Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and staple in Chinese cuisine. They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations. Chinese noodles can be made of wheat, buckwheat, rice, millet, oats, beans, potatoes, sweet potatoes, and even fish. There are over 1,200 types of noodles commonly consumed in China today.
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent. Thousands of dedicated shops in India, Bangladesh, Nepal, Pakistan and Sri Lanka sell nothing but sweets.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten and are particularly prevalent in Asia. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.
Newa cuisine is a subset of Nepalese cuisine that has developed over centuries among the Newars of Kathmandu in Nepal. Newa cuisine is the most celebrated food variety in the country that consists of over 200 dishes. It is more elaborate than most Nepalese cuisines because the Kathmandu Valley has exceptionally fertile alluvial soil and enough wealthy households to make growing produce more profitable than cultivating rice and other staples.
Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to Nepal's cultural diversity and geography. Dal-bhat-tarkari is eaten throughout Nepal. Dal is a soup made of lentils and spices, bhat — usually rice but sometimes another grain — and a vegetable curry, tarkari. Condiments are usually small amounts of spicy pickle which can be fresh or fermented, mainly of dried mustard greens and radish and of which there are many varieties. Other accompaniments may be sliced lemon (nibuwa) or lime (kagati) with fresh green chilli and a fried papad and also Islamic food items like rice pudding, sewai, biryani etc. Dhindo (ढिंडो) is a traditional food of Nepal.
Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people of Bihar and eastern Uttar Pradesh. Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to individual preference.
Pohaa, also known as pauwa, sira, chira, aval (அவல்) or avalakki, among many other names, is flattened rice originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very little to no cooking. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thickness of the flakes varies from almost translucently thin to nearly four times thinner than a normal rice grain.
Malpua, or sometimes shortened to pua, is an Indian sweet served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal and Bangladesh.
Sel roti is a ring-shaped sweet fried dough made from rice flour. It is mostly prepared during Dashain and Tihar, widely celebrated Hindu festivals in Nepal as well as Sikkim, Kalimpong and Darjeeling regions in India. The dish is popular throughout Nepal and among the Nepalese diaspora. Sel roti is made from a batter of rice flour, water sugar, ghee, and spices which is then deep fried in cooking oil.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname, Jamaica, and the Caribbean. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and the ingredient is included many national or ethnic specialities.
Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries; air-dried noodle blocks are favored in Western countries. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating. Ramen, a Japanese adaptation of Chinese noodle soup, is sometimes used as a descriptor for instant noodle flavors by some Japanese manufacturers. It has become synonymous in the United States for all instant noodle products.
Telugu cuisine is a cuisine of South India native to the Telugu people from the states of Andhra, Telangana, and Yanam. Generally known for its tangy, hot, and spicy taste, the cuisine is as diverse as the people and regions in which it is consumed.
Dumpling is a broad class of dishes that consist of pieces of dough, oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines.
Maithil cuisine, also known as Mithila cuisine, is a part of Indian and Nepalese cuisine. It is the traditional cooking style of Maithils residing in the Mithila region of India and Nepal.
