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favorite food.

Malaysia

Kuih Seri Muka

Kueh Salat

Two-layer kuih with glutinous rice bottom and pandan custard top, firm rice layer with smooth custard and bright green color.

Malaysia

Kuih Talam

Two-layer steamed kuih with pandan bottom and coconut top, clean layer separation with balanced flavors and firm texture.

Kyrgyzstan

Kuiruk Boor

Куйрук боор

Boiled fat-tail and liver sliced thin and served together in a milk-and-onion sauce, given to the most honoured guest at a feast.

Palau

Kukau

Kukau is prepared taro or taro leaves cooked until soft, often mashed or simmered with coconut into a starchy Palauan vegetable dish.

Kenya

Kuku Choma

Chicken grilled over charcoal and served with kachumbari, lime and a simple starch.

Kenya

Kuku Kienyenji

A Kenyan free-range chicken stew with tomatoes, onions, and spices, a daily and festive classic

Kenya

Kuku wa Kupaka

Chicken grilled over charcoal and repeatedly basted with a thick spiced coconut sauce until it glazes.

Maldives

Kukulhu Riha

ކުކުޅު ރިހަ

Maldivian chicken curry with a distinct spice blend different from tuna curry — chicken simmered in coconut milk with cinnamon, cardamom, and curry leaves.

Albania

Kukurec

Кукурец

Traditional southern Albanian dish of lamb offal (sweetbreads, heart, liver) wrapped in cleaned lamb intestines, seasoned with herbs, and slow-roasted until crispy, a holiday specialty.

Polesia, Belarus

Kulaga

Кулага

Rye-flour and berry pudding from Polesia: cranberries or viburnum stewed sweet-tart and thickened to a set.

Czech Republic

Kulajda

A Czech creamy mushroom soup with potatoes, dill, and poached egg, a daily and home classic

Papua New Guinea

Kulau

Green coconut filled with sweet, slightly tangy coconut water — PNG's national drink, drunk fresh from the shell before the flesh hardens.

India

Kulcha

कुलचा

A leavened flatbread from North India, typically baked in a tandoor. It is softer and thicker than naan, often topped with sesame seeds or stuffed.

Herat, Afghanistan

Kulcha Shor

کلچه شور

Salty flat biscuits baked in a clay oven, eaten with tea rather than as a sweet.

Russia

Kulebyaka

Кулебяка

Grand closed pie of yeasted dough around layered fillings such as salmon, rice, mushrooms and egg, separated by thin blini.

Slavonia, Croatia

Kulen Sausage

Kulen

Premium spicy dry-cured sausage from Slavonia made from pork, red paprika, and garlic, the first Croatian food with PDO protection.

Ethiopia

Kulet

ቁሌት

The foundational Ethiopian sauce base — onions slow-cooked down with berbere or turmeric, garlic, ginger and niter kibbeh. Every wot begins here; the depth of the kulet determines the quality of the stew.

India

Kulfi

कुल्फी

Milk is reduced, sweetened, and frozen without churning into a dense Indian ice cream.

Maldives

Kulhi Boakibaa

ކުޅި ބޯކިބާ

Tuna, coconut, and ground rice are mixed, seasoned, and baked into a savoury Maldivian cake.

Maldives

Kulhi Mas

ކުޅި މަސް

Fish is cooked with hot chilli, onion, and spices into a strongly seasoned Maldivian preparation.

Ghana

Kuli Kuli

Groundnut paste with the oil pressed out, spiced and deep-fried into hard rings or sticks, eaten alone or crumbled over other food.

Russia

Kulich

Кулич

Kulich is a tall cylindrical sweet Easter bread with dried fruits and white icing, symbolizes Christ's resurrection, tall shape with fluffy crumb, generous dried fruit, and white glaze.

Ukraine

Kulish

Куліш

Kulish is Ukrainian Cossack millet porridge cooked with meat, onions, and salo over a field fire.

Eritrea

Kulwa

Eritrean dish of lamb or beef chunks fried with berbere spices, ghee, tomatoes, and onions; drier than zigni, more like a stir-fried tibs; served with rice or injera to mop up the sauce; a TasteAtlas-listed dish.

Colombia

Kumis

Antioquia's fermented cow-milk drink — tangy, lightly fizzy, sometimes spiked with aguardiente — bottled and sold chilled across Colombia. A paisa breakfast marker alongside arepa and hogao.

Norway

Kumpe fra Agder (Agder Dumplings)

Kumpe fra Agder

Kumpe fra Agder (Agder Dumplings) is a dumpling from Aust-Agder County, rooted in local cooking tradition.

Istanbul, Turkey

Kumpir

A large baked potato split open and mashed with butter and kaşar cheese inside the skin, then loaded with a choice of toppings such as olives, corn, pickles, coleslaw, sausage, and mushrooms. The Ortaköy neighborhood in Istanbul is the most famous spot for kumpir.

Ionian Islands, Greece

Kumquat Liqueur

Λικέρ Κουμ Κουάτ

A Corfu specialty liqueur made from kumquat, a small citrus, sweet and aromatic. A PDO and island specialty, served as a digestif, a Corfiot tradition, a sweet and citrusy drink, a souvenir.

İzmir, Turkey

Kumru

A warm sandwich from İzmir made with a special sesame-crusted bread roll, filled with grilled döner, sucuk, kaşar cheese, tomatoes, and pickles. The bread is soft inside and crispy outside, making kumru one of the most beloved late-night street foods of the Aegean coast.

Papua New Guinea

Kumu

Wild leafy greens cooked in coconut cream — the universal PNG side dish, where 'kumu' refers to any edible wild greens gathered from the garden or forest.

Papua New Guinea

Kumu Musong

Kumu musong is a leafy-green PNG preparation cooked with coconut and aromatics until tender; it is served as a vegetable side with roots or fish.

Sichuan, China

Kung Pao Chicken

宫保鸡丁

Diced chicken flash-fried with dried chillies, Sichuan pepper and peanuts in a sauce balanced sweet, sour and salty with sugar and black vinegar.

Kosovo

Kungullore

Kungullore is a Kosovo pumpkin pie built from cornmeal sheets, pumpkin, walnuts and sugar.

Chiniot, Pakistan

Kunna

کنا

Mutton slow-cooked in a sealed clay pot with wheat flour thickening the gravy — a Chiniot speciality closely related to nihari.

Kano, Niger

Kunun Zaki

Millet or sorghum soaked, ground and fermented with ginger and cloves into a pale, faintly sour drink served cold.

Central Java, Indonesia

Kupat tahu

Kupat tahu, compressed rice cake with fried tofu under peanut sauce, is a named Indonesian dish with distinct Solo, Magelang and Singaparna renderings.