Asian cuisine

Asian cuisine is a term sometimes used as an umbrella term for the various cuisines of East Asia and Southeast Asia and for fusion dishes based on combining them. It does not usually include Pacific cuisine, also called Polynesian cuisine, or the cuisines of central and western Asia and Middle Eastern cuisine.

In the United Kingdom, it generally refers to the cuisine of South Asia (such as Indian cuisine), but this use of the term is not common in the United States, mirroring the geographical and cultural differences in the use of the term Asian in general.

"Asian cuisine" can also refer to cuisines of all of Asia. However there is immense variation in the cuisines of the countries and ethnic groups in Asia, ranging from the hot curried dishes of South and Southeast Asia to the intricate and more delicately spiced dishes of Japan. Rice is a staple in all of these regions except for parts of northern China. In Pakistan and northern India, an assortment of breads is staple in addition to the usual rice. In the landlocked countries of Central Asia, the eating habits are very different to the rest of Asia. Central Asian Cuisine is dominated by dairy products and meat.

Central Asia

• Afghan cuisine
• Kazakh cuisine
• Mongolian cuisine
• Uzbek cuisine
• Iranian cuisine

East Asia

• Chinese cuisine
• Korean cuisine
• Japanese cuisine
• Taiwanese cuisine

South Asia

• Bangladeshi cuisine
• Bengali cuisine (India and Bangladesh)
• Indian cuisine
• Newari Cuisine (Nepal)
• Pakistani cuisine
• Punjabi cuisine (India and Pakistan)
• Sri Lankan cuisine
• Tamil cuisine (India and Sri Lanka)

Southeast Asia

• Burmese cuisine
• Indonesian cuisine
• Khmer/Cambodian cuisine
• Laotian cuisine
• Malaysian cuisine
• Filipino cuisine
• Singaporean cuisine
• Thai cuisine
• Vietnamese cuisine