Assorted Small Dishes or Rituals

Kahvaltı refers to breakfast in Turkish, and it's an essential and often lavish meal in Turkish culture. The word "kahvaltı" is derived from two words: "kahve" (coffee) and "altı" (under/before), which translates to "before coffee." It's a meal th... READ MORE

Named after its place of origin, nasi Pandang is an Indonesian combination of rice (nasi) and an assortment of traditional Pandang dishes. Considered more of a meal or a style of eating than a dish, nasi Padang can be served as hidang... READ MORE

Beyaynetu is a colorful Ethiopian assorted dishes platter that is traditionally arranged on top of injera flatbread. It is essentially a sampler plate that has meat and vegetables (or just vegetables, when it's called yetsom beyaynetu), and the ch... READ MORE

Kaiseki is a traditional multi-course dinner that can consist from 6 to 15 different types of food, such as mukouzuke (sashimi), suimono (soup), kuchitori (a small side dish), shiizakana (appetizers and sake), <... READ MORE

Nasi campur, which translates to mixed rice, is one of the most popular Indonesian dishes. It consists of a heap of rice and a variety of side dishes, ingredients, and condiments. Most commonly, it is served in a buffet setup, where the c... READ MORE

The term banchan encompasses a wide variety of Korean dishes that are traditionally served on small plates. Although the name banchan translates to side dishes, in traditional Korean cuisine, they are considered as the essential ... READ MORE

High tea is an English tradition that's closely associated with the working classes of the 18th and 19th centuries, when famished factory workers used to arrive home late in the evening and eat bread, cheese, vegetables, a cup of tea, and sometime... READ MORE

Before every traditional Russian main meal, there are zakuski, a course of appetizers that are usually served to guests who are seated around the table, although a buffet arrangement is also quite common. For special events, there might b... READ MORE

An epic and abundant Swedish buffet, smörgåsbord is a combination of two words: smörgås, an open sandwich, and bord, a table. The term refers to any all-you-can-eat buffet with self-service and a variety of ... READ MORE

Afternoon tea is an old British tradition of having tea between 3 and 5 o'clock in the afternoon, accompanied by sweet or savory tidbits of food. There are three types of afternoon tea: cream tea, paired with scones, jam, and cream; l... READ MORE

Merienda is a typical late-afternoon light snack in Spain, consumed between 5:00 and 6:30 PM. It is especially important for children, so the meal can be anything from sweet breads, pastries, fruits, and yogurt, to savory sandwiches with cheese, <... READ MORE

Anju is the Korean name for a vast group of appetizers, snacks, or side dishes that are commonly enjoyed while drinking alcohol. Koreans regard anju as a crucial cultural concept and rarely drink alcoholic beverages without some sort of snack serv... READ MORE

This traditional Thai and Lao appetizer consists of various ingredients that are served separately and are then wrapped in wild piper leaves, which are also known as chaphlu. Standard elements include ginger, bird’s eye chili pepper... READ MORE

Although it is translated as cold buffet, Danish koldt bord is a traditional meal in which a variety of cold and warm dishes are served buffet-style. Danish tradition suggests that every buffet should have a serving of meat, cold cuts, seafood, ch... READ MORE

Sadhya is a traditional feast originating from the state of Kerala. All of the small dishes are vegetarian, and one sadhya feast can contain up to 28 dishes at a time, all of them traditionally served on banana leaves and meant to be eaten with ha... READ MORE

Ploughman's lunch is an English meal consisting of bread, cheese, and pickles, with the occasional addition of sliced ham. The meal is often served on a wooden board in many British pubs and bars. The name of the meal originates from the 1960s, wh... READ MORE

Pu pu platter is a staple of American Chinese restaurants, consisting of a platter filled with a variety of small dishes and appetizers. This platter is believed to have been introduced to North America from Hawaii via Don the Beachcomber and Trad... READ MORE

Teochew porridge is a banquet-style meal where bowls of plain white rice porridge are served accompanied by a variety of side dishes – from meats and fish to eggs and vegetables. The porridge is typically prepared with firmer rice grains whi... READ MORE

Salatim is a traditional term that denotes a huge variety of salads, dips, spreads, and slaws that are served at home before a big meal, or in restaurants that specialize in grilled meat dishes. The assorted bowls might contain matbucha (... READ MORE

Brettljause is a traditional appetizer course akin to a platter or charcuterie board that typically includes a variety of cold cuts, cheeses, pickled vegetables, and spreads served on a wooden board. It is particularly popular in rural regions and... READ MORE

Honduran food is typically neither hot nor spicy, although the people there use lots of spices and fresh herbs such as oregano, coriander, cumin, and lime juice, as they wish their food to be full of flavor. That is also true of plato típic... READ MORE

Thorramatur is a selection of traditional Icelandic foods consumed predominantly during the Nordic month of Þorri, taking place from mid-January to mid-February each year. Cured fish and meat products are cut into slices or bite-sized pieces... READ MORE

Chirinabe is a Japanese one-pot dish including tofu, chunks of fish such as sea bass or cod, and various vegetables such as mushrooms, cabbage, green onions, and daikon. In a restaurant, a bowl of simmering broth will be brought to the table, alon... READ MORE

Samay baji is a Newari meal consisting of several dishes symbolizing good luck, fortune, health, longevity, and prosperity. Typically, it consists of baji (pounded rice), samay (puffed rice), mari bread, fried soybeans, ... READ MORE

Sju sorters kakor is a Swedish phrase that translates to seven kinds of cookies. It's a tradition deeply rooted in Swedish culture, particularly when it comes to coffee gatherings known as fika. The tradition goes back several ge... READ MORE

Salmagundi is a traditional cold platter originating from England. It’s a cross between a deconstructed salad and a platter of cold meats and vegetables, dating back to the 17th century. The name is a corruption of the French term salmig... READ MORE