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favorite food.

Malawi

Kachasu

A potent traditional Malawian spirit distilled from indigenous fruits such as masau (jujube), baobab, or maize; a strong, often home-made liquor with a fiery character.

Kathmandu Valley, Nepal

Kachilā

कचिला

A Newari raw-marinated buffalo dish, spiced with mustard oil, ginger and chillies.

Luxembourg

Kachkéis

Curd matured until sharp then melted with butter and milk into a smooth, runny, strongly smelling spread, sold in tubs and eaten on rye with mustard.

India

Kachori

कचौरी

A deep-fried pastry filled with spiced lentils or peas. It is a popular snack across North and Central India.

Trinidad and Tobago

Kachourie

Split-pea batter with grated vegetables or fresh herbs fried into small irregular fritters.

Pakistan

Kachri

کچری

A wild melon used as a tenderiser and souring agent in Pakistani cooking.

Poland

Kaczka Z Jablkami

Roast duck with apples.

India

Kadai Chicken

कढ़ाई चिकन

A North Indian chicken curry cooked in a kadai with bell peppers, onions, tomatoes, and kadai masala. It has a thick, spicy gravy.

India

Kadai Paneer

कढ़ाई पनीर

Paneer cubes cooked in a spicy tomato gravy with bell peppers and freshly ground kadai masala. A popular vegetarian restaurant dish.

Albania

Kadaif

Кадаиф

Shredded filo dough wrapped around walnut filling, baked until golden, then soaked in sweet syrup, crispy shredded texture with generous nut filling and good syrup absorption, a beloved dessert.

Kerala, India

Kadala Curry

കടല കറി

A Kerala black chickpea curry, the traditional accompaniment to puttu. It is spicy and flavored with coconut.

Erzurum, Turkey

Kadayıf dolması

Kadayif dolmasi, the Erzurum walnut-stuffed kadayif parcel fried and syruped to order, is a distinct regional form sold in its own shops.

Algeria

Kaddid

قديد

Strips of lamb salted, rubbed with coriander, garlic and chilli and sun-dried, then preserved in fat.

Tunisia

Kaddid

قديد

Strips of lamb or beef rubbed with coriander, caraway and garlic and dried in the sun, then kept under olive oil and dropped into stews.

India

Kadhi

કઢી ચોખા

A yoghurt-based curry thickened with chickpea flour, seasoned with fried spices.

Punjab, India

Kadhi Pakora

कढ़ी पकोड़ा

A yogurt-based curry with gram flour and fried fritters, tempered with mustard and curry leaves. Popular in Punjab and Rajasthan.

Guam

Kadon Gamson

Kådu Gamson

Kadon Gamson simmers clams with coconut milk, onion, peppers, and broth until the shells open and the liquid turns briny.

Guam

Kadon Guihan

Kådu Guihan

Kadon Guihan is a Chamorro fish stew of bite-sized fish, coconut milk, onion, green pepper, and sometimes pepper leaves.

Guam

Kadon Pika

Kåddun Pika

Kadon Pika braises chicken with vinegar, garlic, onion, soy, black pepper, hot peppers, and coconut milk until tender.

Curaçao

Kadushi Cactus

Kadushi

Kadushi (candle cactus); an abundant natural resource of Curaçao; used to make traditional kadushi soup; spines removed, peeled, and the insides ground and boiled; a resourceful island ingredient; a distinctive Curaçaoan specialty

Curaçao

Kadushi Soup

Sopi di Kadushi

Curaçaoan kadushi soup simmers peeled candle cactus with salted meat, shrimp or other seafood and is often served with funchi.

Turkey

Kadınbudu köfte

Ladylike' köfte: oval meatballs with an egg-butter centre, breaded and fried.

Northern Thailand (Lanna), Thailand

Kaeng hang le (Hang Lay Curry)

แกงฮังเล

Kaeng hang le, the Northern Thai pork belly curry of Burmese descent with ginger, tamarind and no coconut milk, is a named Lanna dish.

Isan (Northeastern Thailand), Thailand

Kaeng om (Isan-Style Curry)

แกงอ่อม

Kaeng om, the Isan herb-thickened curry built on dill and toasted rice powder, is a named regional curry structurally unlike the four coconut curries we carry.

Thailand

Kaeng pa (Jungle Curry)

แกงป่า

Kaeng pa (jungle curry) is defined by the absence of coconut milk and by wild vegetables and green peppercorns; it is a distinct curry identity, not a paste swap.

Thailand

Kaeng som (Sour Spicy Fish Curry)

แกงส้ม

Kaeng som, the sour orange curry built on tamarind and shrimp paste without coconut, is one of Thailand's four canonical curry identities.

Southern Thailand, Thailand

Kaeng tai pla (Thai Fish Entrails Sour Curry)

แกงไตปลา

Kaeng tai pla, the Southern curry built on fermented fish entrails, is a singular regional dish and a real collectible for adventurous eaters.

Germany

Kaesekuchen

Kaesekuchen is German baked cheesecake made with quark, egg, sugar and lemon over a pastry or crumb base.

Kaesong, North Korea

Kaesong Ginseng

개성인삼

Ginseng from Kaesong, historically known as Koryo ginseng; one of North Korea's most famous agricultural products; prized for its medicinal properties and distinctive flavor; cultivated in the historic city of Kaesong for centuries; used in teas, medicines, and ginseng wine; a major export and cultural symbol.

Iceland

Kaest Skata

Kæst skata

Fermented skate, a pungent Þorrabló delicacy tied to the Westfjords.

Funafuti, Tuvalu

Kafalu

Kafalu is a soft sweet bread or bun sold at Funafuti markets, made from flour with coconut or sugar and baked until lightly browned.

Sweden

Kaffeost

Kaffeost is a cheese from Norrland, rooted in local cooking tradition.

New Caledonia

Kaffir Lime

Combava

Combava, also known as makrut lime, is an aromatic citrus whose fruit and leaves are used in New Caledonian cooking.

Palestine

Kafta b'Thine

كفتة بالطحينة

Minced lamb meatballs cooked in a tahini sauce with garlic, lemon, and potato, served over rice — a Palestinian comfort dish.

Tunisia

Kafteji

كفتاجي

Fried peppers, courgette, potato, pumpkin, tomato and egg chopped together on the board into a coarse mash and served hot with bread.

Tanzania

Kahawa

Coffee boiled with ginger in a brass pot and poured into tiny cups by vendors who walk the streets at night.