worldcuisines/food-kb-v1.1 huggingface dataset:
Fideuà
Category: pasta (pasta)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Valencia
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Fideuada
de - German: Fideuà
eo - Esperanto: Vermiĉelaĵo
es - Spanish: Fideuá
eu - Basque: Fideuà
fr - French: Fideuà
gl - Galician: Fideuá
it - Italian: Fideuà
ja - Japanese: フィデウア
nl - Dutch: Fideuà
pl - Polish: Fideuà

The dish main ingredients are pasta noodles (often hollow), fish (rockfish, monkfish, cuttlefish, squid), and shellfish (Squilla mantis, shrimp, crayfish). It is seasoned mainly with lemon.
Chicken riggies
Category: pasta (rigatoni)
Cuisine: American
Associated cuisines: American, Italian
Area: New York
Countries: United States
Region: Northern America
Other names: arz - Egyptian Arabic: تشيكن ريجيز

The dish is a pasta-based dish typically consisting of chicken, rigatoni, and hot or sweet peppers in a spicy cream and tomato sauce.
Kraft Dinner
Category: pasta (macaroni)
Cuisine: American
Associated cuisines: American, Canadian, Australian, New Zealand, British
Area: United States
Countries: United States, Canada, Australia, New Zealand
Region: Australia and New Zealand
Other names: es - Spanish: Kraft Dinner
fa - Persian: کرافت دینر
fr - French: Kraft Dinner
it - Italian: Kraft Dinner
ko - Korean: 크래프트 디너
tr - Turkish: Kraft Macaroni & Cheese Dinner

The dish is a nonperishable, packaged macaroni and cheese product.
Japchae
Category: noodle (stir-fried noodlesweet potato noodle)
Cuisine: Korean
Associated cuisines: Korean
Area: Korean
Countries: Korea
Region: Eastern Asia
Other names: ar - Arabic: جابتشاي
be - Belarusian: Чапчхэ
bew - Betawi: Japcé
ca - Catalan: Japchae
de - German: Japchae
es - Spanish: Japchae
fr - French: Japchae
hi - Hindi: चॉपसुई
hu - Hungarian: Csapcshe
hy - Armenian: Ջապչե
id - Indonesian: Japchae
it - Italian: Japchae
ja - Japanese: チャプチェ
jv - Javanese: Japchae
kk - Kazakh: Чапчхэ
ko - Korean: 잡채
nl - Dutch: Japchae
ru - Russian: Чапчхэ
sv - Swedish: Japchae
th - Thai: ชับแช
tl - Tagalog: Japchae
tr - Turkish: Japchae
uk - Ukrainian: Чапчхе
vi - Vietnamese: Japchae
zh - Chinese: 雜菜

The noodle dish is made from sweet potato starch; the noodles are mixed with assorted Vegetable, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
Bihun Goreng
Category: noodle (stir-fried noodlerice vermicelli noodle)
Cuisine: Indonesian, Malaysian, Singaporean
Associated cuisines: Indonesian, Malaysian, Singaporean
Area: Brunei, Indonesia, Malaysia, Philippines, Singapore, East Timor
Countries: Indonesia, Malaysia, Singapore
Region: South Eastern Asia
Other names: jv - Javanese: Mihun gorèng

The fried noodles dish cooked with rice vermicelli.
Bún ốc
Category: noodle (noodle soup)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Hanoi
Countries: Vietnam
Region: South Eastern Asia
Other names: fr - French: Bún ốc
jv - Javanese: Bún ốc
vi - Vietnamese: Bún ốc

The dish contains broth, snails, and tofu as its basic characteristics but it can also contain green bananas, some fresh Vegetable or chopped water spinach, bean sprouts, water dropwort, tomatoes, and other ingredients.
Tonkotsu ramen
Category: noodle, soup (noodle soup, ramen)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Fukuoka
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Tonkotsu ramen
id - Indonesian: Tonkotsu ramen
it - Italian: Tonkotsu ramen
jv - Javanese: Tonkotsu ramèn
ko - Korean: 돈코쓰라멘
uk - Ukrainian: Тонкоцу рамен
vi - Vietnamese: Tonkotsu ramen
yue - Cantonese: 豬骨拉麪

The noodle dish is prepared by boiling the bones in water for a significant amount of time, up to eighteen hours, and the broth is typically cloudy in appearance. Additional broth ingredients can include onion, garlic, spring onions, ginger, pork back fat, pig's trotters, oil and chicken carcasses. The dish is traditionally topped with chāshū (sliced pork belly), and additional ingredients can include kombu, kikurage, shōyu, chili bean paste, sesame seeds and others.
Tsukemen
Category: noodle (ramen)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Tokyo
Countries: Japan
Region: Eastern Asia
Other names: es - Spanish: Tsukemen
fr - French: Tsukemen
hy - Armenian: Ցուկեմեն
id - Indonesian: Tsukemen
it - Italian: Tsukemen
ja - Japanese: つけ麺
jv - Javanese: Tsukemen
ko - Korean: 쓰케멘
pt - Portuguese: Tsukemen
ru - Russian: Цукэмэн
th - Thai: สึเกเม็ง
tr - Turkish: Tsukemen
uk - Ukrainian: Цукемен
vi - Vietnamese: Tsukemen
yue - Cantonese: 沾麪
zh - Chinese: 沾麵

The dish consists of noodles that are eaten after being dipped in a separate bowl of soup or broth.
Abura Soba
Category: noodle (wheat noodle, noodle soup)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: id - Indonesian: Aburasoba
ja - Japanese: 油そば
ko - Korean: 아부라소바
mr - Marathi: आबुरासोबा

The dish consists of dry noodle made with a sauce of soy sauce and lard.
Udon
Category: noodle, soup (noodle soup, wheat noodle)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: أودون
az - Azerbaijani: Udon
be - Belarusian: Удон
bn - Bangla: উদোন
ca - Catalan: Udon
cs - Czech: Udon
de - German: Udon
en-simple - Simple English: Udon
eo - Esperanto: Udonoj
es - Spanish: Udon
eu - Basque: Udon
fa - Persian: اودون
fi - Finnish: Udon
fr - French: Udon
gl - Galician: Udon
he - Hebrew: אודון
hi - Hindi: उदोन
hu - Hungarian: Udon
hy - Armenian: Ուդոն
id - Indonesian: Udon
is - Icelandic: Udon
it - Italian: Udon
ja - Japanese: うどん
jv - Javanese: Udon
ko - Korean: 우동
lt - Lithuanian: Udon
lzh - Literary Chinese: 饂飩
min - Minangkabau: Udon
ms - Malay: Udon
my - Burmese: အူဒွန်
nan - Minnan: U-lóng
nb - Norwegian Bokmål: Udon
nl - Dutch: Udon
pl - Polish: Udon
pt - Portuguese: Udon
ru - Russian: Удон
sl - Slovenian: Udon
sv - Swedish: Udon
th - Thai: อูดง
tr - Turkish: Udon
uk - Ukrainian: Удон
uz - Uzbek: Udon
vi - Vietnamese: Udon
wuu - Wu: 烏龍麵
yue - Cantonese: 烏冬
zh - Chinese: 烏龍麵

The dish is a thick noodle made from wheat flour with a mild broth from dashi, soy sauce, and mirin.
Bánh canh
Category: noodle, soup (noodle soup)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: es - Spanish: Bánh canh
jv - Javanese: Bánh canh
uk - Ukrainian: Бан кан
vi - Vietnamese: Bánh canh

The dish contains noodles that can be made from tapioca flour or a mixture of rice and tapioca flour.
Nan gyi thoke
Category: noodle, salad (rice noodle, salad)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Mandalay
Countries: Myanmar
Region: South Eastern Asia
Other names: ja - Japanese: ナンジートゥッ
jv - Javanese: Nan gyi thoke
ko - Korean: 난지 톳
my - Burmese: နန်းကြီးသုပ်
th - Thai: น่านจี้โตะ
vi - Vietnamese: Nan gyi thoke

The dish is made with thick round rice noodles mixed with specially prepared chicken curry and chili oil.
Thenthuk
Category: noodle, soup (noodle soup)
Cuisine: Tibetan
Associated cuisines: Tibetan, Nepalese, Chinese
Area: Tibet, Nepal, Qinghai, Sichuan
Countries: Bhutan, China, India, Nepal, Pakistan
Region: Southern Asia
Other names: es - Spanish: Thenthuk
kn - Kannada: ಥೇಂಥೂಕ್
nl - Dutch: Thenthuk
th - Thai: เท็นทุก
uk - Ukrainian: Тхентхук

The noodle dish is made of wheat flour dough, mixed Vegetable and some pieces of mutton or yak meat.
Thukpa bhatuk
Category: noodle, soup (noodle soup)
Cuisine: Tibetan
Associated cuisines: Tibetan, Nepalese, Chinese
Area: Tibet
Countries: Bhutan, China, India, Nepal, Pakistan
Region: Southern Asia
Other names: jv - Javanese: Thukpa bhatuk

The dish is made of noodle. Meat is usually a main ingredient in this soup, commonly mutton, beef or yak; however, this soup can also be made vegetarian with a vegetable bouillon.
Saimin
Category: noodle, soup (noodle soup, wheat noodle)
Cuisine: Hawaiian
Associated cuisines: Hawaiian
Area: Hawaii
Countries: United States
Region: Northern America
Other names: es - Spanish: Saimin
fi - Finnish: Saimin
ja - Japanese: サイミン
jv - Javanese: Saimin
ko - Korean: 사이민
pt - Portuguese: Saimin
vi - Vietnamese: Saimin

The dish is made of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko. It may also include additional toppings such as char siu, sliced Spam, sliced egg, bok choy, mushrooms, or shredded nori.
Taco
Category: finger food (tortilla)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Mexico
Countries: Mexico
Region: Central America
Other names: af - Afrikaans: Taco
ar - Arabic: تاكو
az - Azerbaijani: Tako
be - Belarusian: Така
be-tarask - Belarusian (Taraškievica orthography): Така
bg - Bulgarian: Тако
ca - Catalan: Taco
co - Corsican: Taco
cs - Czech: Taco
cy - Welsh: Taco
da - Danish: Taco
de - German: Taco
el - Greek: Τάκος
en-simple - Simple English: Taco
eo - Esperanto: Tako
es - Spanish: Taco
eu - Basque: Taco
fa - Persian: تاکو
fi - Finnish: Taco
fr - French: Taco
gl - Galician: Taco
he - Hebrew: טאקו
hr - Croatian: Taco
hu - Hungarian: Taco
hy - Armenian: Տակո
id - Indonesian: Taco
it - Italian: Taco
ja - Japanese: タコス
jv - Javanese: Taco
kge - Komering: Taco
kn - Kannada: ಟ್ಯಾಕೊ
ko - Korean: 타코
la - Latin: Cuneus Mexicanus
lt - Lithuanian: Tako
mk - Macedonian: Тако
mr - Marathi: टाको
ms - Malay: Taco
my - Burmese: မုန့်ပြားအစာသွတ်
nb - Norwegian Bokmål: Taco
ne - Nepali: ताको
new - Newari: त्याकौ
nl - Dutch: Taco
nn - Norwegian Nynorsk: Taco
pl - Polish: Taco
pt - Portuguese: Taco
ru - Russian: Тако
sr - Serbian: Тако
sv - Swedish: Taco
ta - Tamil: தாக்கோ
th - Thai: ตาโก
tl - Tagalog: Tako
tr - Turkish: Taco
tt - Tatar: Тако
ug - Uyghur: تاكو
uk - Ukrainian: Тако
ur - Urdu: ٹاکو
uz - Uzbek: Taco
vi - Vietnamese: Taco
war - Waray: Taco
yue - Cantonese: 墨西哥夾餅
zh - Chinese: 墨西哥夹饼

The dish is small hand-sized corn- or wheat-based tortilla topped with a filling.
Tortilla
Category: bread (flatbread)
Cuisine: Mesoamerican
Associated cuisines: Mesoamerican
Area: Mesoamerica
Countries: Mexico
Region: Central America
Other names: ar - Arabic: خبز الترتية
arz - Egyptian Arabic: تورتييا
bew - Betawi: Roti lèmpèng bunder
bg - Bulgarian: Тортиля
bn - Bangla: তোরতিয়া
ca - Catalan: Tortilla
cs - Czech: Tortilla
cy - Welsh: Tortila
da - Danish: Tortilla
de - German: Tortilla
en-simple - Simple English: Tortilla
eo - Esperanto: Tortiljo
et - Estonian: Tortilla
eu - Basque: Tortilla
fa - Persian: تورتیا
fi - Finnish: Tortilla
fr - French: Tortilla
he - Hebrew: טורטייה
hr - Croatian: Tortilja
hu - Hungarian: Tortilla
hy - Armenian: Տորտիլյա
ia - Interlingua: Tortilla
id - Indonesian: Tortilla
is - Icelandic: Tortilla
it - Italian: Tortilla
ja - Japanese: トルティーヤ
jv - Javanese: Tortilla
kn - Kannada: ತೊರ್ತೀಯಾ
ko - Korean: 토르티야
la - Latin: Tortilla
lfn - Lingua Franca Nova: Tortilia
lt - Lithuanian: Tortilija
lv - Latvian: Tortilja
mk - Macedonian: Тортиља
ml - Malayalam: തോർത്തിൽയ
mr - Marathi: तोर्तिया
ms - Malay: Tortilla
nb - Norwegian Bokmål: Tortilla
nl - Dutch: Mexicaanse tortilla
nn - Norwegian Nynorsk: Tortilla
pl - Polish: Tortilla
pt - Portuguese: Tortilla
ru - Russian: Тортилья
sr - Serbian: Тортиља
sv - Swedish: Tortilla
sw - Swahili: Tortilla
ta - Tamil: தார்த்தியா
th - Thai: ตอร์ติยา
tr - Turkish: Tortilla
uk - Ukrainian: Тортилья
ur - Urdu: تورتیا
vi - Vietnamese: Tortilla
yue - Cantonese: 墨西哥薄餅
zh - Chinese: 墨西哥薄饼

The dish is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour.
Burrito
Category: bread (flatbread, wrap)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Mexico
Countries: Mexico
Region: Central America
Other names: ar - Arabic: بوريتو
be - Belarusian: Бурыта
bg - Bulgarian: Бурито
ca - Catalan: Burrito
cs - Czech: Burrito
da - Danish: Burrito
de - German: Burrito
el - Greek: Μπουρίτο
en-simple - Simple English: Burrito
eo - Esperanto: Burito
es - Spanish: Burrito
eu - Basque: Burrito
fa - Persian: بوریتو
fi - Finnish: Burrito
fr - French: Burrito
fy - Western Frisian: Burrito
gl - Galician: Burrito
he - Hebrew: בוריטו
hr - Croatian: Burrito
hu - Hungarian: Burrito
hy - Armenian: Բուրիտո
id - Indonesian: Burrito
it - Italian: Burrito
ja - Japanese: ブリート
jv - Javanese: Burrito
ka - Georgian: ბურიტო
kg - Kongo: QUICALAS
kk - Kazakh: Бурито
ko - Korean: 부리토
lo - Lao: ແປ້ງມ້ວນເມັກຊິກ
mk - Macedonian: Бурито
ms - Malay: Burrito
nb - Norwegian Bokmål: Burrito
nl - Dutch: Burrito
pl - Polish: Burrito
pt - Portuguese: Burrito
ru - Russian: Буррито
sr - Serbian: Burito
sv - Swedish: Burrito
th - Thai: บูร์ริโต
tr - Turkish: Burrito
ug - Uyghur: بۇررىتو
uk - Ukrainian: Бурито
ur - Urdu: بوریتو
uz - Uzbek: Burrito
vi - Vietnamese: Burrito
yue - Cantonese: 墨西哥卷
zh - Chinese: 墨西哥卷饼

The dish is a thin flatbread filled with savory ingredients, most often a meat such as beef, chicken, or pork, and often include other ingredients, such as rice, cooked beans (either whole or refried), Vegetable, such as lettuce and tomatoes, cheese, and condiments such as mixed avocado-based dip and a green sauce.
Karaage
Category: side dish (chicken, deep-fried meat)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Oita
Countries: Japan
Region: Eastern Asia
Other names: da - Danish: Karaage
de - German: Karaage
es - Spanish: Karaage
fa - Persian: کاراآگه
fr - French: Karaage
he - Hebrew: קאראגה
hu - Hungarian: Karaage
id - Indonesian: Karaage
it - Italian: Karaage
ja - Japanese: から揚げ
jv - Javanese: Karaagé
ko - Korean: 가라아게
ms - Malay: Karaage
pl - Polish: Karaage
pt - Portuguese: Karaage
ro - Romanian: Karaage
ru - Russian: Караагэ
th - Thai: คาราอาเงะ
tr - Turkish: Karaage
uk - Ukrainian: Карааге
vi - Vietnamese: Karaage
zh - Chinese: 唐扬

The dish is lightly coating small pieces of the meat or fish with a combination of flour and potato starch or corn starch, and frying in a light oil.
Tempura
Category: side dish, seafood, vegetables (deep-fried meat, deep-fried vegetables)
Cuisine: Japanese
Associated cuisines: Japanese, Portuguese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: تيمبورا
ast - Asturian: Tempura
az - Azerbaijani: Tempura
bcl - Central Bikol: Tempura
ca - Catalan: Tempura
cs - Czech: Tempura
da - Danish: Tempura
de - German: Tempura
el - Greek: Τεμπούρα
en-simple - Simple English: Tempura
eo - Esperanto: Tempuro
es - Spanish: Tempura
eu - Basque: Tenpura
fa - Persian: تمپورا
fi - Finnish: Tempura
fr - French: Tempura
he - Hebrew: טמפורה
hr - Croatian: Tenpura
hu - Hungarian: Tempura
hy - Armenian: Տեմպուրա
hyw - Western Armenian: Թեմփուրա
id - Indonesian: Tempura
it - Italian: Tempura
ja - Japanese: 天ぷら
jv - Javanese: Tempura
ka - Georgian: ტემპურა
kk - Kazakh: Темпура
ko - Korean: 덴푸라
ms - Malay: Tempura
my - Burmese: တမ်ပူရာ
nan - Minnan: Ten-pú-lah
nb - Norwegian Bokmål: Tempura
nl - Dutch: Tempura
pl - Polish: Tempura
pt - Portuguese: Tempura
ru - Russian: Тэмпура
sk - Slovak: Tempura
sl - Slovenian: Tempura
sr - Serbian: Тенпура
sv - Swedish: Tempura
th - Thai: เท็มปูระ
tl - Tagalog: Tempura
tr - Turkish: Tempura
ug - Uyghur: تېمپۇرا
uk - Ukrainian: Темпура
vi - Vietnamese: Tempura
wuu - Wu: 天妇罗
yue - Cantonese: 天麩羅
zh - Chinese: 天婦羅

The dish consists of seafood and Vegetable that have been coated in a thin batter and deep fried.
Ngo hiang
Category: side dish (deep-fried meat)
Cuisine: Chinese
Associated cuisines: Chinese, Indonesian, Malaysian, Filipino, Singaporean, Thai
Area: Fujian
Countries: China
Region: Eastern Asia
Other names: es - Spanish: Quíquiam
fr - French: Ngo hiang
id - Indonesian: Ngo hiang
jv - Javanese: Ngo hiang
ms - Malay: Loh bak
th - Thai: โลบะ
zh - Chinese: 五香滷肉

The dish is a composition of various meats and Vegetable and other ingredients, such as a sausage-like roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder, rolled inside a tofu skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried tofu, fishball and many others.
Tonkatsu
Category: cutlet (pork cutlet, meat cutlet)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: bn - Bangla: টোংকাটসু
ca - Catalan: Tonkatsu
cy - Welsh: Tonkatsu
da - Danish: Tonkatsu
de - German: Tonkatsu
en-simple - Simple English: Tonkatsu
es - Spanish: Tonkatsu
eu - Basque: Tonkatsu
fa - Persian: تونکاتسو
fi - Finnish: Tonkatsu
fr - French: Tonkatsu
hy - Armenian: Տոնկացու
id - Indonesian: Tonkatsu
it - Italian: Tonkatsu
ja - Japanese: 豚カツ
jv - Javanese: Tonkatsu
ko - Korean: 돈가스
lmo - Lombard: Tonkatsu
ms - Malay: Tonkatsu
pl - Polish: Tonkatsu
pt - Portuguese: Tonkatsu
ru - Russian: Тонкацу
th - Thai: ทงกัตสึ
tl - Tagalog: Tonkatsu
tr - Turkish: Tonkatsu
uk - Ukrainian: Тонкацу
uz - Uzbek: Tonkatsu
vi - Vietnamese: Tonkatsu
yue - Cantonese: 日式炸豬扒
zh - Chinese: 吉列豬排

The dish consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil
Schnitzel
Category: cutlet (meat cutlet)
Cuisine: Austrian
Associated cuisines: Jewish, Israeli
Area: Austria
Countries: Austria
Region: Western Europe
Other names: ar - Arabic: شنتزل
arz - Egyptian Arabic: شنيتزل
az - Azerbaijani: Şnitsel
bg - Bulgarian: Шницел
ca - Catalan: Schnitzel
el - Greek: Σνίτσελ
en-simple - Simple English: Schnitzel
fa - Persian: شنیتسل
fi - Finnish: Leike
fr - French: Escalope panée
he - Hebrew: שניצל
hy - Armenian: Շնիցել
io - Ido: Shnitzlo
ja - Japanese: シュニッツェル
jv - Javanese: Schnitzel
ka - Georgian: შნიცელი
kk - Kazakh: Шницель
ko - Korean: 슈니첼
ku - Kurdish: Schnitzel
lld - Ladin: Snizel
lt - Lithuanian: Šnicelis
mk - Macedonian: Шницла
ms - Malay: Schnitzel
nb - Norwegian Bokmål: Snitsel
nl - Dutch: Schnitzel
ru - Russian: Шницель
sv - Swedish: Schnitzel
th - Thai: ชนิทเซิล
uk - Ukrainian: Шніцель
vi - Vietnamese: Schnitzel
yi - Yiddish: ווינער שניצל
zh - Chinese: 炸肉排

The meat dish is usually thinned by pounding with a meat tenderizer, breaded before frying, and it is made using veal, pork, chicken, mutton, beef, or turkey.
Cotoletta alla milanese
Category: cutlet (meat cutlet)
Cuisine: Italian
Associated cuisines: Italian
Area: Milan
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: ميلانيزا
ca - Catalan: Escalopa a la milanesa
de - German: Cotoletta alla milanese
fa - Persian: ویل میلانیز
fr - French: Escalope à la milanaise
he - Hebrew: קוטולטה נוסח מילנו
it - Italian: Cotoletta alla milanese
ja - Japanese: コトレッタ・アッラ・ミラネーゼ
lmo - Lombard: Custuleta a la milanesa
nl - Dutch: Kalfsvlees Milanese
pt - Portuguese: Bife à milanesa
ru - Russian: Отбивная по-милански
tr - Turkish: Cotoletta alla milanese
yue - Cantonese: 米蘭豬扒

The dish consists of veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter.
Cotoletta alla bolognese
Category: cutlet (veal cutlet, meat cutlet)
Cuisine: Italian
Associated cuisines: Italian
Area: Bologna
Countries: Italy
Region: Southern Europe
Other names: ca - Catalan: Escalopa a la bolonyesa
he - Hebrew: קוטולטה נוסח בולוניה
it - Italian: Cotoletta alla bolognese
ja - Japanese: コトレッタ・アッラ・ボロネーゼ

The dish consists of a veal cutlet coated with eggs, flour and breadcrumbs. It is first fried in lard or butter, then covered with a slice of ham and a handful of Parmesan cheese, then briefly sprinkled with meat broth to flavor and moisten it. Finally, it is baked in the oven until the cheese has melted.
Hash browns
Category: side dish, potato (deep-fried potato)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: ar - Arabic: هاش براونز
da - Danish: Hash brown
de - German: Hash Browns
el - Greek: Χας μπράουνς
es - Spanish: Hash browns
he - Hebrew: האש בראונס
id - Indonesian: Hash browns
it - Italian: Hash browns
ja - Japanese: ハッシュドポテト
jv - Javanese: Hash soklat
kn - Kannada: ಹ್ಯಾಶ್ ಬ್ರೌನ್
ko - Korean: 해시 브라운
ms - Malay: Hash browns
nb - Norwegian Bokmål: Røstipotet
nl - Dutch: Hash browns
pl - Polish: Hash brown
ro - Romanian: Hash Browns
ru - Russian: Хашбраун
sv - Swedish: Råraka
th - Thai: แฮชบราวน์
vi - Vietnamese: Bánh khoai tây bào chiên
yue - Cantonese: 薯餅
zh - Chinese: 马铃薯饼

The dish consists of finely julienned potatoes that have been fried until golden brown.
Aloo tikki
Category: side dish, potato (boiled potato)
Cuisine: Indian, Bangladeshi, Pakistani
Associated cuisines: Indian, Bangladeshi, Pakistani
Area: India, Bangladesh, Pakistan
Countries: India, Bangladesh, Pakistan
Region: Southern Asia
Other names: bn - Bangla: আলু টিক্কি
da - Danish: Aloo tikki
es - Spanish: Alu tikki
fr - French: Aloo tikki
he - Hebrew: אלו טיקי
it - Italian: Aloo tikki
jv - Javanese: Aloo tikki
kn - Kannada: ಆಲೂ ಟಿಕ್ಕಿ
nb - Norwegian Bokmål: Aloo tikki
or - Odia: ଆଳୁ ଟିକ୍କି
pa - Punjabi: ਆਲੂ ਟਿੱਕੀ
te - Telugu: ఆలూ టిక్కీ
ur - Urdu: آلو ٹکی

The dish it is made of boiled potatoes, peas, and various curry spices. The dish is served hot along with a side of saunth, tamarind, and coriander-mint sauce, and sometimes dahi (yogurt) or chickpeas.
Croquette
Category: side dish, potato (deep-fried potato, deep-fried roll)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: af - Afrikaans: Kroket
az - Azerbaijani: Kroket
bg - Bulgarian: Крокет
ca - Catalan: Croqueta
cs - Czech: Kroketa
da - Danish: Kartoffelkroketter
de - German: Kroketten
el - Greek: Κροκέτα
eo - Esperanto: Krokedo
es - Spanish: Croqueta
eu - Basque: Kroketa
ext - Extremaduran: Cocreta
fr - French: Croquette
gl - Galician: Croqueta
he - Hebrew: קרוקט
hu - Hungarian: Krokett
hy - Armenian: Կրոկետներ
id - Indonesian: Kroket
it - Italian: Crocchetta
ja - Japanese: クロケット
jv - Javanese: Kroket
ko - Korean: 크로켓
la - Latin: Croquetta
li - Limburgish: Kroket
ms - Malay: Croquette
nb - Norwegian Bokmål: Krokett
nl - Dutch: Kroket
pl - Polish: Krokiet
pt - Portuguese: Croquete
ru - Russian: Крокеты
scn - Sicilian: Baddòttula
su - Sundanese: Karokét
sv - Swedish: Kroketter
th - Thai: ครอแก็ต
tl - Tagalog: Kroketa
uk - Ukrainian: Крокети
zh - Chinese: 可樂餅

The dish is a deep-fried roll, consisting of a thick binder combined with a filling, which is then breaded.
Korokke
Category: side dish, potato (deep-fried potato)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: كوروكي
az - Azerbaijani: Korokke
es - Spanish: Korokke
fa - Persian: کوروکه
fr - French: Korokke
hy - Armenian: Կորոկե
ja - Japanese: コロッケ
jv - Javanese: Korokké
ko - Korean: 고로케
pa - Punjabi: ਕੋਰੋਕੇ
pt - Portuguese: Korokke
ru - Russian: Короккэ
th - Thai: โครกเกะ
tr - Turkish: Korokke
uk - Ukrainian: Корокке
vi - Vietnamese: Korokke
zh - Chinese: 日式可樂餅

The dish is made by mixing cooked chopped meat, seafood, or Vegetable with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and breadcrumbs, then deep-frying this until brown on the outside.
Kripik
Category: potato, snack (deep-fried potato)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: fr - French: Kripik
id - Indonesian: Keripik
jv - Javanese: Kripik
jv-x-bms - Basa Banyumasan: Kripik
su - Sundanese: Kiripik

The dish is a bite size cracker which made from dried cassava, Vegetable, and fish with deep frying process, seasoned with salt, chili powder, and sugar.
Krupuk
Category: snack (crackers)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Java
Countries: Indonesia
Region: South Eastern Asia
Other names: bcl - Central Bikol: Kropek
ceb - Cebuano: Kropek
cs - Czech: Krupuk
da - Danish: Krupuk
eo - Esperanto: Krupuko
es - Spanish: Keropok
fr - French: Krupuk
id - Indonesian: Kerupuk
ja - Japanese: クルプック
jv - Javanese: Krupuk
ko - Korean: 크루푹
ms - Malay: Keropok
nl - Dutch: Kroepoek
ru - Russian: Крупук
su - Sundanese: Kurupuk
tl - Tagalog: Kropek
uk - Ukrainian: Крупук

The dish is a deep fried crackers made from starch and other ingredients that serve as flavouring.