1
Banh Mi
A Vietnamese baguette sandwich filled with pickled vegetables, fresh herbs, and a protein — a direct product of French colonial influence on Vietnamese street food.
This page lists foods that end with I. 22 foods are detailed below. Each entry below is a doorway into a full profile — not just a name on a list.
List of Foods That End With I
2
Biryani
A layered rice dish of long-grain basmati cooked with spiced meat or vegetables, born from Persian–Mughal kitchens and refined across the Indian subcontinent.
3
Bulgogi
Korean "fire meat" — thinly sliced beef marinated in soy sauce, pear or apple juice, sesame oil, and garlic, then grilled over charcoal or cooked on a tabletop grill.
4
Calamari
Squid prepared as food, most often coated in batter and deep-fried into golden rings — a Mediterranean fishmonger's mainstay that has gone global as a bar appetizer.
5
Cannoli
Sicily's defining pastry — crisp fried pastry tubes filled with sweetened sheep's-milk ricotta, studded with candied orange peel or chocolate chips, served at every Sicilian celebration.
6
Gnocchi
Soft Italian dumplings made of potato, semolina, or ricotta — pillowy, lightly chewy, served with butter, brown butter, sauce, or in broth.
7
Halloumi
A semi-hard Cypriot brined cheese with the unique property of holding its shape under high heat — sliced and grilled directly without melting, producing a salty-rubbery-juicy bite beloved across the Eastern Mediterranean.
8
Idli
South Indian steamed rice-and-lentil cakes — made from a fermented batter of soaked rice and black lentils, steamed in round moulds to produce light, spongy, protein-rich cakes eaten for breakfast with sambar and chutneys.
9
Kimchi
A foundational Korean fermented vegetable, most often napa cabbage with chili, garlic, ginger, and fish sauce — eaten at every meal in Korea and now worldwide.
10
Mahi-Mahi
A vivid blue-green-and-gold tropical game fish, also called dolphinfish or dorado — fast-growing, mild-flavored, firm-fleshed, and a staple of Hawaiian and Caribbean fish tacos.
11
Mochi
Japanese rice cakes pounded from sticky rice into a chewy, glutinous mass — eaten as snack, soup ingredient, or stuffed sweet across many traditions.
12
Okonomiyaki
Japan's beloved savoury pancake — a thick batter of flour, egg, shredded cabbage, and toppings griddled on a hotplate and finished with mayonnaise, sweet sauce, bonito flakes, and aonori.
13
Pad Thai
Thailand's national noodle dish — rice noodles stir-fried with egg, bean sprouts, and choice of protein in a tangy-sweet tamarind sauce, finished with crushed peanuts, chilli flakes, and a squeeze of lime.
14
Pierogi
Poland's beloved stuffed dumplings — unleavened dough folded around potato-cheese, sauerkraut-mushroom, or fruit fillings, boiled then pan-fried in butter with onions; Poland's most recognisable culinary export.
15
Spaghetti
The world's most recognizable pasta — long thin round strands made from durum wheat semolina, the canvas for thousands of sauces.
16
Sushi
A Japanese specialty pairing vinegared rice with raw or cooked seafood, vegetables, and sometimes egg, presented as nigiri, maki, or other forms.
17
Tahini
A smooth paste of ground sesame seeds — the binding flavor of hummus, the base of Middle Eastern halva, and a foundational ingredient in Levantine and Israeli cooking.
18
Tamari
A Japanese soy sauce made with little or no wheat — richer, less salty, and naturally gluten-free, with a more concentrated soybean flavor than its more famous Chinese-influenced soy sauce cousin.
19
Vegetable Spaghetti
A yellow winter squash whose cooked flesh separates into long, translucent spaghetti-like strands — a popular low-carbohydrate alternative to pasta that captures the visual of a pasta dish with a fraction of the calories.
20
Wasabi
A Japanese root with sharp punch that fills the sinuses — one of the most expensive vegetables to grow, with most "wasabi" served outside Japan being colored horseradish in disguise.
21
Xacuti
A Goan curry of chicken or lamb in a complex spice paste of dried red chilies, poppy seeds, coconut, and over a dozen ground spices — rich, dark, and aromatic.
22
Ziti
A long, hollow, smooth Italian pasta tube, baked into casseroles in southern Italy and Italian-American cuisine — particularly the iconic "baked ziti" of family gatherings.
Looking for more foods?
Try foods that start with I, or contain I anywhere. Or browse the full foods index.