Find your next
favorite food.

Baghdad, Iraq

Kahi

كاهي

Sheets of thin dough layered with clarified butter, baked until crisp, doused in syrup and topped with thick buffalo cream.

Mexico

Kahlúa

A Veracruz coffee liqueur, sweet and roasty, used in cocktails and desserts.

Jammu and Kashmir, India

Kahwa

قہوہ

Green tea infused with cardamom, cinnamon and saffron and served with crushed almond, drunk through the northern winter.

Thailand

Kai ho bai toei (Thai Pandan Chicken)

ไก่ห่อใบเตย

Kai ho bai toei, chicken marinated and wrapped in pandan leaf before frying, is a named Thai appetizer with a distinctive technique.

Cyprus

Kaikanas

Καϊκανάς

Kaikanas is a Cypriot semolina pudding cooked with milk, sugar and cinnamon until thick and spoonable.

Papua New Guinea

Kaima Bona Gatoi

Grilled vegetable dish of eggplants, zucchini, hot peppers, and onions, marinated in vinegar, olive oil, herbs, and garlic before grilling — a PNG vegetable preparation.

Kenya

Kaimati

Kaimati are sweet fried dough balls found in Swahili-coast foodways and eaten at community gatherings.

Finland

Kainuu Berry Pie

Kainuun rönttönen

Rye pie with lingonberries and potato from Kainuu region, EU PGI protected product, a regional specialty.

Luang Prabang, Laos

Kaipen

ໄກ່ແພ

Mekong river algae harvested, washed, pressed into thin sheets with sesame, garlic and tomato, dried in the sun and fried to order.

Hokkaido, Japan

Kaisendon

海鮮丼

A bowl of rice topped with assorted fresh sashimi, varying by season and region.

Austria

Kaiser Roll

Kaisersemmel

Kaiser Roll is a dish made with a defined local recipe and ingredients.

Austria

Kaiserschmarrn

Kaiserschmarrn is a thick airy pancake torn into caramelised pieces, served with plum or fruit compote in Austria and neighbouring traditions.

Sudan

Kajaik

Nile fish dried and pounded, then cooked with okra and onion into a pungent stew from the south and the White Nile.

North Korea

Kajami Shik'ae

가자미식해

A fermented and salted flounder dish from North Korea; the fish is salted and fermented with quinoa, garlic, ginger, and chili flakes; a pungent, umami-rich preparation that preserves fish for long periods; a traditional North Korean food listed in Wikipedia's North Korean cuisine article.

Serbia

Kajmak

Кајмак

Kajmak is a thick, lightly cultured cream skimmed from warm milk, eaten fresh with bread and grilled meats. In Montenegro the same dairy tradition is called skorup.

Serbia

Kajsijevaca

Кајсијевача

Serbian apricot brandy.

India

Kaju katli

काजू कतली

Cashew fudge cut into diamond shapes, a festive Indian sweet.

Cobán, Guatemala

Kak'ik

A Q'eqchi' Maya turkey soup from Cobán and Alta Verapaz, seasoned with achiote, coriander, tomatillos, tomatoes, and Cobanero chile.

Madagascar

Kaka Pizon

Thin strings of dough deep fried into crisp irregular tangles and sold in paper cones, unsweetened.

Australia

Kakadu Plum

Billygoat Plum

Kakadu plum is a small green Australian native fruit eaten fresh when tart or processed into powders, jams, and drinks.

Tuvalu

Kakai

Kakai is a banana-and-coconut pudding cooked until thick and spoon-soft, with the ripe fruit giving the Tuvaluan sweet its natural flavour.

Mayotte

Kakamoukou

Whole firm-fleshed reef fish (grouper, red snapper or parrotfish) gently stewed with green mango, bilimbi, tamarind and plum de Cythère. The fruit gives a sour-sweet, aromatic broth and the fish stays moist.

Greece

Kakavia

Κακαβιά

Mixed-seafood fisherman's soup.

Japan

Kaki Fry

カキフライ

Kaki fry, panko-crumbed oysters fried and eaten with tonkatsu sauce, is a named Japanese winter dish with its own menus.

Kansai, Japan

Kaki no Ha Sushi

柿の葉寿司

Nara's sushi wrapped in persimmon leaves, which preserve the fish and add a subtle aroma.

Japan

Kakiage

かき揚げ

A mixed tempura fritter of shredded vegetables and small shrimp, fried as a thin disc.

Japan

Kakigōri

かき氷

Shaved ice drizzled with flavored syrup, a beloved summer treat with countless flavor combinations.

Ghana

Kaklo

Ripe plantain mashed with flour and pepper and fried into small balls, crisper and rounder than tatale.

Turkmenistan

Kakmach

Kakmaç

Preserved dried meat prepared in individual portions or strips; may be fried in fat or baked in a tandoor, but traditionally dried like jerky in the hot desert sun; a practical preservation method from nomadic life; listed in Wikipedia's Turkmen cuisine; paired with bread and vegetables as a snack or appetizer.

Lucknow, India

Kakori kebab

काकोरी कबाब

Finely minced meat is softened with aromatics and grilled on skewers in Lucknow's Kakori tradition.

Kyushu, Japan

Kakuni

角煮

Pork belly cubes slowly braised in soy, mirin, and sake until meltingly tender, with daikon and egg.

India

Kal Dosa

கல் தோசை

A soft, thick dosa from Tamil Nadu cooked on a flat griddle without much oil. It has a pillowy texture and is served with chutneys.

Liberia

Kala

Liberian sweet fried-dough balls made from flour, sugar and spices and sold as a breakfast snack.

Chattogram Division, Bangladesh

Kala Bhuna

কালা ভুনা

Beef slow-fried with onion, garlic and a dark roasted spice paste until the liquid disappears and the meat turns nearly black.

Russia

Kalach

Калач

Kalach is a ring-shaped Russian white-wheat bread with a handle, historically sold as portable market food.

India

Kalakand

कलाकंद

Fresh milk cheese is cooked with sugar until grainy and set into soft squares in North Indian sweet shops.