HTTP 200 OK
Allow: GET, HEAD, OPTIONS
Content-Type: application/json
Vary: Accept
{
"count": 6343,
"next": "https://worldfood.guide/api/dishes/?format=api&page=30",
"previous": "https://worldfood.guide/api/dishes/?format=api&page=28",
"results": [
{
"name": "Bhindi Masala Sabji Bhindi Ki Sabji",
"othernames": "दही वाली भरवां भिन्डी || Bhindi Masala Sabji || Bhindi Ki Sabji",
"ingredients": "bhindi ki sabji recipe, bhindi ki sabji kaise banate hain, bhindi ki sabji banane ka tarika, bhindi ki sabji banana, bhindi ki sabji kaise banta hai, bhindi ki sabji bharatzkitchen, bhindi ki sabji kaise banaya jata hai, bhindi ki sabji masaledar, bhindi ki sabji kaise banaye, bhindi ki sabji aur ro",
"description": "दही वाली भरवां भिन्डी || Bhindi Masala Sabji || Bhindi Ki Sabji\r\nhttps://www.youtube.com/watch?v=sRW9FFNPdF4",
"uri": "https://worldfood.guide/dish/bhindi_masala_sabji_bhindi_ki_sabji"
},
{
"name": "Bhuna",
"othernames": "",
"ingredients": "spices, oil",
"description": "Bhuna is technically an Indian cooking technique in which spices are fried in very hot oil, often until they have formed a paste. For many people, however, the term bhuna is used to refer to a curry dish which has been prepared using these fried spices. This type of curry usually consists of meat, vegetables, or a combination of the two, cooked and served in a thick, spiced sauce. It is common throughout the Bengal region of northeast India and western Bangladesh and is also a popular menu item at Indian restaurants in the US and Europe.\n\nSpice pastes prepared using the bhuna technique usually contain ginger, garlic, and shallots. These ingredients are peeled and then pan-fried in hot oil, often until they have broken down to form a paste. This paste is then used to season curry dishes.\n\nThe dish known by many as bhuna is a curry which has been seasoned using a spice paste prepared using the technique described above. It usually consists of a meat such as lamb or chicken, along with vegetables such as onions and peppers. In some cases it may be prepared with fish or with vegetables alone. The chosen ingredients are cooked slowly in bhuna paste, which combines with the meat’s juices to form a small amount of thick sauce. In some variations, coconut milk is added to the ingredients during cooking, resulting in a sauce that is thinner but more abundant than that of traditional bhunas.\n\nBhuna’s origins can be traced to the Bengal area of northeast India and western Bangladesh. This method of cooking spices was originally used in preparing meals for Indian rulers and aristocrats. Over time, the technique “trickled down” to the rest of Bengali society, and bhuna became a popular dish among both monarchs and commoners alike.\n\nAs Westerners have become increasingly familiar with South Asian culture and cuisine, bhuna’s popularity has spread far beyond Indian shores. It has become a familiar feature on the menus of Indian restaurants in the US and in parts of Europe, particularly the countries of the United Kingdom. These restaurants commonly serve it with a side of pilau rice, sometimes including warm, flat naan bread for dipping. Most will prepare the dish using the diner’s choice of meat and are willing to adjust its level of spiciness to suit the palates of those unused to the strong seasonings common to Indian cuisine. http://www.wisegeek.com/what-is-bhuna.htm",
"uri": "https://worldfood.guide/dish/bhuna"
},
{
"name": "Bhuna Khichuri",
"othernames": "",
"ingredients": "rice, lentils, salt, oil",
"description": "bhuna khichuri is a traditional dish of Bangladeshis. Some people take this as breakfast but most commonly its a lunch dish. People have to like this dish usually in rainy season. Bhuna khichuri with dim bhuna or chicken/beef bhuna a perfect combination. The dish is essentially made with rice and lentils.",
"uri": "https://worldfood.guide/dish/bhuna_khichuri"
},
{
"name": "Bhurta",
"othernames": "Bhorta, Bharta, Vorta, ভর্তা",
"ingredients": "vegetables, spices",
"description": "Bhurta is a lightly fried mixture of mashed vegetables in the cuisine of India and Bangladesh.",
"uri": "https://worldfood.guide/dish/bhurta"
},
{
"name": "Bhutte Ka Kees",
"othernames": "",
"ingredients": "corn, green chilies, mustard seeds, salt",
"description": "Bhutte Ka Kees is a popular street food of Madhya Pradesh and an Indian street food. An easy to make & delicious. The recipe features grated corn cooked with all the necessary Indian spices and then simmered in milk to add a slightly sweet taste. Green chilies and mustard seeds are also added to give it a special flavor.",
"uri": "https://worldfood.guide/dish/bhutte_ka_kees"
},
{
"name": "Bialy",
"othernames": "",
"ingredients": "flour",
"description": "Bialy, a Yiddish word short for biały or bialystoker kuchen, from the city of Białystok in Poland, is a small roll that is a traditional dish in the Polish Ashkenazi Jewish cuisine.",
"uri": "https://worldfood.guide/dish/bialy"
},
{
"name": "Bibimbap",
"othernames": "Bi Bim Bap, Bi Bim Bop",
"ingredients": "rice, eggs, beef",
"description": "Signature Korean dish. The word literally means \"mixed rice\". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang, a salty soybean paste. A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.\n\nWiki",
"uri": "https://worldfood.guide/dish/bibimbap"
},
{
"name": "Bibim Guksu",
"othernames": "Guksu Bibim, Goldong Myeon, 비빔국수",
"ingredients": "soba noodles, vegetables, kimchi, chilli paste, sesame seeds, brown sugar, honey",
"description": "Bibim guksu, a cold dish made with very thin wheat flour noodles called somyeon with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine which is especially popular during summer.\n\n\n\nhttps://en.wikipedia.org/wiki/Bibim_guksu",
"uri": "https://worldfood.guide/dish/bibim_guksu"
},
{
"name": "Bibingka",
"othernames": "rice cake,bingka",
"ingredients": "rice flour, water, coconut milk",
"description": "Traditionally cooked in clay pots and banana leaves and made from galapong (milled glutinous rice), ccoconut milk, butter or margarine and sugar. The mini rice cakes is is well known during Chritmas seasons in the Philippines and found outside the church where you can take a tasteful bites of it after the misa de galio.",
"uri": "https://worldfood.guide/dish/bibingka"
},
{
"name": "Bichak",
"othernames": "",
"ingredients": "flour, eggs, water, salt",
"description": "Bichak is a stuffed baked tricornered appetizer served during tea or coffee hour.",
"uri": "https://worldfood.guide/dish/bichak"
},
{
"name": "Bichon Au Citron",
"othernames": "",
"ingredients": "puff pastry, sugar, lemon curd",
"description": "Bichon Au Citron is a French pastry. It is similar to a turnover in size, shape, and that it is made of puff pastry. A major distinguishing feature is that it is filled with lemon curd. The outer layer of sugar is sometimes partially caramelized.",
"uri": "https://worldfood.guide/dish/bichon_au_citron"
},
{
"name": "Bicol Express",
"othernames": "Sinilihan",
"ingredients": "coconut milk, pork belly, shrimp paste, serrano pepper",
"description": "The outcome of this Bicol Express Recipe can be described as pork cooked in coconut milk with shrimp paste and chilies. No wonder the name of this dish was derived from a Philippine region (Bicol) wherein Coconuts are abundant and the use of chilies is emphasized in most local meals. There are stories saying that Bicol express was conceptualized and first cooked by Ms. Cely Kalaw in her Manila restaurant sometime during the late 60’s to the early 70’s. Based on an article written by Angela De Leon entitled Soul Train: The Unlikely Beginnings Of A Beloved Filipino Dish (published in Chile Pepper Magazine last October 2006), Ms. Kalaw toned down the heat on her Taro dish (this could be “Laing”) after receiving complains from some customers. However, she knew that other customers wanted the Taro dish to be hot and spicy so she invented another amazingly spicy hot dish that would best compliment the Taro. Thus, Bicol Express was born.\n\nhttp://panlasangpinoy.com/2009/05/25/bicol-express/",
"uri": "https://worldfood.guide/dish/bicol_express"
},
{
"name": "Bienenstich",
"othernames": "Bee sting cake",
"ingredients": "yeast dough, almonds, vanilla custard, buttercream, cream, sugar",
"description": "A German dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, Buttercream or cream.\n\n\n\n\n\nhttps://en.wikipedia.org/wiki/Bienenstich",
"uri": "https://worldfood.guide/dish/bienenstich"
},
{
"name": "Bienmesabe",
"othernames": "",
"ingredients": "egg yolks, sugar, coconut milk, sweet wine",
"description": "This is a Dessert made with the primary ingredients almonds (ground), egg yolks, sugar, coconut milk, and Sweet wine.",
"uri": "https://worldfood.guide/dish/bienmesabe"
},
{
"name": "Bien Me Sabe",
"othernames": "",
"ingredients": "coconut, cream, meringue, sugar",
"description": "It a Venezuelan dessert which is actually a spongy coconut cake filled with layers of cream and meringue.",
"uri": "https://worldfood.guide/dish/bien_me_sabe"
},
{
"name": "Bierocks",
"othernames": "Brock, Brook",
"ingredients": "flour, yeast, sugar, milk, butter, salt",
"description": "Bierocks is a yeast dough pastry pocket sandwich with savory filling, originating in Eastern Europe.",
"uri": "https://worldfood.guide/dish/bierocks"
},
{
"name": "Bifana",
"othernames": "",
"ingredients": "pork, bread",
"description": "A pork steak sandwich seasoned with garlic and spices staple of the Portuguese cuisine. It is the equivalent of the hamburger for Americans.",
"uri": "https://worldfood.guide/dish/bifana"
},
{
"name": "Big Luscious Beer",
"othernames": "",
"ingredients": "",
"description": "Big Luscious Beer is a Stout - American Imperial style beer with 7.8% Alcohol by volume (ABV) and 30 IBU. Brewed by Founders Brewing Company Michigan, United States.",
"uri": "https://worldfood.guide/dish/big-luscious-beer"
},
{
"name": "Bigoli",
"othernames": "Pici",
"ingredients": "whole wheat flour",
"description": "Bigoli is an extruded pasta in the form of a long and thick tube. Initially they were made with buckwheat flour, but are more commonly made with whole wheat flour now. Traditionally, duck eggs are used for the pasta. It closely resembles bucatini, but without the hole in the center. Bigoli is a term used in Veneto, whereas the term pici is used in Tuscany for a similar-sized pasta. https://en.wikipedia.org/wiki/Bigoli",
"uri": "https://worldfood.guide/dish/bigoli"
},
{
"name": "Bigos",
"othernames": "hunter's stew",
"ingredients": "various meats, sauerkraut, cabbage",
"description": "Polish dish of finely chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. The dish is also traditional for Belarusian, Ukrainian and Lithuanian cuisine.\n\nBigos is considered a Polish national dish, which, according to American food historian William Woys Weaver, \"has been romanticized in poetry, discussed in its most minute details in all sorts of literary contexts, and never made in small quantities.\"\n\nhttps://en.wikipedia.org/wiki/Bigos",
"uri": "https://worldfood.guide/dish/bigos"
}
]
}