We all know that the best chef in the world is your mom, there is no disputing that, but have you ever wondered which country produces the most appealing and most popular food? There are so many delicious cuisines around the world and they are all so different in their ingredients and the way in which they are cooked. Of course, THE BEST cuisine is open to interpretation, everyone will have their own preferences, but there are some cuisines that stand out more so than the rest.
Here are twenty of the top cuisines from around the world… which preference order would you put these worldwide cuisines into? Which is your favourite?
1. Indian (1,625,160):
Indian cuisine has a distinct mixture of spices that gives it a unique and rich flavour and aroma. With mild and sweet dishes, to spicy and hot. From simple vegetarian bites to exotically layered meals rich in texture and flavour. Indian cuisine dates back more than 5000 years and takes its inspiration from many other cuisines, including Persian, Mongolian and Chinese. Indian meals are designed to be enjoyed together, mealtimes are a social gathering from which nobody leaves hungry.
2. Italian (1,392,070):
A Mediterranean cuisine which is rich in pasta, pizza, fish, vegetables and fruit, with the delicious addition of cold cuts, cheese, wine and coffee. Italian cuisine is unique in its simplicity, it is made from only a few ingredients and the preparation isn’t complex, but it is usually made with only the finest ingredients. Due to its simplicity, Italian meals are commonly prepared regularly in homes around the world. As well as its exquisite, yet simple food, Italy is also the world’s biggest producer of wine, it compliments Italian cuisine perfectly, giving diners a well-rounded meal.
3. Chinese (850,390):
Originating from China and influencing many other cuisines in Asia, Chinese cuisine is highly diverse, with seasoning and cooking techniques dependent on social class, religion, ethnic group and historical background. The three traditional elements of Chinese food is colour, aroma and taste, but the meaning, nutrition and appearance of the food is very important, as is the ingredients used, the cooking time, the seasoning, and the knife work used.
4. Thai (562,800):
Lightly prepared meals with strong aromatic elements and a spicy kick, Thai food is about carefully balancing a range of elements and ingredients to create a delicious and harmonious dish. Deep-fried, stir-fried and steaming are all Thai cuisine cooking methods, borrowed from Chinese food. Traditional Thai cuisine combines four traditions, ingredient tradition, origin tradition, taste tradition and recipe tradition.
5. Turkish (389,000):
Heritage of ottoman cuisine, Turkish meals are a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Using a moderate amount of spices, Turkish food is based on rice, vegetables and fish and is famous for its kebabs, mezes and dough-based desserts. Olive trees grow in abundance in Western Turkey, which means olive oil is the most common type of oil used for cooking.
6. Japanese (366,880):
Based on rice with miso soup and an emphasis on fish and seasonal ingredients, Japanese cuisine is inspired by Chinese cuisine and later, Western cuisine. Seafood is often grilled, but is also served raw like in sushi, it can also be deep-fried in a light batter, as can vegetables. Noodles often replace rice in meals and simmered dishes with fish (or meat) in broth are very popular. Traditionally, the Japanese culture did not include meat (this was considered an adherence to Buddhism), but when Japan modernised in the late 1800’s this all changed, promoting sushi and ramen to become popular globally.
7. Greek (263,270):
A cuisine of the Mediterranean, Greek food is based on wheat and other grains, like Barley, as well as olive oil and wine. Rich in fish and meat, you can expect to find veal, rabbit and goat, as well as more common meats like pork, beef and lamb. Continuing traditional Ancient Greek cuisine and Byzantine cuisine, other staple ingredients include: pasta, cheese and herbs, lemons, yoghurt and olives.
8. Mexican (241,490):
A complex and ancient cuisine based mainly on maize and chilli peppers, as well as beans, squash, tomatoes, avocados, and even cactus. With its earliest roots in Mesoamerican cuisine and Iberian Europe, Mexican cuisine is fused with Aztec cuisine. It was later heavily influenced by Spanish food, this Spanish influence is particularly noticeable in Mexican sweets. Maize is the most commonly consumed grain in Mexico, with most maize being used to make tortilla, most dishes in Mexican cuisine will be served with a tortilla.
9. Korean (229,250):
Largely based on rice, meat, seafood and vegetables, Korean dishes, ingredients and flavours vary between provinces. Korean food has evolved over centuries, originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, and evolving through social and political change. Korean cuisine is unique for its many side dishes served with every meal, such as stream-cooked rice, and its commonly used ingredients, including sesame oil, salt, garlic, soy sauce and ginger, to name a few.
10. French (144,380):
With its own indigenous style, French cuisine is defined by the use of high quality and fresh ingredients, to create light meals which have a simple yet breathtaking presentation. The French Revolution was integral to the expansion of French cuisine, with current French national cuisine consisting of the following courses: an hors d’œuvre or entrée (a starter/introductory course), a plat principle (main course), fromage (a cheese course) and finally a dessert, sometimes there is also a salad offering before or after the dessert.
11. Lebanese (100,870):
With copious amounts of garlic and olive oil, often with a lemon juice seasoning, and plenty of grains, fruit and vegetables and chickpeas and parsley, Lebanese cuisine is known for its traditional flavours, zest and spice. Dishes use fresh fish and seafood, as well as poultry and occasionally red meat, which is usually lamb or goat meat. One of the most important elements of a Lebanese meal is hummus (a chickpea puree), with most meals being served with flatbread.
12. Vietnamese (86,630):
Vietnamese cuisine combines five fundamental tastes: sweet, salty, bitter, sour, and spicy, this is based wuxing, a Chinese philosophy otherwise known as “five processes”. Traditional Vietnamese cuisine focuses on textures and the use of herbs and spices, it uses very little dairy and oil and it is low in sugar. Dishes tend to be naturally gluten-free, as Vietnamese food uses rice noodles, papers and flours, instead of wheat. Other popular ingredients include: lemongrass, ginger, mint, coriander, cinnamon, chili and lime.
13. Spanish (81,580):
Olive oil forms the base of many vegetable sauces in Spanish cuisine. As Spain is its largest producer, olive oil is used heavily in Spanish cuisine. Meats most commonly used in Spanish dishes include pork, chicken, lamb and veal, with some seafood and fish, added to this are herbs, such as parsley, oregano, rosemary and thyme. Meanwhile, tapas and pinchos are Spanish snacks commonly served in places like bars and cafes.
14, Brazilian (59,830):
Brazilian cuisine varies greatly between regions which reflects the country’s mixture of both native and immigrant populations. Brazilian food is therefore a national cuisine marked by the preservation of regional differences. Inspired by European immigrants, Enslaved Africans, Japanese immigrants and Asian cuisine, among others. Popular dishes include rice and beans, pasta, salad, dumplings and soups.
15. Caribbean (51,070):
Caribbean cuisine is a perfect fusion of European, West African, Latin American, Indian/South Asian, Middle Eastern, Chinese, Creole and Amerindian cuisines, all bought to the Caribbean from around the world. The most common island dishes are rice, beans, tomatoes, chickpeas, sweet potato, coconut and bell peppers, with locally available meats, like beef, pork, poultry and fish.
16. American (50,340):
Richly diverse, American cuisine gets its influences from its abundance of immigrants, including: Europeans, indigenous Native Americans, Africans, and Asians, among other cultures. Add to this to the massive boom of fast-food chains in the US, and American cuisine has never been more varied, or more delicious.
17. Singapore (35,780):
In Singapore is considered to be crucial to national identity and a way of unifying the community. For Singaporeans, eating is a hobby, a pastime, and a fantastic topic of conversation. While different religions withing Singapore create a variety of dietary requirements, Singaporeans encourage sharing mealtimes with people outside your own community and eating food that is acceptable to everyone. Singapore cuisine is influenced by so many other cultures, the food itself is said to be culturally enriched.
18. Portuguese (34,350):
Portugal has a thriving spice trade and this is reflected in their cuisine and the wide variety of spices used, such as piri piri, black and white pepper, paprika, saffron, nutmeg and cinnamon. Dishes are made from simple ingredients with rich and wholesome flavours. Portuguese cuisine are hearty, yet culinary.
19. Polish (33,880):
Polish food has evolved over the years to become a very eclectic and diverse cuisine that is rich in meat, especially pork, chicken and game. A traditional Polish dinner is made up of three courses with a starter (such as soup), an appetiser (like cured meat and salad), a main course which is another serving of meat with vegetables, and a dessert. Polish cuisine uses its own techniques such as using butter instead of cooking oil and frying vegetables with buttered breadcrumbs.
20. Nigerian (31,260):
Consisting of dishes from the hundreds of ethnic groups which make up Nigeria, Nigerian cuisine creates incredibly flavoured sauces and soups, using palm or groundnut oil and a variety of spices and herbs, as well as tropical fruits. Dishes tend to be colourful and extravagant, roadside snacks are usually cooked on a barbecue and bush meats like the brush-tailed porcupine and cane rats are still popular meal options. Nigerian cuisine is known for being spicy.