Viennese cuisine

"[6] Italian influence has been strong since roughly the early 17th century, and can be seen in the names of ingredients and dishes that are still in use today such as ribisi (from the Venetian "risi e bisi"), melanzani, maroni and biscotti.

In the 18th century, French cuisine became influential in Vienna and the term "bouillon" became common in middle-class circles for soup.

[8] In the second half of the 19th century, cookbooks started to include Bohemian, Hungarian, Jewish,[9][10] Polish, and Balkan features in Viennese cuisine.

[11] Viennese cooking reflected foods brought in from various parts of the Austro-Hungarian Empire: "Viennese menus usually comprise the same group of dishes, sometimes Austrian in origin but often inherited from the various nationalities of the empire: Hungarian goulash ... wiener schnitzel ... south Slav ćevapčići... crêpe-like Palatschinken (claimed by the Romanians), and Powidltascherl ... from the Czechs, to name but a few.

[6] Also, Turkish, Jewish,[9] Middle Eastern, and Indian cuisine have influence on the city because of growing immigrant communities.