Street food

A long strip of hand-minced lamb and tail fat, seasoned only with salt and hand-chopped sweet red peppers, grilled over oak coals.

Skewered, roasted beef heart cubes seasoned with salt and vinegar, often basted with a garlic-onion-aji panca-beer sauce.

A thin, fermented rice pancake from South India, cooked in a wok-like pan with coconut milk.

Sicilian rice balls stuffed with ragù or butter-based fillings, coated in breadcrumbs and deep-fried.

A delicate Vietnamese rice sheet dish from northern Vietnam, typically rolled with seasoned pork, wood ear mushroom, and shallots.

A Vietnamese street sandwich built on a light, airy baguette with rice flour, layered with pickled vegetables, herbs, chiles, meats, pâté, and mayonnaise.

A crispy, savory rice crepe from Vietnam, filled with meat, seafood, and vegetables, served with herbs and dipping sauce.

A Cantonese stir-fry of wide rice noodles, sliced beef, and bean sprouts, prized for its wok hei.

A Mumbai-born street snack of layered puffed rice, puris, sev, potato, onion, and two chutneys.

A slow-cooked Mexican dish from western Mexico, traditionally made with goat, beef, or lamb, marinated in chile-vinegar adobo and cooked in broth.

A North African triangular pastry pocket, commonly deep-fried, filled with egg, tuna, harissa, onion, and parsley.

A Hanoi dish of grilled pork—minced pork shoulder meatballs and pork belly—served with rice noodles and dipping sauce.

A hollowed-out white bread loaf filled with curry and served with salad.

A regional Vietnamese noodle dish from Hội An, featuring chewy lye-treated rice noodles, marinated pork, fresh herbs, bean sprouts, lettuce, and crispy noodle squares.

Grilled minced-meat sausages from Southeast Europe, with regional variations in meat composition and shape.

A Vietnamese fried roll with seasoned ground meat, mushrooms, vermicelli, and diced vegetables wrapped in rice paper.

A family of Indian fried-dough snacks, typically served as hors d'oeuvres or street food across South Asia.

A stir-fried rice noodle dish from Maritime Southeast Asia, featuring flat noodles, prawns, cockles, Chinese sausage, chives, bean sprouts, and soy sauces.

A stir-fried mud crab dish in a semi-thick, sweet-and-savory tomato-and-chilli sauce, originating in Malaysia and Singapore in the 1950s.

A communal, spicy-numbing broth cooked at the table with offal and other ingredients, dipped in sesame oil before eating.

A fried dough stick from Spanish and Portuguese cuisine, piped with ridges and often dusted with sugar.

A Vietnamese rice dish from the Mekong Delta made with broken rice, ribs, cucumbers, pickled carrots, and sweet-sour fish sauce.

A Brazilian teardrop-shaped fried snack from São Paulo, with chicken-filled wheat dough, often shaped like a drumstick.

A German fast food dish of grilled pork sausage topped with curry ketchup.

A fermented, steamed savoury sponge from Gujarat, made from rice and split chickpeas or other pulses.

A Turkish dish of seasoned meat roasted on a vertical rotisserie and sliced thin.

A fresh Vietnamese rice paper roll with pork, prawn, vegetables, and rice vermicelli.

Poached or roasted chicken with seasoned rice, chilli sauce, and garnishes like cucumber or tomato.

A grilled, steamed, or boiled sausage—typically a wiener or frankfurter—served in a slit bun.

A sweet Korean street pancake with a yeasted wheat dough and brown sugar–nut filling, pressed flat on a griddle.

A deep-fried, syrup-soaked sweet snack with regional variations across South Asia, West Asia, and North Africa.

A French ham sandwich: baguette, butter, and ham.

A folded Chinese street crepe made from wheat-and-grain batter, eggs, and sauces, cooked on a flat hotplate.

A layered Egyptian street food of pasta, rice, lentils, chickpeas, tomato sauce, garlic vinegar, and fried onions.

A Sri Lankan street dish of chopped roti pounded with meat curry, egg, onions, and chilies.

Deep-fried skewered ingredients—meat, seafood, or vegetables—served with shared dipping sauce in Osaka’s Shinsekai district.

A thin flatbread topped with spiced minced meat and vegetables, baked and often wrapped with fresh produce.

A Hungarian deep-fried flatbread made from yeast dough.

Steamed, filled dumplings from Nepalese and Tibetan cuisine, also popular in Bangladesh, Bhutan, and India.

A round Sicilian sesame bread used as a vessel for a cold or toasted sandwich layered with cured meats, cheeses, and a marinated olive salad.

A Southeast Asian stir-fried rice dish made with pre-cooked rice and seasoned with sweet soy sauce, shrimp paste, shallots, garlic, tamarind, and chilli.

A Malay dish of rice cooked in coconut milk and pandan leaf, served with sambal, anchovies, peanuts, cucumber, and egg.

A large, hand-tossed thin-crust pizza from New York City, traditionally topped with tomato sauce and shredded mozzarella.

A Japanese one-pot dish of boiled eggs, daikon, konjac, and fish balls simmered in light soy-flavored dashi.

A savory Japanese pancake made from wheat flour batter and customizable ingredients, cooked on a flat griddle.

A Korean scallion pancake made from batter and pan-fried, with regional variations and a sweet-savory dipping sauce.

A deep-fried fritter from the Indian subcontinent, typically made by coating vegetables in spiced gram flour batter.

A spinach and paneer dish from the Indian subcontinent, made with puréed spinach and grilled paneer cubes in a tomato-onion base.

A crisp, hollow, deep-fried dough sphere filled with spiced potatoes or chickpeas and dipped in chilled, flavored water.

A Mumbai-born vegetable curry with buttered bread rolls, rooted in Maharashtra’s textile mill culture.

A savory Indonesian fishcake from Palembang made of ground fish and sago or tapioca flour, boiled or steamed then fried before serving.

A Vietnamese soup of broth, rice noodles, herbs, and beef or chicken, originating in early 20th-century Nam Định Province.

A sweet Hong Kong bun with a crisp, sugary, pineapple-textured topping over soft bread.

A Roman-origin rectangular pizza baked in trays and sold by weight in slices.

A deep-fried unleavened flatbread from the northern Indian subcontinent, made from wheat dough and puffed by steam during frying.

A boiled egg wrapped in sausage meat and coated in breadcrumbs, then baked or deep-fried.

A Middle Eastern street food of thin-sliced meat roasted on a vertical spit and shaved off as it cooks.

A ring-shaped sesame-encrusted bread with Byzantine roots, now widespread across former Ottoman regions.

A thin, unleavened pancake from southeastern France and northwestern Italy, made with chickpea flour, water, olive oil, and salt.

Supplì are Roman fried rice balls, typically risotto with tomato sauce and a mozzarella center.

A Taiwanese beef noodle soup featuring slow-simmered beef in soy-based, tomato, or clear broths, served with noodles.

A Japanese street food cake shaped like a red sea bream, filled with sweet adzuki bean paste and cooked in a fish-shaped mold.

A Japanese street food of octopus-filled batter balls, brushed with sauce and garnished with seaweed and bonito flakes.

A frothy black tea drink made by pulling hot tea and condensed milk between containers.

A Japanese dish of seafood or vegetables coated in a light, cold batter and deep-fried.

Tteokbokki is a Korean dish of small, cylindrical rice cakes simmered in sauce.

A category of Indian savoury fried snacks made from soaked, ground legumes, shaped and deep-fried to yield a crispy exterior and fluffy interior.

A deep-fried potato dumpling in a soft bread bun, native to Maharashtra.

A Japanese stir-fried noodle dish using wheat-based Chinese-style noodles, pork, cabbage, and Worcestershire-style sauce.

Skewered chicken grilled over charcoal and seasoned with salt or tare sauce.