Asian cuisine

[3] Ingredients common to many cultures in East and Southeast Asia include rice, ginger, garlic, sesame seeds, chilis, dried onions, soy, and tofu.

Glutinous rice is ingrained in the culture, religious tradition and national identity of Laos.

[citation needed] Kumis is a widespread drink among Turkic peoples, especially in Central Asia.

[citation needed] East Asian cuisine includes Chinese, Hong Kong, Japanese, Korean, Macanese, Mongolian, Taiwanese, and Tibetan food.

In Siberia, pelmeni is frozen outdoors to preserve the meat inside throughout the long winter.

Key ingredients in most northern Siberian cuisine include fish and cowberries, sometimes known as lingonberries in Europe and North America.

Food items in this region are generally rich in spices, however it also caters a blend of multi-cuisine culture from all across the world.

Food is flavored with various types of chili, black pepper, cloves, condiments and other herbs and spices.

The multitude is inclined more towards the usage of mustard, groundnut, sunflower and soybean oil for cooking.

Poori Bhaji, Idli, Dosa, Dal Baati, Litti Chokha are among the most popular and representative dishes of Indian cuisines.

Vegetables are generally eaten with a type of bread called Chapati which is the staple food of the region.

Rice is generally taken with dal to moisten it in the northern parts and with curd as you move towards the southern region.

Bread is a universal staple, eaten in one form or another by all classes and groups practically at every meal.

Vegetables and pulses are the predominant staples of the great majority of the people in the West Asia.

Root and bulb vegetables, such as onions and garlic, as well as carrots, turnips, and beets are equally common.