adventurous
550 dishes.
street foodKabdaLamb liver fried hard with tomato, chilli and cumin, scooped up with bread.salad & sideKachilaRaw minced buffalo dressed with mustard oil, ginger and roasted spicescharcuterie & curedKaddidmutton strips salted with coriander and chili, sun-dried and stored in fatcocktailKaffekaskHot coffee strengthened with brännvin or vodkacocktailKafi LuzWeak coffee spiked with fruit schnapps, drunk in country inns
KaipenFried Mekong river-weed sheets with sesame, dipped in jeow bongsoup & stewKajaikDried fish stew with okra, eaten with kisra or asidacheese & dairyKajmakSalted clotted milk skin, matured until sharp, smeared on hot bread and meat.
Kaleh PachaSheep head and trotters boiled overnight into a rich broth eaten at dawn
Kaleh pachehsheep's head-and-trotter soup traditionally eaten at dawnsoup & stewKallapochaSheep head and trotters boiled long into a rich gelatinous morning broth.soup & stewKamouniaoffal and cumin stew, slow-simmered until richfermented & pickledKānga PirauMaize steeped in running water for months, then boiled into sour porridge.
Kangaroo SteakLean gamey native red meat, best grilled rare
KapiFermented shrimp paste from the coast, pounded into dips and soupsmainKari sousourifruit bat curry, an old island delicacycocktailKarskWeak coffee spiked with moonshine or vodka, a Trøndelag habitwine & spiritKasiriAmerindian cassava beer, sour and cloudy, drunk at village gatheringscharcuterie & curedKaszankaBlood sausage with buckwheat groats, fried with onion.fermented & pickledKatakSour fermented milk spread with garlic and savory, eaten on bread.street foodKatakatOffal and spices chopped noisily on a flat hot griddle
KavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowl
Kawarehgelatinous cow's-foot soup with garlic and cumin, poured over breadcharcuterie & curedKazycured horse-rib sausage, sliced for honored guests
Kebda eskandaraniAlexandrian chili-garlic beef liver, fried and piled into rollssoup & stewKelle-bashayakSheep head and trotters simmered for hours into a rich gelatinous broth.
KenkeySour steamed corn dough in husks, eaten with fried fish and shito
Khashwinter dawn soup of beef feet with garlic, dried lavash, vodkacharcuterie & curedKhliaspiced dried beef kept in fat, stirred into eggs, stews and semolinacharcuterie & curedKhliispiced beef strips sun-dried then confited in fat and kept in jarssnackKholodetsjellied pork aspic with mustard or horseradish
Kibbeh nayyehraw lamb kneaded with bulgur and spices, Sunday delicacymainKinaSea urchin roe scooped raw from the spiny shell, briny and custard-softfermented & pickledKinemaSticky fermented soybeans with a strong ammonia smell, fried with tomato and chillisalad & sideKinilawRaw fish cured in vinegar, calamansi, ginger and coconutfermented & pickledKisela zelkaWhole cabbage fermented in brine, its leaves used for sarma and salad.
KaipenFried Mekong river-weed sheets with sesame, dipped in jeow bongsoup & stewKajaikDried fish stew with okra, eaten with kisra or asidacheese & dairyKajmakSalted clotted milk skin, matured until sharp, smeared on hot bread and meat.Kaleh PachaSheep head and trotters boiled overnight into a rich broth eaten at dawnKaleh pachehsheep's head-and-trotter soup traditionally eaten at dawnsoup & stewKallapochaSheep head and trotters boiled long into a rich gelatinous morning broth.soup & stewKamouniaoffal and cumin stew, slow-simmered until richfermented & pickledKānga PirauMaize steeped in running water for months, then boiled into sour porridge.Kangaroo SteakLean gamey native red meat, best grilled rareKapiFermented shrimp paste from the coast, pounded into dips and soupsmainKari sousourifruit bat curry, an old island delicacycocktailKarskWeak coffee spiked with moonshine or vodka, a Trøndelag habitwine & spiritKasiriAmerindian cassava beer, sour and cloudy, drunk at village gatheringscharcuterie & curedKaszankaBlood sausage with buckwheat groats, fried with onion.fermented & pickledKatakSour fermented milk spread with garlic and savory, eaten on bread.street foodKatakatOffal and spices chopped noisily on a flat hot griddleKavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowlKawarehgelatinous cow's-foot soup with garlic and cumin, poured over breadcharcuterie & curedKazycured horse-rib sausage, sliced for honored guestsKebda eskandaraniAlexandrian chili-garlic beef liver, fried and piled into rollssoup & stewKelle-bashayakSheep head and trotters simmered for hours into a rich gelatinous broth.KenkeySour steamed corn dough in husks, eaten with fried fish and shitoKhashwinter dawn soup of beef feet with garlic, dried lavash, vodkacharcuterie & curedKhliaspiced dried beef kept in fat, stirred into eggs, stews and semolinacharcuterie & curedKhliispiced beef strips sun-dried then confited in fat and kept in jarssnackKholodetsjellied pork aspic with mustard or horseradishKibbeh nayyehraw lamb kneaded with bulgur and spices, Sunday delicacymainKinaSea urchin roe scooped raw from the spiny shell, briny and custard-softfermented & pickledKinemaSticky fermented soybeans with a strong ammonia smell, fried with tomato and chillisalad & sideKinilawRaw fish cured in vinegar, calamansi, ginger and coconutfermented & pickledKisela zelkaWhole cabbage fermented in brine, its leaves used for sarma and salad.-
Masato
Amazonian fermented cassava drink, sour and milky, served in gourds. A wine & spirit recipe from Peru.
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Kurt
Raw beef cut to order at the table, dipped in mitmita and awaze. A main recipe from Ethiopia.
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Escargots
Giant land snails skewered and grilled with chili at roadside braziers. Ready in 40 min prep and 1 hr 15…
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Aaruul
Rock-hard sun-dried sour milk curds, herders’ travel food. A cheese & dairy recipe from Mongolia.
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A Ping
Whole tarantulas fried with garlic and salt until crisp outside and soft inside. Ready in 20 minutes prep and 15…