic methods of

food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...

such as

drying Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be considered ...

, salting, pickling and

fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

.J. Li & Y. Hsieh. ''Traditional Chinese Food Technology and Cuisine''. Asia Pacific Journal of Clinical Nutrition. ** Chinese cuisine originated in what is known as the Eight Great Traditions, though it can be generalized into northern styles that feature oils and strong flavors derived from ingredients such as vinegar and garlic, while southern styles tend to favor fresh ingredients that are lightly prepared. It has become widespread throughout many other parts of the world — from Asia to the

Americas The Americas, which are sometimes collectively called America, are a landmass comprising the totality of North and South America. The Americas make up most of the land in Earth's Western Hemisphere and comprise the New World. Along with th ...

, Australia, Western Europe and Southern Africa. In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South Asia.

American Chinese cuisine American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those ...

and

Canadian Chinese food Canadian Chinese cuisine (french: Cuisine chinoise canadienne) is a popular style of Canadian cooking original to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada. This co ...

are popular examples of local varieties. Local ingredients would be adopted while maintaining the style and preparation technique. ** Wine in China ** Great Traditions *** Eight Great Traditions – Regional cultural differences vary greatly amongst the different regions of China, giving rise to eight main regional

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

s, or Eight Great Traditions (八大菜系, Bā Dà Cài Xì) ***# Anhui is derived from the native cooking styles of the

Huangshan Mountains Huangshan (),Bernstein, pp. 125–127. literally meaning the Yellow Mountain(s), is a mountain range in southern Anhui Province in eastern China. It was originally called “Yishan”, and it was renamed because of a legend that Emperor Xuanyu ...

region in China and is similar to Jiangsu cuisine. It is known for the use of wild herbs, from both land and sea, and simple methods of preparation. ***# Cantonese comes from

Guangdong Province Guangdong (, ), alternatively romanized as Canton or Kwangtung, is a coastal province in South China on the north shore of the South China Sea. The capital of the province is Guangzhou. With a population of 126.01 million (as of 2020) ...

in southern China.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason.

005 ''005'' is a 1981 arcade game by Sega. They advertised it as the first of their RasterScan Convert-a-Game series, designed so that it could be changed into another game in minutes "at a substantial savings". It is one of the first examples of a ...

(2005). The food of China: a journey for food lovers. Bay Books. . p17. Due to Guangdong's location on the southern coast of China, fresh live seafood is prominent in Cantonese cuisine. Canton has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. Char siu is a popular way to flavor and prepare pork in Cantonese cuisine. ***# Fujian is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China. Many diverse

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 an ...

s and woodland delicacies are used, including a myriad of fish, shellfish and turtles, along with

edible mushroom Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground ...

s and bamboo shoots, provided by the coastal and mountainous regions of Fujian. ***# Hunan, sometimes called Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. The cuisine is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied. ***# Jiangsu is derived from the native cooking styles of the Jiangsu region in China. Food texture is often soft, but not to the point of mushy or falling apart. Other characters include the strict selection of ingredients according to the seasons, emphasis on the matching color and shape of each dish and emphasis on using soup to improve the flavor. ***#

in Chinese is more commonly known as Lu cuisine, and is derived from the native cooking styles of

, an eastern coastal province of China. Possibly Shandong's greatest contribution to Chinese cuisine has been in the area of brewing vinegar. Hundreds of years of experience combined with unique local methods have led to Shandong's prominence as one of the premier regions for vinegar production in China. ***# Sichuan is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

and chili peppers, as well as the unique flavor of the Sichuan peppercorn (花椒). Peanuts, sesame paste, and

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...

are also prominent ingredients in Sichuan cooking. ***# Zhejiang is derived from the native cooking styles of the Zhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance. **** Four Great Traditions – often considered the standouts of Chinese cuisine and due to their influence are proclaimed as the Four Great Traditions (四大菜系, Sì Dà Cài Xì). ****# Cantonese ****# Sichuan ****#

****#

Huaiyang cuisine Huaiyang cuisine () is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers and centered on the cities of Huai'an, Yangzhou a ...

– often viewed as the representation of the entire Jiangsu cuisine. *** Chinese cultural subcuisines ****

Chinese Buddhist cuisine Buddhist cuisine is an Asian cuisine that is followed by monks and many believers from areas historically influenced by Mahayana Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism ...

**** Chinese Islamic cuisine *** Chinese cuisines, by region **** Anhui cuisine **** Beijing cuisine *****

Chinese aristocrat cuisine Chinese aristocrat cuisine () traces its origin to the Ming and Qing dynasties when imperial officials stationed in Beijing brought their private chefs and such different varieties of culinary styles mixed and developed over time to form a unique ...

*****

Chinese imperial cuisine Chinese imperial cuisine is derived from a variety of cooking styles of the regions in China, mainly from the cuisines of Shandong and Jiangsu provinces. The style originated from various Emperors' Kitchen and the Empress Dowagers' Kitchen, and it ...

*****

Liaoning cuisine Liaoning cuisine is derived from the native cooking styles of the Liaoning Province in China. It is the most famous Northeastern Chinese cuisine. Characteristic features The main characteristics of Liaoning cuisine is that it is colorful, tastes ...

****

Cantonese cuisine Cantonese or Guangdong cuisine, also known as Yue cuisine ( or ) is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Maca ...

****

Chaozhou cuisine Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Chao ...

****

Chiuchow cuisine Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Chao ...

****

Fujian cuisine Fujian cuisine or Fujianese cuisine, also known as Min cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this articl ...

****

Guizhou cuisine Guizhou cuisine, or Qian cuisine, consists of cooking traditions and dishes from Guizhou Province in southwestern China. Guizhou cuisine shares many features with Sichuan cuisine and Hunan cuisine, especially in bringing the sensation of sp ...

****

Hainan cuisine Hainan cuisine, or Hainanese cuisine, is derived from the cooking styles of the peoples of Hainan Province in China. The food is lighter, less oily, and more mildly seasoned than that of the Chinese mainland. Seafood predominates the menu, as pr ...

**** Hakka cuisine ****

Henan cuisine Henan or Yu cuisine is an umbrella term used to define the native cooking styles of the Henan province in China. Henan (河南, or Honan) is a province located in Central China and is often also referred to by the names Zhongzhou or Zhongyuan, w ...

**** Hubei cuisine ****

Hunan cuisine Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spi ...

****

Jiangsu cuisine Jiangsu cuisine (), also known as Su cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Jiangsu Province. In general, Jiangsu cuisine's texture is characterised as soft, but not ...

*****

****

Jiangxi cuisine Jiangxi cuisine (), also known as Gan cuisine (), is a style of Chinese cuisine derived from the native cooking styles of Jiangxi province in southern China. According to the East China Travel Guide published in 1983, Jiangxi Cuisine has its uniqu ...

**** Northeastern Chinese cuisine ****

Shaanxi cuisine Shaanxi cuisine, or Qin cuisine, is derived from the native cooking styles of Shaanxi Province and parts of northwestern China. Description Shaanxi cuisine makes elaborate use of ordinary materials, and is best known for its noodles and lamb/mu ...

****

Shandong cuisine Shandong cuisine (), more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions (). It is derived from the native cooking style of Shandong, Shandong Province, ...

**** Shanghai cuisine ****

Shanxi cuisine Shanxi cuisine, or Jin cuisine, is derived from the native cooking styles of Shanxi Province in China. It is famous for noodles, fried flatbread (''da bing'') and sour tastes. The cuisine is also famed for using its locally produced vinegar, just ...

****

Sichuan cuisine Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (, Standard Mandarin pronunciation: ), is a style of Chinese cuisine originating from Sichuan Province. It has bold flavours, particularly the pungency and spicin ...

(Sichuan) **** Tianjin cuisine **** Tibetan cuisine **** Xinjiang cuisine (Uyghur) **** Yunnan cuisine ****

Zhejiang cuisine Zhejiang cuisine, alternatively known as Zhe cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. Zhejiang cuisine contains four different styles, Hangzhou, Shaoxing, Ningbo, and Wenzhou (also known as Ou cuisine). It derives fro ...

** Hong Kong cuisine is mainly influenced by Cantonese cuisine, non-Cantonese Chinese cuisine (especially Teochew, Hakka, Hokkien and the Jiangsu & Zhejiang), the Western world, Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international city of commerce. Fish balls,

Wonton noodle Wonton noodles (, also called wanton mee or wanton mein) is a noodle dish of Cantonese origin. Wonton noodles were given their name, ''húntún'' (), in the Tang Dynasty (618-907 CE). The dish is popular in Southern China, Hong Kong, Indonesia, ...

, Egg waffle, and milk tea are some of the most notable dishes, snacks, and drinks. ** Macau cuisine * Japanese cuisine is known for its emphasis on seasonality of food ( 旬, ''shun''), quality of ingredients and presentation.

Japanese regional cuisine Japanese cuisine has a vast array of regional specialities known as ''kyōdo ryōri'' (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.Sushi and sashimi are both part of the cuisine of the island nation. The Michelin Guide has awarded Japanese cities by far the most Michelin stars of any country in the world (for example, Tokyo alone has more Michelin stars than Paris, Hong Kong, New York, LA and London combined)."「ミシュランガイド東京・横浜・鎌倉2011」を発行　三つ星が14軒、二つ星が54軒、一つ星が198軒に"
, Michelin Japan, November 24, 2010. ** Traditional cooking methods eschew the use of oils and fats, with a focus on featuring the delicate flavors of the natural ingredients. Due to an abundant seafood supply, the traditional Japanese diet featured minimal use of meat; however, modern Japanese cuisine includes an extensive variety of popular meat dishes. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients. **

Japanese wine Although viticulture and the cultivation of grapes for table consumption has a long history in Japan, domestic wine production using locally produced grapes only really began with the adoption of Western culture during the Meiji restoration in th ...

** Okinawan cuisine is the cuisine of the Japanese island of Okinawa. Due to the difference in culture, climate, vegetables and other ingredients between Okinawa and mainland Japan, Okinawan cuisine is very different from Japanese cuisine. The cuisine incorporated influence from Chinese cuisine and Southeast Asian cuisine due to trade. The

sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...

, introduced in Okinawa in 1605, became a staple food there until the beginning of the 20th century. An article about Okinawan food written by Kikkoman stated that Goya (

bitter melon ''Momordica charantia'' (commonly called bitter melon; Goya; bitter apple; bitter gourd; bitter squash; balsam-pear; with many more names listed below) is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Afri ...

) and Nabera ( luffa or towel gourd) were "likely" introduced to Okinawa from Southeast Asia. Since Ryūkyū had served as a tributary state to China, Okinawan cooks traveled to Fujian Province to learn how to cook Chinese food; Chinese influence seeped into Okinawa in that manner. The same Kikkoman article states that the method of distillation of awamori likely originated from Siam ( Thailand) and traveled to Okinawa during the 15th century. After the lord of the Kagoshima Domain subjugated Ryūkyū, Okinawan cooks traveled to Japan to study Japanese cuisine, causing that influence to seep into Okinawan cuisine.Ishige, Naomichi.
Food Forum Okinawa
." '' Kikkoman''. Retrieved on November 30, 2009. **

Nagoya cuisine is a Japanese regional cuisine of the city of Nagoya and surrounding region in central Japan. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Nagoya cuisine has unique features. ...

Ainu cuisine Ainu cuisine is the cuisine of the ethnic Ainu in Japan and Russia. The cuisine differs markedly from that of the majority Yamato people of Japan. Raw meat like sashimi, for example, is rarely served in Ainu cuisine, which instead uses metho ...

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

originated from ancient prehistoric traditions in the Korean peninsula, evolving through a complex interaction of environmental, political, and cultural trends. Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes ('' banchan'') that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, '' doenjang'' ( fermented bean paste),

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...

, salt, garlic, ginger,

pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

flakes, and ''

gochujang ''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' ...

'' (fermented red chili paste). Korean regional cuisine (Korean: ''hyangto eumsik'', literally "native local foods"), is characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Korean barbecue, or ''gogi gui'', refers to the Korean method of

grilling Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...

beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself. It features cooking methods such as sautéing and what is known in the West as barbecue. Strong flavors featuring spices derived from chili peppers can also be found in dishes such as kimchi. ** North Korean cuisine ** South Korean cuisine * Mongolian cuisine – local culinary traditions of Mongolia and Mongolian styled dishes. The extreme

continental climate Continental climates often have a significant annual variation in temperature (warm summers and cold winters). They tend to occur in the middle latitudes (40 to 55 north), within large landmasses where prevailing winds blow overland bringing som ...

has affected the traditional diet, so the Mongolian cuisine primarily consists of

dairy product Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in th ...

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

, and animal fats. Use of vegetables and spices are limited. * Taiwanese cuisine – Majority

Han Taiwanese Han Taiwanese, Taiwanese Han (), Taiwanese Han Chinese, or Han Chinese are Taiwanese people of full or partial ethnic Han descent. According to the Executive Yuan of Taiwan, they comprise 95 to 97 percent of the Taiwanese population, which also ...

cuisine and the

Aboriginal Taiwanese Taiwanese indigenous peoples (formerly Taiwanese aborigines), also known as Formosan people, Austronesian Taiwanese, Yuanzhumin or Gaoshan people, are the indigenous peoples of Taiwan, with the nationally recognized subgroups numbering about 5 ...

cuisine, however mixed with part of Japanese cuisine due to Imperial Japanese colonial legacies.CantoneseRestaurantSeafood.jpg, Due to Guangdong's location on the southern coast of China, fresh live seafood is a specialty in

. Chengdu Hotpot.jpg,

– A Chengdu-style, hot-pot stew. Khorkhog 7.JPG,

Khorkhog Khorkhog ( mn, Xopxoг) is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside. Preparation To make khorkhog, Mon ...

, a barbecue dish consumed in Mongolia Taiwanesesausages.JPG, Many flavors of Taiwanese sausages are sold by night market vendors.

South Asian cuisine

South Asian cuisine includes the

s from the Indian subcontinent and when included in the definition, also that of Afghanistan. It has roots in South Asia, including practices taken from the

Hindu Hindus (; ) are people who religiously adhere to Hinduism.Jeffery D. Long (2007), A Vision for Hinduism, IB Tauris, , pages 35–37 Historically, the term has also been used as a geographical, cultural, and later religious identifier for ...

beliefs practiced by the large population found in the region, alongside in some regional cuisines, certain influences from neighboring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia. Dishes in this area of the world are known for their use of hot peppers, black pepper, cloves, and other strong spices along with the flavored butter

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...

. Common meats include lamb, goat and chicken; beef is not as common as in western cuisines because the tenets of the Hindu faith prohibit its consumption. Other staples of many of the cuisines include rice, chapati made from wheat and barley, and beans. The cuisine of South Asia has mostly indigenous roots, as well as influences practices taken from foreign origin empires. Naan, a type of

from the former regions, is a common part of meals in many parts of South Asia. * Afghan cuisine – cuisine of the Afghan people, largely based upon Afghanistan's chief crops: cereals like wheat, maize, barley and rice. Accompanying these staples are dairy products ( yogurt and wheat), various nuts, and native vegetables, as well as fresh and dried fruits. Lamb is the primary meat for many Afghans, although Turkic peoples also eat horse. Afghanistan is also well known for its grapes. * Bangladeshi cuisine is dominated by Bengali cuisine and has been shaped by the diverse history and riverine geography of Bangladesh. The country has a tropical monsoon climate. Rice is the main

staple food A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and ...

of Bangladeshi people and it is served with a wide range of curries.

Sublime Sublime may refer to: Entertainment * SuBLime, a comic imprint of Viz Media for BL manga * Sublime (band), an American ska punk band ** ''Sublime'' (album), 1996 * ''Sublime'' (film), a 2007 horror film * SubLime FM, a Dutch radio station dedic ...

Bangladeshi dishes exhibit strong aromatic flavours; and often include eggs,

potatoes The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United ...

, tomatoes and

aubergines Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

. A variety of spices and

herbs In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

, along with mustard oil and

, is used in Bangladeshi cooking. The main breads are naan, porota, roti, bakarkhani and luchi. Dal is the second most important staple food which is served with rice/porota/luchi. Fish is a staple in Bangladeshi cuisine, especially

freshwater fish Freshwater fish are those that spend some or all of their lives in fresh water, such as rivers and lakes, with a salinity of less than 1.05%. These environments differ from marine conditions in many ways, especially the difference in levels of s ...

, which is a distinctive feature of the country's gastronomy. Major fish dishes include ''ilish'' ( hilsa'')'', ' (

butterfish Butterfish may refer to: * Stromateidae, found in coastal waters off the Americas, western Africa and in the Indo-Pacific * Sablefish The sablefish (''Anoplopoma fimbria'') is one of two members of the fish family Anoplopomatidae and the onl ...

), ''rui'' ( rohu), ''pangash'' (

pangas catfish ''Pangasius pangasius'', the Pangas catfish, is a species of shark catfish The shark catfishes form the family Pangasiidae. They are found in fresh and brackish waters across southern Asia, from Pakistan to Borneo. Among the 30-odd members of ...

), ' (

clown knifefish The clown featherback, clown knifefish, or spotted knifefish, ''Chitala ornata'', is a nocturnal tropical fish with a long, knife-like body. This knifefish is native to freshwater habitats in Cambodia, Laos, Thailand, and Vietnam, but it has al ...

), ''magur'' ( walking catfish), ''bhetki'' ( barramundi) and tilapia. Meat consumption includes beef, lamb, venison, chicken, duck,

squab In culinary terminology, squab is an immature domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tastes like chicken, tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish w ...

and

koel The true koels, ''Eudynamys'', are a genus of cuckoos from Asia, Australia and the Pacific. They are large sexually dimorphic cuckoos that eat fruits and insects and have loud distinctive calls. They are brood parasites, laying their eggs in ...

. Vegetable dishes, either mashed (''bhorta''), boiled (''sabji''), or leaf-based ('' saag''), are widely served. Seafood such as

lobster Lobsters are a family (biology), family (Nephropidae, Synonym (taxonomy), synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs ...

s and

shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...

s are also often prevalent. * Bhutanese cuisine employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and mutton. When offered food, one says ''meshu meshu'', covering one's mouth with the hands in refusal according to Bhutanese manners, and then gives in on the second or third offer. *

Hazaragi cuisine Hazara cuisine or Hazaragi cuisine ( haz, غذای آزارگی) refers to the food and cuisine of the Hazara people in Afghanistan and western Pakistan (Balochistan province). The food of the Hazara people is strongly influenced by Central Asian ...

refers to the food and cuisine of the Hazara people in Afghanistan and western Pakistan (Balochistan province). The food of the Hazara people is strongly influenced by Central Asian, South Asian and Persian cuisines and shares similarities with neighboring regional cuisines in Afghanistan and Central Asia, however, there are certain dishes, culinary methods and styles of cooking that are unique to the Hazara people. It is largely centered on bread, meats and dairy products, and uses a large amount of oil in its cooking. * Indian cuisine is characterized by its sophisticated and subtle use of many Indian spices"Indian Cuisine."VisitSingapore.com
. Accessed July 2011. and vegetables,

herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

s, and fruits grown across India. There is also the widespread practice of

vegetarianism Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. Vegetarianism may ...

across its society. Considered by some to be one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent. India's

religious beliefs A belief is an attitude that something is the case, or that some proposition is true. In epistemology, philosophers use the term "belief" to refer to attitudes about the world which can be either true or false. To believe something is to take i ...

and culture has played an influential role in the evolution of its cuisine. However, cuisine across India has also evolved with the Indian subcontinent's cross-cultural interactions with the neighboring Middle East, Southeast Asia, East Asia, and Central Asia, making it a unique blend of various cuisines across Asia. The colonial period introduced European cooking styles to India adding to its flexibility and diversity. Indian cuisine has also influenced cuisines across the world, especially those from Southeast Asia. In particular, curry has been widely adopted in cuisines around the world. **

Indian wine The modern Indian Wine market is small but growing; annual per capita consumption of wine in the country is a mere 9 milliliters, approximately 1/8000th that of France. The main reason for this can be attributed to the fact that Indians preference ...

** North Indian cuisines ****

Awadhi cuisine Awadhi cuisine ( hi, अवधी पाक-शैली, ur, ) is a cuisine native to the Awadh region in Northern India. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisi ...

**** Punjabi cuisine ****

Cuisine of Uttar Pradesh Cuisine of Uttar Pradesh is from the state of Uttar Pradesh (UP) located in Northern India. Uttar Pradesh is famous for its beauty. The cuisine of UP has a large variety of dishes. The cuisine consists of both vegetarian and non-vegetarian dis ...

****

Rajasthani cuisine Rajasthani cuisine ( hi, राजस्थानी व्यञ्जन) is the cuisine of the rugged Rajasthan region in North West India. It was influenced by both the warlike lifestyles of its inhabitants and the availability of ingredi ...

**** Mughlai cuisine ****

Bhojpuri cuisine Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people of Bihar and eastern Uttar Pradesh. Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to indivi ...

****

Bihari cuisine Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some ...

**** Kashmiri cuisine *** South Indian cuisines **** Kerala cuisine - Sadhya means "banquet" in Malayalam. It is a typical feast of the people of Kerala. **** Tamil cuisine **** Andhra cuisine **** Cuisine of Karnataka **** Telangana - Hyderabadi cuisine ***

East Indian cuisine East or Orient is one of the four cardinal directions or points of the compass. It is the opposite direction from west and is the direction from which the Sun rises on the Earth. Etymology As in other languages, the word is formed from the fac ...

s **** Bengali cuisine is a style of food preparation originating in Bengal, a region in eastern South Asia which is now divided between the Indian states of West Bengal, Tripura, and Barak Valley of Assam and the independent country of Bangladesh. Bengali food has inherited a large number of influences, both foreign and South Asian, arising from historical and strong trade links with many parts of the world. ****

Cuisine of Jharkhand A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine t ...

**** Oriya cuisine *** North East Indian cuisines ****

Sikkimese cuisine In the cuisine of Sikkim, in northeastern India, rice is a staple food, and fermented foods traditionally constitute a significant portion of the cuisine. Indian cuisine is popular, as Sikkim is the only state of India with an ethnic Indian Gorkh ...

**** Assamese cuisine ****

Tripuri cuisine Tripuri cuisine is the type of food served in Tripura, in northeastern India. The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. See also * Tripuri cultur ...

****

Naga cuisine Naga cuisine is the traditional cuisine of the Naga people of Nagaland, India. It features meats and fish, which are often smoked, dried or fermented। Overview The various Naga people have their own cuisines, but often exchange recipes. A ...

*** West Indian cuisines **** Maharashtrian cuisine *****

Malvani cuisine Malvani cuisine is the standard cuisine of the South Konkan region of the Indian states of Maharashtra and Goa. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian dishes. Although it is an independent cuisine, it ...

*****East Indian Cuisine ( East Indians are an ethnic group from Bombay in the West of India) The East Indian cuisine is distinct to the community and includes delicacies such as the vajri curry or goat tripe curry, chicken tope, sorpotel, khudi curries and many more. **** Goan cuisine ****

Parsi cuisine Parsi cuisine refers to the traditional cuisine of the Parsis of India and Pakistan. Primary meals The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Curry is made with coconut and ''ras'' without, with curry usually b ...

**** Gujarati cuisine ****

*** Other Indian cuisines **** Indian Chinese cuisine ****

Jain (Satvika) Jain vegetarianism is practised by the followers of Jain culture and philosophy. It is one of the most rigorous forms of spiritually motivated diet on the Indian subcontinent and beyond. The Jain cuisine is completely lacto-vegetarian and also ...

****

Sindhi cuisine Sindhi cuisine ( Sindhi: سنڌي کاڌا) refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions. It is mostly a non-vegetarian c ...

****

Chettinad cuisine Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars,or Nagarathars, from the Chettinad region in sivagangai district of Tamil Nadu state in India. Chettinad cuisine is perhaps the most renowned fare in the Tamil N ...

**** Udupi cuisine **** Indian fast food *

Maithil cuisine Maithil cuisine, also known as Mithila cuisine, is a part of Indian and Nepalese cuisine. It is the traditional cooking style of Maithils residing in the Mithila region of India and Nepal. Maithil cuisine comprises a broad repertoire of rice, w ...

* Maldivian cuisine * Nepalese cuisine ** Newari cuisine * Pakistani cuisine ** Balochi cuisine ** Kashmiri cuisine ** Pashtun cuisine ** Muhajir cuisine ** Punjabi cuisine ** Lahori cuisine ** Mughlai cuisine **

* Sri Lankan cuisine Afghan cuisine.jpg, Some of the popular Afghan dishes, from left to right: 1. Lamb grilled kebab ( seekh kabab); 2. Kabuli palaw and salad; 3. Tandoori chicken; and 4. Mantu (dumplings). Bangladeshi cuisine.png, Traditional Bangladeshi meal:

mustard seed Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three diff ...

ilish curry, Dhakai biryani and

pitha Pithas are a variety of food similar to pancakes, dumplings or fritters, originating from the Indian subcontinent, common in Bangladesh and India. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fri ...

; similar to East Indian cuisine. Vegetarian Andhra Meal.jpg, South Indian style vegetarian '' thali''. Vegetarian Curry.jpeg, North Indian style vegetarian ''thali''. Vindalho.jpg, Pork '' vindaloo'' is a popular curry dish from the Indian state of Goa and around the world.

Southeast Asian cuisine

Southeast Asia (orthographic projection)

Southeast Asian cuisine emphasizes lightly prepared dishes with strong aromas, featuring such flavors as

lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...

, fermented fish sauce and pastes, and

. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and including such ingredients as galangal, tamarind and

. Cooking methods include

stir frying Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and th ...

, boiling and steaming. * Bruneian cuisine is similar to, and heavily influenced by, the cuisine of neighboring Malaysia, Singapore, and Indonesia, with additional influences from China, India and Arab. *

Burmese cuisine Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with ne ...

has been influenced greatly by China, India and Thailand. However, Burmese cuisine has retained unique preparation techniques and distinct flavors, and there are many regional variations of "standard" dishes. The Burmese eat with their right hand, forming rice into a small ball with only the fingertips and mixing this with various morsels before popping it into their mouths. The Burmese eat a great variety of vegetables and fruits, and a variety of meat. A very popular vegetable is the danyin thi, which is usually boiled or roasted and dipped in salt, oil and sometimes, cooked coconut fat. *

Cambodian cuisine Cambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine ( km, សិល្បៈធ្វើម្ហូបខ្មែរ; ) refers specifically to the more than thousand years old culina ...

encompasses the cuisines of all ethnic groups in Cambodia, whereas

Khmer cuisine Cambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine ( km, សិល្បៈធ្វើម្ហូបខ្មែរ; ) refers specifically to the more than thousand years old culina ...

refers specifically to the cuisine of the ethnic

Khmers The Khmer people ( km, ជនជាតិខ្មែរ, ) are a Southeast Asian ethnic group native to Cambodia. They comprise over 90% of Cambodia's population of 17 million.

. Over time, Khmer cuisine has absorbed elements from Indian, Chinese and more recently French cuisine, and due to historic interaction and shared influences, Cambodian cuisine has many similarities with neighboring Thai, Vietnamese, and Lao cuisines. * Christmas Island cuisine has influences from both Australian cuisine and other Asian cuisines, particularly Malaysian and Indonesian. *

Cuisine of East Timor The cuisine of East Timor consists of regional popular foods such as pork, fish, basil, tamarind, legumes, corn, rice, root vegetables, and tropical fruit. East Timorese cuisine has influences from Malay and Portuguese dishes from its colo ...

is the cuisine of one of the newest Southeast Asian countries. * Filipino cuisine has evolved over several centuries from its

Austronesian Austronesian may refer to: *The Austronesian languages *The historical Austronesian peoples The Austronesian peoples, sometimes referred to as Austronesian-speaking peoples, are a large group of peoples in Taiwan, Maritime Southeast Asia, M ...

origins to a mixed cuisine with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous ingredients and the local palate. For more information refer to: Filipino cuisine; regional specialties. ** Kapampangan cuisine is the cuisine native to the Kapampangan people originating from the province of Pampanga, in Central Luzon. One of the best examples of Kapampangan dish is '' sisig'', which is a popular dish across the Philippines. ** Bicol's cuisine is noted for its gastronomic appetite for the fiery or chili-hot dishes and coconut milk dishes. Perhaps the most well-known Bicolano dish is the very spicy

Bicol Express Bicol Express, known natively in Bikol as ''sinilihan'' (), is a popular Filipino dish which was popularized in the district of Malate, Manila but made in traditional Bicolano style. It is a stew made from long chili peppers (''siling hab ...

. The region is also the well-known home of '' natong'' also known as ''laing'' or '' pinangat'' (pork or fish stew in taro leaves). **Being surrounded by waters and rich land, Visayas is abundant in marine and land products as indicated in various ''Visayan cuisines''. Few examples of famous Visayan foods include Cebu's Lechon variant, Iloilo's

La Paz batchoy Batchoy, less commonly spelled batsoy, is a noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines, hence it is o ...

Bacolod Bacolod, officially the City of Bacolod (; hil, Dakbanwa/Syudad sang Bacolod; fil, Lungsod ng Bacolod), is a 1st class highly urbanized city in the region of Western Visayas, Philippines. It is the capital of the province of Negros Occidenta ...

's inasal and

piaya ''Piaya'' is a small genus of relatively large and long-tailed cuckoos, which occur in Mexico, Central America and South America. The two species in taxonomic order are: The little cuckoo has been found to be closer to some species traditiona ...

, and Leyte's roscas,

humba ''Humbà'', also spelled ''hombà'', is a Filipino braised pork dish originating from the Visayas Islands of the Philippines. It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay ...

, moron, and bukayo. **Mindanao cuisine's dishes are richly flavored with the spices common to Southeast Asia. Some parts of Mindanao are predominantly

Muslim Muslims ( ar, المسلمون, , ) are people who adhere to Islam, a monotheistic religion belonging to the Abrahamic tradition. They consider the Quran, the foundational religious text of Islam, to be the verbatim word of the God of Abrah ...

, where pork is rarely consumed. Most notable dishes in Mindanao cuisine are: Satti, Sambal,

Tiyula itum ''Tiyula itum'' ( Tausug: "black soup") is a Filipino braised beef or goat soup or stew dish originating from the Tausug people. The dish is characteristically black due to the unique use of charred coconut meat. Etymology The name of the dish ...

, and Zamboanga's Alfajor, curacha, and rebosao. *

Indonesian cuisine Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 popula ...

is diverse, in part because Indonesia is composed of approximately 6,000 populated islands."Indonesian Cuisine."
. Accessed July 2011. Many regional cuisines exist, often based upon

cultural Culture () is an umbrella term which encompasses the social behavior, institutions, and Social norm, norms found in human Society, societies, as well as the knowledge, beliefs, arts, laws, Social norm, customs, capabilities, and habits of the ...

and foreign influences."Indonesian food."Belindo.com
. Accessed July 2011. For example,

Sumatra Sumatra is one of the Sunda Islands of western Indonesia. It is the largest island that is fully within Indonesian territory, as well as the sixth-largest island in the world at 473,481 km2 (182,812 mi.2), not including adjacent i ...

n cuisine often has Middle Eastern and Indian influences, featuring curried meat and vegetables, while Javanese cuisine and

Sundanese cuisine Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also k ...

are more indigenous. **

Acehnese cuisine Acehnese cuisine is the cuisine of the Acehnese people of Aceh in Sumatra, Indonesia. This cuisine is popular and widely known in Indonesia. Arab, Persian, and Indian traders influenced food in Aceh although flavours have substantially changed ...

is the cuisine of the Acehnese people of

Aceh Aceh ( ), officially the Aceh Province ( ace, Nanggroë Acèh; id, Provinsi Aceh) is the westernmost province of Indonesia. It is located on the northernmost of Sumatra island, with Banda Aceh being its capital and largest city. Granted a s ...

in most western

. ** Balinese cuisine is the cuisine and culinary traditions of

Balinese people The Balinese people ( id, suku Bali; ban, ᬳᬦᬓ᭄‌ᬩᬮᬶ, anak Bali) are an Austronesian ethnic group native to the Indonesian island of Bali. The Balinese population of 4.2 million (1.7% of Indonesia's population) live mostly on the ...

from the volcanic island of

Bali Bali () is a province of Indonesia and the westernmost of the Lesser Sunda Islands. East of Java and west of Lombok, the province includes the island of Bali and a few smaller neighbouring islands, notably Nusa Penida, Nusa Lembongan, and Nu ...

. **

Banjar cuisine Banjarese cuisine is the cooking tradition and cuisine of Banjar people of South Kalimantan in Indonesia. Banjar cuisine also found in neighbor countries as following Brunei, Malaysia to Singapore. Banjar cuisine has been influenced by many cu ...

: is the cooking tradition and cuisine of

Banjar people The Banjar or Banjarese ( bjn, Urang Banjar; ) are an indigenous ethnic group native to the Banjar regions (notably Banjarmasin, Banjarbaru, Banjar Regency, etc.) in the southeastern Kalimantan hemisphere of Indonesia. Nowadays, Banjarese di ...

South Kalimantan South Kalimantan ( id, Kalimantan Selatan) is a Provinces of Indonesia, province of Indonesia. It is the smallest province in Kalimantan, the Indonesian territory of Borneo. The provincial capital was Banjarmasin until 15 February 2022 when it wa ...

in Indonesia. ** Batak cuisine is the cuisine and cooking traditions of

Batak ethnic groups Batak is a collective term used to identify a number of closely related Austronesian peoples, Austronesian ethnic groups predominantly found in North Sumatra, Indonesia, who speak Batak languages. The term is used to include the Karo people ( ...

, predominantly found in

North Sumatra North Sumatra ( id, Sumatra Utara) is a province of Indonesia located on the northern part of the island of Sumatra. Its capital and largest city is Medan. North Sumatra is Indonesia's fourth most populous province after West Java, East Java and ...

region. **

Indo cuisine Indo may refer to: * Indo-, a prefix indicating India or the Indian Subcontinent * Indonesia, a country in Asia ** INDO LINES, callsign of Indonesian Airlines ** Indo people, people of mixed European and Indonesian ancestry ** Indo cuisine, fusion ...

is a fusion cooking and cuisine tradition, mainly existing in Indonesia (nationwide) and the Netherlands, as well as Belgium, South Africa and

Suriname Suriname (; srn, Sranankondre or ), officially the Republic of Suriname ( nl, Republiek Suriname , srn, Ripolik fu Sranan), is a country on the northeastern Atlantic coast of South America. It is bordered by the Atlantic Ocean to the north ...

. **

Indonesian Arab cuisine Arab Indonesian cuisine (Indonesian: ''Masakan Arab-Indonesia'') is characterized by the mixture of Middle Eastern cuisine with local Indonesian-style. Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz a ...

is characterized by the mixture of

Middle Eastern cuisine Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and ol ...

with local Indonesian style. Indonesian Arabs brought their legacy of Arab cuisine originally from Hadhramaut,

Hejaz The Hejaz (, also ; ar, ٱلْحِجَاز, al-Ḥijāz, lit=the Barrier, ) is a region in the west of Saudi Arabia. It includes the cities of Mecca, Medina, Jeddah, Tabuk, Yanbu, Taif, and Baljurashi. It is also known as the "Western Provin ...

and Egypt. ** Indonesian Chinese cuisine is characterized by the mixture of

Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of va ...

with local Indonesian style.

Chinese Indonesian Chinese Indonesians ( id, Orang Tionghoa Indonesia) and colloquially Chindo or just Tionghoa are Indonesians whose ancestors arrived from China at some stage in the last eight centuries. Chinese people and their Indonesian descendants have ...

s bring their Chinese cuisine legacy. **

Indonesian Indian cuisine Indian Indonesian cuisine ( Indonesian: ''Masakan India-Indonesia'') is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original crea ...

is characterized by the mixture of Indian cuisine with local Indonesian style.

Indian Indonesian Indian Indonesians ( id, Orang India Indonesia; ta, இந்திய இந்தோனேசியர்) are Indonesians whose ancestors whose ancestors originally came from the Indian subcontinent. Therefore, this term can be regarded as ...

s bring their Indian cuisine legacy. ** Javanese cuisine is the cuisine of

Javanese people The Javanese ( id, Orang Jawa; jv, ꦮꦺꦴꦁꦗꦮ, ''Wong Jawa'' ; , ''Tiyang Jawi'' ) are an ethnic group native to the central and eastern part of the Indonesian island of Java. With approximately 100 million people, Javanese people ...

. In wider sense, Javanese cuisine might also refer to the cuisine of the whole people of Java Island, Indonesia; which also includes Sundanese in West Java, Betawi in

Jakarta Jakarta (; , bew, Jakarte), officially the Special Capital Region of Jakarta ( id, Daerah Khusus Ibukota Jakarta) is the capital and largest city of Indonesia. Lying on the northwest coast of Java, the world's most populous island, Jakarta ...

and Madurese on Madura Island off East Java. ***

Betawi cuisine Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and ...

is rich, diverse and eclectic cuisine of Betawi people in

due to the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the archipelago. ***

Madurese cuisine Madurese cuisine is the culinary tradition of the Madurese people from Madura Island in Indonesia. This cuisine is particularly well-known in the neighboring areas of East Java, as well as on the south coast of Kalimantan. As a leading salt p ...

is the cuisine tradition of

Madurese people id, Orang Madura , image = , image_caption = A portrait of Madurese village head. , population = 7,179,356 , popplace = : , region1 = East Java , pop1 = 6,520,403 , region2 = West Kalimantan , pop2 ...

in Madura island on the northeastern coast of Java. ***

is the cuisine of Sundanese people of West Java, Indonesia. In Sundanese restaurants, it is common to eat with one's hands. They usually serve ''kobokan'', a bowl of tap water with a slice of lime for handwashing. **

Makassar cuisine Makassarese cuisine is the cuisine of Makassarese people of Makassar in the South Sulawesi province of Indonesia. Dishes * Coto makassar, a stew made from the mixture of nuts, spices, and selected offal which may include beef brain, tongue and ...

is the cuisine of the

Buginese people The Bugis people (pronounced ), also known as Buginese, are an ethnicity—the most numerous of the three major linguistic and ethnic groups of South Sulawesi (the others being Makassar and Toraja), in the south-western province of Sulawesi, ...

and

Makassar people The Makassar or Makassarese people are an ethnic group that inhabits the southern part of the South Peninsula, Sulawesi (formerly Celebes) in Indonesia. They live around Makassar, the capital city of the province of South Sulawesi, as well as t ...

South Sulawesi South Sulawesi ( id, Sulawesi Selatan) is a province in the southern peninsula of Sulawesi. The Selayar Islands archipelago to the south of Sulawesi is also part of the province. The capital is Makassar. The province is bordered by Central Sula ...

. ** Malay cuisine is the cuisine of Malay people with many regional and foreign influences. ** Manado cuisine is the cooking tradition of the

Minahasan people The Minahasans (alternative spelling: Minahassa) are an ethnic group native to the North Sulawesi province of Indonesia, formerly known as North Celebes. The Minahasa people sometimes refer to themselves as Manado people. Although the Minahasan p ...

of North Sulawesi. This cuisine has influences by

Eurasian cuisine Fusion cuisine is cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. They can occur naturally and become aspects of culturally relevant cuisines, or they can be part of ...

, especially Dutch cuisine. ** Padang food, also known as Minangkabau cuisine, is the cuisine of the

Minangkabau people Minangkabau people ( min, Urang Minang; Indonesian or Malay: ''Orang Minangkabau'' or ''Minangkabo''; Jawi: منڠكبو), also known as Minang, are an Austronesian ethnic group native to the Minangkabau Highlands of West Sumatra, Indonesi ...

of West Sumatra, Indonesia. It is among the most popular food in Maritime Southeast Asia. It is known across Indonesia as ''masakan Padang''. ** Palembang cuisine is the cuisine of the Palembang people in South Sumatra. ** Peranakan cuisine combines

Malay Malay may refer to: Languages * Malay language or Bahasa Melayu, a major Austronesian language spoken in Indonesia, Malaysia, Brunei and Singapore ** History of the Malay language, the Malay language from the 4th to the 14th century ** Indonesi ...

, Javanese and other influences into a unique blend. *

Laotian cuisine Lao cuisine or Laotian cuisine ( lo, ອາຫານລາວ) is the national cuisine of Laos. The staple food of the Lao is sticky rice ( lo, ເຂົ້າໜຽວ, khao niao). Laos has the highest sticky rice consumption per-capita i ...

is the

Laos Laos (, ''Lāo'' )), officially the Lao People's Democratic Republic ( Lao: ສາທາລະນະລັດ ປະຊາທິປະໄຕ ປະຊາຊົນລາວ, French: République démocratique populaire lao), is a socialist ...

, which is distinct from other Southeast Asian cuisines. Laos shares borders with neighboring countries and as a result, Lao cuisine has strongly influenced the neighboring cuisine of Northeastern Thailand ( Isan) and some Lao culinary influences have also reached Cambodia and Northern Thailand ( Lanna). ** Hmong cuisine is the cuisine of the

Hmong people The Hmong people ( RPA: ''Hmoob'', Nyiakeng Puachue: , Pahawh Hmong: , ) are a sub-ethnic group of the Miao people who originated from Central China. The modern Hmongs presently reside mainly in Southwest China (Guizhou, Yunnan, Sichuan, Chon ...

China China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and ...

, Southeast Asia and the Hmong American community in the United States. *

Malaysian cuisine Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Mala ...

reflects the multicultural aspects of Malaysia. Malaysia is an amalgamation of three major races, Malay, Chinese and Indian, as well as a myriad of ethnic groups from Sabah and Sarawak. The potpourri is enriched further with the influence of the Thai from the north, Indonesian from the south, Filipino from the east, and British, Dutch and Portuguese through hundred years of colonization. ** Malay cuisine is the cuisine of Malay people with many regional and foreign influences. For examples, cuisine of Johor often has Middle Eastern and Javanese influences while cuisine of Kelantan often has Thai influences. **

Malaysian Chinese cuisine Malaysian Chinese cuisine is derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration pat ...

is characterized by the mixture of

with local ingredients. ** Malaysian Indian cuisine is characterized by the mixture of Indian with local ingredients. **

Sarawakian cuisine Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state ...

is the cuisine of Sarawak, Malaysia ** Sabahan cuisine is the cuisine of Sabah, Malaysia with influences from Filipino cuisine and

** Peranakan cuisine combines Chinese,

and other influences into a unique blend. Peranakan in

Penang Penang ( ms, Pulau Pinang, is a Malaysian state located on the northwest coast of Peninsular Malaysia, by the Malacca Strait. It has two parts: Penang Island, where the capital city, George Town, is located, and Seberang Perai on the Malay ...

often has Thai influences while Melaka and Singapore often has Indonesian influences. **

combines Kristang, Dutch, British,

and other influences into a unique blend, predominantly found in Melaka * Singaporean cuisine is similar to, and heavily influenced by the cuisine of neighboring Malaysia, as a product of centuries of cultural interaction owing to Singapore's strategic location."Singapore Food."

Singaporefoodhistory.com
. Accessed July 2011. The predominant cuisine in Singapore is

, along with

, Indian and English traditions since the founding of Singapore by the British in the early 19th century. * Thai cuisine can be described as four regional cuisines corresponding to the four main regions of the country:

Northern Northern may refer to the following: Geography * North, a point in direction * Northern Europe, the northern part or region of Europe * Northern Highland, a region of Wisconsin, United States * Northern Province, Sri Lanka * Northern Range, a ra ...

, Northeastern (or Isan),

Central Central is an adjective usually referring to being in the center of some place or (mathematical) object. Central may also refer to: Directions and generalised locations * Central Africa, a region in the centre of Africa continent, also known as ...

, and

Southern Southern may refer to: Businesses * China Southern Airlines, airline based in Guangzhou, China * Southern Airways, defunct US airline * Southern Air, air cargo transportation company based in Norwalk, Connecticut, US * Southern Airways Express, M ...

."Modern Thai"
(food)
Sabaiaz.com
. Accessed July 2011. A fifth cuisine is Thai royal cuisine, based on the palace cuisine of the

Ayutthaya kingdom The Ayutthaya Kingdom (; th, อยุธยา, , IAST: or , ) was a Siamese kingdom that existed in Southeast Asia from 1351 to 1767, centered around the city of Ayutthaya, in Siam, or present-day Thailand. The Ayutthaya Kingdom is conside ...

(1351–1767 CE), which was influential upon the cuisine of the Central Thai plains. Each cuisine has similarities to foods and cuisines in neighboring countries and regions, including the

Cuisine of Burma Burmese cuisine () encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with ne ...

, Yunnan cuisine, Lao cuisine,

and

. * Vietnamese cuisine is a style of cooking derived from Vietnam with Chinese and French influence. Fish sauce, soy sauce, rice, fresh

s, fruits and vegetables are commonly used. Vietnamese recipes utilize a diverse range of herbs, including

, mint,

Vietnamese mint ''Persicaria odorata'', with common names Vietnamese coriander, rau răm, laksa leaf, Vietnamese cilantro, phak phai, praew leaf, hot mint and Cambodian mint, is an herb with aromatic leaves, used in Southeast Asian and Northeast Indian cooking. ...

long coriander ''Eryngium foetidum'' is a tropical perennial herb in the family Apiaceae. Common names include culantro ( or ), recao, chadon beni (pronounced shadow benny), Mexican coriander, bhandhania, long coriander, sawtooth coriander, and ngò gai. It i ...

and Thai basil leaves. **

Vietnamese wine Vietnamese wine is wine produced in Vietnam. The area was first cultivated for viticulture during the French colonial rule of the region in the late 19th century. The region's tropical climate was ill-suited for the type of ''Vitis vinifera'' that ...

Somlorkoko.jpg, Cambodian '' Samlar kako'' Nasi Campur.jpg, Personal serving of

Nasi Nasi may refer to: Food Dishes Nasi Goreng is an Indonesian and Malay word for ''cooked rice'', featured in many Southeast Asian dishes *Nasi goreng, a popular rice dish often simply called ''nasi'' *Other Southeast Asian ''nasi'' dishes: **Nasi ...

, in Indonesia, rice surrounded by numbers of side dishes including sate lilit. Red roast duck curry.jpg,

Thai Thai or THAI may refer to: * Of or from Thailand, a country in Southeast Asia ** Thai people, the dominant ethnic group of Thailand ** Thai language, a Tai-Kadai language spoken mainly in and around Thailand *** Thai script *** Thai (Unicode block ...

''Kaeng phet pet yang'': roast duck in red curry. Chicken adobo.jpg, Philippine adobo is a popular Filipino dish and cooking process in Filipino cuisine. NasiLemak.JPG, Malaysian

nasi lemak ''Nasi lemak'' is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish. It is also the native dish in neighbouri ...

, is served with anchovies, peanuts, boiled egg, lamb curry, cucumber, and sambal. Thai market food 01.jpg, Food stall in

Chiang Mai Chiang Mai (, from th, เชียงใหม่ , nod, , เจียงใหม่ ), sometimes written as Chiengmai or Chiangmai, is the largest city in northern Thailand, the capital of Chiang Mai province and the second largest city in ...

, Thailand selling ready-cooked food. Bò 7 món.jpg,

Bò 7 món Bò bảy món, on menus often "Bò 7 món" (literally "seven courses of beef" in Vietnamese) is a set selection of beef dishes in Vietnamese cuisine. Multi-course meals such as Bò 7 món are representative of higher-end Vietnamese cuisine. Ove ...

(literally "seven courses of beef" in Vietnamese) is a set selection of beef dishes in Vietnamese cuisine.

West Asian cuisine

West Asian cuisine Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and ...

, is the cuisine of the various countries and peoples of West Asia. Despite their similarities, there are considerable differences in climate and culture, so the term is not definitive. The cuisine of the region is diverse while having a degree of homogeneity."The Middle East: Background."

Globalgourmet.com
. Accessed January 2007. Many West Asian dishes are made with a paste called

tahini Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and E ...

. Tahini is a

sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...

paste made with hulled seeds, unlike its East Asian counterpart. It is used to make such popular meze, or appetizers, as baba ghanoush and

hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made fr ...

along with pungent dipping sauces served with falafel, keftes or kofta and vegetables. Hummus is made from

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...

s, which are staples of the diet. Some commonly used ingredients include

olive The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ...

s and

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

, lamb,

pita Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, als ...

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

, sesame seeds,

dates Date or dates may refer to: *Date (fruit), the fruit of the date palm (''Phoenix dactylifera'') Social activity *Dating, a form of courtship involving social activity, with the aim of assessing a potential partner **Group dating *Play date, an ...

, sumac,

s, mint and

parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...

. Some popular dishes include kibbeh and shawarma. **

Arab cuisine of the Persian Gulf Eastern Arabian cuisine, also called Khaleeji cuisine ( ar, المطبخ الخليجي), is the traditional Arabic cuisine variant that is shared by the population in Eastern Arabia and areas around the Persian Gulf. Seafood is a very significa ...

- Arab cuisine of the Persian Gulf today is the result of combination of diverse cuisines, incorporating Levantine, Indian, Chinese, and Persian cooking styles, and many items not originally indigenous to the Persian Gulf region, which were most probably imported on the dhows and the caravans. ** Assyrian cuisine **

Bahraini cuisine The cuisine of Bahrain consists of dishes such as biryani, ''harees'', ''khabeesa'', ''machboos'', ''mahyawa'', '' maglooba'', ''quzi'' and '' zalabia''. Arabic coffee (''qahwah'') is the national beverage. Bahrain is a small island state near ...

refers to the cuisine of The Kingdom of Bahrain, a small island state near the western shores of the Persian Gulf. Bahrain produces only a small amount of its food requirements due to limited land space, and imports much of its food.Cuisine in Bahrain

Allo' Expat Bahrain
(Website). Accessed April 2011. Its primary crops are

banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distinguis ...

s, citrus fruits, pomegranates,

mango A mango is an edible stone fruit produced by the tropical tree ''Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South a ...

es,

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.

s and tomatoes. ** Cypriot cuisine ** Egyptian cuisine **

Emirati cuisine Emirati cuisine ( ar, المطبخ الإماراتي) is the local traditional Arabic cuisine of the United Arab Emirates. It is part of the Eastern Arabian cuisine and shares similarities with cuisines from neighboring countries, such as Oman ...

Iranian cuisine Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 ( ...

- Persian cuisine is diverse, with each province featuring dishes, culinary traditions and styles distinct to its region. *** Abgoosht is an Iranian stew usually made with lamb and vegetables *** Caspian cuisine ** Iraqi cuisine or ''Mesopotamian cuisine'', has a long history going back some 10,000 years - to the

Sumer Sumer () is the earliest known civilization in the historical region of southern Mesopotamia (south-central Iraq), emerging during the Chalcolithic and early Bronze Ages between the sixth and fifth millennium BC. It is one of the cradles of c ...

ians,

Babylonia Babylonia (; Akkadian: , ''māt Akkadī'') was an ancient Akkadian-speaking state and cultural area based in the city of Babylon in central-southern Mesopotamia (present-day Iraq and parts of Syria). It emerged as an Amorite-ruled state c. ...

ns and Assyrians. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals - the first cookbooks in the world. *** Kurdish cuisine consists of a wide variety of foods prepared by the

Kurdish people ug:كۇردلار Kurds ( ku, کورد ,Kurd, italic=yes, rtl=yes) or Kurdish people are an Iranian peoples, Iranian ethnic group native to the mountainous region of Kurdistan in Western Asia, which spans southeastern Turkey, northwestern Ir ...

that have got many traditions from their homeland, Kurdistan. **

Kuwaiti cuisine Kuwaiti cuisine is a fusion of Arabian, Iranian, and Mesopotamian cuisines. Kuwaiti cuisine is part of the Eastern Arabian cuisine. A prominent dish in Kuwaiti cuisine is ''machboos'', a rice-based dish usually prepared with basmati rice seasoned ...

- the

national dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be ...

of Kuwait known as

machboos ), ''makbūs/machbūs'' ( ar, مكبوس/مچبوس) , country = Saudi Arabia , region = Arabian Peninsula , creator = , course = Meal , served = , main_ingredient = Rice (usually long-grain, ...

( ar, مكبوس) consists mainly of mutton or chicken placed over or mixed in a large mass of well-cooked and prepared rice. ** Mizrahi Jewish cuisine is based largely on fresh ingredients, as marketing was done in the local '' souq''. **

Omani cuisine Omani cuisine is part of the Khaleeji cuisine and is influenced by Arab, Pakistani cuisine, Iranian, Indian, Asian, Eastern Mediterranean, and African cuisine, reflecting Oman's position as a vast trading empire at the intersection of tradition ...

is generally very simple, with the aid of many spices and marinades to complete a dish, which usually consists of chicken, fish, and mutton. Unlike many other Asian nations, Omani cuisine is not spicy, and varies between regions. **

Qatari cuisine Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour. Seafood ...

Saudi Arabian cuisine Saudi Arabian cuisine (Arabic: المطبخ العربي السعودي) encompasses the cuisines and foods of Saudi Arabia. In spite of the existence of many common dishes, Saudi Arabian dishes vary between regions as the culture itself varies ...

- Food staples include lamb, grilled chicken, falafel (deep-fried

balls), shawarma (spit-cooked sliced lamb),

mutabbaq Motabbaq ( ar, مطبق) is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, Thailand and Bangladesh (Mughlai para ...

and Ful medames."Food in Saudi Arabia"
. Food in Every Country (website). Accessed May 2010. Arabic unleavened bread, or

khobz Khubz, alternatively transliterated as ''khoubz'', ''khobez'', ''khubez'', or ''khubooz'', ), date=February 2022, is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countrie ...

(خبز), is eaten with almost all meals, and is often used as an edible utensil to scoop foods. *** Kabsa is considered by many as Saudi Arabia's national dish. ** Turkish cuisine is largely the heritage of

Ottoman cuisine Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Today, Turkish cuisine is a continuation of Ottoman cuisine. Sources The Ottoman pa ...

, which can be described as a fusion and refinement of Central Asian,

West Asian Western Asia, West Asia, or Southwest Asia, is the westernmost subregion of the larger geographical region of Asia, as defined by some academics, UN bodies and other institutions. It is almost entirely a part of the Middle East, and includes An ...

and

Balkan The Balkans ( ), also known as the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throughout the who ...

cuisines. Turkish cuisine has in turn influenced those and other neighboring cuisines, including that of western Europe. ***

Turkish wine Turkish wine is wine made in the transcontinental Eurasian country Turkey. The Caucasus region, where Armenia, Azerbaijan, Georgia and Iran are located, played a pivotal role in the early history of wine and is likely to have been one of the earl ...

Yemeni cuisine Yemeni cuisine is distinct from the wider Middle Eastern cuisines, but with a degree of regional variation. Although some foreign influences are evident in some regions of the country (with Ottoman cuisine, Ottoman influences showing in Sanaa, w ...

- The most common Yemeni dishes include:

Aseed Asida ( ar, عصيدة, ‘aṣīdah) is a dish with origins from the Maghreb. It is a lump of dough, obtained by stirring wheat flour into boiling water, sometimes with added butter or honey. Similar in texture to fufu, it is eaten in mainly ...

, Bint Al-Sahn,

Fahsa Fahsa ( ar, فحسة, Fahsa) is a Yemeni stew. It is made of lamb cutlets with lamb broth. Spices and hilbah (a dip made with fenugreek) are added after cooking. See also * List of lamb dishes * List of stews This is a list of notable stews. ...

Fatoot Fatoot ( ar, فتوت, Fatoot or Fatut) is a group of Yemen Yemen (; ar, ٱلْيَمَن, al-Yaman), officially the Republic of Yemen,, ) is a country in Western Asia. It is situated on the southern end of the Arabian Peninsula, and bord ...

, Fattah, Ful medames, Hareesh,

Jachnun Jachnun or Jahnun ( he, גַ'חְנוּן, , ) is a Yemenite Jewish pastry, originating from the Adeni Jews, and traditionally served on ''Shabbat'' morning. Yemenite Jewish immigrants have popularized the dish in Israel. Preparation Jahnun is p ...

, Kabsa, Karees, Komroh,

Mandi Mandi may refer to: Places * Mandı, Azerbaijan India * Mandi, Jammu and Kashmir, a town on the Mandi River in the Poonch district of Jammu and Kashmir * Mandi, Himachal Pradesh, a city in Himachal Pradesh ** Mandi State, former princely sta ...

, Mateet,

Mutabbaq Motabbaq ( ar, مطبق) is a stuffed pancake or pan-fried bread which is commonly found in the Arabian Peninsula and Southeast Asia, notably in Saudi Arabia, Yemen, Indonesia, Malaysia, Singapore, Brunei, Thailand and Bangladesh (Mughlai para ...

Saltah Saltah (Arabic: سلتة) is a traditional Yemeni dish. ''Saltah'' is considered to be the national dish of Yemen. In the Ottoman Empire, ''saltah'' was used as a charitable food and was made with leftover food that was donated by the wealthy o ...

Samak Mofa fi, Työväenliikkeen pohjoismainen yhteistyökomitea da, Arbejderbevægelsens nordiske samarbejdskommitté no, Arbeiderbevegelsens nordiske samarbeidskomité , logo = SAMAK logo.png , colorcode = , abbreviation = SAMAK ...

, Shafut,

Shakshouka Shakshouka ( ar, شكشوكة : šakšūkah, also spelled ''shakshuka'' or ''chakchouka'') is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper ...

, Thareed, and Zoam. ***

is a traditional Yemeni dish usually made from meat (lamb or chicken), basmati rice, and a mixture of spices. ** Levantine cuisine – traditional

Ottoman Syria Ottoman Syria ( ar, سوريا العثمانية) refers to divisions of the Ottoman Empire within the region of Syria, usually defined as being east of the Mediterranean Sea, west of the Euphrates River, north of the Arabian Desert and south ...

, now usually called the Levant, known in Arabic as the

Bilad ash-Sham Bilad al-Sham ( ar, بِلَاد الشَّام, Bilād al-Shām), often referred to as Islamic Syria or simply Syria in English-language sources, was a province of the Rashidun, Umayyad, Abbasid, and Fatimid caliphates. It roughly correspon ...

. This region shared many culinary traditions under the Ottoman Empire which continue to be influential today. It covers the modern states of

Syria Syria ( ar, سُورِيَا or سُورِيَة, translit=Sūriyā), officially the Syrian Arab Republic ( ar, الجمهورية العربية السورية, al-Jumhūrīyah al-ʻArabīyah as-Sūrīyah), is a Western Asian country loc ...

Palestine __NOTOC__ Palestine may refer to: * State of Palestine, a state in Western Asia * Palestine (region), a geographic region in Western Asia * Palestinian territories, territories occupied by Israel since 1967, namely the West Bank (including East ...

, Lebanon, Jordan, Israel, Northern Iraq, northwest Iraq ( the province of Mosul), and parts of southern Turkey near Adana, Gaziantep, Antakya and

Mardin Mardin ( ku, Mêrdîn; ar, ماردين; syr, ܡܪܕܝܢ, Merdīn; hy, Մարդին) is a city in southeastern Turkey. The capital of Mardin Province, it is known for the Artuqid architecture of its old city, and for its strategic location on ...

. *** Palestinian cuisine consists of foods from or commonly eaten by

Palestinians Palestinians ( ar, الفلسطينيون, ; he, פָלַסְטִינִים, ) or Palestinian people ( ar, الشعب الفلسطيني, label=none, ), also referred to as Palestinian Arabs ( ar, الفلسطينيين العرب, label=non ...

, whether in Palestine, Israel, Jordan, refugee camps in nearby countries, or by the Palestinian diaspora. *** Israeli cuisine comprises a mixture of dishes—from those brought back to Israel by Jews from the

Diaspora A diaspora ( ) is a population that is scattered across regions which are separate from its geographic place of origin. Historically, the word was used first in reference to the dispersion of Greeks in the Hellenic world, and later Jews after ...

, those from Jews who remained in the region, and those adopted from surrounding Arab inhabitants. Since before the establishment of the modern

State of Israel Israel (; he, יִשְׂרָאֵל, ; ar, إِسْرَائِيل, ), officially the State of Israel ( he, מְדִינַת יִשְׂרָאֵל, label=none, translit=Medīnat Yīsrāʾēl; ), is a country in Western Asia. It is situated ...

in 1948, and particularly since the late 1970s, an Israeli fusion cuisine has developed.Gold, Rozann
''A Region's Tastes Commingle in Israel''
(July 20, 1994) in ''The New York Times'' Retrieved 2010–02–14 **** Israeli wine **** Ptitim – Israeli toasted pasta shaped like rice or little balls. ***

Jordanian cuisine Jordanian cuisine is a Middle Eastern cuisine that has the traditional style of food preparation originating from, or commonly used in, Jordan that has developed through centuries of social and political change. There are a wide variety of tech ...

*** Lebanese cuisine includes an abundance of starches, fruits, vegetables, fresh fish and

; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb on the coast and goat meat in the mountain regions. **** Lebanese wine *** Syrian cuisine is a diffusion of the cultures of civilizations that settled in Syria, particularly during and after the Islamic era beginning with the Arab Umayyad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. ***

Syrian Jewish cuisine Syrian Jewish cuisine is the cuisine of the Syrian Jews. Although almost all Jews had left Syria by 2016, their cuisine has been preserved in books and family recipes. History and influences Since biblical times there have been Jews in the are ...

* South Caucasus cuisine is the cuisine of the various countries and peoples of the South Caucasus, also known as Transcaucasia. ** Armenian cuisine **

Azerbaijani cuisine Azerbaijani cuisine ( az, Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of Azerbaijan. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed f ...

** Georgian cuisine ***

Ossetian cuisine Ossetian cuisine ( os, Ирон хæринæгтæ ''Iron khɐrinɐgtɐ'') refers to the cooking styles and dishes of the Ossetians. Ossetian pie Fydzhin ( os, Фыдджын, russian: Фыдджин) is a type of meat pie. Three pies ( os, ...

Kabsa.jpg, Kabsa is a traditional Yemeni dish. Hummuswithpinenuts.jpg,

Hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made fr ...

with pine nuts at the Maxim restaurant in Haifa, Israel. Syrian apricot paste 01.jpg, Syrians are renowned for producing dried apricot paste Khoresht-e fesenjan.jpg, Chicken Fesenjān with Persian rice, an Iranian dish Fatayer.jpg,

Fatayer A fatayer ( ar, فطاير, faṭāyir) is a meat pie that can alternatively be stuffed with spinach, or cheese such as Feta or Akkawi. It is part of Levantine cuisine and is eaten in Iraq, Syria, Egypt, Lebanon, Palestine, Kuwait, Saudi Arabia ...

is a meat pie or pastry that can alternatively be stuffed with spinach (sabaneq), or cheese (jibnah). It is eaten in Turkey, Syria, Lebanon, Jordan and other countries in West Asia. Fahsa.jpg,

is a famous Yemeni dish, containing beef or lamb meat cooked in a stony pot called Madara. Falafel.JPG, Falafel balls Döner in Istanbul (01.10.2008).jpg, Doner kebab, Istanbul, Turkey Adjaruli Khachapuri.jpg, Adjarian Khachapuri from Georgia Ղափամա.JPG, Armenian Ghapama made with butternut squash, instead of pumpkin Azerbaijan Light snack.jpg, Light snacks of

References

External links

* {{DEFAULTSORT:Asian Cuisines, List Of *

Cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

Cuisine by continent Food- and drink-related lists