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{
"count": 6343,
"next": "https://worldfood.guide/api/dishes/?format=api&page=136",
"previous": "https://worldfood.guide/api/dishes/?format=api&page=134",
"results": [
{
"name": "Ikan Pepes",
"othernames": "Fish In Banana Leaves",
"ingredients": "spices, fish, meat",
"description": "Ikan Pepes is a traditional dish of East Timor. The cooking technique that uses banana leaves to wrap various ingredients (spices with fish, meat, or tofu), which is then steamed or grilled on charcoal. This method allows the ingredients to be compacted into a sort of cake and is very similar to another popular Southeast Asian dish otak-otak.",
"uri": "https://worldfood.guide/dish/ikan_pepes"
},
{
"name": "Ikizukuri",
"othernames": "Ikezukuri",
"ingredients": "fish, vegetables",
"description": "Ikizukuri also is known as ikezukuri is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. The practice is controversial owing to concerns about the animal's suffering, as it is still alive when served.",
"uri": "https://worldfood.guide/dish/ikizukuri"
},
{
"name": "Imagawayaki",
"othernames": "Obanyaki",
"ingredients": "batter, sweet azuki bean paste",
"description": "Imagawayaki (今川焼き) is a Japanese dessert often found at Japanese festivals as well as outside Japan. It is made of batter in a special pan (similar to a waffle iron but without the honeycomb pattern), and filled with sweet azuki bean paste, although it is becoming increasingly popular to use a wider variety of fillings such as vanilla custard, different fruit custards and preserves, curry, different meat and vegetable fillings, potato and mayonnaise. Imagawayaki is similar to Dorayaki, but the latter are two separate pancakes sandwiched around the filling after cooking and are often served cold.",
"uri": "https://worldfood.guide/dish/imagawayaki"
},
{
"name": "Imam Bayildi",
"othernames": "imambayildi",
"ingredients": "eggplants, onions, garlic, tomatoes, olive oil",
"description": "This is a dish in Ottoman cuisine consisting of whole eggplant stuffed with onion, garlic and tomatoes, and simmered in olive oil. https://en.wikipedia.org/wiki/%C4%B0mam_bay%C4%B1ld%C4%B1",
"uri": "https://worldfood.guide/dish/imam_bayildi"
},
{
"name": "Imarti",
"othernames": "Emarti, Jaangiri, Omriti",
"ingredients": "flour, saffron, ghee, sugar",
"description": "It is an Indian sweet/dessert. It is made by deep-frying urad flour batter in a kind of circular flower shape, then soaked in sugar syrup.",
"uri": "https://worldfood.guide/dish/imarti"
},
{
"name": "Imeruli Khachapuri",
"othernames": "",
"ingredients": "flour, sugar, salt, yeast, oil, cheese, yoghurt.",
"description": "Imeruli khachapuri is a traditional Georgian bread filled with melted cheese. Unlike traditional khachapuris, the imeruli variety is circular in shape. The dough consists of flour, salt, sugar, yeast, water, and sometimes yoghurt, while the cheese filling is usually enriched with the addition of eggs. It is recommended to glaze imeruli khachapuri with butter as soon as it is out of the oven and serve it while it is still hot.",
"uri": "https://worldfood.guide/dish/imeruli-khachapuri"
},
{
"name": "Imperial IPA Beer",
"othernames": "Imperial India Pale Ale, Double India Pale Ale",
"ingredients": "beer",
"description": "Imperial or Double IPA beer is a stronger version of the regular American IPA. Imperial IPA boasts even more hoppy flavor, aroma and bitterness. Imperial India pale ale is darker in color than the American IPA, substantially more bitter, and high in alcohol by volume.\r\n\r\nABV (Alcohol By Volume) 7.6% - 10.6%\r\nIBU (Bitterness) Between 65 - 100 out of 100 (most bitter)\r\nSRM (Color) 2 - 9 out of 40 (most dark)",
"uri": "https://worldfood.guide/dish/imperial-ipa-beer"
},
{
"name": "Imperial Stout Aged In Bourbon Barrels",
"othernames": "",
"ingredients": "",
"description": "Imperial Stout Aged In Bourbon Barrels is a Stout - American Imperial style beer with 10.3% Alcohol by volume (ABV). Brewed by Guinness Open Gate Brewery & Barrel House Maryland, United States.",
"uri": "https://worldfood.guide/dish/imperial-stout-aged-in-bourbon-barrels"
},
{
"name": "Impwa",
"othernames": "",
"ingredients": "impwa, herbs, spices, vegetables",
"description": "Impwa is a popular dish of the Zambian cuisine. The main ingredients are Impwa, herbs, spices, vegetables. It can be served with rice.",
"uri": "https://worldfood.guide/dish/impwa"
},
{
"name": "Imqaret",
"othernames": "",
"ingredients": "pastry, dates",
"description": "Imqaret is a traditional Maltese sweet made with pastry and a filling of dates. During preparation the imqaret are deep fried and are usually infused with the flavours of aniseed and bay leaf. The imqaret are prepared individually by folding the pastry, in the centre of which a quantity of filling is placed. As the pastry is long, several imqaret pieces are then cut from each pastry following the deep frying process.",
"uri": "https://worldfood.guide/dish/imqaret"
},
{
"name": "Inarizushi",
"othernames": "Inari Sushi",
"ingredients": "rice, tofu",
"description": "Inarizushi (稲荷寿司) is a pouch of fried tofu typically filled with sushi rice alone. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi, or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu.\r\n\r\nA version of inarizushi that includes green beans, carrots, and gobo along with rice, wrapped in a triangular aburage (fried tofu) piece, is a Hawaiian specialty, where it is called cone sushi and is often sold in okazu-ya (Japanese delis) and as a component of bento boxes. Wikipedia",
"uri": "https://worldfood.guide/dish/inarizushi"
},
{
"name": "Inca Kola",
"othernames": "Golden Kola, Inka Kola",
"ingredients": "",
"description": "Inca kola is the national soda of Peru. It looks yelow and it is sweet, fruity flavor that somewhat resembles its main ingredient, lemon verbena, locally known as hierba luisa. Americans compare its flavor to bubblegum or cream soda",
"uri": "https://worldfood.guide/dish/inca_kola"
},
{
"name": "Inchicapi De Gallina",
"othernames": "",
"ingredients": "hen, peanuts, corn, cassava",
"description": "Regional creamy hen soup from the Peruvian jungle made of peanuts, corn and cassava",
"uri": "https://worldfood.guide/dish/inchicapi_de_gallina"
},
{
"name": "Indore's Street Foods You Can Eat Anytime, Anywher",
"othernames": "Indore Famous Namkeen Shop In Mumbai",
"ingredients": "",
"description": "Every foodie can find something to enjoy in Indore. There is something for everyone's taste buds, whether they prefer “sweets,” \"namkeen,\" \"chaat,\" or Mughlai cuisine. For every cuisine enthusiast, Sarafa Bazaar and Chapan Bhog Chowk are must-visit locations. Some things are worth trying before you pass away. These Indori foods are a must-try.\r\n\r\nPoha Jalebi\r\n\r\nPoha jalebi, a popular breakfast food in the city, is an amazing fusion of sweet jalebi with tangy, spicy poha. Although the flavour combination initially seems strange, this dish is actually extremely enjoyable. A heavy sprinkling of bhujia can also be done on top of it for enhancing the flavour. To instantly make this dish, you can order instant Poha mix from Indore Online and sev namkeens like Ratlami Sev Namkeen or Ujjaini Sev Namkeen for the sprinkling.\r\n\r\nDahi Bhalla\r\n\r\nDahi bhalla, also known as Dahi Wada, is a dish made of curd-dipped, fried balls of ground lentils that is extremely well-known in Indore. The dish also includes spices and sour chutneys to round out the flavour.\r\n\r\nOne meal from Indore for which words fall short is this one, and the only way to properly appreciate how perfect it is is to taste it. And now you can avoid the cumbersome method of making it yourself, and simply order the Instant Dahi Wada Mix from Indore Online.\r\n\r\nMoong Bhajiya\r\n\r\nMoong bhajiya, a favourite evening snack for the residents of Indore, are crunchy fried balls of a mixture formed from crushed lentils and spices.\r\n\r\nMoong bhajiya, which is sometimes eaten for breakfast as well, tastes best when served hot and fresh from the kadai. This meal must be eaten in Indore since it has a fantastic flavour that comes through in every bite. If you are not able to visit Indore soon, you can still enjoy this Moong bhajiya simply by ordering the Instant Moong Bhajiya from the Indore Online website.\r\n\r\nSabudana Khichadi\r\n\r\nSabudane ki khichadi is a dish that is popular throughout the city and has a flavour that the people of Indore cling to. This meal is produced by sautéing the cooked sabudana in top-notch regional spices with onions and curry leaves. This meal is a must-try and is once again among the top street dishes in Indore. If you are trying to make it at home, you can order Sabudana Khichdi Masala to give it an authentic Indori taste.\r\n\r\nAuthentic Indori Namkeen\r\n\r\nNamkeens, the Indian name for salties, are a beloved food in India. The Indori namkeen is distinctive from other namkeens found throughout the nation and is among the best street food in Indore.\r\n\r\nThe Indori namkeen has a crispier texture and a more flavorful taste. The namkeen of the city, which is offered in numerous variations, is a specialty that travellers adore bringing home. If you are living in Mumbai and crave Indori namkeens, instead of looking for an Indore famous namkeen shop in Mumbai, start looking for authentic Indori namkeen online. Yes, now you can easily order authentic Indori namkeen online from the comfort of your home. Just visit the Indore.online website and search for namkeens. So what are you waiting for? Stop searching for “Indori namkeen near me” and start ordering your favourite snacks directly from the Indore Online website, as it is a one stop shop to buy authentic Indori namkeen online.\r\n\r\nSource: https://www.indore.online/products/ready-instant-poha-mix-250g-marothia-bazaar-indore?_pos=1&_psq=%20instant%20poha%20mix&_ss=e&_v=1.0&variant=40433329864861",
"uri": "https://worldfood.guide/dish/indores-street-foods-you-can-eat-anytime-anywher"
},
{
"name": "Indori Poha",
"othernames": "Indori Pohe-Jalebi",
"ingredients": "rice, chilies, onions, mustard seed, curry leaves",
"description": "Indori Poha is a type of flattened (beaten) rice that is likely to have originated in the Indian metropolis of Indore. It contains cooked Poha (flattened rice) and is usually served with a unique combination of Jalebi (called Poha-Jalebi combined), Sev, sliced onions and funnel seeds.\n\nsource url: https://en.wikipedia.org/wiki/Indori_Poha",
"uri": "https://worldfood.guide/dish/indori_poha"
},
{
"name": "Indori Poha – A Simple Weighted Breakfast",
"othernames": "",
"ingredients": "",
"description": "Indori Poha is likely to be originated from the cities of Madhya Pradesh, especially from Indore. It is made from flattened rice and is usually served with a combination of Jalebi. Unlike other types of Poha prepared in different parts of India, Indori Poha is cooked in steam instead of cooking it directly along with other ingredients. Its unique preparation provides Poha with a distinctive flavor, softness, and taste.\r\nWhy Indori Poha is so unique?\r\nThis is a sweet and tangy light-weighted breakfast or can even be consumed as snacks. The secret of making soft Indori Poha is that it is prepared steaming on a hot water bath and not by sautéed in oil. Prepared from flattened rice flakes, another key element of Indori Poha is a locally made spice called Jeeravan Masala. This light and the fluffy dish is a healthy breakfast recipe that is very easy to cook. You can consider buying poha online and a packet of Jeeravan Masala to prepare this lip-smacking snack at your home.\r\nUsually, Indori Poha is prepared using finely cut pieces of fresh raw onion, while for other varieties of Poha, fried onion is used. This also makes Indori Poha taste different from the varieties prepared in other parts of our country.\r\nPreparing Authentic Indori Poha at Home\r\nHealthy, easy, and quick to make, Indori Poha can be prepared at home. However, different States in India cook Poha in different ways, but we will share a special steamed Indori Poha recipe here.\r\n1. Buy Indori Poha online and wash it in a sieve or on a steamer plate.\r\n2. Put 2-3 cups of water in a pot big enough for your sieve to help sit on the top. Put water to boil.\r\n3. Heat 2 tablespoons of oil in a small pan, and temper it with cumin seeds, green chillies, and curry leaves.\r\n4. Add this mixture to the washed poha. Add salt to taste, and a little turmeric powder. Mix the poha lightly; ensuring that poha flakes don’t break. You can use a fork to avoid mashing your poha.\r\n5. Now put the sieve along with the poha mixture on top of boiling water and cover it. Steam for approx. 15 minutes.\r\n6. Mix some chopped onions, coriander leaves, and garnish it with some lime juice, and sprinkle little Jeeravan Masala.\r\n\r\n7. Serve hot topping with boondi, pomegranate seeds, and peanuts.\r\nThings to Consider While Preparing Indori Poha\r\n• Poha flakes absorb water very quickly and may become soggy when soaked for a longer time. Normally, just washing these flattened rice flakes can be a good idea.\r\n• Indori Poha is normally cooked by steaming over a hot water bath.\r\n• Another important step to consider is that a light tempering of green chillies, cumin seeds, and curry leaves are saluted in oil, but no vegetables are used in oil, thus making poha a light snack prepared with a very little oil.\r\n• Most of the toppings are used raw including onions, peanuts, pomegranate kernels, coriander leaves, and some lemon juice.\r\n• You can also consider adding extra topping that may include masala boondi, sev, farsan, and the authentic Jeeravan Masala, to make your snack crunchy and a bit spicy.\r\n\r\nBuy Indori Poha Online\r\nPoha is a simple, quick, and light breakfast option and is liked by most of us. Prepared with bare minimum ingredients, special Jeeravan Masala makes this Indori Poha stand apart from other varieties of poha available in the market. This khatta and meetha (sweet and sour) snack which was more popular in Indore and Madhya Pradesh, has gained recognition in other parts of India as well.",
"uri": "https://worldfood.guide/dish/indori-poha-a-simple-weighted-breakfast"
},
{
"name": "Indulge in the Sweet and Savory taste of hot Gulab",
"othernames": "",
"ingredients": "",
"description": "Everyone loves to savor the spongy deep-fried berry-sized balls dipped in sugar syrup. While some prefer to enjoy it plain others prefer it with vanilla ice cream, hot chocolate, or other desserts to create a mouth-watering combination. One can never say no to this luscious dessert usually referred to as gulab jamun. Now with the introduction of instant gulab jamun mix people can prepare and pamper themselves with this sweet delicacy right in their homes.\r\n\r\nOrigin of Gulab Jamun\r\n\r\nGulab jamun is considered an Iranian cuisine made from refined flour, drenched in thick sugar syrup. It was introduced to India by the Central Asian Turkic invaders. The word gulab is derived from the Persian words gul (flower) and ab (water) both of which referred to rose water. Jamun is the Hindi term that refers to the Black plum an Indian fruit with a shape and size similar to the sweet. Gulab jamun is essentially a fried delicacy soaked in sugar syrup.\r\n\r\nGulab jamun is ever-present in the Northern part of India making this sweet extraordinary popular among all groups. At present, it is made from milk solids also known as khoya. The milk is reduced to the consistency of the soft dough and is frequently garnished with dried nuts such as cashew, and almonds for increasing the flavor. In some parts of Rajasthan instead of soaking gulab jamun balls in sugar syrup, they are cooked in a thick gravy made from spices, nuts, and tomato. Instant gulab jamun mix is the most preferred choice when you want to make gulab jamuns at home.\r\nVarieties of Gulab Jamun\r\n\r\nThe color of gulab jamun usually comes from the sugar used with the milk powder so it usually appears brownish-red. Some varieties put this sugar with the batter and then fry giving it a very dark color that almost appears black, and due to the appearance, this type of gulab jamun is referred to as Black jam. There are other ways the dish can be served up. For instance, the sugary syrup can be substituted with maple syrup that is lightly diluted so it tastes differently. Besides, commercially available gulab jamun homemade variants can also be prepared using butter, powder milk, flavoring agents, and baking powder. The ingredients are then added to a sugar mixture and fried.\r\n\r\nEasy Gulab Jamun Recipe\r\n\r\nIf you want to give it a try one of the most delicious Indian delights gulab jamun is the best the method of preparation is fairly simple but takes some time, the taste of gulab jamun makes it completely worthy.\r\n• 1.5 cups refined flour\r\n• 1 teaspoon baking powder\r\n• 1 tablespoon cardamom powder\r\n• 2 tablespoon rose water\r\n• 6 cups water\r\n• 1 cup milk cream\r\n• 3 cups sugar\r\n• Refined oil for deep frying\r\n\r\nMix all-purpose flour, baking powder, and powder milk in a bowl and make it a soft dough. Make the dough into small size balls, heat oil in a frying pan, and make the flame medium. Put the balls into a heated oil to get the balls fried. Once the ball gets golden brown color remove them from the heat and allow them to cool down for some time. Put the balls to soak in sugar syrup for about 2 hours. Serve the gulab jamun chilled to make it taste better. You can also use thick ice cream or almond shaving to make it test even better. Some people even like this dish when served hot.\r\nYou can alternately use instant gulab jamun mix from Indore Online instead, to make these sweet balls within the comfort of your home.",
"uri": "https://worldfood.guide/dish/indulge-in-the-sweet-and-savory-taste-of-hot-gulab"
},
{
"name": "Infusiones",
"othernames": "",
"ingredients": "",
"description": "Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An infusion is also the name for the resultant liquid. The process of infusion is distinct from both decoction—a method of extraction involving boiling the plant material—and percolation, in which water is passed through the material",
"uri": "https://worldfood.guide/dish/infusiones"
},
{
"name": "Inguday Tibs",
"othernames": "Ingudai Awaze Tibs",
"ingredients": "mushrooms, onions",
"description": "Ethiopian mushroom sauté. Ingudai means mushroom and tibs means to saute.",
"uri": "https://worldfood.guide/dish/inguday_tibs"
},
{
"name": "Inihaw Na Liempo",
"othernames": "grilled pork belly, pork liempo",
"ingredients": "pork belly, lemon grass",
"description": "Filipino style pork barbecue using pork belly stuffed with herbs and spices.",
"uri": "https://worldfood.guide/dish/inihaw_na_liempo"
}
]
}