Afghanistan
Aush
آش
Hand-cut noodles cooked in a broth with beans, chickpeas and herbs, finished with yoghurt, dried mint and a meat sauce.
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Afghanistan
Aushak
آشک
Dumplings filled with chopped gandana leek, boiled and served under garlic yoghurt and a minced-meat and split-pea sauce with dried mint.
Australia
Aussie Burger
Aussie burger with the lot
The loaded Australian takeaway burger: beef patty with beetroot slice, fried egg, pineapple ring, bacon, lettuce, tomato and onion stacked in a fluffy bun.
Vienna, Austria
Austrian Potato Salad
Erdäpfelsalat
Potato salad Austrian-style, dressed with oil and vinegar rather than mayonnaise, often with beef broth, served with Wiener Schnitzel, a classic side.
Austria
Austrian Quark
Topfen
Austrian curd cheese similar to quark but with lower moisture, essential ingredient in many Austrian dishes, proper crumbly texture, a foundational staple.
Piedmont, Italy
Avanà
Avanà is a named Italian wine from Metropolitan City of Turin, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
North Caucasus, Russia
Avar khinkal
Авар хинкал
Thick flattened dough dumplings from Dagestan's Avar community, boiled alongside mutton and served in the rich broth with soured cream and garlic.
Chile
Ave Mayo
Shredded chicken sandwich with mayonnaise, a simple and popular Chilean sandwich, moist and comforting.
Armenia
Aveluk
Ավելուկ
Wild mountain sorrel gathered in spring, plaited into long ropes and dried, then rehydrated for soup and salad through the winter.
Armenia
Aveluk Soup
Ավելուկի ապուր
Wild mountain sorrel, dried and plaited into ropes, boiled with lentils, walnut and garlic into a dark, sour soup.
Colombia
Avena Colombiana
Avena
Spiced oat drink simmered with milk, cinnamon, cloves and panela until silky, served chilled in glasses or from street-cart coolers. A Paisa breakfast and afternoon onces staple that predates the coffee wave.
Northern Portugal, Portugal
Avesso
Avesso is a Portuguese wine or grape variety associated with Braga District, valued for its regional aroma, acidity, and structure.
Greece
Avgato
Αυγάτο
A spoon sweet of figs threaded and poached in syrup, a speciality of Messenia, served with cold water and coffee.
Greece
Avgolemono
Αυγολέμονο
Greek egg-lemon sauce or soup: whisked eggs and lemon juice tempered into broth, silky and tangy. Used as a sauce for dolmades and meatballs, or as a chicken soup, a national staple.
Western Greece, Greece
Avgotaracho
Αυγοτάραχο
Messolongi flathead grey mullet bottarga.
Kerala, India
Avial
அவியல்
A Kerala mixed vegetable curry made with coconut, yogurt, and curry leaves. It is a key dish in a traditional sadya feast.
Guadeloupe
Avocado Feroce
Avocat Féroce
Spicy little cakes made with avocado, salt cod, and manioc; a Guadeloupean appetizer; perfect for an aperitif or starter; the avocat féroce that is a Guadeloupean bar snack.
Indonesia
Avocado Mixed-Ice Dessert
Es Teler
Refreshing dessert with avocado, jackfruit, young coconut, condensed milk, syrup, and shaved ice.
Bissau, Guinea-Bissau
Avocado with Tuna
Abacate com Tuna
Ripe avocado halves filled with tuna, coconut, milk, and tomatoes; a cold starter or light meal reflecting Portuguese and tropical influences; one of the dishes TasteAtlas lists for Guinea-Bissau.
Senegal
Avocat aux Crevettes
Halved avocado filled with small prawns in a light mayonnaise and lemon dressing.
France
Avèze
Avèze is a named French spirit associated with France, served for its distinctive regional profile.
Okinawa, Japan
Awamori
泡盛
Okinawa's indigenous distilled spirit from long-grain Thai rice, aged in clay pots (kusu) for depth.
French Guiana
Awara
A bright orange palm fruit with a thin, oily, fibrous flesh scraped from the stone and cooked rather than eaten raw.
French Guiana
Awara Soup
Awarasoep
Pulp scraped from the orange awara palm fruit, cooked for a day with smoked fish, salted meat, chicken and vegetables into a thick Easter stew.
Ethiopia
Awaze
አዋዜ
A thick fiery dipping sauce made by blending berbere with oil, water and sometimes tej or wine. Served alongside grilled meats, raw beef (tere siga) or anywhere you want extra heat.
Ethiopia
Awaze Tibs
አዋዜ ጥብስ
A fiery version of tibs where beef is pan-fried and finished in a rich awaze sauce — berbere blended with oil, water and sometimes tej or wine. The ultimate dish for spice lovers.
Nouvelle-Aquitaine, France
Axoa de veau
Axoa de veau is finely chopped veal stewed with onion, peppers, and Espelette pepper in Basque country.
Italy
Axridda
Axridda is a named Italian cheese from Metropolitan City of Cagliari, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Singapore, Malaysia
Ayam Buah Keluak
Peranakan chicken stew built on buah keluak, the fermented nut of the kepayang tree, cracked and scooped out to make a black, earthy.
Yogyakarta, Indonesia
Ayam geprek
Ayam geprek, fried chicken smashed into raw sambal in a mortar, is a named Indonesian dish with its own nationwide chains and a documented Yogyakarta origin; localisation rescues it under guideline 1.6.
Malaysia
Ayam Masak Merah
Chicken cooked in tomato-based spicy gravy, red tomato-based sauce with tender chicken and balanced sweet-spicy flavor.
Brunei
Ayam Pansuh
Manuk Pansuh
Chicken marinated with aromatics and spices, packed into a bamboo tube and cooked over heat. Manuk Pansuh is an Iban/Borneo identity shared across Brunei and East Malaysia, where the bamboo steams the chicken and adds a smoky fragrance.
Kelantan, Malaysia
Ayam Percik
Grilled chicken basted with spiced coconut milk gravy, charred grill marks with sticky glaze and smoky-sweet flavor.
Malacca, Malaysia
Ayam Pongteh
Chicken stew with fermented soybean paste, potatoes, and mushrooms, tender chicken with balanced salty-sweet flavor and soft potatoes.
West Sumatra, Indonesia
Ayam pop
Ayam pop, the pale poached-then-flash-fried Padang chicken served with its own red sambal, is a named Minangkabau dish with a distinctive appearance.
North Sulawesi, Indonesia
Ayam Rica-Rica
Rica-Rica
Manado-style spicy preparation with lots of chilies, ginger, and lemongrass, fiery and aromatic.