Sausages (over 1,500 types), breads and beer culture.
to drink
What Germany drinks
Beer, Riesling, schnapps
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Home / World Cuisines / World Cuisines
विश्व के व्यंजनWorld CuisinesGerman Cuisine
↳ from Bavaria, Germany
वहीं सेSame place
More from Germany
Kirsch
Clear cherry brandy with a light almond note from the cherry stones. Used in Black Forest gâteau and cheese fondue.
from Germany · Black Forest
Schnapps (Obstler)
In German-speaking countries, Schnaps means a clear fruit brandy. Sweet 'peach schnapps' is an American liqueur, a different thing.
from Germany · Germany
Jägermeister
A dark, sweet-bitter German herbal liqueur.
from Germany · Wolfenbüttel
Riesling
Aromatic, high-acid white that ranges from bone dry to very sweet. Ages for decades.
from Germany · Mosel
Lager
The world's most popular beer style: fermented cool and stored ('lagered') cold, giving a clean, crisp taste.
from Germany · Bavaria
Helles
Munich's soft, bready pale lager.
from Germany · Munich
विश्व के व्यंजनSame shelf
More World Cuisines
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.
from India · North
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.
from China · Eight great traditions: Sichuan
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.
from Japan
Korean Cuisine
Rice, soup and many small side dishes (banchan) with fermentation at the core: kimchi, soy and chilli pastes.
from South Korea
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.
from Thailand · Central
Vietnamese Cuisine
Fresh, herb-heavy and light, with French colonial touches like baguettes and coffee.
from Vietnam