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World's best garnishes and side dishes

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Cacık is a Turkish dish of seasoned, diluted yoghurt, eaten throughout the former Ottoman world. In Greece it is called tzatziki. It is served cold in very small bowls usually as a side dish or with ice cubes...

 

Couscous or kuskus is a dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimetre in diameter before cooking...

 

Curry is a generic description used throughout European and American culture to describe a general variety of spiced dishes, best known in Indian cuisines, especially South Asian cuisine. In most South Indian languages, the word curry literally means 'side-dish'...

 

Fufu, (variants of the name include foofoo, foufou, foutou), is a staple food of West and Central Africa. It is a thick paste or porridge usually made by boiling starchy root vegetables in water and pounding with a mortar and pestle until the desired consistency is reached...

 

Hushpuppies (Hush puppies) are a savory starch based food made from cornmeal batter that is deep fried or baked in small ball or sphere shapes, or occasionally oblong or ring shapes. Hushpuppies are a comfort food and frequently served as a side dish...

 

Kugel is a baked Jewish pudding or casserole most commonly made from egg noodles or potatoes, served as a side dish or a dessert...

 

Mofongo is a popular Puerto Rican dish, made from fried green plantains or fried yuca, seasoned with garlic, olive oil and pork cracklings, then mashed. Mofongo is usually served with a fried meat and a chicken broth soup...

 

Namul is a general term for a Korean seasoned vegetable dish. The name of the dish may vary slightly depending on what vegetables are used and how they are prepared, but they will nonetheless still be a type of namul...

 

A quenelle is mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding. It is usually poached. Formerly, quenelles were often used as a garnish in haute cuisine; today, they are usually served on their own...

 

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise...

 

Rösti (often spelled Röschti in Swiss German) is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the Western World...

 

Tzatziki, tzadziki, or tsatsiki is a Greek meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt with cucumbers, a good amount of garlic, salt, usually olive oil, and pepper...

 

 

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