List of cuisines

A cuisine is frequently named after the region or place where it originated.

A cuisine is primarily influenced by the ingredients that are available locally or through trade.

Religious food laws can also exercise a strong influence on such culinary practices.

A cuisine is a characteristic style of cooking practices and traditions,[1] often associated with a specific region, country[2] or culture.

[4] One noteworthy definition is based upon traditional cuisine: "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the country as a whole.

Ndolé , the national dish of Cameroon
Meal consisting of injera and several kinds of wat or tsebhi (stew), typical of Ethiopian cuisine
Cooking tajine , a typical North African dish
Jollof rice , a famous West African dish
Red pozole , a common Mexican stew, with various accompaniments
A meal typical of soul food : fried chicken , macaroni and cheese , collard greens , fried okra , and cornbread
Ceviche , one of the most famous South American dishes
Ackee and saltfish , the national dish of Jamaica
A spread of various Korean banchan
Hot and sour noodles topped with pork intestines, peanuts, and bok choy, a popular Sichuan street snack
Xiaolongbao served in a traditional steaming basket
Stroganina , an Asian Russian dish of raw, thin, long-sliced frozen fish.
Uttar Pradeshi thali (platter) with naan , rice , daal , raita , shahi paneer , and salad
Dosa , a South Indian flatbread, with sambar and chutney
A variety of Pakistani dinner dishes – Starting from the left: gobi aloo , seekh kebab , and beef karahi
Lao-style larb ped with duck
Nasi goreng with shrimp and egg, a typical Indonesian breakfast
A spread of various meze , one of the distinctive aspects of Levantine cuisine
Bratwurst , a traditional German sausage
Borscht , a common Eastern European soup, with a side of pampushky
A traditional Scottish meal: haggis , neeps and tatties
Tagliatelle al ragù , a typical Italian dish of the city of Bologna
Seafood paella , one of the best-known Spanish dishes
Baguettes , a symbol of French cuisine and culture
Poi , a staple Polynesian food
A Jacques Lameloise (a three-star Michelin Guide chef) nouvelle cuisine presentation
A table set for Seder , a Jewish feast
A vegan Ethiopian Yetsom beyaynetu , compatible with Ethiopian Orthodox fasting rules