standard-title Cuisine Try the dishes of all peoples and nationalities in your city. Find what you really like.
You can get acquainted with the peculiarities of each of the world's cuisines and
decide which of the dishes is worth trying next time, in fact there are a lot of options.


Try the dishes of all peoples and nationalities in your city. Find what you really like.
You can get acquainted with the peculiarities of each of the world's cuisines and
decide which of the dishes is worth trying next time, in fact there are a lot of options.

American cuisine is a variety of styles of cooking in the US. Beginning with the traditions of English cuisine of the XVII-XVIII centuries, mixed with some culinary traditions of American Indians (dishes from corn and sweet potatoes, maple syrup, etc.), it has significantly changed during the last three centuries, becoming a synthesis of culinary traditions all over the world, combining Cuisine of various immigrant cultures. American dishes were German “hamburger steaks” and sausages, Italian pizza and pasta, Chinese dishes. Modern American food is characterized by the extremely wide distribution of convenience foods, fast-food restaurants (fast food) and restaurants of various national cuisines, which also makes it difficult to characterize American cuisine.

In the Austrian cuisine, the culinary traditions of Hungary, Bohemia, Bavaria and Italy were intertwined. Borrowed from other countries, the dishes and cooking technologies were integrated and adapted to local traditions. Austrian cuisine is known for the whole world primarily by baking and sweets. World famous was the Viennese Schnitzel.

The dishes of the author’s cuisine, like the works of the artist, should differ from all existing on the market. If this is truly author’s cuisine, each dish should be unique, one that you can not try anywhere else.

Caucasian cuisine is a set of dishes of the peoples of the Caucasus, collected from national cuisines: Armenian, Georgian, Azerbaijani, Abkhazian, Avar, Lezghian, Kabardian, Ossetian, Circassian, Vainakh (cuisine of Chechens and Ingush).

Eastern cuisine is a generalized concept that combines the cuisine of the Asian, Arab, Caucasian and even the cuisine of the Balkan Peninsula. A feature that unites them, is the frequent use for the preparation of dishes such products as lamb and rice, as well as spices. The latter make oriental cuisine really unique! Another very significant feature of the eastern cuisine is the absence of “liquid” soups. Here they are, as a rule, more like a thick sauce. Thanks to this, the first dishes are quite high in calories and nourishing. The second dishes are very diverse, but the most popular, which first comes to mind is a pilaf!

Behind the British cuisine has established a reputation for not being too refined, but paying attention to the quality of ingredients that are usually locally produced. Sauces and condiments of traditional British cooking are also relatively simple and they are used to emphasize the natural taste of food, and not change it.

European cuisine significantly vary by country, region – living conditions, cultural traditions and preferences in food – but they share a “European” continental origin. Despite the differences, common to European cuisine is plenty of meat and vegetable dishes, as well as the secondary role of different seasonings and sauces while cooking (due to the typical desire to preserve the true flavor components), a large number of products using wheat flour. In addition to frequently use a particular dish used “appetizer” – quality alcohol contributed to increasing appetite and improve digestion. Widely used in European cuisine found eggs – fried, boiled, in the form of a flour food ingredients, as well as the basis for some drinks.

French cuisine is the traditional cuisine of France. Conditionally it can be divided into two main branches – regional folk and exquisite aristocratic. The regional cuisine includes dishes that for centuries were prepared by residents of various historical regions of the country. Aristocratic French cuisine was formed at the court of the Bourbons, when Paris became the legislator of the world fashion. Its unique dishes differed in variety and sophistication.

Georgian cuisine is the national cuisine of the Georgian people. Many of the Georgian dishes, such as chicken tobacco, harcho, khachapuri, are widely known in the world and have become virtually international. In the ideology of preparing dishes, Georgian cuisine relies on the contrast of spicy and spicy. Widespread use of vegetables, both as an independent dish, and as a supplement to meat dishes. In Georgia, as in many countries around the world, there are regional cuisines. There are differences between the traditional cuisines of western and eastern Georgia.

German cuisine – the cuisine of the peoples of Germany, varies from region to region. Pork is especially popular in Germany. The average German consumes 84 kg of meat a year. Germany is famous for a huge number of varieties of sausages. It is believed that Germany produces more than 1500 different types of sausages. Vegetables are used in the composition of thick soups-mashed potatoes or in a boiled form as a garnish. At the same time, carrots, spinach, peas, beans and various cabbage varieties were the most widely spread in Germany, besides, different kinds of lettuce, tomatoes and cucumbers are often used in German cuisine. Toasted onions are often served on a table in many meat dishes. Sauerkraut is considered to be the national dish of Germany.

The recipes for home cooking include a variety of dishes from all the national cuisines of the world – from the simplest to the culinary masterpieces. Home cooking is not fundamentally different from traditional and classic cooking. The only difference is that at home the food is made easier, tastier and more correct, usually replacing complex and rare ingredients with simpler and more accessible ones, as in a “street” kitchen. Before serving, meals are usually not decorated with delicacies, as is customary in the restaurant kitchen. A huge number of recipes for home cooking have confectionery. Often in expensive restaurants, specialties have a prefix “home-style” and are prepared on a home stove “on firewood” (usually kebabs, shish kebabs), and not gas or microwave.

A special emphasis in Indian cuisine is made on vegetarian dishes of Sabji with beans and vegetables seasoned with traditional spices, among which one of the first places is a mixture of curry spices. At the heart of Indian cuisine is also rice, which, together with a cake and spices forms a thali dish. The first dishes are presented, in particular, with soup dhal from beans. A bright Indian dessert is wattalilpam.

In the twentieth century, Irish cuisine began to compete because of the wide distribution of Italian, Indian, Chinese cuisines. From Irish cuisine, a surge of popularity fell on Irish stew (stewed lamb with carrots and onions), Coddle (sausages and bacon stewed with potatoes and onions), Irish breakfast, Boksti.

Italian cuisine is the traditional cuisine of Italy, popular and popular all over the world, thanks to dishes such as pizza and spaghetti. It is very diverse and regional, each region has its own traditional dishes. At the heart of the Italian cuisine are historically established centuries-old traditions with the cultural influences of Romans, Greeks, Lombards, Arabs, and other peoples who have ever inhabited Italy or influenced the formation of its culture.

Japanese cuisine is the national cuisine of the Japanese. It is characterized by the preference of natural, minimally processed products, the wide use of seafood, seasonality, typical dishes, specific rules for the design of dishes, serving, table etiquette. Dishes of Japanese cuisine, as a rule, are a key tourist attraction from other countries.

Mexican cuisine is a cuisine that is a synthesis of Aztec and Spanish culinary traditions. The Spanish traditions themselves were formed at the turn of classical Europe and the Moorish East (the Mexican burrito resembles shawarma). The basis is tortilla (Tortillas) (corn lavash) with seasonings, among which the first place is occupied with chili pepper (“visiting card” of Mexican cuisine) and salsa. Of the tortillas, various rolls are made: burrito (meat pie), enchilada (a large cheese-crocked envelope of soft cakes, inside – chicken, meat, beans), and chimichangs (fried in boiling oil tubules with cheese, chicken or beef meat and tomatoes) . They are also baked eggs of uivos.

Initially, molecular cuisine was the scientific experiment of two physicists in love with cooking, in the nineties they organized the first conference on the study of recipes and the provision of scientific conclusions in relation to the usual processes of cooking. So the first steps were taken in developing an understanding of what we actually eat and how it can be improved. Neither until the end of the twentieth century was asked the question of substantiating culinary recipes, it all ended with an iron argument in cooking – “tasty.” The boom of scientific cooking started after the very symposium, at which the first scientific grounds for many classical recipes were presented, and the means for their improvement from the scientific point of view were proposed. An interesting fact: it was at this conference that the two most recognized chefs of molecular cuisine were present today – Ferran Adria and Heston Blumenthal. It is their merit in the appearance of the first recipes of molecular cuisine.

Pan-Asian cuisine is a mixture of the culinary traditions of a number of countries of southeast Asia: Korea, Japan, Vietnam, China, the Philippines, India, Malaysia, Thailand, Singapore. Variety of dishes can hit the most demanding gourmet. In the Pan-Asian cuisine are presented seafood delicacies, and meat dishes with spices and fruits, and noodle dishes flavored with delicious sauces. Visitors to themed restaurants and cafes are pleased to dive into the world of amazing tastes. For example, domestic restaurateurs indulge connoisseurs of Pan-Asian cuisine with legume vermicelli fuchsosa (it is also called “glass”). With shrimp in a spicy fruit sauce. A variety of salads affect the original combination of ingredients and incredible, exquisite tastes.

Ukrainian cuisine is the traditional cuisine of the Ukrainian people. It is impossible to remain indifferent to potato cutlets, gently referred to as potatoes. And to resist the peasants is a culinary feat, which, if you think about it, is not at all necessary. Why should I deny myself the pleasure of regaling the finest pancakes with stuffing? Believe me, every dish of Ukrainian cuisine deserves kind reviews! And how can it be otherwise? The generous sun of the country and the good manners of the local culinary specialists have done their work! At the head of the Ukrainian table, of course, bacon! It turns out that this is not only a delicious, but also very useful product. It contains vitamins A, D, E, carotene and essential fatty acids, among them arachidonic, involved in cholesterol metabolism.


I'm a good one
I've found bug