food_id
int64 0
2.41k
| Name
stringlengths 3
35
| Alias
stringlengths 2
3.72k
| Coarse-grained categories
stringclasses 244
values | Fine-grained categories
stringlengths 7
50
| Cuisines
stringclasses 471
values | Associated Cuisines
stringlengths 7
445
| Area
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429
| Countries
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419
| Region1
stringclasses 20
values | Region2
stringclasses 19
values | Region3
stringclasses 16
values | Region4
stringclasses 13
values | Region5
stringclasses 3
values | Text Description
stringlengths 22
1.09k
⌀ | Image1 filename
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45
⌀ | Image1 name / URL
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492
⌀ | Image1 License
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values | Image2 filename
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45
⌀ | Image2 name / URL
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590
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values | Image3 filename
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⌀ | Image3 name / URL
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578
⌀ | Image3 License
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values | Image4 filename
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483
⌀ | Image4 License
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values | Image5 filename
stringclasses 399
values | Image5 name / URL
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values | Image5 License
stringclasses 12
values | Image6 filename
stringclasses 289
values | Image6 name / URL
stringclasses 289
values | Image6 License
stringclasses 12
values | Image7 filename
stringclasses 205
values | Image7 name / URL
stringclasses 205
values | Image7 License
stringclasses 12
values | Image8 filename
stringclasses 131
values | Image8 name / URL
stringclasses 131
values | Image8 License
stringclasses 10
values | Image1 license
stringclasses 1
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0 | Rawon | {"bg - Bulgarian": "Равон", "ca - Catalan": "Rawon", "de - German": "Rawon", "en-simple - Simple English": "Rawon", "fr - French": "Rawon", "gl - Galician": "Rawon", "id - Indonesian": "Rawon", "it - Italian": "Rawon", "ja - Japanese": "ラウォン", "jv - Javanese": "Rawon", "ko - Korean": "라원", "ms - Malay": "Rawon", "mzn - Mazanderani": "راوون", "pl - Polish": "Rawon", "ru - Russian": "Равон", "sv - Swedish": "Rawon", "tl - Tagalog": "Rawon", "uk - Ukrainian": "Равон"} | ["soup"] | ["beef soup"] | ["Indonesian"] | ["Indonesian","Singaporean"] | ["Surabaya", "Malang", "Ponorogo", "East Java"] | ["Indonesia"] | South Eastern Asia | null | null | null | null | The soup is composed of a ground mixture of garlic, shallots, star anise, ginger, candlenut, turmeric, red chili, and salt and is sautéed with oil. | 0_rawon_1.jpg | CC-BY-SA 4.0 | 0_rawon_2.jpg | CC-BY-SA 2.0 | 0_rawon_3.jpg | CC-BY-SA 3.0 | 0_rawon_4.jpg | CC-BY-SA 3.0 | 0_rawon_5.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null |
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1 | Soto Betawi | {"jv - Jawa": "Soto Betawi", "ms - Melayu": "Soto Betawi", "su - Sunda": "Soto Batawi"} | ["soup"] | ["beef soup"] | ["Indonesian"] | ["Indonesian"] | ["Jakarta", "Java"] | ["Indonesia"] | South Eastern Asia | null | null | null | null | The soup is made of beef or beef offal, cooked in a cow milk or coconut milk broth, with fried potato and tomato. | 1_soto-betawi_1.jpg | CC-BY-SA 4.0 | 1_soto-betawi_2.jpg | CC-BY-SA 3.0 | 1_soto-betawi_3.jpg | CC-BY-SA 4.0 | 1_soto-betawi_4.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null |
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2 | Soto Bandung | {"bjn - Banjar": "Soto", "es - Spanish": "Soto", "fr - French": "Soto", "id - Indonesian": "Soto", "ja - Japanese": "ソト", "jv - Javanese": "Soto", "ka - Georgian": "სოტო", "ko - Korean": "소토", "ms - Malay": "Soto", "my - Burmese": "ဆိုတို", "nl - Dutch": "Soto", "pt - Portuguese": "Soto", "th - Thai": "โซโต", "uk - Ukrainian": "Сото", "yue - Cantonese": "印尼湯"} | ["soup"] | ["beef soup"] | ["Indonesian"] | ["Indonesian","Malaysian","Singaporean","Bruneian","Dutch","Surinamese"] | ["Bandung"] | ["Indonesia"] | South Eastern Asia | null | null | null | null | The soup is a clear beef soto that has pieces of meat, white radish, and fried soybeans. | 2_soto-bandung_1.jpg | CC-BY-SA 3.0 | 2_soto-bandung_2.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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3 | Soto Banjar | {"bjn - Banjar": "Soto", "es - Spanish": "Soto", "fr - French": "Soto", "id - Indonesian": "Soto", "ja - Japanese": "ソト", "jv - Javanese": "Soto", "ka - Georgian": "სოტო", "ko - Korean": "소토", "ms - Malay": "Soto", "my - Burmese": "ဆိုတို", "nl - Dutch": "Soto", "pt - Portuguese": "Soto", "th - Thai": "โซโต", "uk - Ukrainian": "Сото", "yue - Cantonese": "印尼湯"} | ["soup"] | ["soup"] | ["Indonesian"] | ["Indonesian","Malaysian","Singaporean","Bruneian","Dutch","Surinamese"] | ["Banjarmasin"] | ["Indonesia"] | South Eastern Asia | null | null | null | null | The soup is spiced with star anise, clove, cassia and lemongrass, and sour hot sambal, served with potato cakes. | 3_soto-banjar_1.jpg | CC-BY 3.0 | 3_soto-banjar_2.jpg | CC-BY-SA 4.0 | 3_soto-banjar_3.jpg | CC-BY 3.0 | 3_soto-banjar_4.jpg | CC-BY-SA 4.0 | 3_soto-banjar_5.jpg | CC-BY-SA 4.0 | 3_soto-banjar_6.jpg | CC-BY 3.0 | null | null | null | null | null | null | null |
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4 | Gulai | {"bn - Bangla": "গুলাই", "es - Spanish": "Gulai", "fr - French": "Gulai", "id - Indonesian": "Gulai", "jv - Javanese": "Gulé", "ko - Korean": "굴라이", "min - Minangkabau": "Gulai", "mk - Macedonian": "Гулаи", "ms - Malay": "Gulai", "my - Burmese": "ဂူလိုင်", "ru - Russian": "Гулай", "su - Sundanese": "Gulé", "th - Thai": "กูไล", "uk - Ukrainian": "Гулаї"} | ["stew"] | ["curry"] | ["Indonesian"] | ["Indonesian","Malaysian","Singaporean","Bruneian","Thai"] | ["Minangkabau"] | ["Indonesia"] | South Eastern Asia | null | null | null | null | The spicy and rich stew where the main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetable such as cassava leaves, unripe jackfruit and banana stem. | 4_gulai_1.jpg | CC-BY-SA 4.0 | 4_gulai_2.jpg | CC-BY-SA 3.0 | 4_gulai_3.jpg | CC-BY 3.0 | 4_gulai_4.jpg | CC-BY-SA 3.0 | 4_gulai_5.jpg | CC-BY-SA 3.0 | 4_gulai_6.jpg | CC-BY-SA 4.0 | 4_gulai_7.jpg | CC-BY 3.0 | 4_gulai_8.jpg | CC-BY-SA 3.0 | null |
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5 | Kare-kare | {"bcl - Central Bikol": "Kare-kare", "de - German": "Kare-Kare", "es - Spanish": "Kare-kare", "it - Italian": "Kare-kare", "ja - Japanese": "カレカレ", "jv - Javanese": "Karé-karé", "nb - Norwegian Bokmål": "Karekare", "pt - Portuguese": "Kare-kare", "th - Thai": "การี-กาเร", "tl - Tagalog": "Kare-kare", "uk - Ukrainian": "Каре-каре", "zh - Chinese": "卡雷卡雷"} | ["stew"] | ["curry"] | ["Filipino"] | ["Filipino"] | ["Philippines"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The stew that features a thick savory peanut sauce. | 5_kare-kare_1.jpg | CC-BY-SA 4.0 | 5_kare-kare_2.jpg | CC-BY 2.0 | 5_kare-kare_3.jpg | CC0 | 5_kare-kare_4.jpg | CC0 | 5_kare-kare_5.jpg | CC-BY-SA 4.0 | 5_kare-kare_6.jpg | CC0 | 5_kare-kare_7.jpg | CC0 | 5_kare-kare_8.jpg | CC-BY 2.0 | null |
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6 | Pindang patin | {} | ["soup"] | ["fish soup"] | ["Indonesian"] | ["Indonesian"] | ["Palembang"] | ["Indonesia"] | South Eastern Asia | null | null | null | null | This spicy and savory soup where the main ingredients of this dish are usually catfish with herbs and spices | 6_pindang-patin_1.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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7 | Chicken tikka masala | {"ar - Arabic": "دجاج تكة مصالحة", "bn - Bangla": "চিকেন টিক্কা মাসালা", "ceb - Cebuano": "Ṭikka-masālā nga manok", "cs - Czech": "Kuřecí tikka masala", "da - Danish": "Tikka Masala", "de - German": "Chicken tikka masala", "en-simple - Simple English": "Chicken tikka masala", "es - Spanish": "Pollo tikka masala", "eu - Basque": "Oilasko tikka masala", "fa - Persian": "چیکن تکه مصالح", "fi - Finnish": "Kana tikka masala", "fr - French": "Poulet tikka masala", "he - Hebrew": "עוף טיקה מסאלה", "id - Indonesian": "Ayam tikka masala", "it - Italian": "Chicken tikka masala", "ja - Japanese": "チキンティッカマサラ", "jv - Javanese": "Pitik tikka masala", "ko - Korean": "치킨 티카 마살라", "la - Latin": "Chicken tikka masala", "nb - Norwegian Bokmål": "Chicken tikka masala", "nl - Dutch": "Chicken tikka masala", "nn - Norwegian Nynorsk": "Chicken tikka masala", "pl - Polish": "Kurczak tikka masala", "pt - Portuguese": "Frango tikka masala", "ru - Russian": "Курица тикка масала", "sco - Scots": "Chicken tikka masala", "sv - Swedish": "Chicken tikka masala", "th - Thai": "ไก่ทิกก้ามาซาล่า", "tr - Turkish": "Tavuk tikka masala", "uk - Ukrainian": "Курка тікка масала", "uz - Uzbek": "Tikka masala tovuqi", "vi - Vietnamese": "Gà Tikka Masala", "yue - Cantonese": "瑪莎拉雞", "zh - Chinese": "香料烤雞咖哩"} | ["stew"] | ["curry"] | ["Indian Subcontinent","British"] | ["Indian Subcontinent","British"] | ["United Kingdom"] | ["United Kingdom", "Afghanistan", "Bangladesh", "Bhutan", "India", "Maldives", "Nepal", "Pakistan", "Sri Lanka"] | Southern Asia | Northern Europe | null | null | null | The stew consists of roasted marinated chicken chunks in a spiced sauce. | 7_chicken-tikka-masala_1.jpg | CC-BY-SA 4.0 | 7_chicken-tikka-masala_2.jpg | CC-BY 4.0 | 7_chicken-tikka-masala_3.jpg | CC-BY-SA 3.0 | 7_chicken-tikka-masala_4.jpg | CC-BY-SA 4.0 | 7_chicken-tikka-masala_5.jpg | CC-BY-SA 3.0 | 7_chicken-tikka-masala_6.jpg | CC-BY 2.0 | null | null | null | null | null | null | null |
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8 | Chicken tikka | {"ar - Arabic": "دجاج تكة", "bn - Bangla": "চিকেন টিক্কা", "da - Danish": "Murgh tikka", "en-simple - Simple English": "Chicken tikka", "es - Spanish": "Pollo tikka", "fr - French": "Poulet tikka", "he - Hebrew": "עוף טיקה", "hi - Hindi": "चिकन टिक्का", "id - Indonesian": "Ayam tikka", "it - Italian": "Pollo tikka", "ja - Japanese": "チキンティッカ", "jv - Javanese": "Pitik tikka", "kn - Kannada": "ಚಿಕನ್ ಟಿಕ್ಕಾ", "ko - Korean": "무르그 티카", "mai - Maithili": "चिकन टिक्का", "ml - Malayalam": "ചിക്കൻ ടിക്ക", "nb - Norwegian Bokmål": "Murgh tikka", "or - Odia": "ଚିକେନ ଟିକ୍କା", "pa - Punjabi": "ਚਿਕਨ ਟਿੱਕਾ", "pt - Portuguese": "Frango tikka", "ur - Urdu": "مرغ ٹکہ", "vi - Vietnamese": "Gà Tikka", "yue - Cantonese": "印度燒雞塊"} | ["meat"] | ["baked chicken"] | ["Indian Subcontinent"] | ["Indian","Bangladeshi","Pakistani"] | ["India", "Bangladesh", "Pakistan"] | ["India", "Bangladesh", "Pakistan", "Afghanistan", "Bangladesh", "Bhutan", "India", "Maldives", "Nepal", "Pakistan", "Sri Lanka"] | Southern Asia | null | null | null | null | The dish is small pieces of boneless chicken baked using skewers on a brazier. | 8_chicken-tikka_1.jpg | Public domain | 8_chicken-tikka_2.jpg | CC-BY-SA 4.0 | 8_chicken-tikka_3.jpg | CC-BY-SA 4.0 | 8_chicken-tikka_4.jpg | CC-BY-SA 4.0 | 8_chicken-tikka_5.jpg | CC-BY-SA 4.0 | 8_chicken-tikka_6.jpg | CC-BY-SA 4.0 | 8_chicken-tikka_7.jpg | CC-BY-SA 4.0 | 8_chicken-tikka_8.jpg | CC-BY-SA 4.0 | null |
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9 | Saag | {"ar - Arabic": "ساغ", "bn - Bangla": "শাক", "ca - Catalan": "Saag", "es - Spanish": "Saag", "fr - French": "Saag", "he - Hebrew": "סאג", "id - Indonesian": "Saag", "ja - Japanese": "サーグ", "jv - Javanese": "Saag", "kn - Kannada": "ಸಾಗ್", "ko - Korean": "사그", "or - Odia": "ଶାଗ", "pa - Punjabi": "ਸਾਗ", "pnb - Western Punjabi": "ساگ", "pt - Portuguese": "Saag", "sat - Santali": "ᱵᱷᱚᱡᱟ", "uk - Ukrainian": "Сааг"} | ["stew"] | ["curry"] | ["Indian Subcontinent"] | ["Indian Subcontinent"] | ["Punjab"] | ["India"] | Southern Asia | null | null | null | null | The stew is leafy vegetable dish eaten with bread. It can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena. | 9_saag_1.jpg | Public domain | 9_saag_2.jpg | CC-BY-SA 2.0 | 9_saag_3.jpg | CC-BY-SA 4.0 | 9_saag_4.jpg | CC-BY 2.0 | 9_saag_5.jpg | CC-BY-SA 4.0 | 9_saag_6.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null |
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10 | Dhansak | {"bn - Bangla": "ধানশাক", "es - Spanish": "Dhansak", "gu - Gujarati": "ધાનશાક", "he - Hebrew": "דנסאק", "jv - Javanese": "Dhansak"} | ["stew"] | ["curry"] | ["Indian"] | ["Indian","Parsi"] | ["Gujarat"] | ["India"] | Southern Asia | null | null | null | null | The stew is made by cooking mutton or goat meat with a mixture of lentils and vegetable | 10_dhansak_1.jpg | CC0 | 10_dhansak_2.jpg | CC-BY 2.0 | 10_dhansak_3.jpg | CC0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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11 | Palak paneer | {"bh - Bhojpuri": "पालक पनीर", "bn - Bangla": "পালং পনির", "dty - Doteli": "पालक पनीर", "es - Spanish": "Palak paneer", "fr - French": "Palak paneer", "he - Hebrew": "פלאק פניר", "it - Italian": "Palak paneer", "ja - Japanese": "パーラク・パニール", "jv - Javanese": "Palak paneer", "kn - Kannada": "ಪಾಲಕ್ ಪನೀರ್", "ko - Korean": "팔락 파니르", "ks - Kashmiri": "پالکھ ژامَنؠ", "mr - Marathi": "पालक पनीर", "ne - Nepali": "पालक पनिर", "nn - Norwegian Nynorsk": "Pálak panír", "pa - Punjabi": "ਪਾਲਕ ਪਨੀਰ", "sv - Swedish": "Palak paneer", "th - Thai": "ปาลักปนีร", "uk - Ukrainian": "Палак панір"} | ["stew"] | ["curry"] | ["Indian"] | ["Indian"] | ["India"] | ["India"] | Southern Asia | null | null | null | null | The stew in a thick paste made from puréed spinach. | 11_palak-paneer_1.jpg | CC-BY-SA 4.0 | 11_palak-paneer_2.jpg | CC-BY 2.0 | 11_palak-paneer_3.jpg | CC-BY-SA 3.0 | 11_palak-paneer_4.jpg | CC-BY-SA 4.0 | 11_palak-paneer_5.jpg | CC-BY 3.0 | 11_palak-paneer_6.jpg | CC-BY-SA 4.0 | 11_palak-paneer_7.jpg | CC-BY-SA 4.0 | null | null | null | null |
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12 | Dal Makhani | {"bh - Bhojpuri": "दाल मखनी", "bn - Bangla": "ডাল মাখনি", "es - Spanish": "Dal makhani", "hi - Hindi": "दाल मखानी", "kn - Kannada": "ದಾಲ್ ಮಖನಿ", "ko - Korean": "달 마카니", "mai - Maithili": "दाल मखानी", "ml - Malayalam": "ദാൽ മഖനി", "or - Odia": "ଡାଲ ମଖନୀ", "pa - Punjabi": "ਦਾਲ ਮੱਖਣੀ", "ta - Tamil": "தால் மக்கானி", "vi - Vietnamese": "Dal makhani"} | ["stew"] | ["curry"] | ["Indian"] | ["Indian"] | ["Delhi"] | ["India"] | Southern Asia | null | null | null | null | The stew is a modern variation of traditional lentil dishes, it is made with black lentils and other pulses, and includes butter and cream. | 12_dal-makhani_1.jpg | CC-BY-SA 4.0 | 12_dal-makhani_2.jpg | CC-BY-SA 2.0 | 12_dal-makhani_3.jpg | CC0 | 12_dal-makhani_4.jpg | CC-BY-SA 4.0 | 12_dal-makhani_5.jpg | CC-BY 2.0 | 12_dal-makhani_6.jpg | CC-BY-SA 4.0 | 12_dal-makhani_7.jpg | CC-BY-SA 4.0 | null | null | null | null |
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13 | Nasi Uduk | {"bn - Bangla": "নাসি উদুক", "es - Spanish": "Nasi uduk", "fr - French": "Nasi uduk", "id - Indonesian": "Nasi uduk", "ja - Japanese": "ナシウドゥッ", "jv - Javanese": "Sega wuduk Betawi", "kge - Komering": "Okan Taboh", "ko - Korean": "나시 우둑", "ml - Malayalam": "നാസി ഉടുക്ക്", "ms - Malay": "Nasi uduk", "su - Sundanese": "Wuduk", "th - Thai": "นาซีอูดุก", "uz - Uzbek": "Nasi uduk", "zh - Chinese": "乌督饭"} | ["rice"] | ["coconut rice", "mixed rice"] | ["Indonesian"] | ["Indonesian"] | ["Jakarta"] | ["Indonesia"] | South Eastern Asia | null | null | null | null | Steamed rice cooked in coconut milk dish | 13_nasi-uduk_1.jpg | CC-BY-SA 3.0 | 13_nasi-uduk_2.jpg | CC-BY-SA 3.0 | 13_nasi-uduk_3.jpg | CC-BY-SA 3.0 | 13_nasi-uduk_4.jpg | CC-BY-SA 3.0 | 13_nasi-uduk_5.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null |
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14 | Nasi Lemak | {"cs - Czech": "Nasi lemak", "de - German": "Nasi Lemak", "en-simple - Simple English": "Nasi lemak", "es - Spanish": "Nasi lemak", "fa - Persian": "ناسی لمک", "fi - Finnish": "Nasi lemak", "fr - French": "Nasi lemak", "hy - Armenian": "Նասի-լեմակ", "id - Indonesian": "Nasi lemak", "it - Italian": "Nasi lemak", "ja - Japanese": "ナシレマッ", "jv - Javanese": "Nasi lemak", "ko - Korean": "나시 르막", "min - Minangkabau": "Nasi lamak", "ml - Malayalam": "നാസി ലെമാക്", "mr - Marathi": "नासी लमाक", "ms - Malay": "Nasi lemak", "my - Burmese": "နာဆီလီမက်", "pa - Punjabi": "ਨਾਸੀ ਲੇਮਕ", "pt - Portuguese": "Nasi lemak", "pwn - Paiwan": "nasi lemak", "ru - Russian": "Наси-лемак", "sv - Swedish": "Nasi lemak", "ta - Tamil": "நாசி லெமாக்", "th - Thai": "นาซีเลอมัก", "tl - Tagalog": "Nasi lemak", "tr - Turkish": "Nasi lemak", "uk - Ukrainian": "Насі лемак", "uz - Uzbek": "Nasi lemak", "yue - Cantonese": "椰漿飯", "zh - Chinese": "椰浆饭"} | ["rice"] | ["coconut rice", "mixed rice"] | ["Malaysian"] | ["Malaysian"] | ["Peninsular Malaysia", "Sumatra", "Medan", "Riau", "Riau Islands", "Palembang", "Indonesia", "Singapore", "Brunei", "Southern Philippines", "Southern Thailand", "Cocos (Keeling) Islands", "Christmas Island", "Australia"] | ["Malaysia"] | South Eastern Asia | null | null | null | null | The dish consists of fragrant rice cooked in coconut milk and pandan leaf | 14_nasi-lemak_1.jpg | CC-BY-SA 4.0 | 14_nasi-lemak_2.jpg | CC-BY-SA 3.0 | 14_nasi-lemak_3.jpg | CC-BY-SA 4.0 | 14_nasi-lemak_4.jpg | CC-BY-SA 4.0 | 14_nasi-lemak_5.jpg | CC-BY-SA 4.0 | 14_nasi-lemak_6.jpg | CC-BY-SA 4.0 | 14_nasi-lemak_7.jpg | CC-BY-SA 4.0 | null | null | null | null |
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15 | Nasi Campur | {"es - Spanish": "Nasi campur", "eu - Basque": "Nasi campur", "fr - French": "Nasi campur", "id - Indonesian": "Nasi campur", "ja - Japanese": "ナシチャンプル", "jv - Javanese": "Sega campur", "ko - Korean": "나시 참푸르", "ms - Malay": "Nasi campur", "nl - Dutch": "Nasi rames", "th - Thai": "นาซีจัมปูร์", "uk - Ukrainian": "Насі кампур"} | ["rice"] | ["mixed rice"] | ["Indonesian"] | ["Indonesian"] | ["Indonesia"] | ["Indonesia"] | South Eastern Asia | null | null | null | null | The dish of a scoop of white rice accompanied by small portions of several other dishes, which includes meats, Vegetable, peanuts, eggs, and fried-shrimp krupuk. | 15_nasi-campur_1.jpg | Public domain | 15_nasi-campur_2.jpg | CC-BY 2.0 | 15_nasi-campur_3.jpg | CC-BY-SA 4.0 | 15_nasi-campur_4.jpg | CC-BY 2.0 | 15_nasi-campur_5.jpg | CC-BY-SA 2.0 | 15_nasi-campur_6.jpg | CC-BY 3.0 | 15_nasi-campur_7.jpg | CC-BY 3.0 | 15_nasi-campur_8.jpg | CC-BY-SA 3.0 | null |
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16 | Nasi Goreng | {"ar - Arabic": "نازي جورينج", "as - Assamese": "নাছি গৰেং", "az - Azerbaijani": "Nasi-qorenq", "ban - Balinese": "Nasi Goréng", "bew - Betawi": "Nasi gorèng", "ca - Catalan": "Nasi goreng", "de - German": "Nasi Goreng", "en-simple - Simple English": "Nasi goreng", "eo - Esperanto": "Nasi goreng", "es - Spanish": "Nasi goreng", "fa - Persian": "ناسی گورنگ", "fr - French": "Nasi goreng", "hy - Armenian": "Նասի գորենգ", "id - Indonesian": "Nasi goreng", "it - Italian": "Nasi goreng", "ja - Japanese": "ナシゴレン", "jv - Javanese": "Sega gorèng", "kge - Komering": "Okan Kurih", "ko - Korean": "나시 고렝", "ms - Malay": "Nasi goreng", "nl - Dutch": "Nasi goreng", "nn - Norwegian Nynorsk": "Nasi goreng", "pl - Polish": "Nasi goreng", "pt - Portuguese": "Nasi goreng", "ru - Russian": "Наси-горенг", "su - Sundanese": "Goréng sangu", "sv - Swedish": "Nasi goreng", "th - Thai": "นาซีโกเร็ง", "tl - Tagalog": "Nasi goreng", "uk - Ukrainian": "Насі-горенг", "wuu - Wu": "印尼炒饭", "yue - Cantonese": "印尼炒飯", "zh - Chinese": "印尼炒飯"} | ["rice"] | ["fried rice"] | ["Indonesian"] | ["Indonesian","Malaysian","Bruneian","Singaporean"] | ["Indonesia", "Malaysia", "Singapore", "Brunei", "Southern Thailand", "Sri Lanka", "Suriname", "Netherlands"] | ["Indonesia"] | South Eastern Asia | null | null | null | null | The rice dish with pieces of meat and Vegetable added and it can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with sweet soy sauce, shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. | 16_nasi-goreng_1.jpg | CC-BY-SA 4.0 | 16_nasi-goreng_2.jpg | CC-BY 4.0 | 16_nasi-goreng_3.jpg | CC-BY-SA 3.0 | 16_nasi-goreng_4.jpg | CC-BY 4.0 | 16_nasi-goreng_5.jpg | CC-BY 4.0 | 16_nasi-goreng_6.jpg | CC-BY-SA 4.0 | 16_nasi-goreng_7.jpg | CC-BY-SA 4.0 | null | null | null | null |
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17 | Paella | {"ar - Arabic": "باييا", "arz - Egyptian Arabic": "باييا", "bcl - Central Bikol": "Paella", "bg - Bulgarian": "Паеля", "ca - Catalan": "Paella d'arròs", "ckb - Central Kurdish": "پاێلا", "cs - Czech": "Paella", "cy - Welsh": "Paëla", "da - Danish": "Paella", "de - German": "Paella", "el - Greek": "Παέγια", "en-simple - Simple English": "Paella", "eo - Esperanto": "Paelo", "es - Spanish": "Paella", "eu - Basque": "Paella", "fa - Persian": "پائیا", "fi - Finnish": "Paella", "fr - French": "Paella", "gl - Galician": "Paella", "he - Hebrew": "פאייה", "hu - Hungarian": "Paella", "hy - Armenian": "Պաելյա", "id - Indonesian": "Paella", "io - Ido": "Paella", "is - Icelandic": "Paella", "it - Italian": "Paella", "ja - Japanese": "パエリア", "jv - Javanese": "Paella", "ka - Georgian": "პაელა", "kk - Kazakh": "Паэлья", "ko - Korean": "파에야", "la - Latin": "Oryza in patella", "lmo - Lombard": "Paella", "lt - Lithuanian": "Paelja", "mk - Macedonian": "Паеља", "ml - Malayalam": "പയെയ", "ms - Malay": "Paella", "nb - Norwegian Bokmål": "Paella", "nl - Dutch": "Paella", "nn - Norwegian Nynorsk": "Paella", "pam - Pampanga": "Paelia", "pl - Polish": "Paella", "pt - Portuguese": "Paelha", "qu - Quechua": "Paylla", "ro - Romanian": "Paella", "ru - Russian": "Паэлья", "sc - Sardinian": "Paella", "sq - Albanian": "Paella", "sr - Serbian": "Паеља", "sv - Swedish": "Paella", "ta - Tamil": "பயேலா", "th - Thai": "ปาเอยา", "tl - Tagalog": "Paelya", "uk - Ukrainian": "Паелья", "uz - Uzbek": "Paella", "vi - Vietnamese": "Paella", "yue - Cantonese": "西班牙大鑊飯", "zh - Chinese": "西班牙鐵鍋飯"} | ["rice"] | ["mixed rice"] | ["Spanish"] | ["Valencian","Spanish"] | ["Valencia"] | ["Spain"] | Southern Europe | null | null | null | null | The dish is traditionally cooked over an open fire with orange tree and pine branches, which add a distinctive smoky flavor. It usually eaten directly from the pan. A cherished layer of scorched rice, called socarrat, forms at the bottom and is enjoyed if not burnt. | 17_paella_1.jpg | CC0 | 17_paella_2.jpg | CC0 | 17_paella_3.jpg | CC-BY-SA 4.0 | 17_paella_4.jpg | CC-BY-SA 4.0 | 17_paella_5.jpg | CC-BY-SA 4.0 | 17_paella_6.jpg | CC-BY-SA 4.0 | 17_paella_7.jpg | CC-BY-SA 4.0 | 17_paella_8.jpg | CC-BY-SA 4.0 | null |
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18 | Arròs negre | {"ar - Arabic": "الأرز الأسود", "ca - Catalan": "Arròs negre", "cs - Czech": "Arròs negre", "es - Spanish": "Arroz negro", "fr - French": "Arròs negre", "he - Hebrew": "ארוס נגרה", "it - Italian": "Arròs negre", "ja - Japanese": "アロス・ネグロ", "jv - Javanese": "Arròs négré", "ko - Korean": "아로스 네그레", "nb - Norwegian Bokmål": "Arròs negre", "nl - Dutch": "Arros negre", "nn - Norwegian Nynorsk": "Arròs negre", "pt - Portuguese": "Arroz negro", "ru - Russian": "Аррос негре", "th - Thai": "อาร์ร็อสเนเกร", "tl - Tagalog": "Arròs negre", "uk - Ukrainian": "Аррос негре", "vi - Vietnamese": "Arròs negre", "zh - Chinese": "墨鱼饭"} | ["rice"] | ["mixed rice"] | ["Spanish"] | ["Valencian","Catalan"] | ["Valencia", "Catalonia"] | ["Spain"] | Southern Europe | null | null | null | null | The dish features white rice cooked with squid ink, giving it a dark color and enhancing its seafood flavor. It includes ingredients like squid or cuttlefish, garlic, green cubanelle peppers, sweet paprika, olive oil, and seafood broth. Some variations also include crab and shrimp. | 18_arròs-negre_1.jpg | CC-BY-SA 2.0 | 18_arròs-negre_2.jpg | CC-BY-SA 2.0 | 18_arròs-negre_3.jpg | CC-BY-SA 2.0 | 18_arròs-negre_4.jpg | Public domain | 18_arròs-negre_5.jpg | CC-BY-SA 2.0 | 18_arròs-negre_6.jpg | Public domain | null | null | null | null | null | null | null |
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19 | Jollof Rice | {"ar - Arabic": "رز جولاف", "cs - Czech": "Jollof rice", "da - Danish": "Jollof-ris", "dag - Dagbani": "Dafaduka", "de - German": "Benachin", "en-simple - Simple English": "Jollof rice", "es - Spanish": "Arroz jollof", "eu - Basque": "Jollof arroz", "fi - Finnish": "Jollof-riisi", "fr - French": "Riz wolof", "ha - Hausa": "Dafa-duka", "hy - Armenian": "Ջոլոֆ", "id - Indonesian": "Nasi jollof", "ig - Igbo": "Jollof rice", "it - Italian": "Riso jollof", "ja - Japanese": "ジョロフライス", "jv - Javanese": "Sega jollof", "ko - Korean": "졸로프 라이스", "nn - Norwegian Nynorsk": "Jollof-ris", "pt - Portuguese": "Arroz jollof", "ru - Russian": "Джолоф", "sv - Swedish": "Jollof-ris", "tw - Twi": "Jollof rice", "uk - Ukrainian": "Джолоф", "uz - Uzbek": "Jolof", "vi - Vietnamese": "Cơm jollof", "yo - Yoruba": "Ìrẹsì Jọ̀lọ́ọ̀fù", "zh - Chinese": "加羅夫飯"} | ["rice"] | ["fried rice"] | ["Senegalese"] | ["Nigerian","Ghanaian"] | ["Nigeria","Ghana"] | ["Nigeria","Ghana"] | Western Africa | null | null | null | null | The dish is made with long-grain rice, tomatoes, chilies, onions, spices, and sometimes Vegetable or meat, all cooked in a single pot. | 19_jollof-rice_1.jpg | CC-BY-SA 4.0 | 19_jollof-rice_2.jpg | CC-BY-SA 4.0 | 19_jollof-rice_3.jpg | CC-BY-SA 4.0 | 19_jollof-rice_4.jpg | CC-BY-SA 4.0 | 19_jollof-rice_5.jpg | CC-BY-SA 4.0 | 19_jollof-rice_6.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null |
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20 | Biryani | {"ar - Arabic": "برياني", "arc - Aramaic": "ܒܪܝܐܢܝ", "as - Assamese": "বিৰিয়ানি", "az - Azerbaijani": "Biryani", "be - Belarusian": "Бір’яні", "bg - Bulgarian": "Биряни", "bn - Bangla": "বিরিয়ানি", "ca - Catalan": "Biryani", "ceb - Cebuano": "Beryāni", "cs - Czech": "Biryani", "da - Danish": "Biryani", "de - German": "Biryani", "en-simple - Simple English": "Biryani", "eo - Esperanto": "Birjano", "es - Spanish": "Biryani", "fa - Persian": "بریانی", "fi - Finnish": "Biryani", "fr - French": "Biryani", "gu - Gujarati": "બિરયાની", "ha - Hausa": "Biryani", "he - Hebrew": "ביריאני", "hi - Hindi": "बिरयानी", "hr - Croatian": "Biryani", "hy - Armenian": "Բիրյանի", "id - Indonesian": "Nasi biryani", "it - Italian": "Biryani", "ja - Japanese": "ビリヤニ", "jv - Javanese": "Biryani", "kn - Kannada": "ಬಿರಿಯಾನಿ", "ko - Korean": "비리아니", "ku - Kurdish": "Biryan", "la - Latin": "Biryānī", "lb - Luxembourgish": "Biryani", "lt - Lithuanian": "Birjanis", "mk - Macedonian": "Биријани", "ml - Malayalam": "ബിരിയാണി", "mr - Marathi": "बिर्याणी", "ms - Malay": "Nasi beriani", "nb - Norwegian Bokmål": "Biryani", "ne - Nepali": "बिरयानी", "nl - Dutch": "Biryani", "nn - Norwegian Nynorsk": "Biriani", "or - Odia": "ବିରିୟାନୀ", "pa - Punjabi": "ਬਿਰਿਆਨੀ", "pl - Polish": "Biriani", "pnb - Western Punjabi": "بریانی", "pt - Portuguese": "Biryani", "ro - Romanian": "Biryani", "ru - Russian": "Бирьяни", "sco - Scots": "Biryani", "sd - Sindhi": "برياني", "sh - Serbo-Croatian": "Birijani", "si - Sinhala": "බිරියානි", "sr - Serbian": "Биријани", "sv - Swedish": "Biryani", "ta - Tamil": "பிரியாணி", "te - Telugu": "బిర్యాని", "th - Thai": "ข้าวหมก", "tl - Tagalog": "Biryani", "tr - Turkish": "Büryan", "uk - Ukrainian": "Бір'яні", "ur - Urdu": "بریانی", "uz - Uzbek": "Biryani", "vi - Vietnamese": "Biryani", "wuu - Wu": "印度香饭", "yue - Cantonese": "印度炒飯", "zh - Chinese": "印度香饭", "zu - Zulu": "IBiriyani"} | ["rice"] | ["mixed rice"] | ["South Asian"] | ["Iranian","Iraqi","Burmese","Thai","Malaysian","Indian","Pakistani","Bangladeshi"] | ["Iran","Iraq","Myanmar","Thailand","Malaysia","India","Pakistan","Bangladesh"] | ["Iran","Iraq","Myanmar","Thailand","Malaysia","India","Pakistan","Bangladesh"] | Southern Asia | Western Asia | South Eastern Asia | null | null | The dish is a popular South Asian mixed rice dish made with rice, meat (such as chicken, goat, lamb, beef, prawn, or fish), and spices. Vegetarian versions use Vegetable or paneer, and sometimes eggs and potatoes are added. | 20_biryani_1.jpg | CC-BY-SA 4.0 | 20_biryani_2.jpg | CC-BY-SA 4.0 | 20_biryani_3.jpg | CC-BY-SA 4.0 | 20_biryani_4.jpg | CC-BY-SA 4.0 | 20_biryani_5.jpg | CC-BY-SA 4.0 | 20_biryani_6.jpg | CC-BY-SA 4.0 | 20_biryani_7.jpg | CC-BY-SA 4.0 | null | null | null | null |
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21 | Khao Phat | {"bcl - Central Bikol": "Sinanlag nin Thai", "es - Spanish": "Arroz frito tailandés", "id - Indonesian": "Nasi goreng Thai", "it - Italian": "Khao pad", "ja - Japanese": "カオ・パット", "jv - Javanese": "Sega gorèng Thailand", "ko - Korean": "카오 팟", "th - Thai": "ข้าวผัด", "uk - Ukrainian": "Кхао пад", "yue - Cantonese": "泰式炒飯", "zh - Chinese": "泰式炒飯"} | ["rice"] | ["fried rice"] | ["Thai"] | ["Thai"] | ["Central Thailand"] | ["Thailand"] | South Eastern Asia | null | null | null | null | The dish normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes. The seasonings, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nampla (fish sauce), are stir-fried together with the other ingredients. The dish is then plated and served with accompaniments like cucumber slices, tomato slices, lime and sprigs of green onion and coriander, and phrik nampla, a spicy sauce made of sliced chilies, chopped garlic cloves, fish sauce, lime juice and sugar. | 21_khao-phat_1.jpg | CC-BY 2.0 | 21_khao-phat_2.jpg | CC-BY-SA 3.0 | 21_khao-phat_3.jpg | CC-BY-SA 3.0 | 21_khao-phat_4.jpg | CC-BY-SA 3.0 | 21_khao-phat_5.jpg | CC0 | 21_khao-phat_6.jpg | Public domain | 21_khao-phat_7.jpg | CC-BY-SA 3.0 | null | null | null | null |
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22 | Hokkien fried rice | {"bn - Bangla": "হোক্কিয়েন ফ্রাইড রাইস", "ko - Korean": "푸젠 차오판", "yue - Cantonese": "福建炒飯", "zh - Chinese": "福建炒飯"} | ["rice"] | ["fried rice"] | ["Taiwanese"] | ["Chinese","Taiwanese"] | ["China","Taiwan"] | ["China","Taiwan"] | Eastern Asia | null | null | null | null | The dish is a fried rice featuring a saucy stir-fried topping on egg fried rice. The topping may include mushrooms, meat, Vegetable, and other ingredients, cooked with water, starch, broth, soy sauce, and oyster sauce. | 22_hokkien-fried-rice_1.jpg | CC-BY-SA 4.0 | 22_hokkien-fried-rice_2.jpg | CC-BY-SA 4.0 | 22_hokkien-fried-rice_3.jpg | CC-BY-SA 4.0 | 22_hokkien-fried-rice_4.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null |
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23 | Yin yang fried rice | {"ja - Japanese": "鴛鴦炒飯", "ko - Korean": "위안양차오판", "yue - Cantonese": "鴛鴦炒飯", "zh - Chinese": "鴛鴦炒飯"} | ["rice"] | ["fried rice"] | ["Chinese", "Cantonese"] | ["Chinese", "Cantonese"] | ["Hong Kong"] | ["China"] | Eastern Asia | null | null | null | null | This dish is a fried rice featuring bechamel sauce and tomato sauce. | 23_yin-yang-fried-rice_1.jpg | CC-BY 2.0 | 23_yin-yang-fried-rice_2.jpg | CC-BY 2.0 | 23_yin-yang-fried-rice_3.jpg | CC-BY 2.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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24 | Chahan | {"fa - Persian": "چاهان", "id - Indonesian": "Chahan", "ja - Japanese": "チャーハン", "jv - Javanese": "Chahan", "ko - Korean": "차한", "pt - Portuguese": "Chāhan", "ro - Romanian": "Chahan", "th - Thai": "ชาฮัง", "vi - Vietnamese": "Chahan", "yue - Cantonese": "日式炒飯", "zh - Chinese": "日式炒饭"} | ["rice"] | ["fried rice"] | ["Japanese"] | ["Japanese"] | ["Kobe"] | ["Japan"] | Eastern Asia | null | null | null | null | The dish is a Japanese fried rice made in a wok with rice and a variety of ingredients, such as scrambled egg, Vegetable, onion, garlic, mushrooms, tofu, pork, and seafood like crab, roe, and shrimp. It's fried using oils like canola, sesame, or sunflower, and seasoned with soy sauce, oyster sauce, sesame oil, salt, and pepper. | 24_chahan_1.jpg | CC0 | 24_chahan_2.jpg | CC-BY-SA 2.0 | 24_chahan_3.jpg | CC-BY 2.0 | 24_chahan_4.jpg | CC-BY-SA 4.0 | 24_chahan_5.jpg | CC-BY-SA 4.0 | 24_chahan_6.jpg | CC-BY-SA 2.0 | 24_chahan_7.jpg | CC-BY-SA 2.0 | null | null | null | null |
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25 | Omurice | {"ar - Arabic": "أوموريس", "ban - Balinese": "Omurice", "be - Belarusian": "Амурайсу", "ca - Catalan": "Omurice", "da - Danish": "Omurice", "de - German": "Omuraisu", "es - Spanish": "Omurice", "fa - Persian": "امرایس", "fr - French": "Omuraisu", "he - Hebrew": "אומו-ראיזו", "hu - Hungarian": "Omurice", "hy - Armenian": "Օմուրաիսու", "id - Indonesian": "Omurice", "it - Italian": "Omurice", "ja - Japanese": "オムライス", "jv - Javanese": "Omurice", "ko - Korean": "오므라이스", "ms - Malay": "Omurice", "pl - Polish": "Omuraisu", "pt - Portuguese": "Omu-raisu", "ru - Russian": "Омурайсу", "th - Thai": "ออมไรซ์", "tl - Tagalog": "Omurice", "tr - Turkish": "Omuraisu", "uk - Ukrainian": "Омурайсу", "vi - Vietnamese": "Omurice", "yue - Cantonese": "奄列飯", "zh - Chinese": "蛋包飯"} | ["rice"] | ["fried rice"] | ["Japanese"] | ["Japanese"] | ["Ginza", "Osaka"] | ["Japan"] | Eastern Asia | null | null | null | null | The dish consists of an omelette made with fried rice and thin, scrambled eggs, usually topped with ketchup. | 25_omurice_1.jpg | CC-BY 2.0 | 25_omurice_2.jpg | CC0 | 25_omurice_3.jpg | CC-BY 2.0 | 25_omurice_4.jpg | CC-BY 2.0 | 25_omurice_5.jpg | CC-BY 2.0 | 25_omurice_6.jpg | CC-BY-SA 2.0 | null | null | null | null | null | null | null |
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26 | Aligue fried rice | {"jv - Javanese": "Sega gorèng Aligue"} | ["rice"] | ["fried rice"] | ["Filipino"] | ["Filipino"] | ["Philippines"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish is made by stir-frying pre-cooked rice with crab fat, toasted garlic, spring onions, black pepper, rock salt, and optionally butter. It has a bright orange-yellow color from the crab fat. It can be mixed with seafood like shrimp and squid or served alongside meat dishes. | 26_aligue-fried-rice_1.jpg | CC-BY 2.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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27 | Java rice | {} | ["rice"] | ["fried rice"] | ["Filipino"] | ["Filipino"] | ["Manila"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish is a scoop of white rice served with small portions of various dishes, including meats, Vegetable, peanuts, eggs, and fried shrimp crackers. | 27_java-rice_1.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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28 | Sinangag | {"bcl - Central Bikol": "Sinanlag", "bn - Bangla": "সিননগাগ", "ceb - Cebuano": "Sinangag", "jv - Javanese": "Sinangág", "th - Thai": "ซีนางัก", "tl - Tagalog": "Sinangag", "vi - Vietnamese": "Sinangag"} | ["rice"] | ["fried rice"] | ["Filipino"] | ["Filipino"] | ["Philippines","Indonesia","Malaysia","Singapore"] | ["Philippines","Indonesia","Malaysia","Singapore"] | South Eastern Asia | null | null | null | null | The dish is fried rice stir-fried with garlic, using preferably stale rice for a firmer texture. It is garnished with toasted garlic, rock salt, black pepper, and sometimes chopped scallions. The rice grains are ideally loose and not stuck together. | 28_sinangag_1.jpg | CC0 | 28_sinangag_2.jpg | CC-BY 2.0 | 28_sinangag_3.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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29 | Yangzhou Fried Rice | {"es - Spanish": "Arroz frito Yangzhou", "fr - French": "Riz cantonais", "it - Italian": "Riso alla cantonese", "ja - Japanese": "揚州チャーハン", "jv - Javanese": "Sega gorèng Yangzhou", "ko - Korean": "양저우 차오판", "pt - Portuguese": "Arroz chau chau", "vi - Vietnamese": "Cơm chiên Dương Châu", "yue - Cantonese": "揚州炒飯", "zh - Chinese": "揚州炒飯"} | ["rice"] | ["fried rice"] | ["Chinese"] | ["Chinese"] | ["Yangzhou", "China"] | ["China"] | Eastern Asia | null | null | null | null | The egg fried rice with mixed Vegetable and two forms of protein, typically pork and shrimp with scallions. | 29_yangzhou-fried-rice_1.jpg | CC-BY-SA 4.0 | 29_yangzhou-fried-rice_2.jpg | CC-BY-SA 2.0 | 29_yangzhou-fried-rice_3.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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30 | Donburi | {"be - Belarusian": "Домбуры", "ca - Catalan": "Donburi", "de - German": "Donburi", "es - Spanish": "Donburi", "eu - Basque": "Donburi", "fa - Persian": "دونبوری", "fi - Finnish": "Donburi", "fr - French": "Donburi", "hy - Armenian": "Դոմբուրի", "id - Indonesian": "Donburi", "it - Italian": "Donburi", "ja - Japanese": "丼物", "jv - Javanese": "Donburi", "ko - Korean": "돈부리", "ms - Malay": "Donburi", "nb - Norwegian Bokmål": "Donburi", "nl - Dutch": "Donburi", "pl - Polish": "Donburi", "pt - Portuguese": "Donburi", "ru - Russian": "Домбури", "sv - Swedish": "Donburi", "th - Thai": "ดมบูริ", "tr - Turkish": "Donburi", "uk - Ukrainian": "Домбурі", "vi - Vietnamese": "Donburi", "wuu - Wu": "丼物", "yue - Cantonese": "日式大碗飯", "zh - Chinese": "丼物"} | ["rice"] | ["rice bowl"] | ["Japanese"] | ["Japanese"] | ["Japan"] | ["Japan"] | Eastern Asia | null | null | null | null | The rice-bowl dish consisting of fish, meat, Vegetable or other ingredients simmered together and served over rice. | 30_donburi_1.jpg | CC-BY-SA 2.0 | 30_donburi_2.jpg | CC-BY-SA 2.0 | 30_donburi_3.jpg | CC-BY-SA 2.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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31 | Akhni | {"ar - Arabic": "قائمة أطباق الأرز", "arz - Egyptian Arabic": "اطباق الرز", "fr - French": "Cuisine du riz", "id - Indonesian": "Daftar hidangan nasi", "zh - Chinese": "米食列表"} | ["rice"] | ["mixed rice"] | ["Bangladeshi"] | ["Bangladeshi"] | ["Chittagong", "Sylhet"] | ["Bangladesh"] | Southern Asia | null | null | null | null | The mixed rice and meat dish, a variant of pilaf. | 31_akhni_1.jpg | CC-BY-SA 4.0 | 31_akhni_2.jpg | CC-BY-SA 4.0 | 31_akhni_3.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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32 | Akki rotti | {"kn - Kannada": "ಅಕ್ಕಿ ರೊಟ್ಟಿ", "ta - Tamil": "அக்கி ரொட்டி"} | ["rice", "bread"] | ["rice", "bread"] | ["Canarese"] | ["Canarese"] | ["Karnataka"] | ["India"] | Southern Asia | null | null | null | null | The dish is a rice-based flatbread made from rice flour. | 32_akki-rotti_1.jpg | CC-BY-SA 4.0 | 32_akki-rotti_2.jpg | CC-BY-SA 4.0 | 32_akki-rotti_3.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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33 | Ampaw | {"ar - Arabic": "كعك الارز المنتفخ", "el - Greek": "Ρυζογκοφρέτα", "es - Spanish": "Pastel de arroz inflado", "fi - Finnish": "Riisikakku", "fr - French": "Galette de riz soufflé", "he - Hebrew": "פריכיות אורז", "jv - Javanese": "Ampaw", "ko - Korean": "암파우", "nl - Dutch": "Rijstwafel", "pt - Portuguese": "Biscoito de arroz", "sr - Serbian": "Pirinčane galete", "sv - Swedish": "Riskaka", "yue - Cantonese": "米通", "zh - Chinese": "米饼"} | ["rice", "dessert"] | ["puffed rice"] | ["Filipino"] | ["Filipino"] | ["Visayas"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish is made from cooked white rice, which is dried in the sun for around four hours. The rice is then fried in hot oil until puffed, and the oil is drained. The sugar glazing is prepared separately with muscovado sugar or molasses, salt, butter, and vinegar or calamansi juice. The glazing is poured over the puffed rice and mixed until evenly coated. Once cooled, it is shaped into blocks or balls before hardening. | 33_ampaw_1.jpg | CC0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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34 | Appam | {"ar - Arabic": "أبام", "arz - Egyptian Arabic": "ابام", "ban - Balinese": "Apem", "bjn - Banjar": "Apam", "bn - Bangla": "আপ্পাম", "cs - Czech": "Appam", "de - German": "Appam", "es - Spanish": "Appam", "fa - Persian": "اپام", "fr - French": "Appam", "id - Indonesian": "Apem", "it - Italian": "Appam", "ja - Japanese": "ホッパー", "jv - Javanese": "Apem", "ka - Georgian": "აპამი", "kn - Kannada": "ಅಪ್ಪಂ", "ko - Korean": "아팜", "mai - Maithili": "अप्पम", "ml - Malayalam": "അപ്പം", "ms - Malay": "Apam", "my - Burmese": "အာပုံ", "or - Odia": "ଆପ୍ପମ", "pa - Punjabi": "ਅੱਪਮ", "pl - Polish": "Appam", "si - Sinhala": "ආප්ප", "su - Sundanese": "Apem", "ta - Tamil": "அப்பம்", "th - Thai": "อาโป้ง", "uk - Ukrainian": "Хопперс", "zh - Chinese": "阿榜糕"} | ["pancake"] | ["thin pancake"] | ["Indian","Sri Lankan"] | ["Indian","Sri Lankan","Southeast Asian"] | ["Tamil Nadu","Kerala", "Sri Lanka"] | ["India","Sri Lanka"] | Southern Asia | null | null | null | null | The dish is made with a fermented rice batter and coconut milk. They’re cooked in a deep pan like a wok, giving them their unique shape. | 34_appam_1.jpg | CC-BY-SA 4.0 | 34_appam_2.jpg | CC-BY-SA 4.0 | 34_appam_3.jpg | CC-BY 3.0 | 34_appam_4.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null |
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35 | Arancini | {"ar - Arabic": "أرانشيني", "bar - Bavarian": "Arancino", "bg - Bulgarian": "Аранчино", "ca - Catalan": "Arancino", "cs - Czech": "Arancini", "de - German": "Arancino", "eo - Esperanto": "Aranĉinoj", "es - Spanish": "Arancini", "eu - Basque": "Arancinu", "fa - Persian": "آرانچینو", "fr - French": "Arancini", "gl - Galician": "Arancino", "he - Hebrew": "ארנצ'יני", "hu - Hungarian": "Arancini", "hy - Armenian": "Արանչինի", "id - Indonesian": "Arancini", "it - Italian": "Arancino", "ja - Japanese": "アランチーニ", "jv - Javanese": "Arancini", "ko - Korean": "아란치니", "lb - Luxembourgish": "Arancini", "lmo - Lombard": "Arancin", "lt - Lithuanian": "Arančinai", "mk - Macedonian": "Аранчини", "ml - Malayalam": "അരൻസിനി", "nb - Norwegian Bokmål": "Arancini", "nl - Dutch": "Arancini", "pl - Polish": "Arancini", "pt - Portuguese": "Arancino", "ru - Russian": "Аранчини", "scn - Sicilian": "Arancinu", "sr - Serbian": "Аранцини", "sv - Swedish": "Arancini", "tr - Turkish": "Arancini", "uk - Ukrainian": "Аранчині", "uz - Uzbek": "Aranchini"} | ["rice"] | ["rice ball"] | ["Italian"] | ["Italian"] | ["Sicily"] | ["Italy"] | Southern Europe | null | null | null | null | The dish consists of rice balls that are stuffed, coated with breadcrumbs, and deep-fried. Common fillings include ragù made with slow-cooked meat and tomato sauce, mozzarella or caciocavallo cheese, and peas. Another variation is filled with ham, mozzarella, or béchamel sauce. | 35_arancini_1.jpg | Public domain | 35_arancini_2.jpg | CC-BY-SA 4.0 | 35_arancini_3.jpg | CC-BY-SA 4.0 | 35_arancini_4.jpg | CC-BY-SA 4.0 | 35_arancini_5.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null |
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36 | Arem-arem | {"hy - Armenian": "Արեմ-արեմ", "id - Indonesian": "Arem-arem", "jv - Javanese": "Arem-arem", "ru - Russian": "Арем-арем", "uk - Ukrainian": "Арем-арем", "uz - Uzbek": "Arem-arem"} | ["rice"] | ["rice cake"] | ["Indonesian"] | ["Indonesian"] | ["Java"] | ["Indonesia"] | South Eastern Asia | null | null | null | null | The dish is a compressed rice cake in a banana leaf, filled with diced Vegetable, tempeh, or oncom. It can also be filled with minced meat or beef floss and is eaten as a snack. | 36_arem-arem_1.jpg | CC-BY-SA 4.0 | 36_arem-arem_2.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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37 | Arroz caldoso | {"ca - Catalan": "Arròs caldós", "es - Spanish": "Arroz caldoso", "eu - Basque": "Arroz saldatsu", "ja - Japanese": "カルドソ", "jv - Javanese": "Arroz caldoso"} | ["rice", "soup"] | ["rice soup"] | ["Spanish"] | ["Spanish"] | ["Spain"] | ["Spain"] | Southern Europe | null | null | null | null | The dish consists of rice cooked in broth, with various seasonings and ingredients. The recipe varies by region, ranging from a risotto-like consistency to a rice soup or a dish resembling paella. | 37_arroz-caldoso_1.jpg | CC-BY-SA 4.0 | 37_arroz-caldoso_2.jpg | CC-BY 3.0 | 37_arroz-caldoso_3.jpg | CC-BY-SA 3.0 | 37_arroz-caldoso_4.jpg | CC-BY-SA 4.0 | 37_arroz-caldoso_5.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null |
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38 | Arroz chaufa | {"es - Spanish": "Arroz chaufa", "jv - Javanese": "Arroz chaufa", "ko - Korean": "아로스 차우파", "pl - Polish": "Arroz chaufa"} | ["rice"] | ["fried rice"] | ["Chinese Peruvian"] | ["Chinese Peruvian"] | ["Peru"] | ["Peru"] | South America | null | null | null | null | The dish is a fried rice mix with Vegetable, typically including scallions, eggs, and chicken. It’s cooked quickly at high heat, often in a wok, with soy sauce and oil. | 38_arroz-chaufa_1.jpg | CC-BY 2.0 | 38_arroz-chaufa_2.jpg | Public domain | 38_arroz-chaufa_3.jpg | CC-BY-SA 4.0 | 38_arroz-chaufa_4.jpg | Public domain | null | null | null | null | null | null | null | null | null | null | null | null | null |
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39 | Arroz con gandules | {"ar - Arabic": "الأرز بالبازلاء الهندية", "es - Spanish": "Arroz con gandules", "jv - Javanese": "Arroz con gandules"} | ["rice"] | ["fried rice"] | ["Puerto Rican"] | ["Puerto Rican"] | ["Greater Antilles"] | ["Puerto Rico"] | Caribbean | null | null | null | null | The dish is a flavorful rice dish seasoned with sofrito, featuring pigeon peas, meats like ham or chorizo, and annatto oil for color. It is traditionally cooked for special occasions, often with a plantain leaf to enhance the aroma and flavor. | 39_arroz-con-gandules_1.jpg | Public domain | 39_arroz-con-gandules_2.jpg | CC-BY 2.0 | 39_arroz-con-gandules_3.jpg | CC-BY-SA 2.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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40 | Arroz con huevo frito | {"ar - Arabic": "قائمة أطباق الأرز", "arz - Egyptian Arabic": "اطباق الرز", "fr - French": "Cuisine du riz", "id - Indonesian": "Daftar hidangan nasi", "zh - Chinese": "米食列表"} | ["rice"] | ["mixed rice"] | ["Central American","South American"] | ["Central American","South American"] | ["Central America", "South America"] | ["United States"] | Northern America | null | null | null | null | The dish is made with rice with fried egg. | 40_arroz-con-huevo-frito_1.jpg | CC-BY-SA 4.0 | 40_arroz-con-huevo-frito_2.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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41 | Arroz con maiz | {} | ["rice"] | ["mixed rice"] | ["Latin American"] | ["Latin American"] | ["Cuba","Dominican Republic","Venezuela", "Puerto Rico"] | ["Cuba","Dominican Republic","Venezuela", "Puerto Rico"] | Caribbean | South America | null | null | null | The dish is made with rice and corn cooked in one pot. | 41_arroz-con-maiz_1.jpg | CC-BY 2.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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42 | Arroz con pollo | {"ar - Arabic": "أرز كون بولو", "de - German": "Arroz con Pollo", "es - Spanish": "Arroz con pollo", "it - Italian": "Arroz con pollo", "ja - Japanese": "アロス・コン・ポーヨ", "jv - Javanese": "Arroz con pollo", "ko - Korean": "아로스 콘 포요", "tr - Turkish": "Arroz con pollo", "vi - Vietnamese": "Arroz con pollo", "zh - Chinese": "西班牙鸡肉饭"} | ["rice"] | ["mixed rice"] | ["Latin American"] | ["Latin American"] | ["Spain"] | ["Spain"] | Southern Europe | null | null | null | null | The dish consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or Vegetable. | 42_arroz-con-pollo_1.jpg | CC-BY-SA 2.5 | 42_arroz-con-pollo_2.jpg | CC-BY-SA 4.0 | 42_arroz-con-pollo_3.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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43 | Arroz de lisa | {"ca - Catalan": "Arroz de lisa", "es - Spanish": "Arroz de lisa", "he - Hebrew": "ארוז דה ליסה", "jv - Javanese": "Arroz de lisa", "tr - Turkish": "Kefal balıklı pilav"} | ["rice"] | ["mixed rice"] | ["Colombian"] | ["Colombian"] | ["Colombia"] | ["Colombia"] | South America | null | null | null | null | The dish is made with mullet, typically including Vegetable, and spices. It is usually served in a leaf with minced chives, accompanied by bollo, avocado salad, and guarapo. | 43_arroz-de-lisa_1.jpg | CC-BY-SA 4.0 | 43_arroz-de-lisa_2.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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44 | Baghali polo | {"az - Azerbaijani": "Paxla plov", "fa - Persian": "باقلاپلو", "tr - Turkish": "Bakla pilavı"} | ["rice"] | ["mixed rice"] | ["Iranian"] | ["Iranian"] | ["Iran"] | ["Iran"] | Southern Asia | null | null | null | null | The dish consists of rice, fava beans and dill. It is made by cooking rice and green broad beans in boiling water. When cooked, the rice and beans are layered with dill in a pan, and everything is baked in an oven until ready. Saffron water can also be added to the rice.[1] It is typically served with meat. Like other Iranian traditional foods, the dish may be served at special occasions and family gatherings. | 44_baghali-polo_1.jpg | CC-BY-SA 4.0 | 44_baghali-polo_2.jpg | CC-BY-SA 3.0 | 44_baghali-polo_3.jpg | CC-BY-SA 3.0 | 44_baghali-polo_4.jpg | CC-BY 2.0 | null | null | null | null | null | null | null | null | null | null | null | null | null |
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45 | Balao-balao | {} | ["rice"] | ["mixed rice", "shrimp"] | ["Filipino"] | ["Filipino"] | ["Pampanga", "Bulacan", "Central Luzon"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish is a condiment of cooked rice and whole raw shrimp fermented with salt and angkak.Once stir-fried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes. | 45_balao-balao_1.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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46 | Bannu pulao | {} | ["rice"] | ["mixed rice"] | ["Pakistani"] | ["Pashtun"] | ["Pakistan","United Arab Emirates","Saudi Arabia"] | ["Pakistan","United Arab Emirates","Saudi Arabia"] | Southern Asia | Western Asia | null | null | null | The dish is made with beef, rice, spices, and stock. The beef is cooked with bones and marrow, which gives the dish a rich and flavorful taste. The rice is cooked separately with ghee, salt, and whole spices. The dish is served with a garnish of onions, green chilies, and lemon wedges. | 46_bannu-pulao_1.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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47 | Bánh chưng | {"eo - Esperanto": "Banĉuno", "es - Spanish": "Bánh chưng", "fr - French": "Bánh chưng", "hy - Armenian": "Բան չունգ", "id - Indonesian": "Bánh chưng", "jv - Javanese": "Bánh chưng", "ko - Korean": "바인 쯩", "ru - Russian": "Баньтьынг", "uk - Ukrainian": "Бань чунг", "vi - Vietnamese": "Bánh chưng", "yue - Cantonese": "越南糭"} | ["rice"] | ["rice roll"] | ["Vietnamese"] | ["Vietnamese"] | ["Vietnam"] | ["Vietnam"] | South Eastern Asia | null | null | null | null | The dish is made from glutinous rice, mung beans, pork and other ingredients. | 47_bánh-chưng_1.jpg | CC-BY-SA 4.0 | 47_bánh-chưng_2.jpg | CC-BY 2.0 | 47_bánh-chưng_3.jpg | CC-BY-SA 3.0 | 47_bánh-chưng_4.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null |
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48 | Bah-oân | {"es - Spanish": "Ba-wan", "fr - French": "Ba-wan", "id - Indonesian": "Ba-wan", "ja - Japanese": "肉圓", "ko - Korean": "바우안", "nan - Minnan": "Bah-oân", "pt - Portuguese": "Ba-wan", "th - Thai": "โร่ว-ยฺเหวียน", "uk - Ukrainian": "Ба-ван", "vi - Vietnamese": "Nhục viên", "yue - Cantonese": "肉圓", "zh - Chinese": "肉圓"} | ["dim sum", "dough"] | ["dumpling"] | ["Taiwanese"] | ["Taiwanese"] | ["Taiwan","China"] | ["Taiwan","China"] | Eastern Asia | null | null | null | null | The dish is a disk-shaped translucent dough 6–8 cm diameter made of sweet potato starch filled with savory stuffing and served with sweet and savory sauce. | 48_bah-oân_1.jpg | CC-BY 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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49 | Baye baye | {"bcl - Central Bikol": "Baye baye", "fr - French": "Baye-baye", "nb - Norwegian Bokmål": "Baye Baye", "vi - Vietnamese": "Baye baye"} | ["rice"] | ["rice cake"] | ["Filipino"] | ["Filipino"] | ["Pavia", "Iloilo"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish is made from grated young coconut mixed with either newly harvested rice (pinipig) or corn and shaped into patties. | 49_baye-baye_1.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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50 | Bhakri | {"arz - Egyptian Arabic": "بهكرى", "bn - Bangla": "ভাক্রি", "es - Spanish": "Bhakri", "fr - French": "Bhakri", "gu - Gujarati": "ભાખરી", "jv - Javanese": "Bhakri", "ko - Korean": "바크리", "mr - Marathi": "भाकरी", "ta - Tamil": "பாக்ரி"} | ["bread"] | ["flatbread"] | ["Indian"] | ["Gujarati", "Maharashtrian", "Rajasthan", "Karnataka"] | ["Gujarat", "Maharashtra", "Rajasthan", "Karnataka"] | ["India"] | Southern Asia | null | null | null | null | The dish is a round flatbread. It is coarser than a regular wheat flatbread. It can be either soft or hard in texture. | 50_bhakri_1.jpg | CC-BY-SA 4.0 | 50_bhakri_2.jpg | CC-BY-SA 4.0 | 50_bhakri_3.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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51 | Bibimbap | {"az - Azerbaijani": "Bibimbap", "ban - Balinese": "Bibimbap", "bg - Bulgarian": "Бибимбап", "bjn - Banjar": "Bibimbap", "bn - Bangla": "বিবিমবাপ", "bs - Bosnian": "Bibimbap", "ca - Catalan": "Bibimbap", "cs - Czech": "Pibimbap", "da - Danish": "Bibimbap", "de - German": "Bibimbap", "el - Greek": "Μπίμπιμπαπ", "en-simple - Simple English": "Bibimbap", "es - Spanish": "Bibimbap", "eu - Basque": "Bibimbap", "fa - Persian": "بیبیم بپ", "fi - Finnish": "Bibimbap", "fr - French": "Bibimbap", "gl - Galician": "Bibimbap", "he - Hebrew": "ביבימבאפ", "hu - Hungarian": "Pibimbap", "hy - Armenian": "Պիբիմպապ", "id - Indonesian": "Bibimbap", "it - Italian": "Bibimbap", "ja - Japanese": "ビビンバ", "jv - Javanese": "Bibimbap", "kk - Kazakh": "Пибимпап", "ko - Korean": "비빔밥", "lt - Lithuanian": "Bibimbap", "ms - Malay": "Bibimbap", "nb - Norwegian Bokmål": "Bibimbap", "nl - Dutch": "Bibimbap", "pl - Polish": "Bibimbap", "pt - Portuguese": "Bibimbap", "ro - Romanian": "Bibimbap", "ru - Russian": "Пибимпап", "sv - Swedish": "Bibimbap", "th - Thai": "พีบิมบับ", "tl - Tagalog": "Bibimbap", "tr - Turkish": "Bibimbap", "uk - Ukrainian": "Пібімпап", "uz - Uzbek": "Pibimpap", "vi - Vietnamese": "Bibimbap", "yue - Cantonese": "韓式撈飯", "zh - Chinese": "朝鮮拌飯"} | ["rice"] | ["mixed rice"] | ["Korean"] | ["Korean"] | ["Jeonju", "Jinju", "Tongyeong"] | ["Korea"] | Eastern Asia | null | null | null | null | The dish is served as a bowl of warm white rice topped with namul and gochujang. Egg and sliced meat are common additions, stirred together thoroughly just before eating. | 51_bibimbap_1.jpg | CC-BY-SA 2.0 | 51_bibimbap_2.jpg | CC-BY 2.0 | 51_bibimbap_3.jpg | CC0 | 51_bibimbap_4.jpg | CC0 | 51_bibimbap_5.jpg | CC-BY 2.0 | null | null | null | null | null | null | null | null | null | null |
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52 | Bibingka | {"bcl - Central Bikol": "Bibingka", "bn - Bangla": "বিবিংকা", "ceb - Cebuano": "Bibingka", "de - German": "Bibingka", "es - Spanish": "Bibingka", "fr - French": "Bibingka", "he - Hebrew": "ביבינגקה", "id - Indonesian": "Bibingka", "it - Italian": "Bibingka", "jv - Javanese": "Bibingka", "nb - Norwegian Bokmål": "Bibingka", "pt - Portuguese": "Bibingka", "tl - Tagalog": "Bibingka", "zh - Chinese": "比賓卡"} | ["dessert"] | ["rice cake"] | ["Filipino"] | ["Filipino"] | ["Philippines","Visayas","Mindanao"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish is a type of baked rice cake that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as mid-afternoon snack especially during the Christmas season. | 52_bibingka_1.jpg | CC-BY-SA 4.0 | 52_bibingka_2.jpg | CC-BY 2.0 | 52_bibingka_3.jpg | CC-BY-SA 4.0 | 52_bibingka_4.jpg | CC-BY 2.0 | 52_bibingka_5.jpg | CC0 | 52_bibingka_6.jpg | CC0 | 52_bibingka_7.jpg | CC-BY-SA 4.0 | null | null | null | null |
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53 | Biko | {"ar - Arabic": "بيكو", "bcl - Central Bikol": "Linukay", "he - Hebrew": "ביקו", "it - Italian": "Biko", "ja - Japanese": "ビコ", "ko - Korean": "비코", "tl - Tagalog": "Biko", "war - Waray": "Biko"} | ["dessert"] | ["rice cake"] | ["Filipino"] | ["Filipino"] | ["Philippines"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish is made of coconut milk, brown sugar, and sticky rice.It is usually topped with the coconut curds or the syrupy caramel-like variant. | 53_biko_1.jpg | CC0 | 53_biko_2.jpg | CC0 | 53_biko_3.jpg | CC0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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54 | Binignit | {"bcl - Central Bikol": "Ginatan", "jv - Javanese": "Binignit", "tl - Tagalog": "Binignit", "war - Waray": "Ginat-an"} | ["dessert"] | ["dessert soup"] | ["Filipino"] | ["Visayan"] | ["Visayas", "Philippines","Mindanao"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of bananas, taro, ube, and sweet potato, among other ingredients. | 54_binignit_1.jpg | CC0 | 54_binignit_2.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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55 | Bisi Bele Bath | {"bn - Bangla": "বিশি বেলে ভাত", "de - German": "Bisi Bele Bath", "fr - French": "Bisi bele bath", "gu - Gujarati": "બીસી બેલા ભાત", "jv - Javanese": "Bisi bele bath", "kn - Kannada": "ಬಿಸಿಬೇಳೆ ಭಾತ್", "pa - Punjabi": "ਬੀਸੀ ਬੇਲੇ ਬਾਥ", "pnb - Western Punjabi": "بیسی بیلے باتھ", "ta - Tamil": "பிசிபேலே பாத்"} | ["rice"] | ["mixed rice"] | ["Indian"] | ["Karnataka"] | ["Karnataka"] | ["India"] | Southern Asia | null | null | null | null | The dish is a spicy, rice-based dish. It involves the use of a spicy masala (huliyanna), toor dal (a type of lentil), rice, ghee and Vegetable.Spices like nutmeg, asafoetida, curry leaves and tamarind pulp contribute to its unique flavour and taste. | 55_bisi-bele-bath_1.jpg | CC-BY-SA 3.0 | 55_bisi-bele-bath_2.jpg | CC-BY-SA 3.0 | 55_bisi-bele-bath_3.jpg | CC-BY-SA 4.0 | 55_bisi-bele-bath_4.jpg | CC-BY-SA 4.0 | 55_bisi-bele-bath_5.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null |
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56 | Bhel puri | {"as - Assamese": "ভেল পুৰী", "bn - Bangla": "ভেলপুরি", "el - Greek": "Μπελπουρί", "es - Spanish": "Bhelpuri", "gu - Gujarati": "ભેળપૂરી", "hi - Hindi": "भेलपूरी", "ja - Japanese": "ベルプリ", "jv - Javanese": "Bhèlpuri", "kn - Kannada": "ಭೇಲ್ ಪುರಿ", "mr - Marathi": "भेळपुरी", "ne - Nepali": "चटपटे", "or - Odia": "ଝାଲ ମୁଢ଼ି", "pa - Punjabi": "ਭੇਲਪੁਰੀ", "ta - Tamil": "பேல் பூரி", "th - Thai": "เภลปุรี", "uk - Ukrainian": "Бгел пурі", "ur - Urdu": "بھیل پوری"} | ["snack"] | ["chaat"] | ["Indian"] | ["Maharashtrian", "Nepalese", "Gujarati", "Odia", "Bengali", "Mysuru", "Karnataka"] | ["Maharashtra", "Nepal", "Gujarat", "Odisha", "Bengal", "Mysuru", "Karnataka"] | ["India"] | Southern Asia | null | null | null | null | The dish is made of puffed rice, crumbled crunchy puri, onions, cilantro and tossed with two chutneys: a green spicy cilantro chutney and a brown tangy tamarind chutney. | 56_bhel-puri_1.jpg | CC0 | 56_bhel-puri_2.jpg | CC-BY-SA 2.0 | 56_bhel-puri_3.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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57 | Bokkeum-bap | {"jv - Javanese": "Bokkeum-bap", "ko - Korean": "볶음밥", "tr - Turkish": "Bokkeum-bap"} | ["rice"] | ["fried rice"] | ["Korean"] | ["Korean"] | ["Korea"] | ["Korea"] | Eastern Asia | null | null | null | null | The dish is made by stir-frying cooked rice with other ingredients in oil. It is a popular end-of-meal add-on.after eating main dishes cooked on a tabletop stove,then cooked rice along with seaweed flakes and sesame oil will be added directly into the remains of the main dish, stir-fried and scorched. | 57_bokkeum-bap_1.jpg | CC0 | 57_bokkeum-bap_2.jpg | CC0 | 57_bokkeum-bap_3.jpg | CC-BY 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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58 | Boudin | {"br - Breton": "Gwadegenn", "fr - French": "Boudin", "ja - Japanese": "ブーダン", "jv - Javanese": "Boudin", "ko - Korean": "부댕", "la - Latin": "Budingum", "pt - Portuguese": "Boudin", "wa - Walloon": "Tripe"} | ["meat"] | ["sausage"] | ["French", "Luxembourgish", "Belgian", "Swiss", "Québec", "Acadian", "Aostan", "Louisiana Creole", "Cajun"] | ["French", "Luxembourgish", "Belgian", "Swiss", "Québec", "Acadian", "Aostan", "Louisiana Creole", "Cajun"] | ["France", "Luxembourg", "Belgium", "Switzerland", "Québec", "Acadia", "Aosta", "Louisiana"] | ["France", "Luxembourg", "Belgium", "Switzerland", "Canada", "United States", "Italy"] | Western Europe | Northern America | Southern Europe | null | null | The dish is essentially pig’s guts filled with blood and other ingredients, such as onions, spinach, etc. | 58_boudin_1.jpg | CC-BY 2.0 | 58_boudin_2.jpg | CC-BY 2.0 | 58_boudin_3.jpg | CC-BY 2.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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59 | Bubur ayam | {"ar - Arabic": "بوبور أيام", "es - Spanish": "Bubur ayam", "fr - French": "Bubur ayam", "hy - Armenian": "Բուբուր այամ", "id - Indonesian": "Bubur ayam", "jv - Javanese": "Bubur ayam", "ms - Malay": "Bubur ayam", "ru - Russian": "Бубур-аям", "su - Sundanese": "Bubur hayam", "th - Thai": "บูบูร์อายัม", "uk - Ukrainian": "Бубур-аям"} | ["rice"] | ["porridge"] | ["Indonesian"] | ["Indonesian"] | ["Indonesia"] | ["Indonesia"] | South Eastern Asia | null | null | null | null | The dish is rice congee with shredded chicken, served with condiments like chopped scallion, crispy fried shallot, celery, preserved Vegetable, fried soybean, crullers, and soy sauce. It is sometimes topped with yellow chicken broth and crackers | 59_bubur-ayam_1.jpg | CC-BY 3.0 | 59_bubur-ayam_2.jpg | CC-BY-SA 4.0 | 59_bubur-ayam_3.jpg | CC-BY-SA 4.0 | 59_bubur-ayam_4.jpg | CC-BY-SA 4.0 | 59_bubur-ayam_5.jpg | CC-BY-SA 4.0 | 59_bubur-ayam_6.jpg | CC-BY-SA 4.0 | 59_bubur-ayam_7.jpg | CC-BY 3.0 | null | null | null | null |
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60 | Burasa | {"bjn - Banjar": "Buras", "de - German": "Burasa", "id - Indonesian": "Burasa", "jv - Javanese": "Burasa", "ms - Malay": "Buras"} | ["rice"] | ["rice roll"] | ["Indonesian"] | ["Minahasan","Indonesian","Malaysian"] | ["South Sulawesi","Johor","Selangor","Sabah","Sarawak"] | ["Indonesia","Malaysia"] | South Eastern Asia | null | null | null | null | The dish is an Indonesian rice dumpling, cooked with coconut milk packed inside a banana leaf pouch. | 60_burasa_1.jpg | CC-BY-SA 3.0 | 60_burasa_2.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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61 | Burong isda | {} | ["fish"] | ["pickled fish"] | ["Filipino"] | ["Filipino"] | ["Central Luzon"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish consisting of cooked rice and raw filleted fish fermented with salt and angkak (red yeast rice) for around a week. | 61_burong-isda_1.jpg | CC0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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62 | Pe htaw bhut htamin | {"my - Burmese": "ထောပတ်ထမင်း"} | ["rice"] | ["mixed rice"] | ["Burmese"] | ["Burmese"] | ["Myanmar"] | ["Myanmar"] | South Eastern Asia | null | null | null | null | The dish is a festive rice dish, typically associated with celebratory occasions like wedding receptions or almsgiving feasts. The rice dish is typically paired with a traditional chicken or mutton curry. It uses long-grained paw hsan hmwe or basmati rice, and in its most basic form, is cooked with butter, lentils, and bay leaves.Cashew nuts and raisins may be added, and the dish can be spiced with cinnamon sticks, cardamom pods or cloves, and garnished with fried golden onions to serve. | 62_pe-htaw-bhut-htamin_1.jpg | CC-BY 2.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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63 | Cabidela | {"es - Spanish": "Cabidela", "fr - French": "Cabidela", "it - Italian": "Cabidela", "ja - Japanese": "カビデラ", "la - Latin": "Cabidela", "ms - Malay": "Cabidela", "pt - Portuguese": "Cabidela", "ru - Russian": "Кабидела", "uk - Ukrainian": "Кабідела"} | ["stew"] | ["chicken stew"] | ["Portuguese"] | ["Portuguese"] | ["Minho"] | ["Portugal"] | Southern Europe | null | null | null | null | The dish is made with poultry, usually a Rooster (chicken). The particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (so it doesn't clot) while the rice is boiling. | 63_cabidela_1.jpg | CC-BY-SA 4.0 | 63_cabidela_2.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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64 | Champorado | {"bcl - Central Bikol": "Champorado", "eo - Esperanto": "Filipina ĉampurado", "es - Spanish": "Champurrado", "id - Indonesian": "Champorado", "jv - Javanese": "Champorado", "mk - Macedonian": "Чампорадо", "tl - Tagalog": "Tsamporado", "zh - Chinese": "巧克力粥"} | ["rice"] | ["porridge"] | ["Filipino"] | ["Filipino"] | ["Philippines"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish is traditionally made by boiling sticky rice with tablea (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or merienda, with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (daing or tuyo). | 64_champorado_1.jpg | CC-BY 2.0 | 64_champorado_2.jpg | CC0 | 64_champorado_3.jpg | CC0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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65 | Chao | {"bn - Bangla": "কঞ্জি", "cdo - Mindong": "Cé̤ṳk", "de - German": "Reis-Congee", "es - Spanish": "Arroz congee", "fa - Persian": "شله", "fr - French": "Congee", "gan - Gan": "粥", "hu - Hungarian": "Csuk", "hy - Armenian": "Կոնջի", "it - Italian": "Congee", "ja - Japanese": "粥", "ko - Korean": "죽", "la - Latin": "Candgie", "ml - Malayalam": "കഞ്ഞി", "mnw - Mon": "ပုင်နာင်ဒမ်", "ms - Malay": "Bubur nasi", "nan - Minnan": "Moâi", "nb - Norwegian Bokmål": "Congee", "nl - Dutch": "Congee", "pa - Punjabi": "ਜੁਕ", "pl - Polish": "Kleik ryżowy", "pnb - Western Punjabi": "جک", "pt - Portuguese": "Congee", "ru - Russian": "Конджи", "su - Sundanese": "Bubur béas", "sv - Swedish": "Rissoppa", "ta - Tamil": "கஞ்சி", "te - Telugu": "గంజి", "th - Thai": "โจ๊ก", "tr - Turkish": "Congee", "uk - Ukrainian": "Конджі", "vi - Vietnamese": "Cháo", "wuu - Wu": "粥", "yue - Cantonese": "粥", "za - Zhuang": "Haeuxcuk", "zh - Chinese": "粥"} | ["rice"] | ["porridge"] | ["Vietnamese"] | ["Vietnamese"] | ["Vietnam"] | ["Vietnam"] | South Eastern Asia | null | null | null | null | The dish is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. It is is sometimes cooked with pandan leaves or Asian mung bean. It is a simple breakfast food eaten with pickled Vegetable or fermented tofu. | 65_chao_1.jpg | CC-BY-SA 3.0 | 65_chao_2.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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66 | Chazuke | {"da - Danish": "Chazuke", "de - German": "Chazuke", "es - Spanish": "Ochazuke", "fa - Persian": "اوچازوکه", "fi - Finnish": "Ochazuke", "fr - French": "Ochazuke", "id - Indonesian": "Ochazuke", "it - Italian": "Chazuke", "ja - Japanese": "茶漬け", "jv - Javanese": "Ochazuke", "ko - Korean": "차즈케", "ms - Malay": "Ochazuke", "pt - Portuguese": "Ochazuke", "ru - Russian": "Отядзукэ", "sv - Swedish": "Chazuke", "th - Thai": "ชาซูเกะ", "tr - Turkish": "Chazuke", "uk - Ukrainian": "Чадзуке", "vi - Vietnamese": "Chazuke", "zh - Chinese": "茶泡飯"} | ["rice"] | ["mixed rice"] | ["Japanese"] | ["Japanese"] | ["Japan"] | ["Japan"] | Eastern Asia | null | null | null | null | The dish is made by pouring green tea, dashi, or hot water over cooked rice. This dish provides a way to use leftover rice as a quick snack because it is easy to make. | 66_chazuke_1.jpg | CC-BY 2.0 | 66_chazuke_2.jpg | CC-BY 2.0 | 66_chazuke_3.jpg | CC-BY 2.0 | 66_chazuke_4.jpg | CC-BY 2.0 | 66_chazuke_5.jpg | CC-BY-SA 2.0 | 66_chazuke_6.jpg | CC-BY 2.0 | null | null | null | null | null | null | null |
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67 | Chelow | {"af - Afrikaans": "Pilaf", "ar - Arabic": "بيلاف", "as - Assamese": "পোলাও", "az - Azerbaijani": "Plov", "ba - Bashkir": "Былау", "be - Belarusian": "Плоў", "be-tarask - Belarusian (Taraškievica orthography)": "Плоў", "bg - Bulgarian": "Пилаф", "bn - Bangla": "পোলাও", "ca - Catalan": "Pilav", "ceb - Cebuano": "Pilaw", "ckb - Central Kurdish": "پڵاو", "cs - Czech": "Pilaf", "da - Danish": "Pilaf", "de - German": "Pilaw", "el - Greek": "Πιλάφι", "eo - Esperanto": "Pilafo", "es - Spanish": "Pilaf", "fa - Persian": "پلو", "fi - Finnish": "Pilahvi", "fr - French": "Riz pilaf", "he - Hebrew": "פילאף", "hu - Hungarian": "Plov", "hy - Armenian": "Փլավ", "id - Indonesian": "Plov", "it - Italian": "Pilaf", "ja - Japanese": "ピラフ", "jv - Javanese": "Pilaf", "ka - Georgian": "ფლავი", "kaa - Kara-Kalpak": "Palaw", "kk - Kazakh": "Палау", "kn - Kannada": "ಪುಲಾವ್", "ko - Korean": "필라프", "ky - Kyrgyz": "Палоо", "la - Latin": "Pilau", "lb - Luxembourgish": "Plow", "lt - Lithuanian": "Plovas", "lv - Latvian": "Plovs", "mk - Macedonian": "Пилав", "mr - Marathi": "पुलाव", "mzn - Mazanderani": "پلا", "nb - Norwegian Bokmål": "Pilaff", "nl - Dutch": "Pilav", "nn - Norwegian Nynorsk": "Pilaff", "or - Odia": "ପଲଉ", "pa - Punjabi": "ਪੁਲਾਵ", "pl - Polish": "Pilaw", "pnb - Western Punjabi": "پلاؤ", "pt - Portuguese": "Pilaf", "ru - Russian": "Плов", "sah - Yakut": "Плов", "sl - Slovenian": "Plov", "sq - Albanian": "Pilaf", "sr - Serbian": "Пилав", "sv - Swedish": "Pilaff", "sw - Swahili": "Pilau", "tg - Tajik": "Палав", "tk - Turkmen": "Palaw", "tl - Tagalog": "Pilaw", "tly - Talysh": "Polo", "tr - Turkish": "Pilav", "tt - Tatar": "Пылау", "ug - Uyghur": "پولۇ", "uk - Ukrainian": "Плов", "ur - Urdu": "پلاؤ", "uz - Uzbek": "Palov", "vi - Vietnamese": "Pilaf", "wuu - Wu": "抓饭", "yue - Cantonese": "手抓飯", "zh - Chinese": "抓饭"} | ["rice"] | ["mixed rice"] | ["Iranian"] | ["Iranian","Persian"] | ["Iran"] | ["Iran"] | Southern Asia | null | null | null | null | The dish is made with rice that is carefully prepared through soaking and parboiling, at which point the water is drained and the rice is steamed. This method results in an exceptionally fluffy rice with the grains separated and not sticky; it also results in a golden rice crust at the bottom of the pot. | 67_chelow_1.jpg | CC-BY-SA 3.0 | 67_chelow_2.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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68 | Chiayi turkey rice | {"ja - Japanese": "火雞肉飯", "ko - Korean": "훠지러우판", "lzh - Literary Chinese": "嘉義雞肉飯", "nan - Minnan": "Hóe-ke-bah-pn̄g", "yue - Cantonese": "火雞肉飯", "zh - Chinese": "嘉義火雞肉飯"} | ["rice"] | ["mixed rice"] | ["Taiwanese"] | ["Taiwanese"] | ["Chiayi County"] | ["Taiwan"] | Eastern Asia | null | null | null | null | The dish is a bowl of rice with shredded turkey layered on top, often accompanied by pickled radish. The rice is drizzled with a kind of gravy made from the turkey drippings and soy sauce. | 68_chiayi-turkey-rice_1.jpg | CC-BY 2.0 | 68_chiayi-turkey-rice_2.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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69 | Chitranna | {"bn - Bangla": "চিত্রান্ন", "kn - Kannada": "ಚಿತ್ರಾನ್ನ", "mr - Marathi": "चित्रान्न"} | ["rice"] | ["mixed rice"] | ["Indian"] | ["South Indian", "Karnataka"] | ["South India", "Karnataka"] | ["India"] | Southern Asia | null | null | null | null | The dish is prepared by mixing cooked rice with a special seasoning called Oggarane or Gojju. Characteristic for the seasoning are mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. | 69_chitranna_1.jpg | CC-BY-SA 4.0 | 69_chitranna_2.jpg | CC-BY-SA 4.0 | 69_chitranna_3.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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70 | Cifantuan | {"ca - Catalan": "Cifantuan", "es - Spanish": "Cí fàn tuán", "fr - French": "Cifantuan", "id - Indonesian": "Cifantuan", "ja - Japanese": "飯糰", "jv - Javanese": "Cifantuan", "ko - Korean": "츠판퇀", "nb - Norwegian Bokmål": "Ci fan tuan", "yue - Cantonese": "粢飯", "zh - Chinese": "粢饭团"} | ["rice"] | ["rice ball"] | ["Chinese"] | ["Shanghai", "Hubei", "Taiwanese", "Hong Kong"] | ["Shanghai", "Hubei", "Taiwan", "Hong Kong"] | ["China"] | Eastern Asia | null | null | null | null | The dish is made by tightly wrapping a piece of youtiao (fried dough) with glutinous rice. It is usually eaten as breakfast together with sweetened or savory soy milk. | 70_cifantuan_1.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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71 | Claypot rice | {"ja - Japanese": "土鍋飯", "jv - Javanese": "Sega kendhil", "ko - Korean": "궈판", "ms - Malay": "Nasi ayam periuk tanah", "th - Thai": "ข้าวอบหม้อดิน", "yue - Cantonese": "煲仔飯", "zh - Chinese": "鍋飯"} | ["rice"] | ["mixed rice"] | ["Chinese"] | ["Chinese"] | ["Guangdong", "Hong Kong"] | ["China","Indonesia","Singapore","Thailand"] | South Eastern Asia | Eastern Asia | null | null | null | The dish is made with cooked rice, finished in a claypot with other ingredients that flavor the rice. It is often served with chicken, sausage, and Vegetable. | 71_claypot-rice_1.jpg | CC-BY-SA 3.0 | 71_claypot-rice_2.jpg | CC-BY-SA 4.0 | 71_claypot-rice_3.jpg | CC-BY-SA 4.0 | 71_claypot-rice_4.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null |
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72 | Cơm tấm | {"es - Spanish": "Cơm tấm", "fr - French": "Cơm tấm", "jv - Javanese": "Cơm tấm", "pt - Portuguese": "Cơm tấm", "vi - Vietnamese": "Cơm tấm"} | ["rice"] | ["mixed rice"] | ["Vietnamese"] | ["Southern Vietnamese"] | ["Southern Vietnam"] | ["Vietnam"] | South Eastern Asia | null | null | null | null | The dish is made of rice with fractured rice grains. | 72_cơm-tấm_1.jpg | CC-BY-SA 3.0 | 72_cơm-tấm_2.jpg | CC-BY-SA 4.0 | 72_cơm-tấm_3.jpg | CC0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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73 | Curd rice | {"ar - Arabic": "أرز باللبن", "bn - Bangla": "টকদই ভাত", "es - Spanish": "Cuajada de arroz", "hi - Hindi": "दही चावल", "it - Italian": "Thayir saatham", "jv - Javanese": "Dadih sega", "kn - Kannada": "ಮೊಸರು ಅನ್ನ", "ml - Malayalam": "തൈര് സാദം", "pa - Punjabi": "ਦਹੀਂ ਚਾਵਲ", "ru - Russian": "Творожный рис", "ta - Tamil": "தயிர் சாதம்", "te - Telugu": "పెరుగన్నం", "uk - Ukrainian": "Тхаїр саадам"} | ["rice"] | ["porridge","yoghurt rice"] | ["Indian"] | ["South Indian"] | ["Tamil Nadu", "Kerala", "Karnataka", "Telangana", "Andhra Pradesh"] | ["India"] | Southern Asia | null | null | null | null | The dish combining steamed white rice and yogurt. | 73_curd-rice_1.jpg | CC-BY-SA 4.0 | 73_curd-rice_2.jpg | CC-BY-SA 4.0 | 73_curd-rice_3.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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74 | Dal bhat | {"as - Assamese": "দাইল-ভাত", "bn - Bangla": "ডাল ভাত", "cs - Czech": "Dál bhat", "de - German": "Dal Bhat", "eo - Esperanto": "Dal Bhat", "es - Spanish": "Dal bhat", "eu - Basque": "Dal bhat", "fr - French": "Dal bhat", "hi - Hindi": "दाल-भात", "ja - Japanese": "ダルバート", "jv - Javanese": "Dal bhat", "ko - Korean": "달 바트", "mr - Marathi": "डाळ भात", "ne - Nepali": "दालभात", "pl - Polish": "Dal bhat", "sl - Slovenian": "Dal bhat", "sv - Swedish": "Dal bhat", "uk - Ukrainian": "Дал-бгат", "zh - Chinese": "達八"} | ["rice"] | ["mixed rice"] | ["Indian Subcontinent"] | ["Indian", "Bangladeshi", "Nepalese", "Bhutanese", "Sri Lankan", "Trinidadian", "Guyanese", "Surinamese", "Jamaican", "Mauritian", "Fijian"] | ["Eastern India","Indian Subcontinent"] | ["India", "Bangladesh", "Nepal", "Bhutan", "Sri Lanka", "Trinidad and Tobago", "Guyana", "Suriname", "Jamaica", "Mauritius", "Fiji"] | Caribbean | Eastern Africa | South America | Southern Asia | Melanesia | The dish consists of steamed rice and a cooked lentil or other pulses stew called dal. | 74_dal-bhat_1.jpg | CC-BY-SA 4.0 | 74_dal-bhat_2.jpg | CC-BY-SA 4.0 | 74_dal-bhat_3.jpg | CC-BY-SA 4.0 | 74_dal-bhat_4.jpg | CC-BY-SA 4.0 | 74_dal-bhat_5.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null |
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75 | Dirty rice | {"de - German": "Dirty Rice", "es - Spanish": "Arroz sucio", "id - Indonesian": "Dirty rice", "jv - Javanese": "Sega reged", "nn - Norwegian Nynorsk": "Dirty rice", "ru - Russian": "Грязный рис", "zh - Chinese": "鸡杂饭"} | ["rice"] | ["mixed rice"] | ["Louisiana Creole"] | ["South American"] | ["Louisiana Creole"] | ["United States"] | Northern America | null | null | null | null | The dish is made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. | 75_dirty-rice_1.jpg | CC-BY 2.0 | 75_dirty-rice_2.jpg | CC-BY-SA 2.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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76 | Dolma | {"ar - Arabic": "ورق العنب", "arz - Egyptian Arabic": "ورق العنب", "az - Azerbaijani": "Dolma", "azb - South Azerbaijani": "دولما", "bs - Bosnian": "Dolma", "ca - Catalan": "Dolma", "ckb - Central Kurdish": "دۆڵمە", "da - Danish": "Dolmer", "de - German": "Dolma", "en-simple - Simple English": "Dolma", "eo - Esperanto": "Dolmo", "es - Spanish": "Dolma", "et - Estonian": "Dolma", "fa - Persian": "دلمه", "fi - Finnish": "Dolma", "fr - French": "Dolma", "he - Hebrew": "דולמה", "hi - Hindi": "दोलमा", "hy - Armenian": "Տոլմա", "id - Indonesian": "Dolma", "ig - Igbo": "Dolma", "it - Italian": "Dolma", "ja - Japanese": "ドルマ", "jv - Javanese": "Dolma", "ka - Georgian": "ტოლმა", "ko - Korean": "돌마", "lt - Lithuanian": "Dolma", "lv - Latvian": "Dolma", "ms - Malay": "Dolma", "nb - Norwegian Bokmål": "Dolma", "nl - Dutch": "Dolma", "nn - Norwegian Nynorsk": "Dolma", "pa - Punjabi": "ਦੋਲਮਾ", "pt - Portuguese": "Dolma", "ru - Russian": "Долма", "sgs - Samogitian": "Dolma", "sq - Albanian": "Dollma", "sr - Serbian": "Долма", "sv - Swedish": "Dolmar", "tr - Turkish": "Dolma", "uk - Ukrainian": "Долма", "uz - Uzbek": "Doʻlma", "yue - Cantonese": "地中海釀菜", "zh - Chinese": "朵爾瑪"} | ["vegetable", "seafood", "fruit"] | ["stuffed dishes"] | ["Ottoman"] | ["Ottoman","Iranian"] | ["Eastern Mediterranean", "Balkans","Levant", "Turkey", "South Caucasus", "Iraq", "Iran", "Central Asia", "Algeria", "Egypt", "Libya"] | ["Turkey", "Iraq", "Iran", "Algeria", "Egypt", "Libya", "Syria", "Lebanon", "Jordan", "Israel", "Palestine", "Greece", "Cyprus", "Bulgaria", "North Macedonia", "Albania", "Montenegro", "Serbia", "Bosnia and Herzegovina", "Croatia"] | Southern Asia | Eastern Europe | Northern Africa | Western Asia | Southern Europe | The dish is typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping. | 76_dolma_1.jpg | CC-BY-SA 3.0 | 76_dolma_2.jpg | CC-BY-SA 4.0 | 76_dolma_3.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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77 | Espasol | {"ca - Catalan": "Espasol", "eo - Esperanto": "Espasolo", "es - Spanish": "Espasol", "id - Indonesian": "Espasol", "ja - Japanese": "エスパソル", "nb - Norwegian Bokmål": "Espasol", "tl - Tagalog": "Espasol"} | ["rice"] | ["rice cake"] | ["Filipino"] | ["Laguna"] | ["Laguna"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish is made from glutinous rice flour cooked in coconut milk and sweetened coconut strips and, afterwards, dusted or coated with toasted rice flour. | 77_espasol_1.jpg | CC0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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78 | Étouffée | {"es - Spanish": "Étouffée", "it - Italian": "Étouffée", "new - Newari": "एतूफे", "pt - Portuguese": "Étoufée"} | ["rice"] | ["mixed rice"] | ["American"] | ["Louisiana"] | ["Louisiana"] | ["United States"] | Northern America | null | null | null | null | The dish is made from shellfish, simmered in a sauce made from a light or blond roux, served over rice. It is most commonly made with crab, shrimp or crawfish. | 78_étouffée_1.jpg | CC-BY 2.0 | 78_étouffée_2.jpg | CC-BY-SA 2.0 | 78_étouffée_3.jpg | CC-BY 2.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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79 | Gaifan | {"ca - Catalan": "Gài fàn", "ja - Japanese": "蓋飯", "ko - Korean": "가이판", "uk - Ukrainian": "Гайфан", "yue - Cantonese": "碟頭飯", "zh - Chinese": "盖浇饭"} | ["rice"] | ["mixed rice"] | ["Chinese"] | ["Chinese"] | ["China"] | ["China"] | Eastern Asia | null | null | null | null | The dish consists of a fish, meat, or vegetable topping served over rice. The dish can be either freshly cooked or previously cooked, such as char siu. | 79_gaifan_1.jpg | CC-BY 2.0 | 79_gaifan_2.jpg | CC-BY-SA 4.0 | 79_gaifan_3.jpg | CC-BY-SA 4.0 | 79_gaifan_4.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null |
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80 | Gallo pinto | {"ar - Arabic": "غالو بينتو", "cs - Czech": "Gallo pinto", "de - German": "Gallo Pinto", "es - Spanish": "Gallo pinto", "fi - Finnish": "Gallo pinto", "fr - French": "Gallo pinto", "hr - Croatian": "Gallo pinto", "it - Italian": "Gallo pinto", "jv - Javanese": "Gallo pinto", "ko - Korean": "가요 핀토", "nb - Norwegian Bokmål": "Gallo pinto", "nn - Norwegian Nynorsk": "Gallo pinto", "pt - Portuguese": "Gallo pinto", "sv - Swedish": "Gallo pinto", "zh - Chinese": "黑豆飯"} | ["rice"] | ["mixed rice"] | ["Nicaraguan","Costa Rican"] | ["Nicaraguan","Costa Rican"] | ["Central America"] | ["Nicaragua","Costa Rica"] | Central America | null | null | null | null | The dish consisting of rice and beans as a base. The beans are quickly cooked until the juice is almost consumed, then combined with prepared rice and other ingredients such as cooked oregano, bell peppers, coriander, chopped onions, and garlic. | 80_gallo-pinto_1.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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81 | Ginataang mais | {"bcl - Central Bikol": "Ginataang mais", "jv - Javanese": "Ginataang mais", "uk - Ukrainian": "Гінатаанг маїс"} | ["rice"] | ["porridge", "dessert"] | ["Filipino"] | ["Filipino"] | ["Philippines"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish is made by boiling glutinous rice until almost done. Sweet corn, coconut milk, and sugar are then added and the heat lowered shortly before the rice is fully cooked. It is eaten warm in colder months, but can also be eaten cold during summer. | 81_ginataang-mais_1.jpg | CC-BY 2.0 | 81_ginataang-mais_2.jpg | CC0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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82 | Ginataang munggo | {"bcl - Central Bikol": "Ginataang munggo", "id - Indonesian": "Ginataang munggo"} | ["rice"] | ["porridge", "dessert"] | ["Filipino"] | ["Filipino"] | ["Philippines"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish is a glutinous rice gruel dessert with toasted mung beans, coconut milk, and sugar. It is typically flavored with vanilla or pandan leaves. Corn and fruits like jackfruit or banana may also be added. | 82_ginataang-munggo_1.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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83 | Gimbap | {"ar - Arabic": "كيمباب", "ban - Balinese": "Gimbap", "bn - Bangla": "গিম্বাপ", "ckb - Central Kurdish": "گیمباپ", "cs - Czech": "Kimbap", "da - Danish": "Kimbap", "de - German": "Gimbap", "el - Greek": "Κιμπάπ", "en-simple - Simple English": "Kimbap", "es - Spanish": "Gimbap", "fa - Persian": "گیمباپ", "fi - Finnish": "Gimbap", "fo - Faroese": "Kimbap or Gimbap", "fr - French": "Gimbap", "he - Hebrew": "גימבאפ", "hu - Hungarian": "Kimbap", "hy - Armenian": "Կիմբապ", "id - Indonesian": "Gimbap", "it - Italian": "Gimbap", "ja - Japanese": "キムパプ", "jv - Javanese": "Gimbap", "kk - Kazakh": "Гимбап", "ko - Korean": "김밥", "min - Minangkabau": "Gimbap", "ms - Malay": "Gimbap", "nb - Norwegian Bokmål": "Kimbap", "nl - Dutch": "Gimbap", "pl - Polish": "Kimbap", "pt - Portuguese": "Gimbap", "ru - Russian": "Кимбап", "sv - Swedish": "Gimbap", "th - Thai": "คิมบับ", "tl - Tagalog": "Gimbap", "tr - Turkish": "Gimbap", "tw - Twi": "Kimbap", "uk - Ukrainian": "Кімбап", "uz - Uzbek": "Gimbap", "vi - Vietnamese": "Kimbap", "yue - Cantonese": "韓式壽司", "zh - Chinese": "紫菜包饭"} | ["rice"] | ["rice roll"] | ["Korean"] | ["Korean"] | ["Korea"] | ["Korea"] | Eastern Asia | null | null | null | null | The dish is made from cooked rice, Vegetable, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices. | 83_gimbap_1.jpg | CC0 | 83_gimbap_2.jpg | CC-BY 2.0 | 83_gimbap_3.jpg | CC-BY-SA 2.0 | 83_gimbap_4.jpg | CC-BY-SA 4.0 | 83_gimbap_5.jpg | CC-BY-SA 3.0 | 83_gimbap_6.jpg | CC0 | null | null | null | null | null | null | null |
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84 | Goto | {"bcl - Central Bikol": "Goto", "jv - Javanese": "Goto"} | ["rice"] | ["porridge"] | ["Filipino"] | ["Luzon"] | ["Luzon"] | ["Philippines"] | South Eastern Asia | null | null | null | null | The dish is cooked with beef tripe, ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi, soy sauce, or fish sauce as condiments, as well as a hard-boiled egg. | 84_goto_1.jpg | Public domain | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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85 | Gumbo | {"ar - Arabic": "جومبو", "be - Belarusian": "Гамба", "bg - Bulgarian": "Гъмбо", "bn - Bangla": "গাম্বো", "br - Breton": "Gombo", "cs - Czech": "Gumbo", "da - Danish": "Gumbo", "de - German": "Gumbo", "es - Spanish": "Gumbo", "fa - Persian": "گامبو", "fi - Finnish": "Gumbo", "fr - French": "Gombo", "he - Hebrew": "גמבו", "hy - Armenian": "Գամբո", "id - Indonesian": "Gumbo", "it - Italian": "Gumbo", "ja - Japanese": "ガンボ", "jv - Javanese": "Gumbo", "ko - Korean": "검보", "la - Latin": "Gumbo", "lfn - Lingua Franca Nova": "Gombo", "nb - Norwegian Bokmål": "Gumbo", "new - Newari": "गम्बो", "nl - Dutch": "Gumbo", "pl - Polish": "Gumbo", "pt - Portuguese": "Gumbo", "ru - Russian": "Гамбо", "sv - Swedish": "Gumbo", "uk - Ukrainian": "Гамбо", "zh - Chinese": "秋葵浓汤"} | ["stew"] | ["meat stew", "seafood stew"] | ["American"] | ["Louisiana"] | ["Louisiana"] | ["United States"] | Northern America | null | null | null | null | The dish consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, celery, bell peppers, and onions. The okra or filé powder often used as thickener. | 85_gumbo_1.jpg | CC-BY-SA 3.0 | 85_gumbo_2.jpg | Public domain | 85_gumbo_3.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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86 | Hainanese chicken rice | {"ca - Catalan": "Pollastre amb arròs de Hainan", "dtp - Central Dusun": "Hainanese chicken rice", "en-simple - Simple English": "Hainanese chicken rice", "es - Spanish": "Pollo con arroz de Hainan", "fa - Persian": "پلو جوجه هاینانس", "fr - French": "Riz au poulet hainanais", "id - Indonesian": "Nasi ayam Hainan", "it - Italian": "Riso con pollo all'hainanese", "ja - Japanese": "海南鶏飯", "jv - Javanese": "Sega pitik Hainan", "ko - Korean": "하이난 닭고기밥", "lzh - Literary Chinese": "海南雞飯", "ms - Malay": "Nasi ayam Hainan", "th - Thai": "ข้าวมันไก่", "uk - Ukrainian": "Курка з рисом по-хайнаньськи", "vi - Vietnamese": "Cơm gà Hải Nam", "wuu - Wu": "海南鸡饭", "yue - Cantonese": "海南雞飯", "zh - Chinese": "海南雞飯"} | ["rice", "chicken"] | ["coconut rice", "mixed rice"] | ["Singaporean"] | ["Singaporean","Chinese","Hainanese"] | ["Singapore"] | ["Singapore","Indonesia","Thailand","Malaysia","Vietnam","Cambodia"] | South Eastern Asia | null | null | null | null | The dish is poached chicken served with seasoned rice, accompanied by chili sauce and usually garnished with cucumber. | 86_hainanese-chicken-rice_1.jpg | CC-BY-SA 3.0 | 86_hainanese-chicken-rice_2.jpg | CC-BY 2.0 | 86_hainanese-chicken-rice_3.jpg | CC-BY 4.0 | 86_hainanese-chicken-rice_4.jpg | CC-BY 2.0 | 86_hainanese-chicken-rice_5.jpg | CC-BY-SA 2.0 | 86_hainanese-chicken-rice_6.jpg | CC-BY-SA 2.0 | 86_hainanese-chicken-rice_7.jpg | CC0 | null | null | null | null |
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87 | Hoppin' John | {"de - German": "Hoppin’ John", "es - Spanish": "Hoppin' John", "hy - Armenian": "Ցատկոտող Ջոն", "ja - Japanese": "ホッピン・ジョン", "jv - Javanese": "Hoppin' John", "pt - Portuguese": "Hoppin’ john", "ru - Russian": "Скачущий Джон"} | ["rice"] | ["mixed rice"] | ["American"] | ["South Carolina"] | ["South Carolina"] | ["United States"] | Northern America | null | null | null | null | The dish is made with cowpeas, mainly, black-eyed peas and Sea Island red peas in the Sea Islands and iron and clay peas in the Southeast US, and rice, chopped onion, and sliced bacon, seasoned with salt. Some recipes use ham hock, fatback, country sausage, or smoked turkey parts instead of bacon. A few use green peppers or vinegar and spices. | 87_hoppin'-john_1.jpg | CC-BY-SA 3.0 | 87_hoppin'-john_2.jpg | CC-BY 2.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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88 | Horchata | {"ar - Arabic": "هورتشاتا", "br - Breton": "Horchata", "ca - Catalan": "Orxata", "de - German": "Horchata", "en-simple - Simple English": "Horchata", "eo - Esperanto": "Ciperlakto", "es - Spanish": "Horchata", "eu - Basque": "Hortxata", "gl - Galician": "Orchata", "he - Hebrew": "הורצ'טה", "ja - Japanese": "オルチャータ", "jv - Javanese": "Horchata", "ko - Korean": "오르차타", "la - Latin": "Hordeatum", "nl - Dutch": "Horchata", "pa - Punjabi": "ਓਰਚਾਤਾ", "pt - Portuguese": "Orchata", "ru - Russian": "Орчата", "sv - Swedish": "Horchata", "tl - Tagalog": "Horchata", "tr - Turkish": "Horchata", "uk - Ukrainian": "Орчата", "vi - Vietnamese": "Horchata", "zh - Chinese": "歐洽塔"} | ["beverages"] | ["nut drinks"] | ["Spanish"] | ["Spanish"] | ["Spain"] | ["Spain"] | Southern Europe | null | null | null | null | The dish is a beverage, generally plant-based but sometimes containing milk. It is made with soaked, ground, and sweetened tiger nuts. In some regions, the base is jicaro, melon or sesame seeds, or white rice, along with other spices. | 88_horchata_1.jpg | CC-BY-SA 2.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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89 | Hsi htamin | {} | ["rice"] | ["mixed rice"] | ["Burmese"] | ["Burmese"] | ["Myanmar"] | ["Myanmar"] | South Eastern Asia | null | null | null | null | The dish consists of glutinous rice cooked with turmeric, salt, and onions, and served with roasted sesame seeds and fried onions, which renders a golden hue to the rice. | 89_hsi-htamin_1.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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90 | Htamanè | {"mnw - Mon": "ယိုဟ်သ္ၚု", "my - Burmese": "ထမနဲ"} | ["rice"] | ["mixed rice"] | ["Burmese"] | ["Burmese"] | ["Myanmar"] | ["Myanmar"] | South Eastern Asia | null | null | null | null | The dish is a glutinous rice-based savory snack, mixed with toasted sesame seeds, peanut, fried ginger, ground nut oil and fried coconut shavings. | 90_htamanè_1.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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91 | Htamin jin | {"my - Burmese": "ထမင်းချဉ်"} | ["rice"] | ["mixed rice"] | ["Burmese"] | ["Burmese"] | ["Myanmar"] | ["Myanmar"] | South Eastern Asia | null | null | null | null | The dish consists of either fresh or fermented rice, kneaded with boiled fish, fresh tomato paste, mashed boiled potatoes and garlic garnish. | 91_htamin-jin_1.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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92 | Idli | {"ar - Arabic": "إدلي", "as - Assamese": "ইডলি", "bh - Bhojpuri": "इडली", "bn - Bangla": "ইডলি", "de - German": "Idli", "es - Spanish": "Idli", "fr - French": "Idli", "gu - Gujarati": "ઈડલી", "he - Hebrew": "אידלי", "hi - Hindi": "इडली", "hy - Armenian": "Իդլի", "id - Indonesian": "Idli", "it - Italian": "Idli", "ja - Japanese": "イドゥリ", "jv - Javanese": "Idli", "ka - Georgian": "იდლი", "kn - Kannada": "ಇಡ್ಲಿ", "ko - Korean": "이들리", "mai - Maithili": "इडली", "ml - Malayalam": "ഇഡ്ഡലി", "mr - Marathi": "इडली", "ms - Malay": "Idli", "ne - Nepali": "इडली", "or - Odia": "ଇଟିଲି ପିଠା", "pa - Punjabi": "ਇਡਲੀ", "pl - Polish": "Idli", "ro - Romanian": "Idli", "ru - Russian": "Идли", "sat - Santali": "ᱤᱰᱞᱤ", "sl - Slovenian": "Idli", "ta - Tamil": "இட்லி", "tcy - Tulu": "ಇಡ್ಲಿ", "te - Telugu": "ఇడ్లీ", "uk - Ukrainian": "Ідлі", "vi - Vietnamese": "Idli", "zh - Chinese": "蒸米漿糕"} | ["rice"] | ["rice cake"] | ["Indian", "Sri Lankan"] | ["Indian", "Sri Lankan"] | ["South India","Sri Lanka"] | ["India", "Sri Lanka"] | Southern Asia | null | null | null | null | The dish is a type of savoury rice cake. It is made by steaming a batter consisting of fermented de-husked black lentils and rice. | 92_idli_1.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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93 | Kiribath | {"ar - Arabic": "كيريباث", "as - Assamese": "কিৰিবাথ", "da - Danish": "Kiribath", "eo - Esperanto": "Laktigita rizo", "es - Spanish": "Kiribath", "hu - Hungarian": "Kiribat", "ja - Japanese": "キリバット", "jv - Javanese": "Kiribath", "ko - Korean": "키리바트", "ml - Malayalam": "കിരിബാത്ത്", "nb - Norwegian Bokmål": "Kiribath", "pt - Portuguese": "Kiribath", "ru - Russian": "Кирибат", "si - Sinhala": "කිරිබත්", "sl - Slovenian": "Kiribat"} | ["rice"] | ["rice cake"] | ["Sri Lankan"] | ["Sri Lankan"] | ["Sri Lanka"] | ["Sri Lanka"] | Southern Asia | null | null | null | null | The dish is made form rice and coconut milk. The rice is cooked in coconut milk, sometimes with added ingredients such as sesame seeds or cashew. This dish is commonly compressed and cut into diamond or square shaped blocks before serving. | 93_kiribath_1.jpg | CC-BY-SA 4.0 | 93_kiribath_2.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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94 | Rijsttafel | {"de - German": "Indonesische Reistafel", "es - Spanish": "Rijsttafel", "he - Hebrew": "רייסטאפל", "id - Indonesian": "Rijsttafel", "it - Italian": "Rijsttafel", "ja - Japanese": "ライスターフェル", "jv - Javanese": "Rijsttafel", "min - Minangkabau": "Rijsttafel", "ms - Malay": "Rijsttafel", "nl - Dutch": "Rijsttafel", "pl - Polish": "Rijsttafel", "ru - Russian": "Рийстафель", "uk - Ukrainian": "Рійстафель"} | ["side dish"] | ["rice", "side dish"] | ["Indonesian"] | ["Indonesian", "Dutch", "Belgian"] | ["Indonesia", "Netherlands", "Belgium"] | ["Indonesia", "Netherlands", "Belgium"] | Western Europe | South Eastern Asia | null | null | null | The dish consists of many side dishes served in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, Vegetable, pickles, and nuts. | 94_rijsttafel_1.jpg | CC-BY-SA 3.0 | 94_rijsttafel_2.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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95 | Jambalaya | {"ar - Arabic": "جمبلاية", "br - Breton": "Jambalaya", "ca - Catalan": "Jambalaia", "cs - Czech": "Jambalaya", "da - Danish": "Jambalaya", "de - German": "Jambalaya", "es - Spanish": "Jambalaya", "fi - Finnish": "Jambalaya", "fr - French": "Jambalaya", "he - Hebrew": "ג'מבליה", "hu - Hungarian": "Jambalaya", "id - Indonesian": "Jambalaya", "it - Italian": "Jambalaya", "ja - Japanese": "ジャンバラヤ", "jv - Javanese": "Jambalaya", "ka - Georgian": "ჯამბალაია", "ko - Korean": "잠발라야", "la - Latin": "Jambalaya", "nb - Norwegian Bokmål": "Jambalaya", "nl - Dutch": "Jambalaya", "oc - Occitan": "Jambalaià", "pl - Polish": "Jambalaya", "pt - Portuguese": "Jambalaia", "ru - Russian": "Джамбалайя", "sv - Swedish": "Jambalaya", "uk - Ukrainian": "Джамбалая", "vi - Vietnamese": "Jambalaya", "yue - Cantonese": "美式雜錦飯", "zh - Chinese": "什锦饭"} | ["rice"] | ["mixed rice"] | ["American"] | ["Louisiana","African","Spanish","French","Cajun","Senegalese"] | ["Louisiana","West Africa"] | ["United States","Senegal"] | Western Africa | Northern America | null | null | null | The dish consisting mainly of meat or seafood (or both), and vegetable mixed with rice and spices. | 95_jambalaya_1.jpg | CC-BY-SA 3.0 | 95_jambalaya_2.jpg | CC-BY-SA 2.0 | 95_jambalaya_3.jpg | CC-BY-SA 2.0 | 95_jambalaya_4.jpg | CC-BY-SA 2.0 | null | null | null | null | null | null | null | null | null | null | null | null | null |
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96 | Jiuniang | {"ca - Catalan": "Laozao", "es - Spanish": "Jiuniang", "it - Italian": "Jiuniang", "ja - Japanese": "酒醸", "jv - Javanese": "Jiuniang", "zh - Chinese": "酒釀"} | ["rice"] | ["rice pudding"] | ["Chinese"] | ["Chinese"] | ["China"] | ["China"] | Eastern Asia | null | null | null | null | The dish consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol and lactic acid. It is made by fermenting glutinous rice with a starter called jiuqu containing Rhizopus oryzae or Aspergillus oryzae and often yeast and bacteria. | 96_jiuniang_1.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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97 | Jhalmuri | {"bn - Bangla": "ঝালমুড়ি", "jv - Javanese": "Jhalmuri"} | ["rice"] | ["puffed rice"] | ["Bangladeshi", "Indian"] | ["Bengali", "Bihari", "Odia"] | ["Bengal", "Bihar", "Odisha"] | ["Bangladesh", "India"] | Southern Asia | null | null | null | null | The dish is a popular street snack, made of puffed rice and an assortment of Indian spices, Vegetable, Bombay mix and mustard oil.. | 97_jhalmuri_1.jpg | CC-BY-SA 4.0 | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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98 | Juk | {"bn - Bangla": "কঞ্জি", "cdo - Mindong": "Cé̤ṳk", "de - German": "Reis-Congee", "es - Spanish": "Arroz congee", "fa - Persian": "شله", "fr - French": "Congee", "gan - Gan": "粥", "hu - Hungarian": "Csuk", "hy - Armenian": "Կոնջի", "it - Italian": "Congee", "ja - Japanese": "粥", "ko - Korean": "죽", "la - Latin": "Candgie", "ml - Malayalam": "കഞ്ഞി", "mnw - Mon": "ပုင်နာင်ဒမ်", "ms - Malay": "Bubur nasi", "nan - Minnan": "Moâi", "nb - Norwegian Bokmål": "Congee", "nl - Dutch": "Congee", "pa - Punjabi": "ਜੁਕ", "pl - Polish": "Kleik ryżowy", "pnb - Western Punjabi": "جک", "pt - Portuguese": "Congee", "ru - Russian": "Конджи", "su - Sundanese": "Bubur béas", "sv - Swedish": "Rissoppa", "ta - Tamil": "கஞ்சி", "te - Telugu": "గంజి", "th - Thai": "โจ๊ก", "tr - Turkish": "Congee", "uk - Ukrainian": "Конджі", "vi - Vietnamese": "Cháo", "wuu - Wu": "粥", "yue - Cantonese": "粥", "za - Zhuang": "Haeuxcuk", "zh - Chinese": "粥"} | ["rice"] | ["porridge"] | ["Korean"] | ["Korean"] | ["Korea"] | ["Korea"] | Eastern Asia | null | null | null | null | The dish is made by boiling rice or other grains or legumes, such as beans, sesame, nuts, and pumpkin. It is often eaten warm, especially as a morning meal, but is now eaten at any time of the day. | 98_juk_1.jpg | CC-BY-SA 2.0 | 98_juk_2.jpg | CC-BY 2.0 kr | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null | null |
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99 | Kabuli pulao | {"bn - Bangla": "কাবুলি পোলাও", "ca - Catalan": "Kabuli pilav", "el - Greek": "Καμπούλι παλάο", "es - Spanish": "Kabuli pulao", "fa - Persian": "کابلی پلو", "fr - French": "Kabuli pulao", "he - Hebrew": "קאבולי פלאו", "id - Indonesian": "Nasi Afghan", "ja - Japanese": "カーブル風ポロウ", "jv - Javanese": "Kabuli palaw", "ko - Korean": "카불리 팔라우", "ms - Malay": "Nasi Afghan", "nl - Dutch": "Kabuli palaw", "pnb - Western Punjabi": "قابلی پلاؤ", "pt - Portuguese": "Qabili palau", "ru - Russian": "Кабульский плов", "tr - Turkish": "Kâbil pilavı", "uk - Ukrainian": "Кабульський плов", "ur - Urdu": "قابلی پلاؤ", "uz - Uzbek": "Kobul palovi", "vi - Vietnamese": "Kabuli palaw", "zh - Chinese": "喀布爾抓飯"} | ["rice"] | ["mixed rice"] | ["Afghan"] | ["Northern Afghanistan"] | ["Northern Afghanistan"] | ["Afghanistan"] | Southern Asia | null | null | null | null | The dish core ingredients are steamed rice mixed with caramelized carrots and dry raisins as well as marinated lamb meat. Qabeli palaw is commonly garnished with almonds and pistachios. Saffron may be added to either the rice, the sauce or the garnishes. | 99_kabuli-pulao_1.jpg | CC-BY-SA 1.0 | 99_kabuli-pulao_2.jpg | CC0 | 99_kabuli-pulao_3.jpg | CC0 | 99_kabuli-pulao_4.jpg | CC-BY-SA 3.0 | null | null | null | null | null | null | null | null | null | null | null | null | null |
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