Restaurants

A large platter from Colombia’s Paisa region featuring red beans with pork, rice, ground meat, chicharrón, fried egg, ripe plantain, chorizo, arepa, hogao sauce, black pudding, avocado, and lemon.

Unbreaded chicken wing sections, deep-fried then coated in vinegar-based cayenne hot sauce and melted butter.

A chicken curry in a smooth, spiced tomato-and-butter gravy, developed in Delhi in the 1950s.

A green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, eggs, Worcestershire sauce, anchovies, garlic, mustard, Parmesan, and black pepper.

A British-origin curry of roasted marinated chicken in a creamy spiced sauce.

A rich Punjabi lentil dish made with urad dal, rajma, butter, and cream, developed in post-Partition Delhi.

A composed American brunch dish of toasted English muffin halves, cured pork, poached egg, and hollandaise sauce.

Kansas City barbecue is slow-smoked meat with a sweet, thick tomato-based sauce and dry rub, originating in early 20th-century Kansas City, Missouri.

A grilled American sandwich of corned beef, Swiss cheese, sauerkraut, Russian or Thousand Island dressing, and rye bread.

Beefsteak with deep-fried chipped potatoes, served in Belgian and French brasseries.

Chicken marinated in yogurt and spices, then roasted in a cylindrical clay oven.

Tsukemen is a Japanese ramen dish of cold noodles served separately from a hot, intensely flavored dipping broth.