Iskanderan cuisine

The cuisine of Iskandera is as diverse as any continental cuisine. The differences are almost entirely regional, with very few dietary restrictions being placed upon anyone from anywhere.
Certain races, such as Dragonborns, Tabaxi and Leonin, have to have mostly meat-based (carnivorous) diets in order to stay healthy. Other races, such as Harengons and Lutragons, must have plant-based (vegetarian/vegan) and seafood-based (pescatarian) diets respectively.
== List of cuisines ==
Blasoise cuisine is the culinary traditions and meals found in the Blazecaster Valley. A heavy emphasis is placed on cheeses, wines, breads, and protein animals like cows, chickens and sheep are also prevalent. 
Frahtish cuisine differs greatly from most other cuisines, and is highly sought after. Originating around the Pomkjas Coast, and finding a modern heartland on Torr's Isle, Frahtish culinary traditions rely heavily on protein-focused dishes. Animals like cows, and pigs (along with boars) are the most prominent in traditional Frahtish meals. A major emphasis is placed on Frahtish beer, which is considered the finest in the world, making other wheat-based foods equally commonplace. 
Wylandrian cuisine is often a conjoining force of cuisines. Due to the conquests of the Wylandrian Empire, imported culinary traditions are commonplace in the Empire. However, the traditional cuisine of the Wylandrian heartland is exported as well and has reached heights beyond the western coast of Iskandera. The paramount ingredient to much of the Wylandrian culinary experience is the potato. Several variations of the potato are found throughout the cuisine list, alongside potato-based alcohols that have become a favorite of the working and noble classes. 
Visig cuisine is completely alien to most known entities throughout Iskandera. The Underdark, the original steading of the Visig Drow, is a completely foreign realm of existence to many of the topside folk of Iskandera. A prominent part of their diet is seafood and insectoids. An emphasis is also placed on the inclusion of fungi (mushrooms). Due to the Dame Awakening, the Visigs have had a culinary rennaissance and have taken a new approach to cooking. Often including breads, noodles and cheeses into their dishes, along with shellfish (a familiar sight when compared to what is commonplace in the Underdark) and surface-found spices. 
== List of cheeses ==
Name 	Origin 	Aged 	Description
Abondance 	Blasoise 	9 tendays	Semi-hard, fragrant, raw-milk cheese.
Brie 	Blasoise 	4 tendays	Soft, creamy, white cheese with a hard rind. Usually served as a spread.
Époisses 	Blasoise 	4 tendays	Soft, washed rind, soft-paste, cow's milk. Staunch flavor.
Roquefort 	Blasoise 	5 months 	Semi-hard, sheep's milk, blue cheese, tangy, creamy, slightly moist.
Valençay 	Blasoise 	2 tendays	Pyramidal shape, goat's milk, soft, creamy and rich in flavor.
Cambozola 	Frahtish 	3 months 	Soft ripened, triple cream cheese.
Emmentaler 	Frahtish 	18 months	Yellow, medium hard cheese with holes. Often served on sandwiches.
Weißlacker 	Frahtish 	7 months 	Pungent and salted surface-ripened. Piquant, semi soft interior with a rich, creamy finish.
Gołka 	Wylandrian	14 days 	Cylindrical cheese with a decorative pattern. Smoky, rich in flavor and served with cranberry jam.
Rokpol 	Wylandrian	5 months 	Pungent, salty taste and moderate astringency blue cheese.
Twaróg 	Wylandrian	No 	Soft, white, sour and unaged.
Bellalodi 	Visig 	16 months	White color, intense aroma and a full flavor that is never piquant or overly salty.
Parmesan 	Visig 	1 year 	Hard, white, granular cheese with a tangy taste. Smells... off.
Sottocenere	Visig 	5 months 	Very pale yellow to off-white cheese with truffles that has a grey-brown ash rind.
Zufi 	Visig 	None 	Creamy and white, often used as a spread over crackers or bread.
Cheddar 	Common 	1 year 	
Cottage 	Common 	No 	
Jack 	Common 	6 months 	
== List of coffee drinks ==
Name 	Origin 	Inclusion 	Description
Einspänner 	Frahtish 	Coffee, hot 	Strong black coffee served in a glass topped with whipped cream, it comes with powder sugar served separately.
Franziskaner 	Frahtish 	Coffee, warm	Coffee infused with a beer of choice (either the house's choice or the customer's choice, depending on location). Sometimes with added sugar.
Rüdesheimer 	Frahtish 	Coffee, hot 	Flambéed Granambrand in a pan containing sugar, creating a thickened coffee syrup. Top with cream that has been whipped.
Vakuum 	Frahtish 	Coffee, hot 	A vapor pressured coffee served with flat white foam. Milk optional, sugar optional.
Espresso 	Visig 	Coffee, hot 	Finely ground coffee served in a tiny cup. Made with a very intricate machine that uses a great amount of steam.
Insettocchino	Visig 	Coffee, hot 	Dusted with cocoa powder, then topped with milk froth and espresso, with a second dusting of powdered chiton on top.
Doppio 	Visig 	Coffee, hot 	A double shot of espresso served without additions. For the strongest of guts, and staunchest of palettes.
Macchiato 	Visig 	Coffee, hot 	A single-shot of espresso served with a single droplet of milk.
Karsk 	Wylandrian	Coffee, warm	A coffee drink, infused with Dolameiz and a spoonful of sugar.
Mrożona 	Wylandrian	Coffee, cold	A cold coffee drink that comes with milk, sugar, and honey. Often served frothy.
Wandzku 	Wylandrian	Coffee, hot 	A coffee drink, infused with a Baumfraur, chilled cream and sugar. The glass it is served in is pre-heated for an interesting experience.
== List of common breakfasts ==
Egged Kielbasa, Wylandrian, a raw sheep intestine filled with raw eggs. Grilling optional.
Horker Bits, Vindrinath, fried swamp walrus belly, served with eggs.
Bayernfrüh, Frahtish, a hearty dish with potatoes, eggs, onions, and bacon or ham
Crêpes Suzette, Blasoise, thin pancakes served with a sauce of caramelized sugar, butter, orange juice, and zest, often flambéed with orange liqueur.
Placki Ziemniaczane (Potato Pancake), Wylandrian, chunky pancakes made of potatoes, topped with meat sauce, pork crisps or goulash, as well as sour cream, apple sauce, mushroom sauce, and cottage or sheep's cheese or even fruit syrup. All optional!
== List of common lunches ==
Sausage and Snout, Frahtish/Common, a very large sausage served with the snout of a wethog.
Barawurst, Frahtish, ground bear meat sausage with cheese inside.
Golden Coq, Blasoise, a large damp-hog sausage covered in egg yolks and cheese.
Rooster Root, Blasoise, a blazing hen filled with two types of onions
Rarebit, Common, toasted bread with a savory cheese sauce, sometimes with additional ingredients like mustard or beer.
Pierogi, Wylandrian, dumplings filled with a variety of ingredients, including potatoes, cheese, meat, or fruit.
== List of common dinners ==
Leggy Hoof, Frahtish/Common, a chunk of mutton, served with steamed cabbage. Topped with the hoof of a sheep.
Wet Meat, Melamzi/Malkzor, raw ground spyrhorn with a raw egg yolk spaced at the peak of the mount.
Hard Hog, Blasoise, a chunk of damp-hog, wrapped in a large leaf and covered in clay.
Shortbug, Visig, the claw of a shortbug, baked and topped with cream and sheep’s butter.
Kartoffelsuppe, Frahtish, a comforting soup made with potatoes, vegetables, and sometimes meat.
Eintopf, Frahtish, a one-pot stew made with a variety of vegetables, meat, and sometimes legumes.
Wocca'lip, Visig, shortbugs preserved in spiced butter, often served on toast.
Bigos, Wylandrian, a hearty stew made with sauerkraut, fresh cabbage, various meats (such as sausage, pork, and beef), and sometimes mushrooms.
Borscht/Barszcz, Wylandrian, a traditional beetroot soup, often served with sour cream.
Bouillabaisse, Blasoise, a traditional fisherman's stew from Du Vin, made with various fish, shellfish, and flavored with herbs and spices.
Mjani Duck, Brisbayern, duck cooked with fresh or preserved cherries, a dish popular in certain regions.
== List of common desserts ==
Lebkuchen, Frahtish, gingerbread cookies with powdered sugar atop.
Apfelstrudel, Frahtish, a pastry filled with spiced apples, raisins, and sometimes nuts.
Pissaladière, Blasoise, a tart topped with caramelized onions, anchovies, and olives.
== List of vegetarian foods ==
Melamzi Medley, cabbage, carrots, cauliflower and potatoes. Can be topped with gravy or cheese.
Niçoise, Blasoise, a salad originating from Nice, typically made with tomatoes, olives, anchovies, and tuna.
The George, Wylandrian, a leek salad comprising... mostly of leeks. Mix of roasted leeks, sautéed leeks, fried leeks, and raw leeks.
== List of wines ==
White Wines
Name 	Grape 	Culture 	Description
Verenya 	Krstač 	Wylandrian	Citrusy, floral, crisp acidity, with a light body.
Bretagne	Jacquère	Blasoise 	Crisp pear, honeysuckle notes, with a touch of citrus freshness.
Poccarpe	Graisse 	Blasoise 	Green apple, hint of floral, refreshing white.
Red Wines
Name 	Grape 	Culture 	Description
Märenburg 	Lemberger 	Frahtish 	Medium-bodied red, dark berries, earthy, slight peppery notes, velvety finish.
Oresnik 	Montepulciano	Wylandrian	Full-bodied red, ripe cherries, plums, tobacco, with a smooth finish.
Saint'du'Saints	Zinfandel 	Blasoise 	Bold red, blackberry, spicy, pepper notes, full-bodied, luscious wine.
== List of beers ==
SRM 2-4
Name 	Type 	Culture 	Description
Frankennbien	Cider, Pale Ale	Frahtish	Crisp apple notes, hint of sweetness, tart finish in every sip.
Weischelbrau	Blonde Ale 	Frahtish	Delicate malt sweetness, citrus hints, refreshing golden bliss in every sip
Der Flyte 	Pilsner 	Frahtish	Clean, light malt, hint of hops, refreshing, and crisp.
SRM 6-8
Name 	Type 	Culture 	Description
Decker's 	Pale Ale 	Common 	Crisp malt sweetness, zesty citrus, with a subtle pine finish.
Maltogyll	Saison, Grodziskie	Wylandrian	Smoky wheat malt, light body, hints of clove, unique refreshment.
Ungabrau 	Weissbier 	Frahtish 	Banana and clove aromas, wheat malt, refreshing, wheat beer.
SRM 10-20
Name 	Type 	Culture 	Description
Roccarm 	Bière de Garde	Blasoise	Rich malt, fruity esters, subtle spices, warming farmhouse ale.
Rune Dott	Bitter 	Common 	Balanced malt, hop bitterness, subtle caramel, classic session ale.
Vossnacht	Dunkelweizen 	Frahtish	Dark wheat beer, malt sweetness, rich and flavorful
SRM 20-35
Name 	Type 	Culture 	Description
Bellhazza 	Doppelbock 	Visig 	Dark, malty richness, caramel sweetness, hints of chocolate, warming strength.
Kardfold 	Stout 	Frahtish	Robust, roasted malt, coffee-chocolate notes, creamy texture, bold satisfaction.
Rafe's Own	Non-alcoholic	Common 	Crisp malt, mild bitterness, refreshing, hints of hops, zero alcohol.
== List of liquors ==
Spirits, liquors
Category	Brands 	Origin 	Made from
Vodka 	Dolameiz
Varsclaw	Wylandria 	Potatoes
Rum 	Guarar
Zillmill	Vindrinath 	Sugar cane
Whiskey 	Baumfraur
Eimentau
McGraw	Fertile Narrow 	Wheat, barley
Nocino 	Orbolo 	Vindrinath 	Nuts
Mead 	Jarlmig 	Icewhite & Grunjcloud	Honey
Umaccila	Barobaro	Vindrinath 	Insects, mushrooms
Digestif	Granambrand
Tolff	Wylandria/Fraterrijk 	Assorted spices and wheat/barley