ASIAN CUISINE

ASIAN CUISINE Refers to any of several major

regional cuisines,
including 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.
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.

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 a lot of 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.
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
Cuisine
include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sz
echuan, and Zhejiang, 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
A.

resources, climate, geography, history, cooking techniques and

lifestyle. Many Chinese traditional regional cuisines rely on basic
methods
of food
preservation such
[7]
as drying, salting, pickling and fermentation.

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 andSouthern 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.

Wine in China

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 (, B D Ci X)
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
diverseseafoods and woodland delicacies are used,
including a myriad of fish, shellfish and turtles,
along with edible mushrooms andbamboo 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 HunanProvince, 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 (
). 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.

 Four Great Traditions often considered the

standouts of Chinese cuisine and due to their influence
are proclaimed as the Four Great Traditions (,
S D Ci X).
1.

Cantonese

2.

Sichuan

3.

Shandong

4.

Huaiyang
cuisine
often
viewed as the representation of the entire
Jiangsu cuisine.

Japanese cuisine is known for its emphasis on seasonality

of
food (

, shun),[14] quality
of
ingredients
and
presentation. Japanese regional cuisine includes a vast array of
regional specialities known as kydo ryriin 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).

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.
B.

Japanese wine
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. SinceRyukyu had
served as a tributary state to China, Ryukyuan cooks traveled
to Fujian Province to learn how to cook Chinese food; Chinese
4

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 invaded the
Ryukyus Okinawan cooks traveled to Japan to study Japanese
cuisine, causing that influence to seep into Okinawan cuisine.
[18]

Ainu cuisine

Korean
cuisine originated
from
ancient prehistoric
traditions in the Korean peninsula, evolving through a complex
interaction of environmental, political, and cultural trends.
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 sauting 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.
C.

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.
D.

Taiwanese cuisine Majorly Chinese cuisine, however

mixed with part of Japanese cuisine.
E.

Southeast Asian cuisine

Southeast Asian cuisine includes a strong emphasis on lightly
prepared dishes with a strong aromatic component that features
5

such
flavors
as
citrus
and
herbs
such
as mint, 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 lemon grass. Cooking
methods include a balance of stir-frying, boiling and steaming.
A.

B.

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.

C.

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.

D.

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.

E.

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.

F.

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
6

and
vegetables,
while Javanese
cuisine are more indigenous.[24]

cuisine and Sundanese

Balinese cuisine is the cuisine and culinary traditions

of Balinese people from the volcanic island of Bali.

Batak cuisine is the cuisine and cooking traditions

of Batak ethnic groups, predominantly found in North
Sumatra region.

Indonesian Chinese cuisine is characterized by the

mixture of Chinese with local Indonesian style. Chinese
Indonesians bring their Chinese cuisine legacy.

Javanese cuisine is the cuisine of Javanese people. In

wider sense, Javanese cuisine might also refer to the
cuisine of the whole people ofJava 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.

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.

G.

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]

H.

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 Pastis de nata, Pato de cabidela, and Minchi.

I.

Malay cuisine is the cuisine of Malay people of Malaysia,

Indonesia, Singapore, Brunei and Southern Thailand.

J.

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
7

ethnic influences.[29] Spices, aromatic herbs and roots are all

used in Malaysian cuisine.[30]

Penang cuisine

Ipoh cuisine

Peranakan cuisine combines Chinese, Malay and other

influences into a unique blend.

K.

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.

L.

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.

M.

Thai cuisine can be described as four regional cuisines

corresponding
to
the
four
main
regions
of
the
country: Northern,
Northeastern
(or Isan), Central,
[36]
and Southern.
A fifth cuisine isThai Royal cuisine, based on
the palace cuisine of the Ayutthaya kingdom (13511767 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
[36]
cuisine and Malaysian cuisine.

N.

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.

Vietnamese wine

South Asian cuisine

South Asian cuisine, also known as Desi 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
8

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. 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.
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.
A. Afghan cuisine
B.
Bangladeshi cuisine
C.

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.

D.

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
9

influential role in the evolution of its cuisine. However, cuisine

across India has also evolved with the subcontinent's crosscultural
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. 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

Hyderabadi cuisine
East Indian cuisines

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.
10

Cuisine of Jharkhand

Oriya cuisine
North East Indian cuisines

Sikkimese cuisine

Assamese cuisine

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)

Sindhi cuisine

Chettinad cuisine

Udupi cuisine

Indian fast food

Maldivian cuisine

E.

Dal-bhat-tarkari is a traditional dish in Nepalese cuisine.

F.

Nepalese cuisine

G.
H.

Newari cuisine
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
11

I.

Sri Lankan cuisine

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 in
the U.S.. 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.
Central Asian cuisine, the cuisine of "the six stans",
includes food
from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekist
an, andAfghanistan.
1. Afghan 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.
2. Kazakh 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. Kazakh wine.
3. Kyrgyz 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.
4. 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
12

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.
5. 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 "rek."
6. 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.

Middle Eastern
Cuisine)

cuisine

(West

Asian

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. Some commonly used
ingredients
include olives and olive
oil, pitas, honey, sesame seeds, dates, 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.

13

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.
A.

B.

Arab cuisine of the Persian Gulf - Arab cuisine of

the Persian Gulf today is the result of combination of diverse
cuisines, incorporatingLebanese, 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.
Assyrian cuisine
Azerbaijani cuisine

C.
D.

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]
Emirati cuisine

E.
F.

Iranian cuisine - Persian cuisine is diverse, with each

province featuring dishes, culinary traditions and styles
distinct to its region.

G.

Abgoosht is an Iranian stew usually made with lamb

and vegetables
Mazanderani cuisine

Iraqi cuisine or Mesopotamian cuisine, has a long

history
going
back
some
10,000
years
to
[51]
the Sumerians, Babylonians and Assyrians. 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.
14

H.

Kuwaiti cuisine the national dish of Kuwait known

as machboos (Arabic: )consists mainly of mutton
or chicken placed over or mixed in a large mass of well-cooked
and prepared rice.

I.

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.
Qatar cuisine

J.
K.

Saudi Arabian cuisine Food staples include lamb, grilled

chicken, falafel (deep-fried chickpea balls), shawarma (spitcooked sliced lamb),mutabbaq and Ful medames.[52] Arabic
unleavened bread, or khobz (), 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
L.

Turkish cuisine is largely the heritage of Ottoman cuisine,

which can be described as a fusion and refinement of Central
Asian, Middle
Easternand Balkan cuisines.[53][54] Turkish
cuisine has in turn influenced those and other neighboring
cuisines, including that of western Europe.

M.

Turkish wine

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.

N.

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.

O.

Israeli cuisine comprises a mixture of dishesfrom dishes

brought back to Israel by Jews from the Diaspora, to dishes
from Jews who continued to live in the region, to dishes
15

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]

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.

Ptitim Israeli toasted pasta shaped like rice or

little balls.
Jordanian cuisine

Israeli wine

Lebanese wine

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.

Northern Asia
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 indepth 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.
A.
Russian cuisine is a collection of the different
cooking traditions of the Russian people. The cuisine is diverse,
16

as Russia is by area thelargest country in the world.

Russian cuisine derives its varied character from the vast and
multi-cultural expanse of Russia. Moreover, it is necessary to
divide Russian traditional cuisine and Soviet cuisine, which has
its own peculiarity. Its foundations were laid by the peasant
food of the rural population in an often harsh climate, with a
combination
of
plentiful fish, pork, poultry, caviar, mushrooms, berries,
and honey. Crops of rye,wheat, barley and millet provided the
ingredients
for
a
plethora
of breads, pancakes, pies, cereals, beer and vodka. Soups and
stews full of flavor are centered on seasonal or storable produce,
fish and meats. This wholly native food remained the staple for
the vast majority of Russians well into the 20th century.
[citation needed]
[1]

Russia great expansions of culture, influence, and interest

during the 16th18th centuries brought more refined foods and
culinary techniques, as well as one of the most refined food
countries in the world. It was during this period that smoked
meats
and
fish,
pastry
cooking,
salads
and
green
vegetables, chocolate, ice cream, wines, and juice were imported
from
abroad.
At
least
for
the
urban aristocracy and
provincial gentry, this opened the doors for the creative
integration of these new foodstuffs with traditional Russian
dishes. The result is extremely varied in technique, seasoning,
and combination.

17