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Mumbai, India

Keema Pav

कीमा पाव

A Mumbai dish of spiced minced meat served with soft bread rolls. It is a hearty breakfast or snack.

Greece

Kefalograviera

Κεφαλογραβιέρα

A Greek hard cheese between kefalotyri and graviera, made from sheep and goat milk. Used for saganaki (fried cheese), a PDO cheese, firm and nutty, a taverna staple.

Greece

Kefalotyri

Κεφαλοτύρι

A hard, salty Greek cheese of sheep or goat milk, aged for months. Grated over pasta, fried as saganaki, or served in slices, a national staple, a versatile table cheese.

Lithuania

Kefir

Kefyras

A cultured milk drink with a clean lactic tang, lightly thick body, and refreshing acidity.

Morocco

Kefta

كفتة

Finely minced meat mixed with Moroccan cumin, paprika, onion, herbs, and salt for grilling or stews.

Morocco

Kefta Tagine (Meatballs & Eggs)

كفتة بالطماطم

Spiced minced beef (or lamb) meatballs simmered in a tomato-onion sauce with cumin and paprika, eggs cracked in at the end. A comforting, affordable Marrakech classic, served with bread, a national dish.

Cyprus

Keftedes

Κεφτέδες

Greek meatballs of ground pork or beef with herbs, onions, and bread, fried until golden. A meze and family classic, served with tzatziki and bread, a national staple.

Berlin, Germany

Keg Soda

Fassbrause

German non-alcoholic drink from Berlin made from fruit, spices, and malt extract, invented in 1908 as a beer substitute.

Federated States of Micronesia

Kehp Sukusuk

Kehp Sukusuk is pounded wet yam topped with pahia coconut-milk sauce, a Pohnpeian dish served at feasts and celebrations.

Guam

Kek Chokulåti

Kek chokulati is a moist Chamorro chocolate cake made with cocoa and a tender crumb, served as a fiesta or family-table sweet.

Sarawak, Malaysia

Kek Lapis Sarawak

Kek Lapis Sarawak is a finely layered Malaysian cake with alternating colours and spiced batter.

Samoa

Keke Fa'i

Keke fai is a Samoan banana cake baked until the fruit perfumes a moist, tender crumb; it is served in slices with tea or cocoa.

Poland

Keks Świąteczny

A Christmas fruitcake variant, richer with more dried fruits, nuts, and spices. A festive dessert, dense and fruity, served sliced with coffee or tea, a Christmas tradition.

Guam

Kelaguen

Kelaguen Kå'tne

Chamorro kelaguen is finely chopped raw or cooked meat or seafood acid-marinated with lemon, grated coconut, onion, and hot pepper; chicken, beef, deer, fish, and shrimp are named preparations of the same local dish.

Ghana

Kelewele

Ripe plantain cubed and tossed with ginger, chilli, aniseed and salt, then deep-fried until the sugars caramelise.

Turkmenistan

Kelle Bash Ayak

Kelle baş aýak

A traditional Turkmen dish of boiled sheep's head and feet; listed in Wikipedia's Turkmen cuisine as a festive food; the head is boiled until tender and served whole or dissected; a dish that reflects the nomadic tradition of using every part of the animal; considered a delicacy and served at special occasions.

Azerbaijan

Kelle Pacha

Kəllə-paça

Sheep's head and trotters simmered overnight into a clear gelatinous broth, eaten at dawn with garlic vinegar and bread.

Turkey

Kelle Paça Çorbası

A traditional soup made from sheep head and trotters, slow-cooked until the collagen dissolves into a rich, gelatinous broth. Seasoned with garlic, vinegar, and red pepper flakes. Consumed as a winter warmer and hangover remedy, it is one of the most traditional soups in Turkey.

Germany

Kellerbier

Unfiltered lager, historically aged in cellars, with a hazy appearance and good yeast character.

Marmara Region, Turkey

Kemalpaşa

Kemalpasa tatlisi, the syrup-soaked cheese dough balls of Mustafakemalpasa, is a named town dessert with dedicated producers.

Algeria

Kemia

قامية

A spread of small cold dishes — olives, roasted peppers, sautéed liver, chickpeas, tuna — put out before a meal or with drinks.

Ghana

Kenkey

Kom

Fermented corn dough part-cooked, wrapped in corn husks or plantain leaves and steamed into dense, sour balls.

England, United Kingdom

Kentish Ale

Kentish Ale is a protected collective food or drink identity with a defined regional specification.

England, United Kingdom

Kentish Strong Ale

Kentish Strong Ale is a protected collective food or drink identity with a defined regional specification.

Louisville, United States

Kentucky Benedictine Dip

A Kentucky cucumber-and-cream-cheese spread, pale green and refreshing, served with crackers or tea sandwiches.

United States

Kentucky Cheese Pudding

A savory Southern pudding of bread, cheese, eggs, and milk, baked until puffed and golden.

United States

Kentucky Jam Cake

A spiced layer cake with blackberry jam between layers, topped with caramel or buttercream icing.

Kenya

Kenyan Biryani

Biryani ya Kenya

A Kenyan coastal biryani of spiced rice layered with meat, potatoes, fried onions and saffron colour.

Kenya

Kenyan Chai

Chai

A Kenyan black tea with milk, sugar, and cardamom, a national and hospitality icon

Kenya

Kenyan Halwa

Halwa ya Kenya

A dense, cardamom-scented halwa served in coastal Kenyan homes and celebrations.

Limassol, Cyprus

KEO

ΚΕΟ

Pale lager brewed in Limassol since 1951, sold in returnable bottles at every taverna on the island.

Indonesia

Kepiting saus Padang

Kepiting saus Padang, crab in a thick Minang chilli sauce, is a named Indonesian seafood dish with dedicated restaurants.

Rajasthan, India

Ker Sangri

कैर सांगरी

A Rajasthani dish made from desert beans and berries, cooked with yogurt and spices. It is a traditional Marwari preparation.

Jakarta, Indonesia

Kerak telor

Kerak telor, duck-egg-and-rice crust cooked over coals on a portable brazier and flipped to the flame, is Jakarta's defining Betawi street dish and a distinctive technique.

Kerala, India

Kerala Beef Fry

എരച്ചി പൊരിച്ചത്

A spicy, dry-fried beef dish from Kerala with coconut slices, curry leaves, and spices. It is served with parotta or rice.

Kerala, India

Kerala Parotta

കേരള പരോട്ട

A soft, flaky, multi-layered flatbread from Kerala made from all-purpose flour. It is a key accompaniment to Kerala beef fry and chicken curry.