East-Asian Cuisine
As far as food recipes are concerned, East Asian cuisine includes regional cuisnes from Japan, China, Korea, Vietnam, Burma and Thailand.
Japanese
Japanese cuisine is famous for its abundance of fresh, high-quality raw seafood dishes like sushi and sashimi, as well as deep-fried vegetables (tempura), often served with a focus on simplicity and delicate flavors.
Chinese
Chinese cuisine is known for its varied regional styles, contrasting textures, and balanced flavors. In contrast to Japanese cuisine, no raw dishes are permitted - all dishes are either cooked or steamed or fried.
Thai
Thai cuisine is known for its spicy soups, fried noodles, curries, and fried rice, which often have a coconut milk base.
West-Asian Cuisine
The countries of West Asia include:
Armenia, Azerbaijan, Bahrain, Cyprus, Georgia, Iraq, Israel, Jordan, Kuwait, and Lebanon, as well as Oman, Palestine, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen.
This food group is deeply influenced by Mediterranean and Middle Eastern cuisines and is best known for its lamb kebabs, seafood, and breakfast pastries.
And who didn't enjoy world-famous West-Asian Baklava, Lahmacun, Döner (also know as Shawarma), Manti and variety of Kebab and Plov dishes.
Central-Asian Cuisine
The countries in Central Asia are Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan.
The most popular dishes in Central Asian cuisine are:
- Manti - a steamed dumpling that can be filled with pumpkin, lamb, or onions. Manty is a favorite dish across the former Soviet Union, especially in Central Asia.
- Laghman - a noodle dish that can be served in a hot broth, similar to ramen. Laghman is popular in Kazakhstan, though it originated with the Uyghurs and Dungan peoples.
- Plov - a traditional dish from the Ferghana Valley that's made with rice, carrots, and meat, usually lamb or beef.
- Samsa - a triangle-shaped dough stuffed with meat or vegetables that's similar to an Indian samosa.
- Shashlik - a kebab made from marinated lamb or beef that's skewered and grilled over an open flame.
- Beshbarmak - a feast dish of tender mutton or horse meat served on top of boiled pasta sheets. Beshbarmak is also known as Naryn and Norin, and is considered the national dish of Kazakhstan.
- Chuchvara - a traditional dumpling dish that's similar to manti but smaller in size. Chuchvara is traditionally boiled in a soup with meat and vegetables.
South-Asian Cuisine
The countries in South Asia are India, Pakistan, Bangladesh. Afghanistan, Bhutan and Nepal.
The most popular dishes in South Asian cuisine are:
- Dosa - a South Indian dish of thin pancakes or crêpes made from fermented rice and lentil flour batter. Dosas are often served with chutney or sambar, a lentil and vegetable stew..
- Biryani - a dish that originated in the Mughal Empire and is made with basmati rice, spices, and a base of meat, eggs, or vegetables.
- Idli - a savory rice cake made with legumes, usually black lentils, that is common in southern India. Idli is often eaten for breakfast or as a snack and is usually served with chutney, sambar broth, and vada.
- Dhokla - a cereal-based food made with a fermented batter of rice and chickpea flour.
- Vada Pav - a popular lacto-vegetarian fast food dish from the Indian state of Maharashtra. It consists of a batata vada (potato fritter) sandwiched between two slices of pav (unsweetened bread).
- Butter Chicken - a well-known type of chicken curry that is based on Punjabi-style north Indian chicken curries.
- Chapati - a type of flat bread that is a common part of meals in many parts of the subcontinent.
Other staples in many South Asian cuisines include rice, roti made from atta flour, and beans.
