World Cuisines विश्व के व्यंजन 48
Indian Cuisine
Not one cuisine but dozens: wheat and dairy in the north, rice, coconut and curry leaves in the south, mustard oil and fish in the east, and sweet-sour vegetarian food in the west. Ayurveda's six tastes and religious traditions (Jain, vegetarian) shape it.
Chinese Cuisine
China's eight regional cuisines range from fiery numbing Sichuan to delicate, fresh Cantonese. Rice dominates the south, wheat noodles and dumplings the north.
Japanese Cuisine (Washoku)
Washoku is UNESCO heritage: seasonality, umami from dashi, and the 'one soup, three sides' meal structure. Presentation matters as much as taste.
Korean Cuisine
Rice, soup and many small side dishes (banchan) with fermentation at the core: kimchi, soy and chilli pastes.
Thai Cuisine
Every dish balances sweet, sour, salty and spicy. Isan in the northeast loves sticky rice and grilled meats; the south uses turmeric and coconut.
Vietnamese Cuisine
Fresh, herb-heavy and light, with French colonial touches like baguettes and coffee.
Indonesian Cuisine
17,000 islands; Padang (Minangkabau) food is famous for rendang.
Malaysian & Singaporean Cuisine
A crossroads of Malay, Chinese, Indian and Peranakan cooking, best at hawker centres.
Filipino Cuisine
Sour-salty flavours from vinegar with Spanish, Chinese and Malay roots.
Nepali, Bhutanese & Tibetan Cuisine
Mountain food built on dal bhat, momos and warming soups.
Sri Lankan Cuisine
Rice and curry with many small curries, sambols and hoppers.
Bangladeshi Cuisine
Rivers make fish and rice central; hilsa is the national fish.
Pakistani Cuisine
Meat-forward, with Mughal, Persian and Central Asian influence.
Central Asian Cuisine
Silk Road food of nomads and oasis cities.
Lebanese & Levantine Cuisine
Fresh mezze culture of many small plates.
Turkish Cuisine
Heir to the Ottoman palace kitchens: kebabs, mezes, pastries and stews.
Persian (Iranian) Cuisine
Elegant sweet-sour stews (khoresh) and perfect rice with a crispy crust (tahdig).
Gulf & Arabian Cuisine
Communal rice and meat dishes, dates and coffee as hospitality.
Egyptian Cuisine
Ancient, bean-based everyday food.
Moroccan & Maghreb Cuisine
Sweet-savoury slow cooking with Berber, Arab and Andalusian roots.
Ethiopian Cuisine
Shared platters of injera with stews; many vegan dishes for fasting days.
West African Cuisine
Bold, spicy stews and starches.
South African Cuisine
Rainbow cuisine: African, Dutch, Cape Malay and Indian influences.
East African Cuisine
Grilled meats, ugali and Swahili coastal spice cooking.
Italian Cuisine
Fiercely regional and ingredient-driven: butter and rice in the north, olive oil, tomato and dried pasta in the south.
French Cuisine
The gastronomic meal of the French is UNESCO heritage. Codified by Escoffier, with regional cooking from butter-rich Normandy to olive-oil Provence.
Spanish Cuisine
Tapas culture and the Basque Country's world-famous restaurants.
Portuguese Cuisine
Seafood and egg-yolk sweets; Portuguese sailors spread chillies to India.
British Cuisine
Hearty and often underrated, with strong Indian influence.
Scottish Cuisine
Larder of the north: salmon, oats, shortbread.
Irish Cuisine
Simple, dairy-rich cooking.
German Cuisine
Sausages (over 1,500 types), breads and beer culture.
Austrian & Swiss Cuisine
Coffeehouse pastries, schnitzel and Alpine cheese.
Belgian & Dutch Cuisine
Fries, waffles, chocolate and world-class beer.
Nordic Cuisine
Preserved, foraged and seasonal food; New Nordic cuisine reshaped fine dining.
Polish & Eastern European Cuisine
Hearty food of dumplings, soups and pickles.
Hungarian Cuisine
Paprika-red stews.
Greek Cuisine
The Mediterranean diet in its classic form.
Georgian Cuisine
Feasting culture (supra) with a toastmaster (tamada).
Mexican Cuisine
UNESCO heritage built on nixtamalised corn and the 'three sisters'.
American Cuisine
A melting pot of immigrant and regional food.
Canadian Cuisine
Quebec French classics and Indigenous foods.
Peruvian Cuisine
Inca, Spanish, African, Chinese and Japanese influences.
Argentine & Uruguayan Cuisine
Beef culture of the pampas.
Brazilian Cuisine
Indigenous, Portuguese and African food in one.
Colombian & Venezuelan Cuisine
Arepas and hearty platters.
Caribbean Cuisine
African, Taino, Indian and European influences.
Australian & New Zealand Cuisine
Modern multicultural food plus Indigenous bush foods.
Indian Regional Cuisines भारत के क्षेत्रीय व्यंजन 16
Bihari Cuisine
Earthy, rustic food of the Gangetic plain. Sattu powers summer; litti is roasted on coal; Mithila cooking is rich in fish, makhana and dahi-chura. Chhath Puja brings thekua.
Punjabi Cuisine
Rich, buttery and hearty; the tandoor and dhaba culture.
Bengali Cuisine
A meal served in courses from bitter to sweet; famous sweets made from chhena.
Gujarati Cuisine
Mostly vegetarian, gently sweet and tangy, with famous farsan snacks.
Rajasthani Cuisine
Desert cooking that keeps for days with little water.
Kashmiri Cuisine
Pandit and Muslim traditions; the wazwan is a feast of up to 36 courses.
Kerala Cuisine
Coconut everywhere; Hindu, Syrian Christian and Mappila Muslim traditions.
Tamil & Chettinad Cuisine
Rice, sambar, rasam and the spice-rich Chettinad tradition.
Karnataka & Udupi Cuisine
Udupi temple food gave the world the masala dosa.
Hyderabadi Cuisine
Nizami royal cooking.
Andhra Cuisine
India's spiciest food.
Goan Cuisine
Konkani Hindu and Portuguese-Catholic traditions meet.
Maharashtrian & Malvani Cuisine
From Mumbai street food to Kolhapur's fiery rassa and Malvan seafood.
Awadhi & Mughlai Cuisine
Royal cuisine of the Mughals and Nawabs.
Odia Cuisine
Temple cuisine of Puri's Jagannath kitchen, one of the world's largest.
Northeast Indian Cuisine
Little oil, lots of fermentation and fire.