Asia

Asia (/ˈeɪʒə, ˈeɪʃə/ (  listen)) is Earth's largest and most populous continent, located primarily
in the Eastern and Northern Hemispheres. It shares the continental landmass of Eurasia with the
continent of Europe and the continental landmass of Afro-Eurasia with both Europe and Africa. Asia
covers an area of 44,579,000 square kilometres (17,212,000 sq mi), about 30% of Earth's total land
area and 8.7% of the Earth's total surface area. The continent, which has long been home to the
majority of the human population,[3] was the site of many of the first civilizations. Asia is notable for
not only its overall large size and population, but also dense and large settlements as well as vast
barely populated regions within the continent of 4.5 billion people, or roughly 60% of the world's
population.

In general terms, Asia is bounded on the east by the Pacific Ocean, on the south by the
Indian Ocean and on the north by the Arctic Ocean. The western boundary with Europe is a
historical and cultural construct, as there is no clear physical and geographical separation between
them. The most commonly accepted boundaries place Asia to the east of the Suez Canal, the Ural
River, and the Ural Mountains, and south of the Caucasus Mountains and the Caspian and Black
Seas.[4]

China and India alternated in being the largest economies in the world from 1 to 1800 CE.
China was a major economic power and attracted many to the east,[5][6][7][8] and for many the
legendary wealth and prosperity of the ancient culture of India personified Asia, [9] attracting
European commerce, exploration and colonialism. The accidental discovery of America by
Columbus in search for India demonstrates this deep fascination. The Silk Road became the main
East-West trading route in the Asian hinterlands while the Straits of Malacca stood as a major sea
route. Asia has exhibited economic dynamism (particularly East Asia) as well as robust population
growth during the 20th century, but overall population growth has since fallen. [10] Asia was the
birthplace of most of the world's mainstream religions including Christianity, Islam, Judaism,
Hinduism, Buddhism, Confucianism, Taoism (or Daoism), Jainism, Sikhism, Zoroastranism, as well as
many other religions.

Given its size and diversity, the concept of Asia—a name dating back to classical antiquity—
may actually have more to do with human geography than physical geography.[11] Asia varies greatly
across and within its regions with regard to ethnic groups, cultures, environments, economics,
historical ties and government systems. It also has a mix of many different climates ranging from
the equatorial south via the hot desert in the Middle East, temperate areas in the east and the
continental centre to vast subarctic and polar areas in Siberia

Another well-known aspect of Asian and Asian American culture is food, or more specifically, the
different traditions of Asian cuisine and cooking. Reflecting the broad diversity of histories and
experiences within our community, there are also many unique types of cuisine that come from our
numerous ethnic cultures. As the modern Asian American population continues to develop and evolve, we
are also witnessing a fascinating transformation of Asian ethnic cuisine as it blends traditional and
contemporary aspects into a uniquely Asian American creation.
The Three Dietary Cultures of Asia

Cooking is one of the oldest of human activities. When human evolution was at the hunter-gatherer
stage, cooking was very simple -- kill something, throw it on the fire along with whatever vegetables and
fruits were found that day, and eat. Spices and cooking equipment were rather simple at that time and there
probably was not much variety in the average diet back then. Since those very early beginnings, cooking has
become almost an art form but still remains a fundamental part of our everyday lives.

Although many Asian cultures share the tradition of

gathering the family or clan together to socialize or celebrate over a
big meal, the various cultures of Asia each developed their own
ethnic cuisine through the interaction of history, environment, and
culture. Culinary historians and anthropologists tend to identified
three main categories of Asian dietary cultures that have developed
through the centuries. As with virtually any classification system,
there is some overlap, but they roughly represent to the main
groups or types of traditional Asian cooking.

The first is known as the southwest style that includes

cuisines from India, Pakistan, Sri Lanka, and Burma. Having its roots
in Persian-Arabian civilization, the eating of nan (or flat bread)
became widespread, along with mutton, kebabs (derived from
Turkish cooking), and the use of hot peppers, black pepper, cloves,
and other strong spices, along with ghee (a butter oil). Curry also became a staple in this dietary culture.
Through the teachings of Hinduism, cows were used only for their milk and not for meat. In addition to rice,
chapati made from wheat or barley are also a staple part of the diet, and beans also play an important role in
meals.

The second major dietary culture of Asia is the northeast tradition, comprising China, Korea, and
Japan. This tradition developed to emphasize using fats, oils, and sauces in cooking. In the northeast dietary
culture, the foods, spices, and seasonings go beyond being mere foodstuffs as they are also used as
medicines to promote a long and healthy life. In addition, food became associated with many religious
traditions as well, as many northeast Asian cultures frequently used food as symbolic offerings to worship
their ancestors.

Arguably, Chinese cuisine has become the most prominent of all Asian styles of cooking, with several
different styles based on region -- the most basic difference being between northern and southern styles of
Chinese cuisine. Southern dishes emphasize freshness and tenderness while due to the colder weather,
northern dishes are relatively oily and the use of vinegar and garlic tends to be more popular. In contrast,
Japanese cooking came to emphasize the frequent use of deep-frying (i.e., tempura, etc.) using vegetable oil
or conversely, raw foods (i.e., sushi and sashimi). In Korea, much of the tradition cuisine is centered on
grilling or sauteing and the use of hot chili spices (i.e., kim chi, etc.).

Finally, the third major dietary culture of Asia is the

southeast style, which includes Thailand, Laos, Cambodia, Viet Nam,
Indonesia, Malaysia, Singapore, and Brunei. The traditional emphasis
in this region is on aromatic and lightly-prepared foods, using a
delicate balance of quick stir-frying, steaming, and/or boiling,
supplemented with discrete spices and seasonings, including citrus
juices and herbs such as basil, cilantro, and mint. Also, while
northeastern cuisines emphasize using soy sauce in nearly
everything, many cultures in the southeast substitute fish sauce, along with galangal, lemon grass, and
tamarind for additional flavor.

Comparing the three cuisines with each other, we notice that curries are very important to the
cuisines of the southeast and southwest, less so in the northeast. Southwestern curries are generally based
on yogurt, whereas the curries of the southeast are generally based on coconut milk. Of course, rice is a
staple starch in all three cuisines areas. In addition to rice, southwestern cuisines are supplemented with a
variety of leavened and unleavened breads while southeast and northeast cuisines add noodles made from
rice, egg, or potatoes (remember, pasta was invented in China). Garlic and ginger are used in all three cuisine
areas, while chilies are much more common in the southwest and southeast.

Tools Used in Asian Cuisine

In addition to unique cuisines from Asia, western cultures were also introduced to the unique tools
used to prepare Asian foods. Perhaps the most important is the wok. The wok is the most important piece of
cooking equipment in Southeast Asia and China. Because traditional Asian households did not have
resources to make or buy several different pans for different types of cooking, the traditional wok was
developed with a unique rounded bottom that provides a range of cooking temperatures in one pan,
thereby becoming a nearly universal staple of Asian households.

Similarly, the cleaver developed as another versatile cooking instrument as it can be used to perform
all the functions of an entire set of cooking knives and utensils common in the average western kitchen --
general chopping, slicing, dicing, carving, crushing, scooping, etc. And of course, we can't forget about the
quintessential Asian eating instrument -- the chopstick. Although its true
origins are unknown, a Chinese legend notes that the philosopher
Confucius, living in China around 500 B.C., influenced the development of
chopsticks through his non-violent teachings. The widely-accepted belief
was that because knives were associated with war and death, Confucius
urged his followers not to use them at the dinner table, which supposedly
led to the invention of chopsticks as a substitute.

Asian food is generally a blend of several tastes together -- sweet,

sour, salty, spicy, and bitter. While western palates tend to segregate
tastes, Asian cuisine emphasizes a combination of flavors and textures,
often within a single dish. Blends of rice or noodles with vegetables and/or
a protein source may also include something crunchy, such as nuts, or
something softer, such as raisins.

Another difference is rather than adding a ground powder to a dish

(as is common in the U.S.), Asian cooks, especially in the southeast region, prepare spice blends though
various techniques including blending whole spices and freshly grinding them, and preparing curry blends.
Other unique ingredients provide flavor, texture, and color to define various Asian cuisines. The popularity of
Asian cooking shows such as "The Iron Chef" is just one example of how popular and even trendy Asian
cuisine has become.

The Popularity & 'Fusion' of Asian Cuisine

In general, there are a few different reasons for the growing popularity of Asian food and cuisine in
the U.S. On the institutional level, it can be seen as a reflection of the increasing globalization and
transnationalism taking place in the U.S. and around the world in general -- the economic and cultural
boundaries between countries are becoming less rigid and the gradual diffusion of different elements of
national culture such as food and cuisine are some examples of this trend.
 On the group level, the growing popularity of Asian cuisine is also a function of the demographic
trends taking place in the U.S., specifically the growing population of Asian Americans and Asian immigrants,
whose total numbers and proportion of the total U.S. population continue to gradually increase each year.
As the number of Asians/Asian Americans continues to grow, so too do the numbers of Asian businesses and
restaurants located in both Asian-heavy areas and enclaves (New York, Los Angeles, San Francisco, etc.) and
also in newer destinations that are seeing more Asian/Asian American residents.

Finally, on the individual level, taken as a whole, Americans are generally very open to various
elements of foreign culture, such as food (although many observers argue this openness to foreign culture
does not automatically translate into equal openness to the actual foreigners themselves). As such, cultural
elements like Asian cuisine are generally seen as 'safe' and 'easy' ways for Americans to demonstrate their
cultural curiosity and openness.

From a historical point of view, as different Asian immigrants

have come to the U.S. to begin their lives as Americans, they have
brought their cuisine and cooking traditions with them, along with the
centuries-old tradition of bringing together the family or a large group of
friends and relatives to socialize over a big meal. As restaurants opened
to serve the early Chinese and Japanese immigrant communities in
various cities in the U.S., westerners got their first taste of traditional
Asian cuisine. But inevitably, assimilation and acculturation took place,
not just in terms of the individual, but also as applied to Asian food as
well.

Soon, Asian restaurants that wanted to broaden their appeal and

customer base beyond their own ethnic patrons had to modify or invent
new 'ethnic' food that would appeal more readily to the western palate.
This eventually led to the creation of uniquely 'Americanized' Asian
dishes such as chop suey, egg rolls, fortune cookies, and recently, 'Asian-
inspired' fast food salads.

These days, traditional Asian cuisine is undergoing another transformation but instead of being
combined with western tastes, the result comes from combining elements and styles from different Asian
cultures into a new fusion style of pan-Asian dishes. Many of these early fusion dishes were synthesized from
Thai, Vietnamese, Indian, and Chinese cuisines (along with a few French influences), although other Asian
cultures are slowly being 'mixed' into the trend. Many of these fusion restaurants also tend to be aimed at a
slightly more upscale clientele and are concentrated mainly in the major metropolitan areas around the U.S.

Health Considerations

Along with being seen as new and trendy, these Asian fusion dishes also appeal to many customers
because they tend to be lighter and are perceived to be healthier than other types of "ethnic" cuisine. In
fact, many westerners are only now understanding the health benefits of many Asian foods. Many
nutritionists point out that America's biggest health problems -- heart disease, obesity, diabetes, and many
cancers -- are seen far less often in Asian countries. One reason is, not only is physical activity that blends
spirituality with fitness (such as tai chi) more common in Asian societies, but experts are finding that Asian
diets also play a key role.

Research shows that the average Chinese adult, for example, eats half as much fat and one-third less
protein than the average American. The Chinese rely heavily on grains, fruits, and vegetables. Meat is rarely
the main ingredient in a meal; instead, small amounts are offered up in dishes composed mainly of
vegetables and rice. The popularity of eating fish in many Asian countries is also linked to lower incidences of
many of the chronic health problems that are more common in the U.S., as is the drinking of green tea for its
 antioxidant benefits. Ethnic grocery stores and frozen Asian dinners have enjoyed explosive growth in recent
years, further reflecting the rising popularity of Asian food.

However, a healthy diet that took centuries to achieve may be lost in just decades. Many observers
are noting that obesity and heart disease is slowly becoming a problem in many Asian urban areas, as more
Chinese, Japanese, etc. are copying the unhealthy eating habits of normally associated with Americans and
flocking to fast food restaurants that seem to be growing exponentially across Asia. It seems ironic that the
blending of eastern and western cuisines can have such different results for each culture involved.

Asian cuisine

Asian cuisine includes several major regional cuisines: East Asian, Southeast Asian, South Asian, Central
Asian, and Middle Eastern. A cuisine is a characteristic style of cooking practices and traditions,[1] usually associated
with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of
which have their own characteristic cuisine.

Ingredients common to many cultures in the East and Southeast regions of the continent include rice,
ginger, garlic, sesame seeds, chilies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common
cooking methods.

While rice is common to most Asian cuisines, different varieties are popular in the various regions. Basmati
rice is popular in the subcontinent, Jasmine rice is often found across the southeast, while long-grain rice is popular
in China and short-grain in Japan and Korea. [2]

Curry is a common dish in southern, western and southeastern Asia, however it is not as common in East
Asian cuisines. Curry dishes with origins in India and other South Asian countries usually have a yogurt base while
Southeastern and Eastern curries generally use coconut milk as their foundation. [3]

East Asian cuisine

East Asian cuisine includes Chinese, Japanese, Korean, Mongolian, and Taiwanese food. Considering this is
the most populated region of the world, it has many regional cuisines (especially China). Examples of staple foods
include rice, noodles, mung beans, soy beans, seafood (Japan has the highest per capita consumption of seafood),
mutton (Mongolia), bok choy (Chinese cabbage), and tea.

Southeast Asian cuisine

Southeast Asian cuisine includes a strong emphasis on lightly prepared dishes with a strong aromatic
component that features such flavors as citrus and herbs such as lime, coriander/cilantro and basil. Ingredients in the
region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and the inclusion of
ingredients such as galangal, tamarind and lemongrass. Cooking methods include a balance of stir-frying, boiling and
steaming.

South Asian cuisine

South Asian cuisine includes the cuisines from the Indian subcontinent. Foods in this area of the world are
flavoured with various types of chili, black pepper, cloves, and other strong herbs and spices along with the
flavoured butter and ghee. Turmeric and cumin are often used to make curries.

Common meats include lamb, goat, fish and chicken. Beef is less common than in Western cuisines because
cattle have a special place in Hinduism but it is highly popular in South India, especially among Christians and
Muslims. Prohibitions against beef extend to the meat of (water) buffalo and yaks to some extent. Pork is
considered a taboo food item by all Muslims and is avoided by most Hindus.
 Central Asian cuisine

Most Central Asian nations have similar cuisines to each other as well as their neighbors, taking many
features of the neighboring cuisines of Western and Eastern Asia, particularly Mongolia. A dish known as "plov", or
"osh", for example, is a widespread variation of pilaf. However, many of the same countries use horse meat and
mutton as the most common meats, similar to beef. This is owing to Mongolian cuisine. In Kazakhstan and
Kyrgyzstan, cuisine has evolved to meet the needs of a nomad lifestyle.

Kumis is a widespread drink among Turkic peoples, especially in Central Asia.

Central Asia is also noted for being the birthplace of yogurt. Like kumis, it is widespread among Turkic
peoples.

West Asian (Middle East) cuisine

West Asian cuisine is the cuisine of the Middle East, minus Egypt.

Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East. The cuisine of
the region is diverse while having a degree of homogeneity. [4] Some commonly used ingredients include olives and
olive oil, pitas, honey, sesame seeds, dates,[4] sumac, chickpeas, mint and parsley. Some popular dishes include
kibbeh and shawarma.

Cereals constitute the basis of the Middle Eastern diet, both historically and today. Wheat and rice are the
major and preferred sources of staple foods. Barley is also widely used in the region and maize has become common
in some areas as well. Bread is a universal staple, eaten in one form or another by all classes and groups practically at
every meal.

Butter and clarified butter (also known as samna) are, traditionally, the preferred medium of cooking. Olive
oil is prevalent in the Mediterranean coastal areas. Christians use it during Lent, when meat and dairy products are
excluded, and Jews use it in place of animal fats such as butter to avoid mixing meat and dairy products.

Lamb and mutton have always been the favored meats of the Middle East. Pork is prohibited in both Islam
and Judaism, and as such is rarely eaten in the region. Prominent among the meat preparations are grilled meats, or
kebabs. Meat and vegetable stews, served with rice, bulgur, or bread, are another form of meat preparation in the
region.

Vegetables and pulses are the predominant staple of the great majority of the people in the Middle East.
They are boiled, stewed, grilled, stuffed, and cooked with meat and with rice. Among the green leaf vegetables,
many varieties of cabbage, spinach, and chard are widely used. Root and bulb vegetables, such as onions and garlic,
as well as carrots, turnips, and beets are equally common.

North Asian cuisine

North Asian cuisine is often synonymous with Russian cuisine, due to all of Northern Asia being a part of the
Russian Federation. However, some cultures or areas of Siberia have in-depth cuisine, such as the Yakuts (or Sakha)
and Yamal cuisine. Buryats also have their own cuisine, although it is very similar to that of the related Mongolians.

Pelmeni, originally a Permic or Ugric dish, has entered into mainstream Russian cuisine as a well-known dish,
but it can still be considered part of the Yamal cuisine for its area of origin. Some speculate them to be a simplified
version of the Chinese wonton. In Siberia, pelmeni are frozen outdoors to preserve the meat inside through the long
winter. In Yamal, other types of drying and preservation are common. Key ingredients in most northern Siberian
cuisine include fish and cowberries, sometimes known as lingonberries in Europe and North America. Yakuts, like
many other Turkic-speaking peoples, traditionally enjoy kumis as a common drink.
 Characteristics of Asian Cuisine

Asian sauces are as wide & varied, if not more so, than European cuisine. Fortunatly, from my point of view,
being an Australian chef, we're alot more open to the influences of South-East Asia than most other western
countries because of our geographical location. You will tend to find in Nth America & Europe alot of Australian
chefs are being employed to teach the Europeans & American chefs how to cook Asian food.
First of all, I'll give you a brief history of modern European food.
It's commonly believed that modern food evolved from Asian food, after the return of Marco Polo from China. That
may sound unusual, but if you think about it, Italy never had pasta until Marco Polo returned & at the end of the day,
pasta is a type of noodle. From there, the Italians showed the French chef's these new tequniues. Which included
sauces, before Marco Polo, there wern't many sauces in Eropean food besides the sauce that naturaly comes with
stews.
But the characteristics of an asian sauce can depend on which part of Asia your talking about. In Japan & Nth China,
tend to be sweeter, where as in Thailand, Vietnam & Indoneasia there's alot more chilli in their sauce.
In overall terms, Asian sauces try to excite all parts of the palate, the overall flavour of their food will hit the sweet
palate, sour palate & salt palate all at the same time, creating a balance between these flavours is the key to Asian
cuisine.
The sweetness can come from a variety of places, in the southern areas, palm sugar is the most comming ingredient,
but also sweet fermented soy sauce is another sauce as well as coconut cream.
In the northern parts of Asia, you'll find the use of ponzu, mirin, sake & seaweed (Japan) & Hoi Sin, Plum sauce &
Xhou Xhing [chineese cooking wine] (China & Korea).
The most common sorces of the salt comes from fish sauce & shrimp paste (Thai, Malay, Vietnamiese), Soy sauce &
from the dried meats & seafood (Japan, China, Korea) & shabu shabu (Japan).
The sour flavour can come from Limes (Thai, Laos, Vietnam) & Vinegars in the north (Black vinegar in China & Korea,
Rice vinegar in Japan).
As for India & the sub-continent, as you can imagine, food will go off very quickly in their envioronment, so their food
is very heavily spiced to try & disguise the flavour of tainted meat. However, their cuisine is also very heavily
influenced by the Brittish, butter (ghee, melted clarified butter, butter won't remain a solid in India for long), tomato
& yoghurt are very common ingredience in Indian food, & India didn't have any of those until the Brittish settled.
In the south, you'll tend to find the curries are hotter a lot more chilli, where as in the north, they tend to be milder &
more aromatic. Traditionaly, curries in India are made from goat's, chicken's & cammel's. Even today you will not
find much beef in Indian restaurants because they are considered holy.
Indian food is about balancing the sweetness from onion (caramelised at the begining of the cooking process to
release it's sweetness), chilli (yes, belive it or not, chilli's are sweet), & tomato with the spices, most commonly
cumin, corriander, cinnamon & cloves.
As far as Middle eastern food, I'm not that sure about.

National dishes from certain regions include:

- Japan: sushi (which includes nagiri, sahimi & nori) & tapenyaki
- China: China has various styles of cuisine which include szechwan & peaking as their most famous. Szechwan is
more spicy & more naturaly flavoured & most famously known for Szechwan pork. Peaking uses more sauces &
other flavourings & is more complex on the palate, fasmous dishes include Peaking duck, bbq pork & sweet & sour.
-Thai, Malay, Cambodia: rice paper rolls, green papaya salads, banana blossom, nam jim, green curry, red curry &
mussaman curry
-Indoneasia: Satay & nasi goreng
-India, Sri Lanka & Pakistan: Buttered chicken, vondaloo, tikka marsarla & tandori
Regional Asian Cuisines and their Characteristics

Cuisine is often grouped by region, but the traditional food that is associated with any particular region is
usually just a small sampling of the foods that are popular in those areas. For example, Italian food is often
thought to consist of mostly pasta, but Southern Italians eat a huge assortment of seafood while Northern
Italians often focus on game meats such as rabbit and boar. To
dilute a region's cuisine to a small selection of dishes is a disservice
to the culture and region as a whole.

The most common source of regional cuisine confusion is the huge,

encompassing culinary term, Asian food. Asia is the largest
continent in the world, and is made up of hundreds of different
regions, countries, and subcultures. Therefore the term Asian food
is often considered to be too broad by most culinary experts and is
often broken down into the following regions. First there is Eastern
Asian cuisine that includes Chinese, Japanese and Korean food.
Then, Southeast Asian cuisine, which includes Thai, Vietnamese and
Malaysian food. Next is Central Asian cuisine, that includes Tibetian,
Mongolian and Kazakh food.. Then, South Asian cuisine which
encompasses many varieties of Indian, Bangladeshi and Pakastani food. Finally, there is West Asian cuisine,
which is more commonly known as Middle Eastern food.

If you plan on opening up an Asian restaurant, then you may very well be considering some variety of
Eastern Asian cuisine,  Southeast Asian cuisine  or South Asian cuisine. There are quite a few differences
between these foods, and you may either choose to include a broad sampling of more than one region, or
stick to a specific region and offer a variety of dishes native to that region. Whatever your choice,
understanding regional Asian cuisines and their characteristics is an important first step.

Chinese Food

While Chinese food is widely varied because of the enormity of the nation of China, this cuisine type typically
features steamed rice, beef and chicken dishes with sauce and vegetables, as well as different types of soup
and noodle dishes. Common Chinese cooking styles include Szechwan, Cantonese and Hunan, just to name a
few. 

Japanese Food

Sushi and sashami are but two of the most popular food types offered in Japanese cuisine. Each uses a lot of
fresh fish and rice, components that are abundant in Japan. Teriyaki is also a popular Japanese cooking style
in which foods are broiled or grilled while being basted in a sauce made out of soy sauce, mirin and sugar,
also known as Teriyaki sauce.

Korean Food

Korean foods are typified by their use of rice, vegetable and meats cooked in a wide variety of sauces, sides
and spices. Some favorites include Kimchi,  a fermented and spiced  vegetable dish, and Tteokbokki,
steamed and sliced rice cakes cooked with fish cakes. Also popular is the Korean barbecue "pulgoki", which
is meat marinated in a sauce made with soy sauce, garlic, sugar ,sesame oil ,and other seasonings, and
cooked over a fire in front of the diners table.

Thai Food
Thai food is characterized by fresh ingredients and a whole lot of spice. Pad Thai, one of the most popular
Thai dishes, pairs the flavors of bean sprouts, peanuts, lime juice, and an assortment of spices. Thai food
usually features fish, chicken, or even pork as the major meat component of the dish.

Indian Food

The most popular flavor component in Indian food is, without a doubt, the exhilarating and widely varied
spice known as curry, used to spice stews, soups, vegetables, rice and other dishes. Unlike other Asian
foods, Indian food is very carb heavy and uses different breads such as Chapati,  Puri, Paratha and Nan
among others. These are often served alongside stews and soups. 

Understanding different Asian cuisines will help you select the menu for your Asian restaurant and decide
whether you will specialize in a particular region or give your guests a whirlwind experience of the entire
Asian continent.

List of Asian cuisines

Location of Asia.

This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions,
[1]
usually associated with a specific culture or region. Asia, being the largest and most populous continent,
has many great cuisines.

Central Asian cuisine

Location of Central Asia. In some definitions, it also includes Afghanistan (south of area shown).

Afghan food

 Bukharan cuisine
 Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan,
Uzbekistan, and Afghanistan.
o Afghani 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.
Afghanistan is also well known for its grapes.
o Kazakhstani cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around
mutton and horse meat, as well as various milk products. 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. [2]
 Kazakh wine
 o Kyrgyzstani 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.
o 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, carrots and rice fried in a large cast-
iron cauldron similar to a Dutch oven. Green tea is the national drink. Traditional Tajik meals
start with a spread of dried fruit, nuts, halva, and other sweets arrayed on the table in small
dishes, and then progress to soup and meat, before finishing with plov.
o 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, known
locally as "çörek."
o Uzbek cuisine – cuisine influenced by local agriculture, as in most nations. There is a great
deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek
cuisine has been characterized as "noodle-rich".[3] 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 (osh) made with rice, pieces of meat, grated carrots and onions.

 Central Asian cuisine

Horse meat platter. Kazakh cuisine revolves around mutton, horse meat and various milk products.

A Tajik feast

Khorkhog, a barbeque dish consumed in Mongolia

 

Sturgeon kebabs cooking in Turkmenistan

Uzbek manti

Lagman, a dish of Uyghur and Dungan ethnic minorities

East Asian cuisine

Location of East Asia.

Due to Guangdong's location on the southern coast of China, fresh live seafood is a specialty in Cantonese
cuisine.
Szechuan cuisine – A Chengdu-style, hot-pot stew

The Shilin Night Market in Taipei, Taiwan

East Asian cuisine has evolved with a common usage of oils, fats and sauces in the preparation of dishes
(with the notable exception of Japanese cuisine).

 Chinese cuisine – Traditional Chinese cuisines include Anhui, Cantonese, Fujian, Hunan, Jiangsu,
Shandong, Szechuan, and Zhejiang,[4] 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 Szechuan, Shandong, Jiangsu and Guangdong
cuisines.[5][6] 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 such as drying, salting, pickling and
fermentation.[7]
o 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, 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 and Canadian Chinese food are popular examples of local varieties.
Local ingredients would be adopted while maintaining the style and preparation technique.
o Wine in China
o Great Traditions
 Eight Great Traditions – Regional cultural differences vary greatly amongst the
different regions of China, giving rise to eight main regional cuisines, or Eight Great
Traditions (八大菜系, Bā Dà Cài Xì)
1. Anhui is derived from the native cooking styles of the Huangshan Mountains
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.
2. Cantonese comes from Guangdong Province in southern China.[8] 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. [9]
 3. Fujian is one of the native Chinese cuisines derived from the native cooking
style of the province of Fujian, China. Many diverse seafoods and woodland
delicacies are used, including a myriad of fish, shellfish and turtles, along with
edible mushrooms and bamboo shoots, provided by the coastal and
mountainous regions of Fujian.[10]
4. 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.
5. 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 includes 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.
6. Shandong in Chinese is more commonly known as Lu cuisine, and is derived
from the native cooking styles of Shandong, an eastern coastal province of
China. Possibly Shandong's greatest contribution to Chinese cuisine has been
in the area of brewing vinegars. 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.
7. 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 and chili peppers, as well as the
unique flavor of the Sichuan peppercorn (花椒). Peanuts, sesame paste, and
ginger are also prominent ingredients in Szechuan cooking. [11]
8. 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.[12]

1. 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).
1. Cantonese
2. Sichuan
3. Shandong
4. Huaiyang cuisine – often viewed as the representation of the entire
Jiangsu cuisine.
 Chinese cultural subcuisines
1. Chinese Buddhist cuisine
2. Chinese Islamic cuisine
 Chinese cuisines, by region
1. Anhui cuisine
2. Beijing cuisine

1. Chinese aristocrat cuisine

2. Chinese imperial cuisine
3. Liaoning cuisine
2. Cantonese cuisine
3. Chaozhou cuisine
4. Chiuchow cuisine
5. Fujian cuisine
6. Guizhou cuisine
 7. Hainan cuisine
8. Hakka cuisine
9. Henan cuisine
10. Hubei cuisine
11. Hunan cuisine
12. Jiangsu cuisine
1. Huaiyang cuisine
13. Jiangxi cuisine
14. Northeastern Chinese cuisine
15. Shaanxi cuisine
16. Shandong cuisine
17. Shanghai cuisine
18. Shanxi cuisine
19. Szechuan cuisine (Sichuan)
20. Tianjin cuisine
21. Tibetan cuisine
22. Xinjiang cuisine (Uyghur)
23. Yunnan cuisine
24. Zhejiang cuisine
 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,
Egg waffle, and milk tea are some of the most notable dishes, snacks,
and drinks.
 Macanese cuisine

Different types of nigiri-sushi

Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and
techniques used in the preparation of such meals, and are analogous to Western haute cuisine.[13]

 Japanese cuisine is known for its emphasis on seasonality of food (旬, shun),[14] quality of ingredients
and presentation. Japanese regional cuisine includes a vast array of regional specialities known as
kyōdo ryōri in Japanese, many of them originating from dishes prepared using local ingredients and
traditional recipes.[15] 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).[16][17]
 o 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.
o Japanese wine
o 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, 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) 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. [18]
o Ainu cuisine

Hanjeongsik, a full-course Korean meal with an array of banchan (side dishes)[19]

Korean barbecue

 Korean cuisine originated from ancient prehistoric traditions in the Korean peninsula, evolving
through a complex interaction of environmental, political, and cultural trends. [20] 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, salt, garlic, ginger, pepper flakes, and gochujang (fermented red chili paste).
Korean regional cuisine (Korean: hyangto eumsik, literally "native local foods"),[21] 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 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.[22]
  Mongolian cuisine – local culinary traditions of Mongolia and Mongolian styled dishes. The extreme
continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of
dairy products, meat, and animal fats. Use of vegetables and spices are limited.
 Taiwanese cuisine – Majorly Chinese cuisine, however mixed with part of Japanese cuisine.

Southeast Asian cuisine

Location of Southeast Asia.

Personal serving of Nasi Bali, in Indonesia, rice surrounded by numbers of side dishes including sate lilit.

Thai Kaeng phet pet yang: roast duck in red curry.

Philippine cuisine.

Southeast Asian cuisine – includes a strong emphasis on lightly prepared dishes with a strong aromatic
component that features such flavors as citrus and herbs such as mint, cilantro (coriander) and basil.
Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy
sauce and the inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking methods include
a balance of stir-frying, boiling and steaming.[22]

 Bruneian cuisine is similar to, and heavily influenced by the cuisine of neighboring Malaysia,
Singapore,[23] and Indonesia, with additional influences from India, China, Thailand, and Japan.
 Burmese cuisine 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 all kinds 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 is another name for the foods and cuisine widely consumed in Cambodia. The
food of Cambodia includes tropical fruits, rice, noodles, drinks, dessert and various soups.
 Cuisine of East Timor is the cuisine of one of the newest Southeast Asian countries.
 Eurasian cuisine of Singapore and Malaysia is characterized by Portuguese, Dutch, British, Chinese,
Malay, and also Indian and Peranakan influences. Within this cuisine ingredients in European dishes
are replaced or complemented by Asian ingredients. The other way around, European ingredients
are used in Asian dishes.
 Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000
populated islands.[24] Many regional cuisines exist, often based upon cultural and foreign influences.
[24][25][26]
For example, Sumatran cuisine often has Middle Eastern and Indian influences, featuring
curried meat and vegetables, while Javanese cuisine and Sundanese cuisine are more indigenous.[24]
o Balinese cuisine is the cuisine and culinary traditions of Balinese people from the volcanic
island of Bali.
o Batak cuisine is the cuisine and cooking traditions of Batak ethnic groups, predominantly
found in North Sumatra region.
o Indonesian Chinese cuisine is characterized by the mixture of Chinese with local Indonesian
style. Chinese Indonesians bring their Chinese cuisine legacy.
o Javanese cuisine is the cuisine of 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 and Madurese on Madura Island off East Java.
 Sundanese cuisine 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.
o Padang food, also known as Minangkabau cuisine, is the cuisine of the Minangkabau people
of West Sumatra, Indonesia. It is among the most popular food in Maritime Southeast Asia. It
is known across Indonesia as Masakan Padang.
 Laotian cuisine is the cuisine of Laos, 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[27] and Northern Thailand (Lanna).[28]
 Macanese cuisine consists of a blend of southern Chinese and Portuguese cuisines, with significant
influences from Southeast Asia and the Lusophone world. Notable dishes include Pastéis de nata,
Pato de cabidela, and Minchi.
 Malay cuisine is the cuisine of Malay people of Malaysia, Indonesia, Singapore, Brunei and Southern
Thailand.
 Malaysian cuisine reflects the multicultural aspects of Malaysia. Various ethnic groups in Malaysia
have their own dishes, but many dishes in Malaysia are derived from multiple ethnic influences. [29]
Spices, aromatic herbs and roots are all used in Malaysian cuisine. [30]
o Penang cuisine
o Ipoh cuisine
o Peranakan cuisine combines Chinese, Malay and other influences into a unique blend.
 Philippine cuisine has evolved over several centuries from its Austronesian origins to a mixed cuisine
with many Hispanic, Chinese, American, and other Asian influences adapted to indigenous
ingredients and the local palate. [31][32][33][34] For more information refer to: Philippine cuisine; regional
specialties.
 Singaporean cuisine is indicative of the ethnic diversity of the culture of Singapore, as a product of
centuries of cultural interaction owing to Singapore's strategic location. [35] The food is influenced by
the native Malay,[35] the predominant Chinese,[35] Indonesian, Indian[35] and Western traditions
(particularly English) since the founding of Singapore by the British in the 19th century.
 Thai cuisine can be described as four regional cuisines corresponding to the four main regions of the
country: Northern, Northeastern (or Isan), Central, and Southern.[36] A fifth cuisine is Thai Royal
cuisine, based on the palace cuisine of the Ayutthaya kingdom (1351–1767 CE), which was influential
upon the cuisine of the Central Thai plains. [36] Each cuisine has similarities to foods and cuisines in
neighboring countries and regions, including the Cuisine of Burma, Yunnan cuisine, Lao cuisine,
Cambodian cuisine and Malaysian cuisine.[36]
  Vietnamese cuisine is a style of cooking derived from Vietnam. Fish sauce, soy sauce, rice, fresh
herbs, fruits and vegetables are commonly used. Vietnamese recipes utilize a diverse range of herbs,
including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves.
o Vietnamese wine

 Southeast Asian foods and dishes

Malaysian nasi lemak.

Food stall in Chiang Mai, Thailand selling ready cooked food.

Vietnamese cuisine.

South Asian cuisine

Location of South Asia.

An assortment of spices and herbs. Spices are an indispensable food ingredient in much of India.
A typical serving of a plate of momo with sesame yellow and red garlic chilli sauce in Nepal

Dhindo Thali in a Thakali Restaurant of Nepal

 South Asian cuisine includes the cuisines 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 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. 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.[22] The cuisine of South Asia has mostly indigenous
roots, as well as practices taken from the Hindu beliefs practiced by the large population found in the
region. Naan, a type of flat bread from the former regions, is a common part of meals in many parts
of South Asia.
o Afghan cuisine
o Bangladeshi cuisine
o 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.
o Indian cuisine is characterized by its sophisticated and subtle use of many Indian spices[37] and
vegetables, herbs, and fruits grown across India.[37] There is also the widespread practice of
vegetarianism 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.[38] India's religious
beliefs and culture has played an influential role in the evolution of its cuisine. However,
cuisine across India has also evolved with the subcontinent's cross-cultural interactions with
the neighboring Middle East, Southeast Asia, East Asia, and Central Asia, as well as the
Mediterranean,[citation needed] making it a unique blend of various cuisines across Asia.[39][40] The
colonial period introduced European cooking styles to India adding to its flexibility and
diversity.[41][42] Indian cuisine has also influenced cuisines across the world, especially those
from Southeast Asia.[43][44][45] In particular, curry has been widely adopted in cuisines around
the world.
  Indian wine
 North Indian cuisines
 Awadhi cuisine
 Punjabi cuisine
 Cuisine of Uttar Pradesh
 Rajasthani cuisine
 Mughlai cuisine
 Bhojpuri cuisine
 Bihari cuisine
 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 cuisines

 Hyderabadi Dum Biryani, India

 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
 Oriya cuisine

 North East Indian cuisines

 Sikkimese cuisine
 Assamese cuisine
  

Traditional North Indian Thali, India

 Tripuri cuisine
 Naga cuisine

 West Indian cuisines

 Goan cuisine
 Gujarati cuisine
 Maharashtrian cuisine
 Malvani cuisine
 Parsi cuisine
 Rajasthani cuisine

 Other Indian cuisines

 Indian Chinese cuisine

 Jain (Satvika)

 
o South Indian vegetarian Thali, India
o Sindhi cuisine
o Chettinad cuisine
o Udupi cuisine
o Indian fast food

 Maldivian cuisine
 
o Dal-bhat-tarkari is a traditional dish in Nepalese cuisine.
o Nepalese cuisine
 Newari cuisine
o Pakistani cuisine
 Pakistani regional cuisines can be categorized by Balochi cuisine, Kashmiri cuisine,
Pashtun cuisine, Muhajir cuisine, Punjabi cuisine, Lahori cuisine, Mughlai cuisine and
Sindhi cuisine.
 Sindhi cuisine
o Sri Lankan cuisine

West Asian cuisine

Main articles: Levantine cuisine and Middle Eastern cuisine

Location of Western Asia.

 Middle Eastern cuisine, or West Asian cuisine, is the cuisine of the various countries and peoples of
the Middle East (Western 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.[46] Many Middle Eastern dishes are made with a paste called tahini. Tahini is
a sesame paste made with hulled seeds, unlike its Asian counterpart. It is used to make such popular
meze, or appetizers, as baba ghanoush and hummus along with pungent dipping sauces served with
falafel, keftes or kofta and vegetables.[47] Hummus is made from chickpeas, which are staples of the
diet. Some commonly used ingredients include olives and olive oil, lamb,[46] pitas, honey, sesame
seeds, dates,[46] sumac, chickpeas, mint and parsley. Some popular dishes include kibbeh[48] and
shawarma.[49]
o Arab cuisine of the Persian Gulf - Arab cuisine of the Persian Gulf today is the result of
combination of diverse cuisines, incorporating Lebanese, 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.
o Assyrian cuisine


 o Light snacks of Azerbaijani cuisine
o Azerbaijani cuisine
o Bahraini cuisine 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. [50] Its primary crops are
dates, bananas, citrus fruits, pomegranates, mangoes, cucumbers and tomatoes.[50]
o Emirati cuisine
o Iranian cuisine - 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
 Mazanderani cuisine
o Iraqi cuisine or Mesopotamian cuisine, has a long history going back some 10,000 years - to
the Sumerians, Babylonians and Assyrians.[51] Tablets found in ancient ruins in Iraq show
recipes prepared in the temples during religious festivals - the first cookbooks in the world. [51]
 Kurdish cuisine consists of a wide variety of foods prepared by the Kurdish people
that have got many traditions from their homeland, Kurdistan.
o Kuwaiti cuisine - the national dish of Kuwait known as machboos (Arabic: ‫ )مكبوس‬consists
mainly of mutton or chicken placed over or mixed in a large mass of well-cooked and
prepared rice.
o Omani cuisine 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.
o Qatari cuisine

Kabsa is a traditional Saudi Arabian dish.


o Saudi Arabian cuisine - Food staples include lamb, grilled chicken, falafel (deep-fried chickpea
balls), shawarma (spit-cooked sliced lamb), mutabbaq and Ful medames.[52] Arabic
unleavened bread, or khobz (‫)خبز‬, is eaten with almost all meals, and is often used as an
edible utensil to scoop foods.[52]
 Kabsa is considered by many as Saudi Arabia's national dish
o Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion
and refinement of Central Asian, Middle Eastern and Balkan cuisines.[53][54] Turkish cuisine has
in turn influenced those and other neighboring cuisines, including that of western Europe.
 Turkish wine
o Yemeni cuisine - The most common Yemeni dishes include: Aseed, Bint Al-Sahn, Fahsa,
Fatoot, Fattah, Ful medames, Hareesh, Jachnun, Kabsa, Karees, Komroh, Mandi, Mateet,
Mutabbaq, Saltah, Samak Mofa, Shafut, Shakshouka, Thareed, and Zoam.
 Mandi is a traditional Yemeni dish usually made from meat (lamb or chicken), basmati
rice, and a mixture of spices.
o Levantine cuisine – traditional cuisine of Ottoman Syria, now usually called the Levant,
known in Arabic as the Bilad ash-Sham. This region shared many culinary traditions under the
Ottoman Empire which continue to be influential today. It covers the modern states of Syria,
 Lebanon, Jordan, Israel, Northern Iraq, northwest Iraq (the province of Mosul), and parts of
southern Turkey near Adana, Gaziantep, Antakya and Mardin.

Hummus with pine nuts at the Maxim restaurant in Haifa, Israel

 Israeli cuisine comprises a mixture of dishes—from dishes brought back to Israel by Jews from the
Diaspora, to dishes from Jews who continued to live in the region, to dishes adopted from
surrounding Arab inhabitants. Since before the establishment of the modern State of Israel in 1948,
and particularly since the late 1970s, an Israeli fusion cuisine has developed.[55]
o Israeli wine
o Ptitim – Israeli toasted pasta shaped like rice or little balls.
 Jewish cuisine The cuisine of the Jewish diaspora.
 Jordanian cuisine
 Lebanese cuisine includes an abundance of starches, fruits, vegetables, fresh fish and seafood;
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.
o Lebanese wine


o

 Syrians are renowned for producing dried apricot paste
 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.

 Middle Eastern foods and dishes



Chicken Fesenjān with Persian rice, an Iranian dish

Fatayer 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 the Middle East.

Fahsa is a famous Yemeni dish, containing beef or lamb meat cooked in a stony pot called Madara.

Falafel balls


Doner kebab, Istanbul, Turkey