Alternative spelling of adjika [A hot, spicy but subtly flavoured paste often used to flavour food, mainly in the Caucasian regions of Abkhazia and Samegrelo.]
A Sri Lankan sweet, made from rice flour or potatoes with treacle, cardamom and usually cashew nuts, and served in a flat cookie-like form. It is similar to halva.
Alternative form of balachong [(cooking) A Malaysian and Singaporean form of ngapi, a Southeast Asian condiment made from fermented and compressed fish or shrimp.]
Alternative spelling of ba-wan [A Taiwanese snack food consisting of a circular translucent dough filled with a savory stuffing and served with a sweet and savory sauce.]
A type of rice porridge from Manipur, with nuts, cardamom, sugar and rice fruit. When made with black rice, it is a purplish colour unlike the creamy white hue it has when made with white rice.
Alternative form of chaunk [(cooking) A garnish made by frying mustard seed, asafoetida, and other whole spices in oil or ghee to release the flavours. Can be added to soups, curries, etc., at the end of cooking.]
Alternative form of ful medames [An originally Egyptian/Sudanese dish of cooked, mashed fava beans served with oil and spices (and sometimes other ingredients such as diced cucumbers and tomatoes), commonly eaten as a breakfast food, now also popular in neighbouring countries.]
An originally Egyptian/Sudanese dish of cooked, mashed fava beans served with oil and spices (and sometimes other ingredients such as diced cucumbers and tomatoes), commonly eaten as a breakfast food, now also popular in neighbouring countries.
Alternative form of fungee [A cornmeal dish from the Caribbean, usually made with okra and served with salt fish, shellfish, or chicken; variant recipes are also known as coo-coo (coocoo) or cou-cou (coucou).]
(India) A traditional dish of the Indian subcontinent, typically minced-lamb curry with peas or potatoes and spices, sometimes used as a filling in samosas or naan.
(India) An Indian food, visually similar to cake and compositionally similar to dhokla, made from a batter of gram flour (from chickpeas), cooked by steaming.
Alternative spelling of momo (“a kind of dumpling”) [A type of dumpling from Nepal, Ladakh or Tibet made with a simple flour and water dough and filled with meat, vegetables or cheese.]
A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.
Uncommon spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Alternative spelling of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Rare spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Alternative spelling of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Uncommon spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Alternative spelling of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
(Indian cuisine) A hot, sweet, and sour curry, developed and predominantly available in the curry houses of the United Kingdom, whose main ingredients are chillies, white wine vinegar, fresh ginger, sugar, garlic, coriander, and (optionally) tamarind.
Alternative spelling of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Uncommon spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Rare spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Alternative form of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Alternative spelling of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Alternative spelling of papadam [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Rare spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Alternative form of pilaf [A dish made by browning grain, typically rice, in oil and then cooking it with a seasoned broth, to which meat and/or vegetables may be added.]
Rare spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Rare spelling of papadam. [A thin, crisp Indian food made from lentil flour, optionally spiced or flavoured in various ways and either grilled or deep-fried, which may be eaten on its own as a snack, with chutneys as a starter, or as an accompaniment to a meal.]
Alternative form of ras malai [A sweet dish found in the Indian subcontinent consisting of sugary cream-colored balls of dough and a creamy sweet liquid.]
Alternative form of ras malai [A sweet dish found in the Indian subcontinent consisting of sugary cream-colored balls of dough and a creamy sweet liquid.]
(cooking) A food preparation common in southern India and Sri Lanka, made of vegetables and lentils (usually pigeon peas, also called toor dal) in a spicy tamarind and lentil flour soup base.
Alternative form of samosa [A snack, of Indian origin, consisting of a deep-fried triangular turnover filled with vegetables (especially potatoes) or meat.]
Alternative spelling of satay [A dish made from small pieces of meat or fish grilled on a skewer and served with a spicy peanut sauce, originating from Indonesia and Malaysia.]
Alternative form of som tam [green papaya salad, a Thai dish of sliced sour fruits and vegetables, as green papayas, tomatoes, etc., and other ingredients, as lime, palm sugar, chilis, garlic, dried shrimps, fried peanuts, etc., which are pounded together in a mortar.]
Alternative form of samosa [A snack, of Indian origin, consisting of a deep-fried triangular turnover filled with vegetables (especially potatoes) or meat.]
Alternative form of som tam [green papaya salad, a Thai dish of sliced sour fruits and vegetables, as green papayas, tomatoes, etc., and other ingredients, as lime, palm sugar, chilis, garlic, dried shrimps, fried peanuts, etc., which are pounded together in a mortar.]
Alternative spelling of tabbouleh [A Middle Eastern salad or meze generally consisting of bulgur wheat, chopped tomatoes, parsley, olive oil and lemon juice.]
Alternative spelling of tabbouleh [A Middle Eastern salad or meze generally consisting of bulgur wheat, chopped tomatoes, parsley, olive oil and lemon juice.]
Alternative spelling of tabbouleh [A Middle Eastern salad or meze generally consisting of bulgur wheat, chopped tomatoes, parsley, olive oil and lemon juice.]
Alternative spelling of xacuti [A Goan curry with a complex mixture of spices including white poppy seeds and large dried red chilis, usually prepared with chicken or lamb.]
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