SOUTH ASIAN CUISINE

South Asia is a diverse and culturally rich region located

in the southern part of the Asian continent, primarily Kabuli Pulao
characterized by its geographical heart—the Indian
subcontinent. The region is bounded by the Himalayas to
the north, the Indian Ocean to the south, and is flanked Bangladesh
by East Asia and the Middle East. South Asia typically
includes the following countries: Bangladeshi cuisine is marked by its extensive use of
fish, rice, and lentils, with mustard oil serving as a
1. Bangladesh common cooking medium. Fish curry, such as Hilsa fish
2. Bhutan cooked with mustard seeds, is a staple. The cuisine also
3. India includes a variety of sweets like Rasgulla and Sandesh,
4. Iran made from milk derivatives.
5. Maldives
6. Nepal
7. Pakistan Lentils - The lentil is an edible legume. It is an annual
8. Sri Lanka plant known for its lens-shaped seeds.

Rasgulla - syrup filled ball, it is made from ball-shaped

dumplings of chhena dough, cooked in light sugar syrup.

Overview of the Traditional Cuisine from Each

Country

Afghanistan
Afghan cuisine is known for its aromatic and flavorful
dishes, combining elements from Central Asian, South
Asian, and Persian culinary traditions. Key ingredients
include rice, lamb, and a variety of fruits like grapes and
pomegranates. Kabuli Pulao, a delicious pilaf made
with rice, carrots, raisins, and lamb, is a national dish.
Afghan kebabs, flatbreads (like naan), and dumplings
(like mantu) are also popular.
Sandesh - is a popular Bengali sweet made from fresh
chhana/chenna aka home-made paneer also known as
curdled milk solids.
 Rotis

Bhutan
Bhutanese cuisine is known for its spiciness, with chilies
considered an essential part of nearly every dish. Ema
Datshi, a spicy mix of chilies and local cheese, is the
national dish. Bhutanese meals almost always include
rice (red rice is common) and are often accompanied by
various side dishes made of meat and vegetables.

Rogan Josh

Ema Datshi
India
Indian cuisine is incredibly diverse, varying from region
to region. Staples include rice, wheat (in the form of
bread like rotis), and a variety of pulses. North Indian
dishes like Butter Chicken and Rogan Josh are rich
and creamy, often made with dairy products. South
Dosa - A dosa is a thin, savoury crepe in South Indian
Indian cuisine features items like Dosa and Sambar and
cuisine made from a fermented batter of ground white
uses more rice and coconut. Western and Eastern parts
gram and rice.
of India have their distinct flavors and specialties as
well.
 Maldives
The cuisine of the Maldives revolves around fish
(especially tuna), coconut, and starches. Mas Huni,
shredded smoked fish mixed with grated coconuts and
onions, is a typical breakfast dish. The use of spices
reflects South Indian influence.

Sambar - Sambar is a lentil-based vegetable stew,

cooked with pigeon pea and tamarind broth.

Iran
Though often associated with the Middle East, Iranian
cuisine shares some elements with South Asian cooking.
It prominently features rice dishes like Chelow Kabab
(rice served with kebabs) and stews called Khoresht.
Saffron and dried limes are notable flavor enhancers in
many dishes.

Mas Huni

Nepal
Nepalese cuisine shares similarities with both Indian and
Tibetan cuisines. Dishes are generally milder than Indian
foods. The staple Nepali meal is Dal Bhat Tarkari
(lentil soup, rice, and vegetables). Momos (steamed or
fried dumplings) are a popular snack.
Chelow kabab is an Iranian dish consisting of steamed
rice and one of the many varieties of Iranian kebab. It is
considered the national dish of Iran.

Dal Bhat Tarkari

Khoresht

Saffron
 Momo
Pakistan
Pakistani cuisine is rich and primarily meat-based,
reflecting influences from Central Asia, the Middle East,
and the rest of the Indian subcontinent. Biryani (a spiced
rice and meat dish), and Nihari (a slow-cooked beef
stew) are highly popular. Wheat is a staple in the form of
bread like Roti or Naan.

Biryani

Nihari

Sri Lanka
Sri Lankan cuisine makes extensive use of local fruits,
such as coconut and jackfruit, spices, and seafood. The
staple food is rice, served with a variety of curries (meat,
fish, or lentils), and sambols, notably Pol Sambol
(coconut relish). Kottu, a spicy stir-fry of shredded roti
bread with vegetables and meat, is a must-try street food.

Pol Sambol