Regional cuisine
Regional cuisine refers to the traditional and distinctive foods and cooking styles associated with a particular geographic area or region. These culinary practices are often shaped by local ingredients, climate, culture, and historical influences unique to the specific region. Regional cuisine celebrates the flavors and culinary traditions that have developed over time in a particular location. It can vary widely from one region to another within a country or between countries, showcasing the diversity of food cultures.
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Regional cuisine
recipes
Regional cuisine
Afghan chicken Pulao
Regional cuisine
Agilo e Olio
Regional cuisine
Alu Tama
Regional cuisine
Baingan ka bharta
Regional cuisine
Butter Chicken
Regional cuisine
Char Siu
Regional cuisine
Chatamari
Regional cuisine
Chicken choila
Regional cuisine
Chicken korma
Regional cuisine
Chicken sandheko
Regional cuisine
Chole Bhature
Regional cuisine
Crêpes
Regional cuisine
Dosa
Regional cuisine
Gai yang
Regional cuisine
Gnocchi
Regional cuisine
Gratin Dauphinois
Regional cuisine
Gundruk ko Anchar
Regional cuisine
Gyoza
Regional cuisine
Harira
Regional cuisine
Hoi tod
Regional cuisine
Japanese curry
Regional cuisine
Kaeng Khiao Wan
Regional cuisine
Kofta
Regional cuisine
Kung Pao Chicken
Regional cuisine
Maqluba
Regional cuisine
Massaman Curry
Regional cuisine
Pad Krapow Moo Saap
Regional cuisine
Pad Thai
Regional cuisine
Paratha
Regional cuisine
Pasta al Pomodoro
Regional cuisine
Phrik Kaeng Phet
Regional cuisine
Pork bao
Regional cuisine
Ratatouille
Regional cuisine
Sambar
Regional cuisine
Shabu-shabu
Regional cuisine
Shawarma
Regional cuisine
Shish kebab
Regional cuisine
Sichuan Pork
Regional cuisine
Soba noodle
Regional cuisine
Som Tum
Regional cuisine
Sushi
Regional cuisine
Tikka chicken masala
Regional cuisine
Udon noodles
Regional cuisine
Unagi
Regional cuisine