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List of Asian cuisines

  (Redirected from Central Asian Cuisine)
Location of Asia.

This is a list of Asian cuisines, by region. A cuisine is a characteristic style of cooking practices and traditions,[1] usually associated with a specific culture or region. Asia, being the largest and most populous continent, has many great cuisines.

Contents

Central Asian cuisineEdit

 
Location of Central Asia. In some definitions, it also includes Afghanistan (south of area shown).
 
Afghan food
  • Bukharan cuisine
  • Central Asian cuisine includes food from Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, and Afghanistan.
    • Afghani cuisine – cuisine of the Afghan people, largely based upon Afghanistan's chief crops: cereals like wheat, maize, barley and rice. Accompanying these staples are dairy products (yogurt and wheat), various nuts, and native vegetables, as well as fresh and dried fruits. Afghanistan is also well known for its grapes.
    • Kazakhstani cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.[2]
    • Kyrgyzstani cuisine – originating in Kyrgyzstan, is similar in many respects to that of its neighbors, particularly Kazakh cuisine. Traditional Kyrgyz food includes mutton and horse meat, as well as milk products. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life.
    • Tajik cuisine – traditional cuisine of Tajikistan, has much in common with Afghan, Russian, and Uzbek cuisines. Plov, also called osh, is the national dish in Tajikistan, as in other countries in the region. It consists of chunks of mutton, carrots and rice fried in a large cast-iron cauldron similar to a Dutch oven. Green tea is the national drink. Traditional Tajik meals start with a spread of dried fruit, nuts, halva, and other sweets arrayed on the table in small dishes, and then progress to soup and meat, before finishing with plov.
    • Turkmen cuisine – cuisine of Turkmenistan. It is similar to that of the rest of Central Asia. Plov is the staple, everyday food, which is also served at celebrations. Turkmenistan is perhaps most famous for its melons, especially in the former Soviet Union, where it was once the major supplier. Meals are almost always served with naan, Central Asian flat bread, known locally as "çörek."
    • Uzbek cuisine – cuisine influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich".[3] Mutton is a popular variety of meat due to the abundance of sheep in the country and it is a part of various Uzbek dishes. Uzbekistan's signature dish is palov (osh) made with rice, pieces of meat, grated carrots and onions.

East Asian cuisineEdit

 
Location of East Asia.
 
Due to Guangdong's location on the southern coast of China, fresh live seafood is a specialty in Cantonese cuisine.
 
Szechuan cuisine – A Chengdu-style, hot-pot stew
 
The Shilin Night Market in Taipei, Taiwan

East Asian cuisine has evolved with a common usage of oils, fats and sauces in the preparation of dishes (with the notable exception of Japanese cuisine).

Different types of nigiri-sushi
Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques used in the preparation of such meals, and are analogous to Western haute cuisine.[13]
  • Japanese cuisine is known for its emphasis on seasonality of food (, shun),[14] quality of ingredients and presentation. Japanese regional cuisine includes a vast array of regional specialities known as kyōdo ryōri in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.[15] Sushi and sashimi are both part of the cuisine of the island nation. The Michelin Guide has awarded Japanese cities by far the most Michelin stars of any country in the world (for example, Tokyo alone has more Michelin stars than Paris, Hong Kong, New York, LA and London combined).[16][17]
    • Traditional cooking methods eschew the use of oils and fats, with a focus on featuring the delicate flavors of the natural ingredients. Due to an abundant seafood supply, the traditional Japanese diet featured minimal use of meat; however, modern Japanese cuisine includes an extensive variety of popular meat dishes. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients.
    • Japanese wine
    • Okinawan cuisine is the cuisine of the Japanese island of Okinawa. Due to the difference in culture, climate, vegetables and other ingredients between Okinawa and mainland Japan, Okinawan cuisine is very different from Japanese cuisine. The cuisine incorporated influence from Chinese cuisine and Southeast Asian cuisine due to trade. The sweet potato, introduced in Okinawa in 1605, became a staple food there until the beginning of the 20th century. An article about Okinawan food written by Kikkoman stated that Goya (bitter melon) and Nabera (luffa or towel gourd) were "likely" introduced to Okinawa from Southeast Asia. Since Ryūkyū had served as a tributary state to China, Okinawan cooks traveled to Fujian Province to learn how to cook Chinese food; Chinese influence seeped into Okinawa in that manner. The same Kikkoman article states that the method of distillation of awamori likely originated from Siam (Thailand) and traveled to Okinawa during the 15th century. After the lord of the Kagoshima Domain subjugated Ryūkyū, Okinawan cooks traveled to Japan to study Japanese cuisine, causing that influence to seep into Okinawan cuisine.[18]
    • Ainu cuisine
Hanjeongsik, a full-course Korean meal with an array of banchan (side dishes)[19]
  • Korean cuisine originated from ancient prehistoric traditions in the Korean peninsula, evolving through a complex interaction of environmental, political, and cultural trends.[20] Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, and gochujang (fermented red chili paste). Korean regional cuisine (Korean: hyangto eumsik, literally "native local foods"),[21] is characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Korean barbecue, or gogi gui, refers to the Korean method of grilling beef, pork, chicken, or other types of meat. Such dishes are often prepared at the diner's table on gas or charcoal grills that are built into the center of the table itself. It features cooking methods such as sautéing and what is known in the West as barbecue. Strong flavors featuring spices derived from chili peppers can also be found in dishes such as kimchi.[22]
  • Mongolian cuisine – local culinary traditions of Mongolia and Mongolian styled dishes. The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats. Use of vegetables and spices are limited.
  • Taiwanese cuisine – Majorly Chinese cuisine, however mixed with part of Japanese cuisine.

Southeast Asian cuisineEdit

 
Location of Southeast Asia.
 
Personal serving of Nasi Bali, in Indonesia, rice surrounded by numbers of side dishes including sate lilit.
 
Thai Kaeng phet pet yang: roast duck in red curry.

Southeast Asian cuisine – includes a strong emphasis on lightly prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as mint, cilantro (coriander) and basil. Ingredients in the region contrast with the ones in the Eastern Asian cuisines, substituting fish sauces for soy sauce and the inclusion of ingredients such as galangal, tamarind and lemon grass. Cooking methods include a balance of stir-frying, boiling and steaming.[22]

South Asian cuisineEdit

 
Location of South Asia.
 
An assortment of spices and herbs. Spices are an indispensable food ingredient in much of India.

South Asian cuisine includes the cuisines from the Indian subcontinent and when included in the definition, also that of Afghanistan. It has roots in South Asia, including practices taken from the Hindu beliefs practiced by the large population found in the region, alongside in some regional cuisines, certain influences from neighboring regions and cultures, particularly from Muslim cultures of the Middle East and Central Asia. Dishes in this area of the world are known for their use of hot peppers, black pepper, cloves, and other strong spices along with the flavored butter ghee. Common meats include lamb, goat and chicken; beef is not as common as in western cuisines because the tenets of the Hindu faith prohibit its consumption. Other staples of many of the cuisines include rice, chapati made from wheat and barley, and beans.[22] The cuisine of South Asia has mostly indigenous roots, as well as practices taken from the Hindu beliefs practiced by the large population found in the region. Naan, a type of flat bread from the former regions, is a common part of meals in many parts of South Asia.

Afghan cuisine is dominated by Pashtun cuisine and, has similarities with both Central Asian culinary styles as well as with the other South Asian cuisines.Iranian cuisine is quite popular in the Western regions of the country.

 
Some of the popular Afghan dishes, from left to right: 1. Lamb grilled kebab (seekh kabab); 2. kabuli Palau and salad; 3. Tandoori chicken; and 4. Mantu (dumplings).

Bangladeshi cuisine is dominated by mostly by Bengali cuisine.some areas like Dhaka city also, specialize in Mughlai cuisine. Southeastern parts of Bangladesh especially the Chittagong region is highly influenced by Burmese cuisine.

 
Bangladeshi Iftar
 
Smoked hilsa fish with mustard gravy is a popular dish with the country's national fish.

Bhutanese cuisine employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and mutton.It has many similarities with Tibetan cuisine

 
Bhutanese national dish Ema datshi (ཨེ་མ་དར་ཚིལ།) with rice (mix of Bhutanese red rice and white rice)

Indian cuisine is characterized by its sophisticated and subtle use of many Indian spicesThere is also the widespread practice of vegetarianism across its society although, overall a minority.Indian cuisine is one of the world's most diverse cuisines, each family of this cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, Indian cuisine varies from region to region, reflecting the varied demographics of the ethnically diverse Indian subcontinent.India's religious beliefs and culture has played an influential role in the evolution of its cuisine.It has influences from Middle Eastern, Southeast Asian, East Asian, and Central Asian, as well as the Mediterranean cuisines due to the historical and contemporary cross-cultural interactions with these neighboring regions.

 
Traditional North Indian Vegetarian Thali, India
 
Rogan josh is a popular Kashmiri dish from India.
 
Chicken tikka in India, is a popular dish in Punjabi cuisine
 
Ghevar a popular sweet dessert from Rajasthan
 
Dosa served with sambar and chutney
 
South Indian vegetarian Thali, India
 
Fish moolie Kerala Style
 
Bengali Fish meal
 
Odisha style Mutton Curry
 
Momo platter from Darjeeling
 
Rasgulla a famous syrupy dessert from Eastern India
 
Assamese Thali
 
Non-Vegetarian Eromba from Manipur
 
Tan Ngang a bread from Manipur
 
Dhokla is a popular snack from Gujarat
 
Pav Bhaji a popular fast food from Mumbai,Maharashtra
 
Pork Vindaloo being served at a restaurante in Goa
 
Dhansak a famous Parsi dish from Gujarat
 
A popular Indian Chinese dish

Maldivian cuisine also called Dhivehi cuisine is the cuisine of the Nation of Maldives and of Minicoy,India. The traditional cuisine of Maldivians is based on three main items and their derivatives: coconuts, fish and starches.

 
Masroshi Maldivian savory snacks
 
Gulha is a popular snacks in Maldives

Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal's cultural diversity and geography.Dal-bhat-tarkari (Nepali: दाल भात तरकारी) is eaten throughout Nepal.Nepali cuisine has significant influences from Neighboring Indian and Tibetan cuisines.

 
Dal-bhat-tarkari is a traditional dish in Nepalese cuisine
 
Plateful of Momo in Nepal

Pakistani cuisine (Urdu: پاکستانی پکوان‎) is part of the greater South Asian and Central Asian Cuisines due to its geographic location. As a result of Mughal legacy, Pakistan also mutually inherited many recipes and dishes from that era alongside India.

 
Sohan Halwa from Multan a popular Saraiki dessert
 
Pashtun dinner sitting on dastarkhan
 
Sajji, a popular meat dish of Balochistan
 
Ghalmandi with cottage cheese and herbs from Chitral

Sri Lankan cuisine has been shaped by many historical, cultural, and other factors. Foreign traders who brought new food items; influences from Indonesian cuisine and South Indian cuisine are evident.

 
Kiribath is a traditional rice pudding from Sri Lanka
 
Sri Lankan rice and curry platter

West Asian cuisineEdit

 
Location of Western Asia.
 
Kabsa is a traditional Saudi Arabian dish.

See alsoEdit

ReferencesEdit

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External linksEdit

  Media related to Cuisine of Asia at Wikimedia Commons