Kaffir lime leaves are used in some South East Asian cuisines such as Indonesian, Lao, Cambodian, and Thailand ( มะกร ู ด ).

Lao cuisine is the cuisine of Laos, which is distinct from other Southeast Asian cuisines.

Lao food differs from neighboring cuisines in multiple respects.

Thai cuisine is more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern ( or Isan ), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries and regions: Burma to the northwest, the Chinese province of Yunnan and Laos to the north, Vietnam and Cambodia to the east and Malaysia to the south of Thailand.

Sticky rice, not jasmine rice, is the staple food in the local cuisines of Northern Thailand and of Isan ( Northeastern Thailand ), both regions of Thailand directly adjacent to Laos with which they share this, and many other cultural traits.

The cuisine of Laos is similar to other regional cuisines such as Thai and Cambodian cuisines, but has several unique distinguishing traits.

Basil, originally from India, but thoroughly familiar to Theophrastus and Dioscurides, is a half-hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in the cuisine of Taiwan and the Southeast Asian cuisines of Indonesia, Thailand, Vietnam, Cambodia, and Laos.

However chilli never gained the same status or prominence as it did with the cuisines of neighbouring Thailand, Laos and Malaysia, and even today very few recipes include chilli as an ingredient.

Sauces similar to patis exist throughout Asia and are also used in their respective local cuisines such as nuoc mam in Vietnam, nam pha ( ນ ້ ຳປາ ) in Laos, hom ha in China, nam pla in Thailand, shitsuru in Japan and saeu chot in Korea.

Tiliacora triandra is a species of flowering plant native to mainland Southeast Asia and used particularly in the cuisines of northeast Thailand and Laos.

" Italian, Mexican and Chinese ( Cantonese ) cuisines have indeed joined the mainstream.

These three cuisines have become so ingrained in the American culture that they are no longer foreign to the American palate.

Unlike the typical menu selections of many other Chinese cuisines, Teochew restaurant menus often have a dessert section.

Today, most countries, cities and regions have access to their traditional cuisines and many other global cuisines, and new cuisines continue to evolve in contemporary times.

Foods preserved for winter consumption by smoking, curing, and pickling have remained significant in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.

Cuisines of this type are not categorized per any one particular cuisine style and have played a part in innovations of many contemporary restaurant cuisines since the 1970s.

Asian fusion restaurants, which combine the various cuisines of different Asian countries, have become popular in many parts of the United States and United Kingdom.

Dishes in Beijing cuisine that are served as main courses are mostly from other Chinese cuisines, and some of the following in particular have been central to the formation of Beijing cuisine.

Recently, other cuisines of the world have acquired popularity in Mexico, thus adopting a Mexican fusion cuisine.

As pasta was introduced elsewhere in the world, it became incorporated into a number of local cuisines, which often have significantly different ways of preparation from those of Italy.

Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries.

Both cuisines tend to focus on local ingredients like locally available wild game ( e. g., duck, rabbit ), vegetables ( e. g., okra, mirlitons ), and grain ( e. g., rice ), which is where they remain distinctive, since many of these ingredients have never truly entered American mainstream cuisine and thus were available to displace local traditions.

Besides the culinary heritage of the Anglo-Celtic majority, the cuisines of China, Germany, Greece, Italy, Lebanon, Malaysia, Thailand, and Vietnam are not only popular, but have also left the greatest impact on Modern Australian cuisine.

Western cuisines have long used anise to flavor some dishes, drinks, and candies, and the word is used for both the species of herb and its licorice-like flavor.

Some contemporary Catalan authors, such as Josep Pla, Jaume Fàbrega or Eliana Thibaut i Comalada, and others like Colman Andrews, have suggested that, besides Catalonia proper, this cuisine takes in the Balearic and Valencian cuisines, but this opinion is challenged as politicised, and is not widespread, nor is supported by either the Catalan, Balearic or Valencian government.

In modern times, other cuisines of the world have become very popular in Mexico, thus adopting a Mexican fusion.

Sides and toppings differ widely depending on local customs, especially in Israel where the various Jewish ethnic groups have adapted this recipe to suit their own cuisines.

Fresh and dried shiitake have many uses in the cuisines of East Asia.

The region is known for its distinct culture and history, having developed its own customs, musical styles and varied cuisines that have helped distinguish it from the rest of the United States.

There are a very large number of restaurants in San Miguel that have a huge variety of different cuisines.

The development of these cuisines have been shaped by Hindu and Jain beliefs, in particular vegetarianism which is a common dietary trend in Indian society.

Subsequently influences have included the cuisines of Central Asia, Persia, and the North Indian plains.

In British cuisine, as well as in the cuisines of Commonwealth countries like Australia and New Zealand, the word gravy only refers to the meat based sauce ( and vegetarian / vegan alternatives ) derived from meat juices, stock cubes or gravy granules.

A food plaza on the first floor of the Marriott Hotel, and food trucks parked in lots near the corner of Main and Vassar Streets ( weekdays lunch only ), sell fast food at low prices, with a variety of cuisines ( Asian, Italian, Mexican, etc.

During time, Spanish people occupied the territory, so local influences of these strongly personalized cuisines can be found, especially in the only city, Stanley.

The United States ' regional cuisines are characterized by its extreme diversity and style with each region having its own distinctive cuisine.

In many cuisines beans are cooked along with natural carminatives such as anise seeds, coriander seeds and cumin.

There is no widespread use of fresh herbs in Cantonese cooking, in contrast with their liberal use in other cuisines such as Sichuan, European, Thai or Vietnamese.

Many other regions with unique dishes and styles are represented in China, including Hakka, Macau, Hainan, Taiwan, and Northeast cuisines.

For example, what Jews from Eastern Europe and from North Africa consider " Jewish food " has more in common with the cuisines of non-Jewish Eastern Europeans and North Africans than with each other, although for religious Jews all food-preparation must conform to the same laws of Kashrut.

Such a restaurant might feature a wide variety of dishes inspired by a combination of various regional cuisines with new ideas.

Greek cuisine () is a Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant.

In the third week of August each year a festival, Malmöfestivalen, fills the streets of Malmö with different kinds of cuisines and events.

Unlike the earlier two cuisines, which were brought by the ruling class such as nobles, aristocrats and bureaucrats, and then spread to the general populace, the introduction of Shandong cuisine begun with serving the general populace, with much wider market segment, from wealthy merchants to the working class.

Certain techniques popular in soul and southern cuisines ( e. g., frying meat, using all parts of the animal for consumption ), are shared with ancient cultures all over the world, including Rome, Egypt, and China.

As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs.

The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia ( such as yogurt ), creating a vast array of specialities — many with strong regional associations.

However, in common use these distinctions are not clearly made, and many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young ; cooked in whole cuisines ; and sold for the purpose ; for example, black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans, or cooked as part of a meal.

In Indian cuisines, the distinction between onions and shallots is weak ; larger varieties of shallot are often confused with small red onions and used interchangeably.

In the present, shellfish dishes are a feature of almost all the cuisines of the world, providing an important source of protein in many cuisines around the world, especially in the countries with coastal areas.

This distinction is based mostly on encounters with the cuisines as encountered in eateries in New Orleans.

In cuisines around the Mediterranean, Paracentrotus lividus is often eaten raw, with lemon., and known as ricci on Italian menus where it is sometimes used in pasta sauces.

Nigeria has over 250 different ethnic groups, with a corresponding variety of cuisines.

The area has restaurants with cuisines from all over the world, from Kosher food, through to Indian, Thai, Japanese, Chinese, Korean and Italian eateries.