Cuisines that contain I

List of Cuisines That Contain I

1

Algerian

A North African cuisine of couscous, stews, and grilled meats, drawing on Berber, Arab, Ottoman, and French roots across the country's varied climates.

2

American Soul Food

The southern Black American cuisine of fried chicken, collard greens, cornbread, and slow-cooked pork, born of West African roots and plantation-era ingenuity.

3

Anhui

A mountainous central Chinese cuisine known as Hui, built around wild herbs, foraged mushrooms, and patient stewing over a low flame.

4

Argentinian

A meat-driven South American cuisine of asado grilling, chimichurri, and Italian-immigrant pastas, with the world's largest per-capita beef consumption.

5

Australian (Modern Australian)

A post-1980s fusion cuisine drawing on Mediterranean, Asian, and Indigenous bush-tucker traditions, layered over the country's British colonial-era table.

6

Austrian

The Habsburg-era cuisine of Vienna, layered with Hungarian, Bohemian, and Italian inheritances and famous for schnitzel, sachertorte, and coffeehouse culture.

7

Bavarian

The southern German cuisine of pretzel, weisswurst, knödel dumplings, and roast pork, fueled by the world's most famous beer culture.

8

Bengali

A rice-and-fish cuisine of the Ganges delta, balancing pungent mustard oil, panch phoron spice mix, and an unmatched repertoire of milk sweets.

9

Brazilian

A continental cuisine of feijoada bean stew, churrasco grills, and Bahian palm-oil curries, woven from indigenous, Portuguese, and African strands.

10

British

An island cuisine of Sunday roasts, pub pies, and the curry house, recently reinvented through immigration and a modern farm-to-table revival.

11

Cambodian (Khmer)

An ancient Southeast Asian cuisine of curry pastes (kroeung), prahok fermented fish, and palm sugar, less chili-driven than its Thai and Lao neighbors.

12

Cameroonian

A Central African cuisine often called "the kitchen of Africa," blending West African palm-oil cooking with Sahelian, French, and German colonial layers.

13

Caribbean (general)

A pan-island cuisine where African, Indigenous Taino, Indian, Chinese, and European traditions met in the sugar islands and produced rice-and-pea staples, jerk grilling, and rum culture.

14

Colombian

A South American cuisine of arepas, hearty stews, and tropical fruit, divided into Andean, Caribbean, Pacific, and Amazonian regional kitchens.

15

Creole (Louisiana)

A New Orleans cuisine of French technique, African staples, Spanish spice, and Caribbean influence, more refined and tomato-forward than its Cajun country cousin.

16

Dominican

An island cuisine of rice and beans, slow-stewed sancocho, and fried plantain mangú, blending Spanish, African, and Taino roots.

17

Egyptian

A grain-and-legume cuisine of the Nile, built on fava beans, lentils, garlic, and tomato, with deep peasant roots and a strong vegetarian backbone.

18

Ethiopian

A Horn of Africa cuisine built around spongy injera flatbread, fiery berbere spice, and a strong tradition of vegan fasting stews.

19

Filipino

A Southeast Asian cuisine of vinegar braises, sweet-savory stews, and Spanish, Chinese, and American layers, built around rice and the family table.

20

Fujian

A coastal southeastern Chinese cuisine known for clear umami soups, red wine lees, and a generous use of seafood from the Taiwan Strait.

21

Fusion (Asian-American)

A 21st-century immigrant-driven cuisine blending Korean, Vietnamese, Chinese, Filipino, and Japanese flavors with American formats — the food truck, the burger, the sandwich.

22

Ghanaian

A West African cuisine built around fufu, palm oil soups, kelewele plantain, and a long-standing rivalry with Nigeria over jollof rice.

23

Gujarati

A western Indian vegetarian cuisine famed for its balanced sweet-salty-spicy thali, fermented snacks, and the world's most expansive home-style Jain cooking.

24

Hawaiian

A Pacific island cuisine of poi, kalua pig, and poke, layered with Japanese, Chinese, Portuguese, and Filipino plantation-era contributions.

25

Hungarian

A Central European cuisine that pivots on paprika, sour cream, and lard, expressed most famously in the goulash family of stews and soups.

26

Indian (North)

A wheat-based cuisine of the Indo-Gangetic plain, defined by tandoor breads, dairy-rich curries, and the Mughal-era love of saffron, cream, and slow-cooked meat.

27

Indian (South)

A rice-and-lentil cuisine of the Indian peninsula, built on fermented batters, coconut, curry leaves, tamarind, and a far lighter touch with dairy than the north.

28

Indonesian

An archipelago cuisine of more than 17,000 islands, anchored by sambal, coconut, and a long spice-trade history that helped reshape global cooking.

29

Italian

A regional patchwork rather than a single cuisine, anchored by olive oil, pasta, tomato, and a near-religious devotion to ingredient sourcing.

30

Jamaican

The Caribbean island cuisine of jerk, ackee and saltfish, and curry goat, layering African, British, Indian, and Spanish strands over a Taino indigenous base.

31

Jewish (Ashkenazi)

The cuisine of Central and Eastern European Jews, anchored by kosher rules, Sabbath stews, and the breads, dumplings, and pickles of the shtetl table.

32

Jewish (Sephardic)

The cuisine of Iberian Jews scattered across the Mediterranean after the 1492 expulsion, blending Spanish, North African, Turkish, and Levantine flavors.

33

Jiangsu

An elegant eastern Chinese cuisine from the Yangtze Delta, prized for delicate knife work, slow braises, and a gentle sweetness drawn from the region's wealth.

34

Levantine

The shared cuisine of the eastern Mediterranean — Lebanon, Syria, Palestine, Jordan, and Israel — built on mezze, olive oil, grilled meats, and a deep wheat tradition.

35

Malaysian

A Southeast Asian melting-pot cuisine that fuses Malay, Chinese, Indian, and Peranakan traditions into coconut-rich curries, fragrant rice, and skewered grills.

36

Mexican

An ancient Mesoamerican cuisine of corn, beans, chili, and tomato, layered with Spanish colonial influences and recognized by UNESCO as intangible cultural heritage.

37

Nepali

A Himalayan cuisine of lentils, fermented greens, and dumplings, drawing on both Tibetan and North Indian roots and shaped by hard mountain agriculture.

38

Nigerian

West Africa's most populous cuisine, built around jollof rice, palm oil, fiery pepper soups, and starchy swallows like pounded yam and fufu.

39

Persian (Iranian)

An ancient cuisine of saffron rice, slow stews (khoresh), grilled kebabs, and a poetic balance of sweet and sour from dried lime, pomegranate, and fruit.

40

Peruvian

A South American cuisine of potatoes, ceviche, and aji peppers, where ancient Inca staples met Spanish, African, Chinese, and Japanese immigrant kitchens.

41

Polish

A Central European cuisine of pierogi, kielbasa, sour soups, and slow-cooked pork, shaped by long winters and a deep Catholic-Christmas Eve tradition.

42

Punjabi

The robust wheat-and-dairy cooking of India and Pakistan's Punjab, famous for tandoor breads, ghee-laden dals, and the global crossover of butter chicken.

43

Russian

A vast Eurasian cuisine shaped by long winters, Orthodox fasting, and an imperial era of French-trained court chefs, with rye bread and pickle at every table.

44

Scandinavian (New Nordic)

A modern movement reviving the foraging, fermenting, and seasonal cooking of the Nordic countries, anchored by Copenhagen's Noma and a 2004 manifesto.

45

Sichuan

A southwestern Chinese cuisine defined by the tongue-numbing Sichuan peppercorn, fermented broad-bean chili paste, and a love of bold layered heat.

46

Sicilian

A southern Italian island cuisine where Arab, Greek, Norman, and Spanish layers met to produce the world's first sorbets, citrus desserts, and almond-heavy savory dishes.

47

South African

A "rainbow" cuisine of indigenous Khoisan and Bantu traditions overlaid with Dutch, Malay, Indian, and British strands, expressed at the braai and on the curry pot.

48

Spanish

A regional Mediterranean cuisine of jamón, olive oil, sherry vinegar, and small-plate tapas culture, with seafood at its Atlantic and Mediterranean edges.

49

Sri Lankan

An island cuisine of rice and curry, defined by toasted spice blends, coconut sambols, and a heat level that ranks among the world's highest.

50

Syrian

One of the world's oldest continuously practiced cuisines, the food of Damascus and Aleppo, layered with Persian, Ottoman, and Mediterranean influences.

51

Thai

A Southeast Asian cuisine famous for balancing hot, sour, sweet, and salty in every dish, anchored by fish sauce, fresh chili, and a forest of aromatics.

52

Tunisian

A North African cuisine famous for harissa — the country's fiery red chili paste — alongside olive oil, semolina couscous, and Mediterranean seafood.

53

Turkish

A vast Ottoman-era cuisine straddling the Balkans and Anatolia, anchored by lamb, yogurt, olive oil, and a near-religious approach to bread and breakfast.

54

Ukrainian

A breadbasket cuisine of borscht, varenyky, salo, and slow-stewed pork, increasingly recognized as its own tradition rather than a Russian satellite.

55

Vietnamese

A Southeast Asian cuisine built on fresh herbs, clear broths, and the salty-sweet balance of nuoc cham, layered with French and Chinese influences.

56

Yemeni

A southern Arabian cuisine of slow-cooked lamb, hilbeh fenugreek foam, and fiery zhug, with one of the oldest coffee cultures on earth.

57

Zhejiang

A refined eastern Chinese cuisine from Hangzhou, Ningbo, and Shaoxing, known for fresh-tasting seafood, vinegar-bright sauces, and a respect for the seasons.