Snack Recipes
Showing 355 recipes perfect for snack.
Acarajé
Deep-fried black-eyed pea dough.
Achappam
Sweet and crispy flower-shaped traditional Kerala rose cookies.
Aloo Bhujia
Crispy fried potato and chickpea flour thin noodles. Great lunchbox addition.
Aloo Lachha
Crispy fried grated potato sticks seasoned with salt and black pepper.
Aloo Sandwich
Toasted bread sandwich stuffed with a spiced boiled potato mash.
Aloo Tikki
Crispy pan-fried potato patties served with sweet and tangy chutneys.
American Chopsuey Veg
Sweet and sour tomato sauce with vegetables, served over a bed of crispy fried noodles.
Amritsari Fish Fry
Prep Time: 15 minutes | Cook Time: 15 minutes Step 1: Cut boneless firm white fish fillets into 2-inch chunks. Toss with lemon juice, ginger garlic paste, turmeric powder, Kashmiri red chili powder, crushed carom seeds (ajwain), and salt. Marinate for 15 minutes. Step 2: In a bowl, prepare the crispy batter by whisking gram flour (besan), rice flour, crushed carom seeds, ground cumin, red chili flakes, beaten egg, and chilled water into a smooth, thick coating consistency. Step 3: Heat mustard oil in a deep kadai to 180°C (350°F). Dip marinated fish chunks into the spiced batter and gently drop into the hot oil in batches. Fry for 4-5 minutes until light golden and crisp, then drain on a wire rack. Step 4: For signature street-style shatteringly crisp texture, flash-fry the fish pieces a second time at 190°C (375°F) for 90 seconds. Drain, dust generously with tangy chaat masala, and serve piping hot with mint coriander chutney, sliced red onion rings, and lemon wedges.
Apfelstrudel
Sweet apple pastry.
Apple cinnamon tea
Warming fruit tea.
Arabic Coffee (Qahwa)
Spiced cardamom coffee.
Arancini
Fried risotto balls.
Atayef
Stuffed sweet pancakes.
Ayran
Yogurt-based salty drink.
Baba Ghanoush
Smoky roasted eggplant dip.
Baby Corn Manchurian
Crispy fried baby corn spears tossed in a tangy ginger-garlic-soy sauce.
Baklava
Sweet pastry with nuts and syrup.
Banana Chips
Thinly sliced raw plantains deep-fried in coconut oil.
Banh Bao
Steamed pork buns.
Banh Beo
Steamed rice cakes with shrimp.
Banh Bot Loc
Clear shrimp dumplings.
Banh Flan
Vietnamese caramel custard.
Banh Mi
Crispy baguette with savory fillings.
Barley tea
Nutty roasted barley tea.
Basbousa
Semolina cake soaked in syrup.
Batata Harra
Spicy fried potato cubes.
Beijinho
Coconut fudge balls.
Berenjenas con Miel
Fried eggplant with honey.
Besan Cheela
Savory gram flour pancakes with onions, chillies, and fresh coriander. Quick and healthy.
Besan Laddu
Sweet roasted chickpea flour balls. Spills-free and kid-friendly sweet.
Bhel Puri
Puffed rice tossed with onions, tomatoes, sev, peanuts, and tangy chutneys.
Biscotti
Twice baked cookies.
Blini
Thin Russian pancakes.
Bolinho de Bacalhau
Salt cod fritters.
Bolo de Cenoura
Brazilian carrot cake.
Bread Pakora
Spiced potato sandwich dipped in gram flour batter and deep-fried.
Bread Potato Rolls
Spiced potato mash rolled inside a flattened bread slice and shallow fried.
Bread Upma
Savory spiced bread cubes.
Brezel
Homemade soft pretzels.
Brigadeiro
Classic chocolate fudge balls.
Bruschetta
Toasted bread with tomato topping.
Bublik
Russian bread rings.
Buchujeon
Garlic chive pancake.
Bulgogi Beef Kimbap
Classic Korean rice rolls wrapped in crispy roasted seaweed, packed with tender sweet soy-marinated ribeye beef, yellow pickled radish, blanched sesame spinach, carrots, and fluffy egg ribbons.
Butter Murukku
Melt-in-the-mouth crispy rice flour snack made with soft butter.
Butterfly pea flower tea
Color-changing tea.
Ca Phe Sua Da
Iced coffee with condensed milk.
Calamares a la Romana
Fried squid rings.
Canjica
Sweet white corn porridge.
Cannoli
Ricotta filled pastries.
Caprese Salad
Fresh tomato and mozzarella salad.
Cha Gio
Crispy fried spring rolls.
Chaat Papdi
Crispy fried dough wafers served with boiled potatoes, chickpeas, yogurt, and sweet chutney.
Chamomile tea
Relaxing herbal tea.
Champiñones al Ajillo
Sizzling Spanish garlic mushrooms sautéed in extra virgin olive oil with thin-sliced garlic, red pepper flakes, dry sherry, and flat-leaf parsley.
Chana Chaat
Zesty snack made with boiled brown chickpeas, fresh onions, tomatoes, and lemon juice.
Chana Sundal
Black chickpea stir fry.
Che Ba Mau
Three-color dessert.
Cheese Dosa
Crepe filled with melted cheese.
Cheese Garlic Breadsticks
Easy kids favorite breadsticks coated with garlic butter and melted cheese.
Chicken 65
Prep Time: 20 minutes | Cook Time: 15 minutes Step 1: Marinate 500g boneless chicken cubes with yogurt, ginger-garlic paste, Kashmiri red chili powder, red chili powder, turmeric powder, garam masala, black pepper, lemon juice, cornstarch, rice flour, beaten egg, and salt. Rest for 20 minutes. Step 2: Heat vegetable oil in a deep kadai to 180°C (350°F). Deep fry marinated chicken pieces in batches for 5-6 minutes until golden, crispy, and thoroughly cooked. Drain onto a wire rack. Step 3: Heat ghee in a wide skillet over medium heat. Splutter mustard seeds and cumin seeds. Add slit green chilies, sliced garlic cloves, and fresh curry leaves, sautéing for 30 seconds until crackling and fragrant. Step 4: Whisk 2 tbsp yogurt with 50ml water and a pinch of salt. Pour into the sizzling tempering to create a glossy emulsion. Add the fried chicken pieces and toss vigorously over high heat for 1 minute until every piece is coated in spicy glaze. Serve hot with sliced red onions and fresh lemon wedges.
Chicken Karaage
Prep Time: 20 mins Cook Time: 15 mins Irresistibly crispy Japanese izakaya fried chicken marinated in soy sauce, fresh ginger, garlic, sake, and toasted sesame oil, dredged in potato starch and double-fried to golden, ultra-crispy perfection, served with Japanese Kewpie mayonnaise and fresh lemon wedges. 1. Cut boneless, skin-on chicken thighs into bite-sized 4cm pieces. 2. In a bowl, combine grated ginger, grated garlic, soy sauce, Japanese sake, toasted sesame oil, sugar, black pepper, and salt. 3. Add chicken pieces, massage marinade into meat, and let rest for 20 minutes to absorb deep flavors. 4. Generously dredge each marinated chicken piece in potato starch, shaking off excess so a light, even powdery coating forms. 5. Heat vegetable oil in a deep pan to 160°C (320°F); fry chicken in batches for 3-4 minutes until lightly golden, then remove and rest for 3 minutes. 6. Increase oil temperature to 185°C (365°F) and flash-fry chicken for 60-90 seconds until deeply golden, shatteringly crisp, and sizzling. 7. Drain on a wire rack and serve immediately with Kewpie mayonnaise, lemon wedges, and a pinch of shichimi togarashi.
Chilli Idli
Stir-fried leftover idli cubes with onions, capsicum, soy sauce, and green chillies.
Chilli Mushroom
Button mushrooms fried crispy and tossed in a garlic-chili-soy sauce.
Chorizo a la Sidra
Chorizo cooked in cider.
Chrysanthemum tea
Floral herbal infusion.
Churros
Sweet fried dough pastry.
Clafoutis
Baked fruit dessert with batter.
Classic Guacamole
Fresh avocado dip.
Classic Hummus
Creamy chickpea dip with tahini.
Coconut Chutney
Classic side dish.
Coconut Ice Cream
Rich homemade coconut ice cream.
Cold Cucumber Salad
Refreshing side dish.
Corn Cutlet
Crispy pan-fried sweet corn and potato patties. Highly kid-friendly for school snacks.
Corn tea
Sweet roasted corn tea.
Cornish Pasty
Traditional pastry filled with meat and veg.
Coxinha
Popular chicken croquettes.
Crema Catalana
Spanish custard dessert.
Crème Brûlée
Custard with a hard caramelized crust.
Crispy Baked Falafel Pita Pocket with Tahini
Golden oven-baked herb-packed chickpea falafels served in warm pita pockets with crisp cucumber, fresh tomatoes, and creamy lemon-tahini sauce.
Crispy Beef Arayes
Crisp, golden pita bread pockets stuffed with juicy spiced minced beef, onions, garlic, fresh parsley, sumac, and pomegranate molasses, griddled in olive oil until sizzling.
Crispy Layered Feta Spinach Borek
Flaky, golden phyllo pastry spiral filled with sautéed spinach, creamy feta cheese, ricotta, garlic, and dill, sprinkled with black sesame seeds.
Crispy Scallion Oil Noodles
Shanghainese comfort staple featuring thin wheat noodles tossed in slow-infused aromatic crispy scallion oil, light soy sauce, dark soy sauce, and caramelized sugar.
Croquetas de Jamón
Creamy ham croquettes.
Cucumber Sunomono
Refreshing cucumber salad.
Curau de Milho
Sweet corn pudding.
Curry Puff
Pastry filled with curry potatoes.
Currywurst
Popular street food sausage.
Da hong pao
Roasted rock oolong.
Dahi Bhalla
Soft, fried urad dal dumplings soaked in water and served in sweet yogurt with chutneys.
Dahi Puri
Hollow pooris filled with boiled potatoes, yogurt, sweet and green chutneys, topped with sev.
Dahi Vada
Fried lentil dumplings soaked in creamy sweet yogurt, garnished with tamarind chutney and cumin powder.
Dakgangjeong
Prep Time: 20 minutes | Cook Time: 20 minutes Step 1: Cut boneless skinless chicken thighs into bite-sized 1.5-inch pieces. Toss with minced ginger, minced garlic, rice wine, salt, and black pepper. Marinate for 15 minutes, then dredge thoroughly in potato starch until heavily coated. Step 2: Prepare the sticky glaze: in a small saucepan, combine gochujang, soy sauce, honey, brown sugar, minced garlic, grated ginger, rice vinegar, water, and toasted sesame oil. Simmer over medium-low heat for 4 minutes until syrupy and bubbling. Step 3: Heat vegetable oil in a deep kadai or heavy pot to 175°C (350°F). Fry chicken pieces in batches for 5 minutes until pale golden. Drain on a wire rack for 5 minutes. Heat oil to 190°C (375°F) and double-fry the chicken for 2-3 minutes until deep golden brown and audibly crispy. Step 4: Immediately transfer hot double-fried chicken into a wide wok with the warm sticky glaze. Toss vigorously over medium heat for 45 seconds until every piece is glossy and candied. Scatter with roasted peanuts, sliced red chili, and toasted sesame seeds. Serve immediately with pickled radish.
Dakos
Cretan barley rusk salad.
Dampfnudeln
Sweet steamed buns.
Dandelion tea
Dandelion root tea.
Dhokla
Steamed, spongy gram flour cake tempered with mustard, green chillies, and coconut.
Dhokla Khaman
Gujarati specialty steamed besan cake tempered with mustard and green chillies.
Dolmades
Stuffed grape leaves.
Dragon well (Longjing)
Pan-fired flat green tea leaves.
Dry Fruit Laddu
Sugar-free energy balls made of dates and mixed nuts.
Edamame
Steamed soybeans with salt.
Eggs Cilbir
Poached eggs served over garlic-infused Greek yogurt and drizzled with warm Aleppo pepper butter.
Empada de Frango
Mini chicken pot pies.
Erachi Pathiri
Deep-fried wheat or rice pastry stuffed with spicy minced chicken/mutton.
Falafel
Crispy deep-fried chickpea patties.
Fatayer
Spinach stuffed savory pastries.
Fennel tea
Digestive fennel tea.
Fenugreek tea
Earthy digestive tea.
Fish Cake
Spicy fried fish cakes.
Flautas
Crispy rolled tacos.
Focaccia
Herbed flatbread.
Fried Wontons
Deep fried crunchy snack.
Gambas al Ajillo
Garlic shrimp in olive oil.
Garlic Cheese Bread
Pull-apart soft bread rolls stuffed with sweetened cream cheese and drenched in savory garlic parsley butter.
Gelato
Italian style ice cream.
Genmaicha
Green tea with roasted rice.
Gimbap
Korean seaweed rice rolls.
Ginger Chutney
Spiced ginger side dish.
Ginger Tea
Traditional spiced ginger tea.
Gobi Kempu
Crispy, spicy cauliflower florets marinated in spices and deep-fried.
Goi Cuon
Fresh summer rolls with shrimp.
Golden milk
Turmeric milk tea.
Golgappa
Crispy hollow pooris stuffed with potatoes and chickpeas, filled with spicy mint water.
Gozleme
Flatbread filled with spinach and cheese.
Greek Yogurt with Honey
Simple healthy breakfast.
Green tea
Simple steeped green tea.
Guacamole
Fresh avocado dip.
Guayusa
Energizing holly tea.
Gunpowder tea
Rolled green tea leaves.
Gyeran-mari
Rolled omelet.
Gyokuro
Shade-grown premium green tea.
Haemul Pajeon
Seafood green onion pancake.
Haydari
Thick yogurt dip with herbs.
Hibiscus tea
Tart red tea.
Hojicha
Roasted green tea.
Honey Chilli Potatoes
Crispy fried potato wedges tossed in a sweet and spicy honey-chili sauce and sesame seeds.
Honeybush tea
Sweet honey-like herbal tea.
Hummus
Creamy chickpea dip with tahini.
Insalata di Rucola
Arugula salad.
Jackfruit Chips
Crisp chips made of raw jackfruit arils fried in coconut oil.
Jam Roly-Poly
Classic steamed suet pudding.
Japanese Honey Butter Fried Chicken
Ultra-crispy double-fried chicken bites tossed in a glossy sweet and savory garlic honey butter glaze.
Junshan yinzhen
Rare yellow tea.
Kachori Aloo
Puffed flaky pastry filled with spiced lentil mixture, served with aloo curry.
Kaiserschmarrn
Shredded pancake.
Kara Boondi
Fried gram flour droplets mixed with peanuts, cashews, and curry leaves.
Kara Sev
Crunchy black pepper chickpea flour sticks.
Karaage
Japanese fried chicken.
Kathi Roll Egg
Paratha wrap filled with a layer of egg, onions, green chillies, and tangy sauces.
Katsu Curry Sando
Crispy panko-crusted chicken cutlet sandwiched between pillowy Japanese milk bread with Japanese curry sauce and shredded cabbage.
Khandvi
Silky, tightly rolled savory snacks made of cooked gram flour and buttermilk.
Kimbap
Seaweed rice rolls.
Kimchi Pancake
Kimchi pancake.
Kisel
Fruit berry dessert drink.
Kisir
Bulgur salad with herbs and spices.
Knafeh
Prep Time: 25 minutes | Cook Time: 25 minutes Step 1: Prepare the scented sugar syrup (attar) by boiling water, sugar, and lemon juice in a saucepan for 8 minutes until slightly thickened. Remove from heat and stir in orange blossom water and rose water. Allow to cool. Step 2: Shred kataifi dough finely by hand or in a food processor. Melt ghee and butter, combine with a drop of orange food coloring (optional), and massage thoroughly into the shredded dough until every strand is coated. Step 3: Press two-thirds of the buttered kataifi firmly into the bottom of a heavy 10-inch round cake pan. Evenly spread desalted sweet Akkawi cheese and fresh mozzarella cheese over the base, leaving a 1/2-inch border. Top with remaining shredded pastry. Step 4: Bake at 200°C (400°F) for 25 minutes until golden brown and crisp on top and edges. Immediately invert onto a serving platter and ladle warm scented syrup over the hot pastry. Garnish generously with crushed pistachios and dried edible rose petals. Serve warm while cheese is melted and stretchy.
Kolkata Chicken Kathi Roll
Iconic Kolkata street food wrap featuring flaky egg-layered parottas stuffed with juicy spiced chicken boti skewers, crunchy red onions, green chilies, and tangy chaat masala.
Kolokithokeftedes
Prep Time: 25 minutes | Cook Time: 15 minutes Step 1: Grate fresh zucchini into a colander, toss with salt, and rest for 15 minutes. Squeeze zucchini firmly in cheesecloth to extract all excess liquid. Step 2: In a mixing bowl, combine squeezed zucchini with crumbled feta cheese, chopped scallions, red onion, grated garlic, fresh dill, fresh mint, lemon zest, black pepper, beaten eggs, flour, and baking powder until a thick batter forms. Step 3: Heat olive oil in a wide frying pan over medium-high heat until shimmering (175°C / 350°F). Step 4: Drop spoonfuls of batter into the hot oil, flatten slightly, and fry for 3-4 minutes per side until deeply golden and crispy. Drain on paper towels and serve immediately with cool Greek yogurt tzatziki and lemon wedges.
Kombucha
Fermented tea drink.
Korean Cream Cheese Garlic Bread
Soft brioche rolls sliced into star patterns, filled with whipped sweetened cream cheese, dipped in rich garlic butter custard, and baked golden.
Korean Creamy Rose Tteokbokki
Chewy Korean cylindrical rice cakes and fish cakes simmered in a silky, spicy-sweet Gochujang and heavy cream rose sauce.
Korean Gochujang Honey Garlic Fried Chicken
Crispy double-fried chicken bites coated in a sticky, sweet, and spicy Korean Gochujang honey garlic glaze.
Kozhukattai Sweet
Steamed rice flour dumplings stuffed with sweet coconut and jaggery.
Kunafa
Cheese pastry soaked in syrup.
Kunefe
Sweet cheese pastry soaked in syrup.
Kuzhi Paniyaram
Savory rice batter dumplings.
Kuzhi Paniyaram Sweet
Sweet puffed dumplings made using rice batter and jaggery.
Kvass
Fermented rye bread drink.
Labneh
Strained yogurt dip.
Lapsang souchong
Smoky black tea.
Lavender tea
Floral calming tea.
Lemon Tea
Refreshing hot lemon tea.
Lemongrass tea
Citrus herbal tea.
Loukoumades
Fried dough balls with honey.
Maddur Vada
Crispy, onion-rich flat vadas flavored with curry leaves and semolina.
Madeleine Cake
Light sponge cake with citrus.
Madeleines
Small sponge cakes with a distinct shell shape.
Makdous
Oil-cured stuffed eggplants.
Mandu
Korean dumplings.
Mangalore Bonda
Spiced, sour yogurt and maida fritters, crispy outside and spongy inside.
Mango Sticky Rice
Sweet coconut sticky rice with mango.
Manjar de Coco
Coconut pudding with plum syrup.
Masala Poori
Bangalore street-style chat made with crushed crispy pooris soaked in a warm peas gravy and topped with sev.
Masala Vada
Deep-fried spiced patties made with coarsely ground chana dal.
Matar Kachori
Crispy deep-fried flaky pastries stuffed with a spiced green peas filling.
Matcha
Whisked powdered green tea.
Matcha Mochi
Sweet rice cake with green tea.
Mathri
Flaky, deep-fried spiced flour crackers flavored with carom and black pepper.
Medovik
Layered honey cake.
Medu Vada
Deep fry till golden brown and crispy on the outside.
Melomakarona
Honey soaked Christmas cookies.
Methi Thepla
Gujarati flatbread made of wheat flour, gram flour, and fresh fenugreek leaves. Perfect for travel.
Mexican Hot Chocolate
Spicy chocolate drink.
Mexican Street Corn
Grilled corn with creamy topping.
Mexican Street Corn Salad
Deconstructed corn salad.
Milk oolong
Naturally creamy oolong.
Mint Chutney
Mint side dish.
Mochi
Sweet rice cake.
Moong Dal Kachori
Flaky pastry stuffed with a spiced yellow moong dal mixture, perfect dry snack.
Morcilla a la Plancha
Grilled blood sausage.
Moringa tea
Nutrient-rich herbal tea.
Morkovcha
Spicy carrot salad.
Morozhenoye
Russian style ice cream.
Mousse au Chocolat
Rich and airy chocolate mousse.
Muhammara
Walnut and roasted pepper dip.
Mumbai Cheese Burst Frankie Roll
Spiced potato and paneer mash wrapped in flaky paratha with melted cheese, raw red onion, spicy green chutney, and tangy frankie masala.
Murukku
Deep-fried spiral savory snack. Store in an airtight container.
Musakhan Rolls
Prep Time: 25 minutes | Cook Time: 25 minutes Step 1: Poach chicken breasts in water with bay leaf, whole cardamom pods, cinnamon stick, and salt until cooked through (15 minutes). Shred the cooked chicken into bite-sized shreds and set aside. Step 2: Heat generous extra virgin olive oil in a wide skillet over medium-low heat. Add finely sliced yellow onions with a pinch of salt and cook slowly for 20 minutes until completely soft, translucent, and sweet without browning. Step 3: Stir in shredded chicken, fragrant Palestinian sumac, ground allspice, cumin, black pepper, salt, and toasted pine nuts into the warm caramelized onions, mixing well for 2 minutes to coat every shred. Step 4: Cut thin markook or lavash flatbread sheets into triangles. Spoon chicken and sumac onion filling along the wide base, fold in sides, and roll tightly like cigars. Brush rolls liberally with olive oil, sprinkle sumac on top, and bake at 200°C (400°F) for 10-12 minutes until golden brown and crispy. Serve with cool tahini yogurt sauce.
Mutabal
Prep Time: 15 minutes | Cook Time: 25 minutes Step 1: Prick whole eggplants with a fork and roast directly over an open gas flame or hot grill for 20-25 minutes, turning frequently until the skins are completely charred and flesh is collapsed and smoky. Step 2: Place roasted eggplants in a bowl, cover for 10 minutes to steam, then peel off charred skins. Drain roasted flesh in a fine mesh sieve to remove bitter juices. Step 3: On a cutting board, mash the eggplant flesh with a fork or chef knife to maintain subtle texture. Transfer to a bowl and whisk in tahini, minced garlic, lemon juice, Greek yogurt, cumin, and salt until luscious and creamy. Step 4: Spread the mutabal onto a wide shallow bowl with circular back-of-spoon swirls. Drizzle liberally with extra virgin olive oil, sprinkle with ground sumac, toasted pine nuts, fresh parsley, and ruby pomegranate seeds. Serve with warm pita bread.
Muttai Paniyaram
Egg paniyaram - savory dumplings with egg and onion.
Namak Para
Crunchy, diamond-shaped deep-fried pastry snacks flavored with carom seeds.
Nem Nuong
Grilled pork sausages.
Nendran Pazham Nirachathu
Sweet Kerala plantains stuffed with coconut, sugar, and cardamoms, roasted in ghee.
Nettle tea
Nutritious herbal tea.
Nippattu
Spiced crispy rice crackers. Highly portable.
Nom Du Du
Green papaya salad.
North Indian Paneer Tikka Kathi Roll
Smoky grilled spiced paneer cubes wrapped in a flaky layered paratha with mint chutney and thinly sliced pickled onions.
Oats Cranberry Energy Balls
Healthy no-bake energy bites made with oats, dates, honey, and dried cranberries.
Obatzda
Spiced cheese dip.
Olivier Salad
Classic potato salad.
Onigiri
Traditional rice balls.
Onion Pakoda
Crispy fried onion juliennes bound with gram flour and spices.
Oolong tea
Partially oxidized tea.
Pajeon
Green onion pancake.
Paneer Bhurji Kathi Roll
Wrap made with paratha stuffed with spiced paneer bhurji.
Paneer Bread Roll
Crispy bread rolls stuffed with spiced paneer and sweet corn mixture.
Paneer Manchurian
Crispy paneer cubes tossed in a thick and savory garlic-Manchurian sauce.
Paneer Tikka
Grilled paneer cubes marinated in yogurt, tandoori masala, and herbs.
Panna Cotta
Creamy vanilla pudding.
Panzanella
Tuscan bread salad.
Pão de Queijo
Authentic cheesy tapioca bread rolls.
Papaya Salad
Healthy shredded papaya salad.
Pastel
Crispy fried meat pies.
Patatas Bravas
Fried potatoes with spicy sauce.
Pav Bhaji
Thick mashed vegetable curry served hot with buttered pav rolls.
Pavê de Chocolate
Layered dessert with biscuits and cream.
Peach tea
Sweet peach infusion.
Peanut Chikki
Traditional peanut and jaggery bars. High energy snack.
Peanut Sundal
Healthy boiled peanut snack tempered with mustard, red chillies, and coconut.
Peppermint tea
Refreshing mint tea.
Pico de Gallo
Fresh tomato salsa.
Pimientos de Padrón
Fried peppers.
Pirozhki
Small stuffed buns.
Pissaladière
Provençal onion and anchovy tart.
Pistachio Pesto Mortadella Burrata Focaccia
Crispy rosemary focaccia loaded with thinly sliced mortadella, creamy burrata cheese, pistachio pesto, and crushed toasted pistachios.
Piyaz
White bean salad with tahini sauce.
Podi Idli
Mini idlis tossed in a generous amount of ghee and spicy gun powder.
Poha Bread Upma
Quick breakfast made by scrambling bread slices and cooking with mustard, peanuts, and turmeric.
Poha Chivda
Crunchy, low-fat savory mix of roasted flattened rice and peanuts.
Popiah
Fresh spring rolls.
Pork Pie
Cold pie with jellied pork filling.
Potato Bonda
Batter-fried potato mash dumplings flavored with ginger, turmeric, and mustard.
Potato Cheese Balls
Mini breaded potato balls filled with cheese. Pack dry.
Profiteroles
Choux pastry balls filled with cream.
Pu-erh
Fermented aged tea.
Quindim
Sweet egg custard with coconut.
Rava Laddu
Sweet semolina balls. Dry and easy to pack for kids' lunchboxes.
Rava Paniyaram
Soft instant paniyarams made with rava and yogurt.
Reibekuchen
Potato pancakes.
Revani
Semolina cake in syrup.
Ribbon Pakoda
Crispy ribbon shaped snack made of rice flour and besan.
Roasted brown rice tea
Roasted rice tea.
Roasted Makhana
Healthy, crunchy roasted foxnuts. A perfect chip alternative.
Rojak
Mixed fruit and vegetable salad.
Romeu e Julieta
Guava paste and white cheese dessert.
Rooibos
Caffeine-free red bush tea.
Roti Prata
Flaky South Indian-style flatbread.
Sabudana Khichdi
Tapioca pearl pilaf cooked with potatoes and roasted peanuts, popular during fasts.
Saganaki
Fried cheese appetizer.
Saksuka
Fried vegetable medley with tomato sauce.
Salsa Verde
Tangy tomatillo salsa.
Samosa
Crisp pastry shells stuffed with a spiced potato and peas mixture.
Samosa Arabian Style
Fried pastry with meat filling.
San Sebastian Basque Burnt Cheesecake
Crustless cheesecake baked at high heat to achieve a caramelized, burnt top and a silky, molten custard center.
Satay
Grilled skewered meat with peanut sauce.
Satay Chicken
Grilled chicken skewers with peanut sauce.
Sausage Rolls
Puff pastry sausage bites.
Scallion Pancake
Prep Time: 30 minutes | Cook Time: 15 minutes Step 1: In a large mixing bowl, combine all-purpose flour with boiling hot water, stirring with chopsticks until shaggy, then stir in cold water. Knead for 8 minutes until a smooth, pliable dough forms. Brush with vegetable oil and rest covered for 30 minutes. Step 2: Prepare aromatic roux paste by mixing 2 tablespoons flour, toasted sesame oil, Chinese five-spice powder, and fine sea salt in a small bowl. Step 3: Divide dough into 4 portions. Roll each portion out very thinly on an oiled work surface into a translucent rectangle. Spread a thin layer of the spiced oil roux over the surface and sprinkle generously with finely sliced green scallions. Roll tightly into a long rope, twist into a spiral snail shape, tuck end underneath, and rest for 10 minutes. Flatten gently with a rolling pin into a 7-inch disc. Step 4: Heat vegetable oil in a heavy cast iron skillet over medium heat. Fry pancakes for 3 minutes per side until golden brown, blistering, and crisp. Use two spatulas to squeeze and fluff the pancake from the edges to shatter the flaky internal layers. Cut into wedges and serve hot with a dipping sauce of soy sauce, Chinkiang vinegar, and chili oil.
Schwarzwälder Kirschtorte
Black Forest cake.
Scones
Buttery scones for afternoon tea.
Scotch Egg
Boiled egg wrapped in sausage meat and breadcrumbs.
Scotch Eggs
Hard-boiled eggs wrapped in sausage meat.
Sencha
Steamed green tea.
Sev Usal
Spicy, tangy green peas curry served with bread rolls (pav) and crispy sev.
Sfogliatella
Flaky pastry.
Sheng pu-erh
Raw fermented tea.
Shortbread
Buttery Scottish biscuit.
Shou pu-erh
Ripened fermented tea.
Sigara Boregi
Crispy phyllo pastry rolls filled with cheese.
Silver needle
Young white tea buds.
Smash Burger Tacos
Seasoned ground beef smashed thin directly onto flour tortillas, seared until crispy, melted with American cheese, and topped with shredded lettuce, pickles, and burger sauce.
Smetannik
Sour cream cake.
Som Tum
Spicy green papaya salad.
Sooji Toast
Crispy bread toast topped with semolina and yogurt veggies.
Souffle au Chocolat
Light and airy chocolate souffle.
Spanakopita
Spinach and feta pastry.
Spanakopita Greek Spinach Pie
Authentic Greek baked pie with crispy golden phyllo pastry sheets enclosing a tangy filling of spinach, feta cheese, ricotta, dill, and olive oil.
Spanish Gambas al Ajillo
Classic Spanish tapas dish of succulent shrimp sizzled in extra virgin olive oil with thin garlic slices, red chili pepper, sherry, and parsley.
Spearmint tea
Refreshing spearmint tea.
Spiced apple cider tea
Hot apple spice tea.
Spiced Herbal Tea
Soothing tea with local spices.
Spotted Dick
Dried fruit pudding.
Spring Rolls
Crispy vegetable spring rolls.
Spring Rolls Veg
Crispy fried wrappers filled with dry stir-fried seasoned vegetables.
Sprouted Moong Salad
Raw sprouted moong beans tossed with onions, tomatoes, cucumber, lemon, and spices.
Steamed Dumplings
Classic steamed dough pockets.
Steamed Rava Cake
Soft, spongy, steamed semolina and yogurt cake squares.
Stollen
Traditional fruit bread.
Struffoli
Honey glazed dough balls.
Stuffed Paratha Roll
Handheld whole wheat roll stuffed with spiced potato and paneer.
Suji Toast
Crispy bread slices topped with a mixture of semolina, cream, and chopped vegetables.
Sundal Sweet Corn
Quick and healthy steamed sweet corn tossed with mustard, curry leaves, and grated coconut.
Sunomono
Cucumber vinegar salad.
Sweet Appam
Puffed sweet appams made with banana and jaggery.
Sweet Mathri
Crispy, flaky sweet flour crackers flavored with sesame seeds. Easy to pack.
Sweet Seedai
Crispy deep-fried sweet rice flour balls made with jaggery.
Syrnoye Pirog
Cheese pie.
Taiwanese Popcorn Chicken
Crispy bite-sized chicken thigh pieces marinated in five-spice powder, soy sauce, and garlic, coated in sweet potato starch and fried with fresh Thai basil.
Takoyaki
Octopus balls.
Taramosalata
Fish roe dip.
Tarta de Santiago
Almond cake.
Tarte Tatin
Upside-down caramelized apple tart.
Tarte Tatin aux Poires
Upside-down pear tart.
Tau Huay
Silken tofu dessert.
Thattai
Crispy, flat savory crackers made of rice flour and roasted gram flour.
Tie guan yin
Aromatic floral oolong.
Tiramisu
Classic coffee-flavored dessert.
Tiropita
Prep Time: 25 minutes | Cook Time: 30 minutes Step 1: In a large bowl, crumble feta cheese and combine with whole milk ricotta cheese, grated kefalotyri cheese, beaten eggs, chopped fresh mint, fresh dill, ground nutmeg, salt, and black pepper until evenly mixed. Step 2: Lay a sheet of phyllo pastry on a clean work surface, brush generously with melted butter and olive oil, and cut lengthwise into 3 equal strips. Step 3: Place a tablespoon of cheese filling at the bottom end of each strip. Fold one corner over the filling diagonally to form a triangle, then continue folding up the strip flag-style until sealed. Brush the outer surface with melted butter. Step 4: Arrange cheese triangles on a baking sheet lined with parchment paper. Sprinkle with white sesame seeds and black sesame seeds. Bake at 190°C (375°F) for 25-30 minutes until puffed, golden, and shatteringly crisp. Drizzle lightly with warm wildflower honey before serving.
Tomato Chutney
Tangy side dish.
Tortilla Española
Classic Spanish potato omelet.
Tteokbokki
Spicy rice cakes.
Tulsi tea
Holy basil tea.
Turkish Egg Cilbir
Warm garlic-infused yogurt topped with poached eggs, drizzled with spicy Aleppo pepper butter and fresh dill.
Turmeric tea
Anti-inflammatory tea.
Tzatziki
Refreshing cucumber yogurt dip.
Vada Pav
Spicy potato fritter in a soft bun smeared with dry garlic chutney.
Veg Hakka Noodles
Classic Indo-Chinese street-style thin noodles stir-fried with julienned vegetables.
Veg Mayonnaise Sandwich
Cold sandwich made with chopped vegetables mixed with mayonnaise.
Vegetable Cutlet
Crispy vegetable patties. Pack with ketchup on the side.
Vegetable Quesadilla
Cheesy veggie filled tortillas.
Vegetable Spring Rolls
Crispy rolls with veggie filling.
Vegetable Tempura
Crispy fried seasonal vegetables.
Victoria Sponge
Classic sandwich cake.
Victoria Sponge Cake
Classic sandwich cake with jam and cream.
Vinegret
Beetroot salad.
Watermelon Salad
Refreshing sweet and salty salad.
Wheat Flour Biscuits
Eggless whole wheat cookies. Great dry snack for school breaks.
Whipped Feta Dip with Roasted Cherry Tomatoes & Honey
Silky, creamy whipped feta blended with Greek yogurt and garlic, crowned with blistered garlic-thyme roasted cherry tomatoes and warm honey-chili drizzle.
White peony
White tea with buds and leaves.
White tea
Delicate buds and leaves.
Yakitori
Grilled chicken skewers.
Yellow tea
Lightly fermented tea.
Yerba mate
Energizing herbal infusion.
Zakuski
Assorted appetizers.
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