Kuurdak is one of the main and oldest dishes in Kyrgyz cuisine. The roasted meat dish is usually made from mutton, offal and onions. The meat and offal are fried with onions and various spices. Kuurdak is found in most central Asian cuisines.

Aushak (or Ashak [Pashto/Persian: اَشَک]), is an Afghan dish made of pasta dumplings filled with chopped spring onions or gandana, a type of local leek, served with a minced beef or lamb meat and tomato based sauce and topped with yogurt and mint.

Kabuli pulao-Qabuli palaw (Persian: کابلی پلو) is a variety of pilaf found in Afghanistan, also in Uzbekistan and Tajikistan, as well as in Khyber Pakhtunkhwa. It consists of steamed rice mixed with raisins, almonds, carrots, and beef or lamb.

Fihunu Mas is a grilled fish in Maldives. After cleaning and preliminary processing, seabass or small tuna will be stuffed with the spice mixture and grill over hot coal. It is the spices that makes the dish unique. These include red peppers, onions, curry leaves etc.

Mas huni is the most popular Maldivian breakfast meal which is often paired with chapatti bread known as Roshi. Mas huni is made from dry-processed tuna and shredded coconut which are then mixed with simple seasonings of onions and (optional) chili.

Nepalese Dal bhaat is a traditional meal, composed of steamed rice (Bhat), lentils soup (Dal) and it is typically accompanied by a vegetable curry (Tarkari), a mixture of spicy vegetables- pickles and greens. It is eaten with papadums in a large metal tray.

Gorkhali lamb curry is a spicy Nepalese dish, normally made with lamb chops which are marinated with a spice mixture, grilled on a charcoal grill, then cooked on a slow flame in a chilli sauce. Gorkhali lamb curry is often served with rice or roti.

Ema datshi is among the most famous dishes in Bhutanese cuisine, recognized as a national dish of Bhutan. It is made from chili peppers and cheese. Sometimes butter is added to increase the richness of cheese’s flavors. The dish is usually served with Bhutanese steamed red rice.

Jasha maroo is a traditional Bhutanese chicken stew consisting of diced chicken that is cooked with garlic, ginger, chili pepper and tomato sauce. The red pepper used for this dish is a typical Bhutanese chili grown in the Thimphu region, and is a feature in Bhutanese cuisine.

Chingri malai curry also known as Prawn malai curry, is a Bengali curry made from prawns and coconut milk, onions, turmeric, green chilli, garlic, ginger and flavoured with spices. The dish is popular throughout Bengal and is served during weddings and celebrations, or for guests.

Ilish maacher jhaal or el jhol’ is a light Bengali fish stew, similar to curry (Ilish or hilsa fish) , It consists of chunks of fish which is infused with flavours of kaalo jeere, onions, turmeric, chili peppers, grated ginger, coriander, nigella seeds, cumin, mustard seeds, and sharp mustard oil.

Sindhi Biryani is one of the most popular Pakistani dishes originating from the province of Sindh. The dish is prepared with a huge variety of ingredients, including basmati rice, and either chicken, goat, or lamb meat, and tomatoes, yogurt, potatoes, onions, prunes, as well a lot of spices.

Chicken Karahi is a spicy, restaurant-style and homestyle chicken curry with fragrant spices like red chili powder, cumin, garam masala, cardamom, prepared traditionally in a pan called Karahi. The dish is very polular in the Indian subcontinent; and it is notable in Pakistani cuisine.

Pizza Napoletana is also known as Naples-style pizza. The genuine pizza Napoletana is made with simple ingredients and prepared in only two variations – Marinara topped with a tomato-based sauce flavored with garlic, oregano, and Margherita topped with tomatoes, mozzarella, and fresh basil.

Panzenella or panmolle is a Tuscan bread salad, ideal for summer. It does not follow a particular recipe, but the two ingredients that do not change are bread and tomatoes. The dish often includes onions, cucumbers, sometimes basil and is dressed with olive oil and vinegar.

Bouillabaisse is a classic French seafood soup, often served with a rouille – a Provençal mayonnaise-style sauce. The fish using for the dish is bony rockfish. And usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus.

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, onions. A red Burgundy wine is typically used, but different areas of France have their own versions; for example, coq au vin jaune (Jura), coq au Riesling (Alsace), and coq au Champagne.

Chole (chickpea curry), is a favorite in Northern India and has become a polular, famous dish of Indian cuisine worldwide. The dish goes best with fried Indian leavened bread like poori or bhatura. It is traditionally made of chickpeas, onions, and tomatoes, along with garlic and ginger pastes.

Tandoori chicken is a chicken dish marinated in yogurt and spices, roasted in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many countries. The spice commonly used is called tandoori masala which gives the meat its trademark red colour.

Tukir' is one of Timor’s most traditional dishes and is always served at family celebrations. It can be made with almost any kind of meat, but the most favored is goat meat with various local spices .The traditional way to cook this dish is in a hollowed-out bamboo trunk over open fire.