Cuisines that contain R

List of Cuisines That Contain R

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

Argentinian

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

4

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.

5

Austrian

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

6

Bavarian

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

7

Brazilian

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

8

British

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

9

Burmese

A Southeast Asian cuisine sitting between India and China, defined by fish sauce, fermented tea leaves, generous oil, and a love of tart fresh salads.

10

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.

11

Cameroonian

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

12

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.

13

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.

14

French

The foundational cuisine of modern Western cooking, built on mother sauces, regional terroir, and a chef-driven hierarchy codified by Escoffier.

15

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.

16

German

A central European cuisine of bread, sausage, pork, and beer, with strong regional swings from northern fish stews to southern dumpling tables.

17

Greek

A foundational Mediterranean cuisine of olive oil, lemon, oregano, and seafood, with a long tradition of feta, lamb, and the Orthodox fasting calendar.

18

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.

19

Hungarian

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

20

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.

21

Jewish (Sephardic)

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

22

Korean

A peninsular cuisine driven by fermentation, fire, and a banquet of small side dishes (banchan), with chili and garlic at its modern core.

23

Moroccan

A North African cuisine of tagines, couscous, preserved lemon, and the spice market — Berber, Arab, Andalusian, and French strands woven together.

24

Nigerian

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

25

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.

26

Peruvian

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

27

Portuguese

An Atlantic seafaring cuisine built on salt cod (bacalhau), olive oil, coriander, and an empire-era love of spice that helped reshape global cooking.

28

Provençal

The southeastern French Mediterranean cuisine of olive oil, herbs de Provence, garlic, and the bouillabaisse fish stew, less butter-heavy than its northern neighbors.

29

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.

30

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.

31

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.

32

Southwestern (US)

The cuisine of New Mexico, Arizona, and the broader American Southwest, distinct from Tex-Mex through its use of Hatch chile, blue corn, and Pueblo influences.

33

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.

34

Syrian

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

35

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.

36

Ukrainian

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