AsiaAsia (/ ˈ e əɪʒ , ˈ e əɪʃ / ( 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.
Asiacovers 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 greatlyacross 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

ASIAN CUISINE AND FOODS

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 AsiaCooking 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 ofgathering the family or clan together to
socialize or celebrate over abig meal, the various
cultures of Asia each developed their ownethnic
cuisine through the interaction of history,
environment, andculture. Culinary historians and
anthropologists tend to identifiedthree main
categories of Asian dietary cultures that have
developedthrough the centuries. As with virtually
any classification system,there is some overlap, but
they roughly represent to the maingroups or types
of traditional Asian cooking.The first is known as the
southwest style that includescuisines from India,
Pakistan, Sri Lanka, and Burma. Having its rootsin
Persian-Arabian civilization, the eating of nan (or flat
bread)became widespread, along with mutton,
kebabs (derived fromTurkish 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 oilor
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 emphasisin this region is on aromatic and lightly-
prepared foods, using adelicate balance of quick stir-frying, steaming, and/or boiling,supplemented with
discrete spices and seasonings, including citrusjuices and herbs such as basil, cilantro, and mint. Also,
whilenortheastern cuisines emphasize using soy sauce in nearlyeverything, 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 cuisineareas, while chilies are much more common in the southwest and southeast.Tools Used in
Asian CuisineIn 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 ofcooking 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 performall 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 trueorigins are unknown, a Chinese
legend notes that the philosopherConfucius, living in China around 500 B.C., influenced the
development ofchopsticks through his non-violent teachings. The widely-accepted beliefwas that
because knives were associated with war and death, Confuciusurged his followers not to use them at
the dinner table, which supposedlyled 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 segregatetastes, Asian cuisine emphasizes a combination of flavors and textures,often within a
single dish. Blends of rice or noodles with vegetables and/ora protein source may also include
something crunchy, such as nuts, orsomething 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
CuisineIn 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 immigrantshave
come to the U.S. to begin their lives as Americans, they havebrought their cuisine and cooking traditions
with them, along with thecenturies-old tradition of bringing together the family or a large group
offriends and relatives to socialize over a big meal. As restaurants openedto serve the early Chinese and
Japanese immigrant communities invarious cities in the U.S., westerners got their first taste of
traditionalAsian cuisine. But inevitably, assimilation and acculturation took place,not just in terms of the
individual, but also as applied to Asian food aswell.Soon, Asian restaurants that wanted to broaden their
appeal andcustomer base beyond their own ethnic patrons had to modify or inventnew 'ethnic' food
that would appeal more readily to the western palate.This eventually led to the creation of uniquely
'Americanized' Asiandishes 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 fromThai, 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 ConsiderationsAlong 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 ofmany 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 recentyears, 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 cuisineAsian
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 cuisineEast 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 cuisineSoutheast 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 theregion
contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and the
inclusion ofingredients such as galangal, tamarind and lemongrass. Cooking methods include a balance
of stir-frying, boiling andsteaming.South Asian cuisineSouth 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 cuisineMost 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) cuisineWest 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
commonin some areas as well. Bread is a universal staple, eaten in one form or another by all classes
and groups practically atevery 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 cuisineNorth 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 longwinter. 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
CuisineAsian 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 foodis 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 findmuch 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. Todilute a region's cuisine to a
small selection of dishes is a disserviceto 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
largestcontinent in the world, and is made up of hundreds of differentregions, countries, and
subcultures. Therefore the term Asian foodis often considered to be too broad by most culinary experts
and isoften broken down into the following regions. First there is EasternAsian cuisine that includes
Chinese, Japanese and Korean food.Then, Southeast Asian cuisine, which includes Thai, Vietnamese
andMalaysian 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 FoodWhile 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 FoodSushi 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 FoodKorean 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 FoodThai 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 FoodThe 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 cuisinesLocation 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
cuisineLocation 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. oAfghani 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.oKazakhstani 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 oKyrgyzstani 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.

oTajik cuisine – traditional cuisine of Tajikistan, has much in common

with Afghan, Russian, andUzbek 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.oTurkmen 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."oUzbek 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

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] oChinese 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.oWine in China oGreat 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.

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 anddue 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-sushiKaiseki 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]

isine Long Lecture

oTraditional 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 traditionalJapanese 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.oJapanese wine oOkinawan 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, introducedin 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]oAinu 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. TheBurmese 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]
oBalinese cuisine is the cuisine and culinary traditions of Balinese people from the volcanic island of
Bali.oBatak cuisine is the cuisine and cooking traditions of Batak ethnic groups, predominantly found in
North Sumatra region.oIndonesian Chinese cuisine is characterized by the mixture of Chinese with
local Indonesian style. Chinese Indonesians bring their Chinese cuisine legacy.oJavanese 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.oPadang 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] oPenang cuisine oIpoh cuisine oPeranakan
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]

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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. oVietnamese wine
Southeast Asian foods and dishesMalaysian nasi lemak.Food stall in Chiang Mai, Thailand selling
ready cooked food.Vietnamese cuisine.South Asian cuisineLocation 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 NepalDhindo 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. Commonmeats 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 theregion. Naan, a type of flat bread from the former regions, is a common part of
meals in many parts of South Asia. oAfghan cuisine oBangladeshi cuisine oBhutanese 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.oIndian cuisine is characterized by its sophisticated and subtle use of many Indian spices
[37] andvegetables, 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.

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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)  oSouth Indian vegetarian
Thali, IndiaoSindhi cuisine oChettinad cuisine oUdupi cuisine oIndian fast food Maldivian cuisine

oDal-bhat-tarkari is a traditional dish in Nepalese cuisine.oNepalese cuisine Newari cuisine

oPakistani 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 oSri Lankan cuisine West Asian cuisineMain articles: Levantine cuisine and
Middle Eastern cuisineLocation 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 asesame 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] oArab 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.oAssyrian cuisine 

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oLight snacks of Azerbaijani cuisineoAzerbaijani cuisine oBahraini 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 aredates, bananas, citrus fruits, pomegranates, mangoes, cucumbers and
tomatoes.[50]oEmirati cuisine oIranian 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 oIraqi 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.oKuwaiti cuisine -
the national dish of Kuwait known as machboos (Arabic: ‫ )سوبكم‬consists mainly of mutton or chicken
placed over or mixed in a large mass of well-cooked and prepared rice.oOmani 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.oQatari cuisine Kabsa is a traditional Saudi Arabian dish.oSaudi 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 (‫)زبخ‬, 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 dishoTurkish 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 oYemeni 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), basmatirice, and a mixture of spices.oLevantine
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] oIsraeli wine oPtitim –
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 iseaten it is usually lamb on the coast and goat meat in the mountain regions.
oLebanese 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