Oriental cuisine is a real art! She is multifaceted and attractive, but at the same time unlike any others. These dishes seem complicated at first glance, but in fact, they can be easily prepared in your own kitchen!

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Pilaf is perhaps the most popular oriental dish! It is prepared in many countries from Iran to Uzbekistan, and each country has its own, very special recipes. But the requirements for the main ingredients are the same everywhere. It is believed that the key to delicious pilaf is high-quality rice, good oil and the right set of spices. Everything else may be very different. All you have to do is choose a recipe to your taste and go on a gastronomic journey through the countries of the East!

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This dough dish with different fillings is very similar to Georgian khinkali and even a little like Russian dumplings. However, it is prepared differently, and the taste is noticeably different from its own kind. The dough used is very simple - made from flour, water, eggs and salt, but any filling is chopped exclusively by hand. Manty is made in a special manti cooker (“mantyshnitsa”) or in a double boiler. You need to cook manti right away, but you won’t be able to freeze them for long-term storage, and why put it off? The main thing is to remember to serve them with the right sauce, which will complement the taste of the dish!

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Shawarma is a kind of oriental fast food that is very popular in many countries around the world. The cooking technology is the same everywhere: slices of spit-roasted meat and fresh vegetables are wrapped in pita bread or pita bread, and then the whole thing is seasoned with garlic-kefir sauce - you'll lick your fingers! This dish is easy to repeat even at home, so shawarma is a great option for a quick dinner.

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It is probably impossible to find a person who does not like khachapuri! This Georgian dish is an incredibly tasty flatbread with cheese. There are a huge number of varieties of khachapuri: they differ in names, shapes, and fillings. For example, Adjarian ones are the most spectacular, reminiscent of a boat with cheese and egg. Megrelian ones have a round shape, but unlike Imeretian ones, they are covered with cheese on top. And if you don’t want to stand at the stove for a long time, prepare lazy khachapuri. The best khachapuri recipes are in our selection.

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Thick soup kharcho is a traditional dish of Georgian cuisine. In the classic version, it is prepared from beef with the addition of rice, walnuts and a lot of spices, making the soup rich, satisfying and very aromatic! Another feature is its pleasant “sourness”. This flavor effect is achieved by adding tkemali or tkali - sauces made from sour plums, which are often replaced with pomegranate juice, tomatoes or tomato paste.

Ossetian pies are more like flat cakes with fillings than regular pies. Their history goes back more than one century, and every year this type of baking becomes more and more popular, not only in its homeland, but also in other countries. There are many recipes and secrets for preparing the dish! But there are two important criteria for a successful Ossetian pie: thin dough and a large amount of filling. It is by these parameters that the experience and culinary abilities of the housewife are often assessed. Try cooking it too!

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In oriental cuisine, the word “kebab” refers to a variety of types of fried meat dishes, because that’s how it is translated from Persian. But various consoles give us more specific ideas about recipes and cooking methods. For example, everyone knows that lula kebab is “sausages” made of minced meat strung on a skewer. Everyone's favorite kebab is also called shish kebab. And doner kebab or just doner is nothing more than shawarma. Kebabs have become widespread throughout the world, and their recipes are constantly changing under the influence of other cultures. For example, now they are prepared not only from all types of meat, poultry and even fish, but also vegetables.

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Dolma is another oriental dish that is definitely worth trying! It is the closest relative of our cabbage rolls: the filling most often uses minced meat and rice, which are wrapped in grape leaves. However, in different cuisines of the world, vegetables are also used instead of leaves. Dolma is served both cold and hot with various sauces that highlight the unusual taste of the dish.

Oriental cuisine always surprises with its unusual note of taste.

We invite you to familiarize yourself with recipes for popular oriental dishes and try to cook them.

Chebureks

Ingredients

Flour- 3.5 cups

Water- 350 milliliters

Egg - 1 piece

Melted butter- 1 tablespoon

Salt- 0.5 teaspoon

Ground meat— 700 grams

Onion— 350 grams

Water or kefir- 0.5 cups

Salt, pepper, spices- taste

Cooking method

Boil water with salt and oil (oil gives the finished chebureks their characteristic “bubbly” quality).
Immediately brew 1/2 cup of flour in it, try to stir the lumps, and let it cool (brewing some of the flour makes the dough soft and pliable). If a few lumps remain, it’s okay, they will disperse later.
Add the egg and mix. Gradually add the rest of the flour and knead the dough. The dough should not stick to your hands; if it does, add a little more flour. Let it brew for at least 1 hour.
While the dough is infusing, prepare the minced meat.
We add onion, water or kefir to the minced meat, which, in addition to flavoring, has the wonderful property of binding raw minced meat (the minced meat does not spread) and releasing liquid into the finished product. Mix everything well.

We form pasties.
Cut the dough into balls the size of a table tennis ball and roll out into a flat cake 1 millimeter thick. Spread the minced meat over one half of the flatbread, cover with the other half and press down the edges. To make the edge beautiful, we roll it along the edge with a special machine or the edge of a saucer, or a fork.
Let's start preparing the pasties.
Pour 2-3 cm of vegetable oil into the pan. We wait until the oil warms up. Fry on 2 sides over medium heat, uncovered, until golden brown.

Lyulya - kebab

Ingredients

Mutton— 500 grams

Bulb onions— 150-200 grams

Fat tail fat- taste

Salt- taste

Dried basil- taste

Black pepper- taste

Cooking method

We pass the lamb pulp together with the onion through a meat grinder two or three times. If possible, skip fat tail fat along with the meat. Salt and season with spices. Mix the minced meat with your hands or beat it (lift it and throw it back into the bowl) until it stops cracking and becomes viscous.
Divide the kneaded minced meat into pieces weighing 40-45 grams and with wet hands form sausages about 3 centimeters thick and 15-20 cm long.
Thread the resulting sausages onto flat skewers (for cooking over coals) or onto wooden skewers (for cooking in the oven). 2-3 sausages are strung on long skewers. The strung kebabs can be additionally patted to help them adhere better to the skewers. Fry the kebab over hot coals, turning the skewers periodically. When preparing at home, lula kebab is placed on a baking sheet or on a wire rack (with the baking sheet down to catch the dripping fat). Preheat the oven to 250°C and fry for 15-18 minutes on one side and 5 minutes on the other.
When serving, remove the lula kebab from the skewers and sprinkle with ground sumac (if desired and possible). It can also be wrapped in Armenian lavash cut into strips. Lula kebab is served with a lot of greens (green onions, parsley, cilantro) and fried tomatoes. Narsharab (pomegranate juice boiled to a third of the original volume) can be served as a sauce.

Dolma (stuffed cabbage rolls with grape leaves)

Ingredients

Mutton— 500 grams

Rice- 0.5 cups

Onion- 1 head

grape leaves- 400 grams

Oil- 1 tablespoon

Cooking method

Pass the lamb (pulp) through a meat grinder, add cooked rice, finely chopped onions and herbs, as well as pepper and salt to taste.

Wash the grape leaves, remove the stem (hard) part, lay the leaves on the table (1 - 2 leaves each), put the minced meat on them and wrap it in leaves in the form of ordinary cabbage rolls. Salt them and place them in a low saucepan in dense rows, pour in oil, add a glass of broth made from lamb bones, cover the saucepan with a lid and simmer over low heat for about an hour.

When serving, transfer the dolma to a plate. Separately, serve sour milk with grated garlic and salt, as well as ground cinnamon mixed with powdered sugar.

Samsa

Ingredients

Water- 2 glasses

Salt- 2 teaspoons

Flour- 4-5 glasses

Meat- 200 grams

Kurdyuk— 50 grams

Onion- 1 kg

Potato- 200 grams

Black pepper, salt, cumin- taste

Vegetable oil- 2-3 tbsp. spoons

Cooking method

You can use ready-made puff pastry or make your own.

We knead unleavened dough from flour and warm water with salt.

Preparing the filling for samsa.

Cut the meat, fat tail fat and potatoes into small cubes, about 5 millimeters each.

Finely chop the onion, add spices, salt and pepper, mix everything.

Cut the samsa dough into pieces.

Roll each piece into a circle and put the filling in the middle.

Then we cover the filling with dough, alternately on 3 sides, overlapping to form a triangle.

We pinch the corners of the samsa so that the juice does not leak out.

Place the samsa on a baking sheet greased with oil.

Place in a medium-heated oven to bake for 40-50 minutes until done.

Baklava

Ingredients

Flour— 500 grams

Egg- 2 pieces

Sour cream— 150 grams

Milk— 150 grams

Butter— 50 grams

Yeast— 1/2 pack of dry (5-6 grams) or 15 grams of fresh

Salt- pinch

Sugar- 1 teaspoon

Walnuts— 250 grams

Powdered sugar— 250 grams

Butter— 250 grams

Cardamom- 0.5 teaspoon

Cinnamon- 1 teaspoon

Egg- 1 piece

Walnuts (decoration)- halves

Honey— 150 grams

Hot water- 90-100 milliliters

Cooking method

Let's start preparing the dough for baklava. First, heat the milk so that it is warm, add yeast and sugar, stir and let the yeast “come to life” so that it rises like a cap.
In another bowl, mix flour, butter, eggs, sour cream and salt. Mix lightly.
Then add our “revived” yeast to this mixture and stir well.
Now place this mass on a lightly floured table and knead the soft dough well.
Then put the dough in a cup and put it in a warm place for 1-1.5 hours (cover the dough with a towel).
The dough should fit well.
While the baklava dough is rising, let's make the filling.
The filling will be even tastier and the taste will be richer if you roast the nuts a little in the oven.
We pass the nuts through a meat grinder or roll them with a rolling pin.
Mix the chopped nuts with vanilla and powdered sugar, add cardamom and cinnamon.
Divide the risen dough into 12 parts, one piece of which should be 2 times larger than the others.
Now we take this large piece and roll it out in such an area that it covers the bottom and sides of our form, and hangs down a little more...
The dough is soft, elastic and rolls out very well. And we will need to roll it out very thinly, about 1 millimeter thick or even thinner.
Now we wrap the dough on a rolling pin and line our mold with it.
Next, brush the dough with melted butter.
Now we roll out the next layer of the same thickness, but to the size of the bottom of our mold and cover the bottom.
We did not pour filling onto the first layer, since we should have 2 layers of dough without filling on the bottom and top (this is for strength, otherwise they may crumble after baking).
Grease the second layer of dough with a thin layer of butter and sprinkle with filling (sprinkle enough filling to make 10 layers).
The tenth layer looks like this - greased and sprinkled (that's it, there is no more filling, but about half or a little less oil should remain, we will need it again later).
Cover the tenth layer with the eleventh piece of dough and grease it with oil.
Cut off the overhanging edges of the dough with a knife, leaving about 1-2 centimeters. And brush them with beaten egg.
Now roll out the last twelfth piece of dough and cover the 11th layer with it. Brush the top with the already beaten egg so that the baklava is golden brown and beautiful.
Now let’s cut the baklava into traditional diamond shapes. We do not cut it completely, otherwise everything will flow out to the bottom of the mold and will burn.
Then place half a walnut in the middle of each diamond, pressing lightly.
Now turn on the oven, place the pan with baklava on the stove, cover it with a towel and leave to rise for 15 minutes.
Place the pan in an oven preheated to 180 degrees and bake the baklava for 15 minutes. Then we take it out and pour the remaining butter on top. If the cuts are stuck together, you can trim them with a knife so that the oil gets in.
Almost before it’s ready, pour hot honey syrup over the baklava (honey + hot water). Baklava can be baked to a beautiful reddish color and removed from the oven. Now cover it with a towel and let it cool a little, up to 40-45 degrees C. Then take it out of the mold, cut the diamonds to the end and dip each side in honey syrup for 3 seconds.
Place the finished baklava on a dish and let it stand for another 15-20 minutes (if you can stand it) so that it is saturated with this syrup and completely cools.

To paraphrase the words of the hero of one famous film, we can say about oriental cuisine that this is a delicate matter. It is strikingly different from what we are used to. Sometimes the dishes contain very exotic ingredients, such as cobra fillet, antelope meat or grasshoppers. What oriental cuisine is and some of its characteristic features will be discussed in this article.

Eastern cuisine

Oriental cuisine is the general name for gastronomic traditions, which includes the cuisines of the peoples of Muslim, Asian, Arab countries, the states of the Balkan Peninsula and the Caucasus. This term is relative, since in addition to general trends there are also differences, sometimes very significant.
For example, in most countries in the region, preference is given to lamb, while in China and Japan the emphasis is on seafood and fish. Eastern cuisine has its own characteristics, the main ones of which are the following:

As for meat, preference is given to lamb;
their cereals are rice;
there are no soups as Europeans understand them;
mandatory presence of hot seasonings;
among drinks, the most common are fermented milk products, oriental coffee, tea;
the presence of a dessert based on nuts and dried fruits (baklava, sherbet, Turkish delight) and unleavened lavash bread.

The following products are uncharacteristic for this type of cuisine (with some exceptions):

pork and beef,
cheese and eggs,
fish and wine.

Oriental dishes

Dishes made from meat, cereals, and milk are very common in oriental cuisine. A special place is given to flour products and baked goods with savory filling. These include:

belyashi and samsa;
echpochmaks and peremyachis,
backkens and kystybys.

The filling for them is meat, rice, vegetables. Shurpa is most often found as first courses in oriental cuisine menus. Meat cereal soups and noodles are also popular. In total there are up to eighty types of soups. One cannot help but recall our favorite pilaf (about a hundred varieties), shish kebab (about thirty) and lula kebab.
Dishes get a special aroma and unique taste thanks to the abundance of seasonings and vegetables in them. There are dishes in oriental cuisine, the preparation of which is typical at certain times of the year. For example, in the spring the menu includes:

radish salad dressed with sour cream;
samsa and sumalak with greens;
soup with mint masha.

In the summer, you can treat yourself to shish kebab with tomatoes, dressed with suzma salad, or sour milk soup generously sprinkled with herbs. In winter, hearty pilafs, post-dumba, and fried soup are popular.

Salads

A special place in the menu of oriental cuisine is given to various types of salads. They always add herbs and spices characteristic of a particular area. They are usually seasoned with lemon juice and olive oil. In some areas, fermented milk products are added to them.
An interesting variety of food is warm oriental dishes, i.e. those salads that are served warm. They can easily replace a side dish. Tabbouleh salad is very popular in Arab countries. It can be easily prepared in our conditions. To do this you will need:

bulgur or couscous (in extreme cases, they can be replaced with millet);
tomatoes;
parsley, green onions and fresh mint;
freshly squeezed lemon juice;
salt, ground pepper;
olive oil.

You can find step-by-step instructions for preparing it on any culinary electronic resource. Serve it with barbecue or as an independent dish.

Meat dishes

As mentioned above, one of the main features of the cuisine of the Eastern countries is the use of a large number of hot herbs and spices in cooking. To this list should also be added meat dishes, the preparation of which is carried out using an open fire. The peculiarities of the geographical location of countries belonging to the Eastern and Asian regions determine the virtual absence of seafood on their table.
The most common oriental dishes prepared from meat include:

shashlik,
shawarma,
lula kebab,
dolma,
manta rays

Lamb is most often used to prepare oriental meat dishes, giving them a special characteristic taste. Along with them, a lot of greens and a variety of vegetables are served, as well as corn (wheat) cakes or pita bread.

The main type of meat for eastern countries remains lamb, which is consumed both as a whole product and as minced meat. Everyone knows that this type of meat is quite fatty and requires compliance with some subtleties of culinary processing. However, despite the secrets of oriental culinary experts, this cuisine is considered quite high in calories and rich in fatty ingredients.

Pilaf, shurpa, shawarma, dolma and manti - all these dishes, according to traditional recipes, use lamb in combination with other popular ingredients.

Studying oriental recipes with photos, many housewives notice that the cuisine of Eastern countries practically does not involve classic soups, which are replaced with thick, sauce-like and mushy dishes - babcherbe, khash, shurpa, etc. Quite often, both first and second courses are supplemented with dried vegetables and fruits, as well as nuts.

A classic of oriental cooking, of course, is the use of thin corn or wheat lavash, as well as flatbreads, instead of bread. It is impossible not to mention the world-famous oriental sweets.

On the KitchenMag website you can find a huge variety of culinary information: recipes of oriental cuisine + photos and video reviews of cooking, subtleties of culinary techniques and food processing, as well as features of traditional oriental desserts. Treat yourself and your family to an exotic lunch with KitchenMag.

Central Asian, Indian, Chinese, Arabic, Japanese - oriental cuisine includes a range of dishes from all Asian countries. The varied palette of the menu: drinks, snacks, its levels: everyday, festive, formal, allow you to experience the true taste, aroma, and variety of food. Compliance with traditions and customs, to which residents of Asian countries pay special attention when preparing dishes, is a mandatory part of the program.

The national delights of the East include the subtleties of Scheherazade's tales and the mysteries of ancient civilizations, and the inhabitants treat their foods with religious reverence. Many countries in East Asia are Muslim, which imposes some bans on the consumption of pork and alcohol, but this does not make the menu assortment smaller. Special features of the East and its cuisine are the abundant use of seasonings, spices, fantastic combinations of spices that give food a unique taste and aroma.

Oriental cuisine is a riot of colors, subtle undertones of taste, and the amazing aroma of prepared food. Thailand, Japan, China, Korea, no matter what country travelers find themselves in, the main ingredients remain unchanged and constant “guests of the kitchen”.

National products of oriental cuisine

Everyday, formal, holiday menu is a real food preparation ceremony, the basis for which is a list of popular products. Cooking, decorating, serving - the stages of eating food are a ritual of worshiping the gifts of the Earth, reverence for the power and generosity of nature. Chinese, Arabic or any other Asian cuisine necessarily includes the following products:

His Majesty pic. The basics of the Asian menu. The Japanese use round rice for cooking, the Thais prefer long-grain aromatic varieties of jasmine (Thai francrant) or red, the Indians prefer basmati and indica varieties. Whether it's desserts or basic menu recipes, rice is the most important food item for Easterners.
Noodles. A gourmet dish that Asians prepare from grains and other crops is noodles. It can be: - egg, made from ordinary wheat flour and eggs; - glass, thin, like the threads of a cobweb, and transparent, like glass, it is made from golden beans, added to salads, soups, any dishes cooked in a special frying pan -wok;- rice, made from rice flour, suitable for cooking in the oven along with poultry or shrimp. Traditional noodle dishes in Japan are soba and udon. If udon is made from wheat flour, then soba is a special dish made from buckwheat. Thin soba noodles come in four types (one for each season) and differ in color: green (spring color), red (summer version), white (winter), brown (autumn). Udon and soba are served cold or hot, but always with dashi or regular soy sauce. - The third type of Japanese noodles, known from numerous dramas, is the ramen variety, also called Chinese wheat noodles. Typically, Chinese noodles are served with meat or in a very spicy broth.
Curry. Curry paste is a mixture made up of several plants: chili, garlic, lemongrass, galangal, and includes a multiple set of spices and herbs. The color can be red, green, yellow; the intensity of the taste differs only in the amount of spices and herbs included in the recipe.
Coconut milk (cream). Obtained according to family recipes, the two main components of the product of Eastern cuisine are coconut cream and milk. The rich, delicate aroma of the finished mass gives sweet desserts and marinades an additional flavor, making dishes unusual and memorable.
Chili seasoning. Chili can easily be called a seasoning widely used in East Asia. Thanks to a special substance - capsacin, chili pepper is found in all spices, seasonings, and sauces. Fresh seasoning of young chili is green, ripe - red; as the plant grows, it acquires different shapes and colors, which allows you to collect the fruits at different stages of ripening, thereby obtaining chili with a distinctive taste, spiciness, and shades.
Cumin. The seeds of this plant are considered sacred in Asia and are used in ground form and peas to prepare meat dishes, vegetable stews, and fish curries.
Galangal and ginger. Galangal is a type of ginger root, but with a less spicy taste and a rich aroma. The main areas of use are sauces and pastes. Ginger with its pungent taste is popular in the preparation of all Eastern dishes: sauces and as a seasoning for meat, seafood, fruit and sweet desserts. The Japanese marinate ginger root in sweet rice broth seasoned with vinegar to serve delicate translucent strips of gari between different types of sushi.
Cilantro. The herb, used in all Asian dishes, is popular in Europe and the USA. The stems and leaves are used in salads, the roots serve as the basis for making sauces, cilantro seeds (coriander) are frequent guests in recipes for curry sauces and pastes.
Tamarind. The sour taste of tamarind allows you to add spice to all existing sauces. Eastern European cuisine, its lentil and vegetable dishes, chutneys, sweet sauces, pastes, would not be complete without the use of a unique flavoring seasoning.
Wasabi. Sashimi, sushi, meat, fish without oriental “horseradish”, its strong aroma and taste, will lose their sophistication, so wasabi is added in any form: powder, sauce, paste.
Garam masala. A spicy mixture of seasonings is the queen of spices in the menu of oriental cuisine. Composed in precise proportions of cardamom, cinnamon, cloves, it will decorate tea with its presence, enrich the first and second courses with aroma, and become the main link in the preparation of fish and meat stews.
Chutney. A jelly-like mixture of sweet and sour taste - a guest from India. It is prepared from vegetables and fruits that were previously marinated in vinegar and sugar with the addition of chili, garlic, and ginger. By combining chutney with fermented milk products you can choose the perfect dressing for grilled meat.
Miso. Dark paste - a mixture of fermented soybeans, wheat, rice, barley, has the ability to change taste, aroma, consistency depending on the composition of the ingredients and cooking methods. It is a component product for preparing first courses, marinades, and sauces.
Rice vinegar. The mild taste of the seasoning, obtained from bitter rice wine, goes well with salads, marinades, first courses, and can serve as a seasoning for sushi rice.
Mirin. Rice wine syrup, as an unusual dressing, is suitable for making teriyaki sauce - the best flavoring additive.
Brown cane sugar. The aroma of caramel and exotic taste make cane sugar indispensable in the preparation of sauces, main courses, drinks, and desserts.
Sauces: - oyster: dark-colored oyster sauce has an original taste, ideally combined with meat, fish, and vegetable dishes; - soy - a salt substitute, a refined “fifth taste” of umami, giving dishes a beautiful darkish tint, is known in all countries of the world. Oriental cuisine recipes include a light or dark variety of soy sauce used to add a special flavor to soups, marinades, meat, fish, and vegetable foods; - fish - a secret ingredient that only oriental cuisine recognizes, recipes for almost every seafood dish include fish sauce . Made from liquid fish enzymes, it serves as a salt substitute and resembles soy in appearance.
Plant ingredients.- Young bamboo. Tender shoots of this plant, cut into thin strips, are well suited for preparing salads, vegetable dishes, and can serve as a separate side dish for meat or fish dishes. - Lemongrass. The authentic taste of the stems of the exotic lemongrass plant makes Asian food special. For cooking, hard leaves and onions are used, the juice is added to first courses, side dishes, the ground mass of leaves and juice can be found in recipes for marinades, sauces, and special pastes. - Seaweed. The minerals and beneficial trace elements it contains and the lack of calories make seaweed a popular product in Asian countries. Seaweeds are: Japanese nori (thin strips of leaves or dried flakes); aramé (pickled black ribbons with a special taste); kombu; wakame. Served for making soups, as a seasoning for fried fish and meat, and used for making sushi. - Rice paper. Vietnam gave the world sheets of rice paper suitable for making rolls with fillings: animal meat, shrimp, and vegetables. It is enough to immerse the product in warm water for 3 minutes and the rice paper can be used for its intended purpose.
Tofu. Bean curd has a neutral taste, but it “absorbs” the aroma and taste of other dishes well. Therefore, tofu is served with main courses, sour side dishes, and dessert.
Naan. Traditional bread, which came to Asian cuisine from India, is kneaded with milk, yogurt and wheat flour, then baked in tandoori. This divine pastry is eaten warm, it is very tasty with butter, washed down with strong morning tea.
Tea. The tea ceremony in all Asian countries is a meditative ritual that has its own characteristics and traditions. They are different for each East Asian country, but that doesn’t make them any less important. Tea is served before and after meals; it is prepared with the addition of cinnamon, mint, cardamom, milk, lemongrass, and cloves. Green, red, classic black or including a spectrum of exquisite herbs, plants and spices, tea is considered the main host of the Asian table. East Asia is always ready to offer “tea bars” or “tea roses”, prepared in a special way: by pressing the stems and leaves of the tea plant for many years, glued with a special rice extract. The technology of pressing this type of tea dates back more than a thousand years and is considered the oldest recipe in Asia.

Uniqueness and sophistication of Oriental dishes

Oriental cuisine is very diverse, recipes with photos show that there is a place on the menu for supporters of vegetarian food. The most common technologies for preparing dishes are covered on the pages of Yamuna Devi’s book “Favorite Dishes of Indian Vegetarian Cuisine,” where you can choose your favorite and easy-to-prepare recipe.

The picture of oriental cuisine is more like a bright pattern woven from millions of threads of different shades. Sweet, spicy, hot, musky, distinct, mild herbs, spices, and flavorings define oriental cuisine as the most refined among all existing ones. Having absorbed the flavor of Asia, the delicious oriental cuisine of the peoples of this continent is ready to immerse culinary specialists in the realm of exquisite taste and aroma.