Food family · 97 dishes · 34 regions
The main course
family.
Substantial primary plates that anchor the meal.
12 dishes from Indonesia
Nasi Goreng
An Indonesian fried rice dish cooked with kecap manis (sweet soy sauce), shallots, garlic, tamarind, and chilli, typically topped with a fried egg.
Main courseExplore →Bakso
Indonesian meatballs made from beef, chicken, or fish, served in a clear noodle soup with greens, tofu, fried shallots, and chili sauce.
SoupExplore →Rendang
A West Sumatran dry curry of beef slow-cooked for hours in coconut milk and a paste of ginger, galangal, turmeric, chili, lemongrass, garlic, and shallots until the sauce fully reduces and the meat darkens.
StewExplore →Pempek
Palembang fish cakes made from ground mackerel or other white fish mixed with tapioca flour, formed into logs or balls, boiled, sliced, and fried, served with a sweet-sour-spicy cuko sauce.
AppetizerExplore →Gado-Gado
An Indonesian salad of blanched and steamed vegetables, hard-boiled egg, fried tofu, and lontong, dressed in a peanut sauce sweetened with palm sugar and spiked with chili and tamarind.
SaladExplore →Babi Guling
A Balinese whole-roasted suckling pig stuffed with a spice paste of turmeric, coriander, galangal, garlic, and chili, spit-roasted over coconut husk fire until the skin crackles.
KebabExplore →Nasi Campur Bali
A Balinese rice plate featuring a small mound of white rice surrounded by several small portions: a meat or fish, vegetables, peanut sauce, fried shallots, shredded coconut, sambal, and a small portion of lawar.
Rice dishExplore →Rawon
An East Javanese beef soup with a deep black color from keluak nuts, seasoned with garlic, shallots, ginger, turmeric, and aromatic leaves.
SoupExplore →Soto Ayam
An Indonesian clear chicken soup fragrant with turmeric, lemongrass, and lime leaves, served with rice or vermicelli, shredded chicken, boiled egg, bean sprouts, and crispy shallots.
SoupExplore →Bubur ayam
An Indonesian chicken rice porridge topped with shredded chicken, scallions, fried shallots, crackers, soy sauce, and sometimes a soft-boiled egg.
SoupExplore →Ikan bakar
Indonesian grilled fish rubbed with a sweet-spicy spice paste, cooked over charcoal, and served with sambal, lime, and rice.
Main courseExplore →Nasi Padang
A Minangkabau rice meal served with an assortment of rich curries, vegetables, sambal, and meat or fish dishes, named for the city of Padang.
Rice dishExplore →
9 dishes from India
Hyderabadi Biryani
A mixed rice dish of layered basmati rice, marinated meat (typically chicken, mutton, or goat), fried onions, saffron, and whole spices. The Hyderabadi version is among the most famous.
Rice dishExplore →Vindaloo
A Goan curry of Portuguese origin: meat (traditionally pork) marinated in vinegar, garlic, and Kashmiri chili, then cooked with onions, ginger, and warm spices. The Portuguese carne de vinha d'alhos became vindaloo over centuries.
CurryExplore →Dosa
A thin, crispy South Indian crepe made from a fermented batter of rice and urad dal, served with coconut chutney and sambar. Sambar is closely related to the rasam and other lentil-stew traditions of the Deccan.
PancakeExplore →Aloo gobi
A dry Indian curry of potatoes and cauliflower cooked with turmeric, cumin, ginger, garlic, and other regional spices.
CurryExplore →Idli
Soft, steamed South Indian cakes made from a fermented batter of rice and black gram, traditionally served with sambar and coconut or tomato chutney.
PancakeExplore →Butter chicken
Roasted marinated chicken simmered in a smooth tomato, butter, and cream sauce seasoned with fenugreek and warm spices.
CurryExplore →Chole bhature
A North Indian combination of spiced chickpea curry and bhature, a large, leavened, deep-fried bread served hot with pickles, onion, and chutney.
CurryExplore →Masala dosa
A thin, crisp South Indian fermented rice-and-lentil crepe filled with a fragrant potato masala and served with sambar and chutney.
PancakeExplore →Palak paneer
Cubes of fresh paneer cheese served in a smooth spinach sauce seasoned with ginger, garlic, green chili, and warming spices.
CurryExplore →
8 dishes from China
Congee
A long-simmered rice porridge eaten across East and Southeast Asia, served plain or with pickles, century egg, shredded pork, fish, or scallions. Cantonese jook, Japanese okayu, and Indonesian bubur are all forms.
SoupExplore →Jiaozi
Northern Chinese crescent-shaped dumplings with a thin wheat-flour wrapper and a filling of ground pork, cabbage, ginger, scallions, and soy sauce. Boiled (shuijiao), steamed (zhengjiao), or pan-fried (guotie).
DumplingExplore →Mapo Tofu
A Sichuan dish of silken tofu simmered in a fiery red sauce of fermented broad-bean paste (doubanjiang), ground pork or beef, douchi, Sichuan peppercorns, chili oil, and scallions.
StewExplore →Char siu
Cantonese barbecued pork marinated in a glossy blend of maltose or honey, soy, fermented bean curd, and five-spice before being roasted and sliced.
Main courseExplore →Chow mein
Chinese wheat noodles stir-fried with vegetables and a choice of meat, seafood, or tofu, with regional versions ranging from crisp to soft noodles.
Stir-fryExplore →Dan dan noodles
Sichuan noodles dressed with a spicy sesame or peanut sauce, preserved mustard greens, chili oil, Sichuan pepper, scallions, and often minced pork.
Noodle soupExplore →Kung Pao chicken
A Sichuan stir-fry of chicken, dried chilies, peanuts, scallions, and a savory-sweet sauce with the characteristic fragrance of Sichuan pepper.
Stir-fryExplore →Peking duck
A Beijing preparation of air-dried and roasted duck with lacquered, crisp skin, carved tableside and wrapped in thin pancakes with scallions and sweet bean sauce.
Main courseExplore →
7 dishes from Japan
Sushi
A traditional Japanese dish of vinegared rice paired with various ingredients, most commonly raw seafood, vegetables, and sometimes tropical fruits.
Main courseExplore →Ramen
A Japanese noodle soup with wheat noodles in a meat- or fish-based broth, flavoured with soy sauce or miso and topped with ingredients like sliced pork, nori, and scallions.
Noodle soupExplore →Udon
Thick Japanese wheat noodles served in a light dashi-based broth, often with toppings such as tempura, sliced scallion, or a soft-boiled egg. Related to ramen but chewier and usually served in a milder broth.
Noodle soupExplore →Tempura
Seafood or vegetables lightly coated in a cold batter and quickly deep-fried to a delicate, crisp finish, then served with dipping sauce or salt.
AppetizerExplore →Tonkatsu
A Japanese breaded and deep-fried pork cutlet sliced into strips and served with tangy tonkatsu sauce, shredded cabbage, and rice.
Main courseExplore →Okonomiyaki
A savory Japanese pancake of batter, cabbage, and chosen fillings cooked on a griddle and finished with okonomiyaki sauce, mayonnaise, seaweed, and bonito flakes.
PancakeExplore →Soba
Japanese noodles made primarily from buckwheat flour, served chilled with dipping sauce or hot in a dashi-based broth with seasonal toppings.
Noodle soupExplore →
7 dishes from Turkey
Dolma
A family of stuffed vegetable and vine-leaf dishes filled with rice, herbs, meat, or grains, then simmered or braised in the cuisines of the eastern Mediterranean and Near East.
Turkish cuisineExplore →Döner kebab
Seasoned meat stacked on a vertical spit, slowly roasted and shaved to order, then served in bread or a flatbread with vegetables, herbs, and sauces.
Turkish cuisineExplore →Mantı
Small Turkish dumplings filled with seasoned meat, boiled or steamed, and served with garlic yogurt, melted butter, dried mint, and red pepper.
Turkish cuisineExplore →Menemen
A Turkish breakfast of softly scrambled eggs cooked with tomatoes, green peppers, olive oil, and spices, sometimes enriched with onion, cheese, or sucuk.
Turkish cuisineExplore →Pide
A Turkish boat-shaped flatbread topped with cheese, minced meat, vegetables, or egg and baked in a hot oven until the crust is crisp and the center remains tender.
Turkish cuisineExplore →İskender kebab
A Bursa specialty of sliced döner meat over pieces of pide, covered with tomato sauce and melted butter and served with yogurt on the side.
Turkish cuisineExplore →Musakka
A Turkish aubergine dish of fried slices in tomato-pepper meat sauce, typically without béchamel and often served with pilav.
Turkish cuisineExplore →
5 dishes from Lebanon
Shawarma
A Middle Eastern dish of slow-roasted, thinly sliced meat (lamb, mutton, beef, chicken, or mixed) served in a flatbread with vegetables and tahini or yogurt sauce.
SandwichExplore →Bulgur
Parboiled, dried, and cracked wheat used as a staple grain in pilafs, salads, kibbeh, and stuffed vegetables across the Middle East and Mediterranean.
Rice dishExplore →Kibbeh
A Levantine preparation of bulgur, minced onions, and finely ground meat, shaped into shells or patties and baked, fried, or served raw depending on the regional style.
AppetizerExplore →Kofta
Seasoned ground meat shaped into balls, patties, or logs and grilled, fried, or braised across the Middle East, South Asia, Central Asia, and the Mediterranean.
KebabExplore →Levantine Moussaka
A Levantine eggplant dish in which roasted eggplant is cooked with tomatoes, chickpeas, onions, garlic, and warm spices. Unlike the Greek casserole, it is usually served as a vegetable mezze or main dish without béchamel.
CasseroleExplore →
4 dishes from Mexico
Tacos al pastor
Mexican tacos of marinated pork cooked on a vertical spit, shaved onto small corn tortillas, and finished with onion, cilantro, salsa, and pineapple.
Main courseExplore →Tamales
Masa (nixtamalized corn dough) filled with meat, cheese, beans, or chilies, wrapped in a corn husk or banana leaf and steamed. Found across Mexico, Guatemala, and much of Central America; deeply rooted in Mesoamerican cooking.
AppetizerExplore →Chiles en nogada
Roasted poblano chiles stuffed with picadillo, covered in a walnut cream sauce, and garnished with pomegranate and parsley in the colors of the Mexican flag.
Main courseExplore →Mole poblano
A complex Mexican sauce from Puebla combining dried chilies, spices, nuts or seeds, aromatics, and chocolate, traditionally served over turkey or chicken.
SauceExplore →
4 dishes from Philippines
Filipino adobo
A Filipino braise of meat, seafood, or vegetables simmered in vinegar, soy sauce, garlic, bay leaf, and black pepper until deeply savory and tender.
Filipino cuisineExplore →Kare-kare
A Filipino peanut-based stew of oxtail, beef, or vegetables thickened with ground peanuts and toasted rice, traditionally served with fermented shrimp paste.
Filipino cuisineExplore →Lechon
A festive Filipino whole-roasted pig cooked slowly over charcoal until the meat is tender and the skin is deeply crisp, served with liver sauce or vinegar.
Filipino cuisineExplore →Sinigang
A Filipino sour soup of meat, seafood, or vegetables in a tamarind-based broth with tomatoes, onions, and local greens.
Filipino cuisineExplore →
3 dishes from Italy
Cacio e pepe
A Roman pasta made with just Pecorino Romano cheese and freshly ground black pepper tossed with hot pasta water and tonnarelli or spaghetti.
PastaExplore →Pizza Margherita
A Neapolitan pizza topped with San Marzano tomato sauce, fresh mozzarella, fresh basil, and olive oil. Named for Queen Margherita of Savoy in 1889.
BreadExplore →Risotto alla Milanese
A Northern Italian short-grain rice dish cooked in a bone-marrow-enriched beef broth with saffron and onions, giving it a deep yellow color and a faintly metallic, floral finish.
Rice dishExplore →
3 dishes from South Korea
Bibimbap
A Korean rice dish of steamed white rice topped with sautéed and seasoned vegetables, beef, a raw or fried egg, and gochujang (chilli paste).
Rice dishExplore →Kimchi Jjigae
A Korean stew made with aged kimchi, pork or tuna, tofu, scallions, and gochujang, simmered together until bubbling and tangy.
StewExplore →Japchae
A Korean stir-fried glass-noodle dish made from sweet-potato starch noodles tossed with beef, spinach, mushrooms, carrots, and onion in a sesame-oil and soy sauce dressing.
Noodle soupExplore →
3 dishes from Peru
Ceviche
A Peruvian dish of raw fish cured in fresh citrus juices (typically lime), spiced with ají or chili peppers, and seasoned with onions, salt, and cilantro.
AppetizerExplore →Arroz con pollo
A Latin American rice-and-chicken dish in which rice is cooked with sofrito, stock, herbs, and vegetables around browned chicken pieces.
Rice dishExplore →Lomo saltado
A Peruvian-Chinese chifa stir-fry of beef, tomatoes, onions, soy sauce, and cilantro served with rice and french fries.
Stir-fryExplore →
3 dishes from Thailand
Pad Thai
A stir-fried rice noodle dish from Thailand with eggs, vegetables, tofu or shrimp, peanuts, and a tangy sauce of tamarind, fish sauce, and palm sugar.
Noodle soupExplore →Tom Yum
A hot and sour Thai soup with shrimp, lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.
SoupExplore →Khao Soi
A Northern Thai coconut-curry noodle soup of soft egg noodles in a turmeric-and-chili coconut broth, topped with crispy fried noodles, chicken or beef, pickled mustard greens, shallots, and lime.
Noodle soupExplore →
3 dishes from Argentina
Empanada
A baked or fried pastry turnover filled with seasoned meat, cheese, or vegetables. Found across Latin America from Argentina to the Philippines, each region claiming its own folded style and filling.
AppetizerExplore →Asado
The Argentine tradition of grilling beef and other meats over wood or charcoal, with slow cooking, simple seasoning, and chimichurri at the table.
Main courseExplore →Humita
A South American preparation of fresh corn, onion, and spices ground or grated into a savory mixture, wrapped in corn husks, and steamed or baked.
AppetizerExplore →
2 dishes from Israel
Falafel
Deep-fried balls or patties of ground chickpeas, fava beans, or both, mixed with herbs and spices. A staple of Middle Eastern street food.
AppetizerExplore →Shakshuka
Eggs poached in a spiced sauce of tomatoes, peppers, onions, garlic, and chili. Origin disputed between North African and Levantine kitchens; eaten across Israel, Tunisia, Libya, and the Maghreb.
Main courseExplore →
2 dishes from Vietnam
Bánh mì
A Vietnamese sandwich of a short baguette with grilled pork, pâté, pickled vegetables, fresh herbs, and chili. A legacy of French colonial rule.
SandwichExplore →Phở
A Vietnamese noodle soup of bone broth, rice noodles, herbs, and meat (typically beef or chicken). Considered Vietnam's national dish.
Noodle soupExplore →
2 dishes from Singapore
Hainanese Chicken Rice
A dish of poached chicken served with seasoned rice cooked in chicken broth, accompanied by cucumber, chili sauce, and ginger paste.
Rice dishExplore →Laksa
A spicy noodle soup of Peranakan and broader Southeast Asian origin: rice vermicelli or thick wheat noodles in a fragrant broth built from lemongrass, galangal, candlenuts, turmeric, and dried shrimp, topped with bean sprouts, prawns, and hard-boiled egg.
Noodle soupExplore →
2 dishes from Colombia
Arepa
A griddled or baked cornmeal cake from northern South America, split and filled or topped with cheese, meat, beans, avocado, or eggs.
Colombian cuisineExplore →Bandeja paisa
A substantial Colombian platter of beans, rice, ground meat, chicharrón, fried egg, plantain, avocado, and arepa associated with the Antioquia region.
Colombian cuisineExplore →
2 dishes from Ethiopia
Doro wat
A richly spiced Ethiopian chicken stew with onions, berbere, clarified butter, and boiled eggs, traditionally eaten with injera.
Ethiopian cuisineExplore →Injera
A sour, spongy Ethiopian flatbread made from fermented teff batter and used as both a plate and utensil for stews, vegetables, and meat.
Ethiopian cuisineExplore →
1 dish from Greece
1 dish from United Kingdom
1 dish from Canada
1 dish from Austria
1 dish from Brazil
1 dish from Hungary
1 dish from France
1 dish from United States
1 dish from Nigeria
1 dish from Poland
1 dish from Morocco
1 dish from Spain
1 dish from Portugal
1 dish from Ukraine
1 dish from Tunisia
1 dish from Jordan
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