Mauritian cuisine

A samosa () () is a fried Indian pastry with a savoury filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can include cheese such as paneer, meat or even fish. Its name originates from the Middle Persian word sambosag () (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions containing traditional Indian flavours or even chocolate are also made. Samosas are popular snacks in South As

Pilaf (), pilav, pilau or plov () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables and meat, and employing some technique for achieving cooked grains that do not adhere.

thumb|upright=1.2|Lamb Madras curry, Anglo-Indian, c. 1850 Curry is a dish with a spicy sauce, initially in Indian cuisine, then modified by interchange with the Portuguese, followed by the British, and eventually thoroughly internationalised. Many curries are found in the cuisines of countries in Southeast Asia and East Asia.

thumb|Jalebi being prepared by a street vendor in Bangalore, India Jalebi is a common sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, '''''z'labia, or zalabia.'''''

milk-solid-based sweet from the Indian subcontinent

roast duck from Beijing (Peking)

A mooncake () is a Chinese baked item traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is primarily about the harvest, while a legend connects it to moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is widely regarded as one of the four most important Chinese festivals.

Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries.

cooked rice stir-fried with eggs and other ingredients

Paratha (, also known by other spellings) is a flatbread from the Indian subcontinent, consisting of a wheat dough, typically whole wheat, that is folded and rolled with ghee, forming multiple layers, and shallow fried. Paratha may be stuffed with various fillings, the most common being potato. Paratha is one of the most popular flatbreads in India. The folded, whole-wheat version is prevalent in the Northern Indian subcontinent, and is distinct from South Indian parotta, which uses refined flour. Variations also exist in the cuisines of Myanmar, Mauritius, Malaysia (where it is known as roti

A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese (), and wenden from Shanghainese (). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.

(), or simply '''', is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often made from wheat flour and steamed. They are a variation of mantou'' from Northern China.

Zongzi (), simply zong () or translated as rice dumplings, is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the zongzi is generally of the species Indocalamus tessellatus, although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling.

dish from the South Asia made from rice and lentils (dal)

A falooda or faluda () is a Mughlai cold dessert made with vermicelli. It has origins in the Persian dish faloodeh, variants of which are found across West, Central, South and Southeast Asia. Traditionally, it is prepared by mixing rose syrup, vermicelli, and sweet basil seeds with milk, often served with kulfi. The vermicelli used for preparing falooda is made from wheat, arrowroot, cornstarch, or sago.

fried noodles

thumb|North Indian cuisine|North Indian style vegetarian thali served in a restaurant

balls made from fish paste which are then boiled or deep-fried

Chinese food

foods originating from the Indian subcontinent, pickled from certain varieties of vegetables and fruits

Tangyuan is a traditional Chinese dessert made of glutinous rice shaped into balls that is served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping-pong ball, and are often stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival, but because the name is a homophone for reunion () and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì (winter solstice) festival.

Rasgulla (literally "syrup-filled ball") is a syrupy dessert popular in the eastern part of South Asia. It is made from ball-shaped dumplings of chhena dough cooked in light sugar syrup until the syrup permeates the dumplings.

viennoiserie sweet roll

jelly-like dessert eaten in East Asia

Haleem or halim is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, lentils and meat. It is made by slow cooking the meat in lentils and spices. It is served hot with flat breads or on its own. Popular variations of haleem include keşkek (in Turkey, Tajikistan, Uzbekistan, Azerbaijan and Northern Iraq); harisa (in the Arab world and Armenia); halim (in Afghanistan, Iran, West Bengal, Mauritius, Pakistan and Bangladesh); and Hyderabadi haleem (in India).

Chinese fried pastry

Puttu (; ; ; ) is a dish native to the Southern Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Sri Lanka. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.

A lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. A common variation has a layer of cream or strawberry jam between two lamington halves.

Shumai () is a type of traditional Chinese dumpling meat made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack, and is served with an additional serving of soy sauce. In addition to accompanying the Chinese diaspora, variations of shumai can be found in Japan, Southeast Asia, and South America. Variations include the Hawaiian pork hash and the Indonesian siomay. In Australia, it developed into dim sim.

Cantonese barbecue-pork-filled bun

Sachima () is a sweet snack in Chinese cuisine made of fluffy strands of fried batter bound together with a stiff sugar syrup. It originated in Manchuria and is now popular throughout China. It can also be found in Taiwan as well as overseas Chinese diasporas, most notably Malaysia and Singapore. Its decoration and flavor vary in different regional Chinese cuisines, but the appearance of all versions is essentially the same, somewhat similar to that of American Rice Krispies Treats.

French pastry

egg dish

dish

Chinese steamed cake

culinary traditions of Mauritius