Indian Food
This fried pastry with a savory filling includes ingredients such as spiced potatoes, onions, and peas, and may take different forms, including triangular, cone, or half moon shapes, depending on the region, and is often accompanied by chutney.
Samosa
This family of stuffed dishes associated with Ottoman cuisine can be made with whole vegetables, fruit, offal, or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling.
Dolma (Sarma)
This well known German national dish consists of finely cut raw cabbage that has been fermented by various lactic acid bacteria, and has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferments the sugars in the cabbage leaves.
Sauerkraut
This soup is usually cooked with shrimp and is characterized by its distinct hot and sour flavors, with flagrant spices and herbs generously used in the broth, and is also made with fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.
Tom Yum
This dish, considered a French national delicacy, is often said to taste like chicken because of its mild flavor, with a texture most similar to chicken wings.
Frog Legs
This Indian leaf vegetable dish is eaten with bread such as roti or naan, or in some regions with rice, and can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as cheese.
Saag
This eggplant or potato based dish, often including ground meat, is common in the Balkans and the Middle East, with many local and regional variations, its best known version being the Greek variant which is layered, has a top layer of béchamel, and is served hot.
Moussaka
This dish consists of a thin slice of meat, either veal, pork, chicken, mutton, beef, or turkey, usually thinned by pounding with a meat tenderizer, and most commonly breaded before fried.
Schnitzel
This stir-fried noodle dish commonly served as a street food in Thailand is typically made with rice noodles, shrimp, peanuts, a scrambled egg, and bean sprouts, among other vegetables, with the ingredients fried in a wok.
Pad Thai
The classic ingredients for the filling of this French tart are eggs, thick cream, and ham or bacon, made into a savory custard, with the addition of cheese having become commonplace, despite being criticized as inauthentic.
Quiche Lorraine
This Indian curry dish is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish, with the traditional recipe using pork, but alternative versions being prepared with beef, mutton, prawns, chicken, lamb, vegetables, and tofu.
Vindaloo
This dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic originated in Ottoman North Africa in the mid 16th century after tomatoes were introduced to the region as part of the Columbian exchange.
Shakshouka
This fast food fish of German origin consists of steamed, fried sausage, usually pork, typically cut into bite sized chunks, seasoned with curry ketchup, and often served with fries.
Currywurst
This stir-fried noodle dish can be found easily among Thai street food vendors and is prepared in a wok, allowing the black soy sauce added at the end of the cooking process to stick to the noodles for an exaggerated caramelizing and charring effect, its charred smoky flavor being the defining feature of the dish.
Pad See Ew
This French beef stew is braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon.
Beef Bourguignon
This sweet confectionary or dessert originating in the Indian subcontinent is made mainly from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough, and is often garnished with dried nuts such as almonds and cashews to enhance flavor.
Gulab Jamun
This Turkish stuffed flatbread is popular as a street food or part of a Turkish breakfast, and is traditionally rolled out in a large, paper thin circle, filled with a variety of fillings, folded either in half or like an envelope, and cooked on a large convex griddle until golden brown.
Gözleme
This traditional German Christmas bread is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan.
Stollen
This spicy and sour hot soup typically includes coconut milk, galangal, kaffir lime leaves, lemongrass, Thai chili, coriander, straw mushrooms, chicken, fish sauce, and lime juice, with fried chilies sometimes added.
Tom Kha Kai
This rich, slow-cooked stew originating in southern France contains meat, pork skin, and white beans, and is named after its traditional cooking vessel, a deep, round, earthenware pot with slanting sides.
Cassoulet
This snack and common street food originating in the Indian subcontinent consists of a round hollow fried crisp flatbread filled with a mixture of flavored water, tamarind chutney, chili powder, chaat masala, potato mash, onion, or chickpeas.
Panipuri
This dish is Egypt's national dish and a widely popular street food, and consists of pasta, rice, and brown lentils topped with a zesty tomato sauce, garlic vinegar, and garnished with chickpeas and crispy fried onions, often served with sprinklings of garlic juice.
Koshary
This traditional German roast of heavily marinated meat is regarded as a national dish of Germany and can be prepared from a variety of meats, most often from beef, with the raw meat marinated for three to ten days before cooking in a mixture of vinegar or wine, water, herbs, spices, and seasonings.
Sauerbraten
This rich, flavorful, and mildly spice Thai curry is a fusion dish whose substance is usually based on chicken or other meat, potatoes, onions, and peanuts, its richness coming from the coconut milk and cream used as a base.
Massaman Curry
This dish consists of chicken braised with wine, lardons, mushrooms, and optionally garlic, and despite its name, may be made with any poultry, although chicken is most commonly used.
Coq Au Vin