Need some kitchen inspiration? Check out these savory and appealing foods that begin with the letter K. Most of them can be eaten as a main course, while others make a great side dish or salad. Make a mental note of these dishes, and try out preparing them
This article will give you a lengthy list of foods that start with K from around the globe to help you explore different culinary cultures.
The List: 47 Foods that Start with K
Kabsa is a national dish in all the countries of the Arabian Peninsula. The delicious Arabian dish is made of rice, chicken/meat, vegetables, and spices all cooked in one pot. Meat for kabsa is cooked in various ways before being added to the rice mixture.
2. Kabuli Palaw
Kabuli palaw is a national dish in Afghanistan. It is made of aromatic rice, lamb, poultry, or other meat and decorated with raisins and carrots. The dish is of great importance and is included in all festivities. There are a variety of delicious ways for preparing the dish, depending on the region.
Kachori is a deep-fried bread in Indian cuisine with many different iterations. It is a round ball made of fine flour, made with a hollow at the center and stuffed with baked moong dal, besan, red chili powder, salt, black pepper, and other spices.
Kachori can be prepared and stored for several days in the fridge. It’s often served with green chutney, red chili garlic chutney, tamarind chutney, or dubki wale aloo.
4. Kadai Chicken
Kadai chicken is an Indian chicken dish where chicken is prepared with freshly ground spices. It is then served with naan, rice, roti, or other Indian bread. The name Kadai came from the utensil used to cook it.
5. Kadala Curry
Kadala curry is a spicy black chickpeas dish typical of Kerala cuisine. It is made with black chickpeas simmered in a sauce containing ground coconut paste and spices. The dish can be served with steamed rice, chapati, millet, puttu, appams, idiyappam, or pooris as a delicious breakfast.
Kadala curry is a gluten-free and vegan dish suitable for the whole family. Chickpeas are a source of calcium, dietary fiber, and choline.
6. Kaeng Som
Kaeng som is a sour fish curry or soup native to Thailand, Malaysia, and Laos. The soup is made from boiled fish or prawns, and the base for the curry is prepared with ground shrimp paste and shallots. The name kaeng som means “sour curry;” this soup gets its characteristic sour taste from tamarind.
There are many variations of the soup, and it is often served with steamed rice.
7. Kai Yang
Kai yang/gai yang is a grilled chicken dish popular in Thailand. The main ingredients include chicken, lemongrass, fish sauce, cilantro, shallots, garlic, pepper, and sesame oil. The chicken is marinated before grilling to tenderize the meat and make it spicy.
The dish is served with baked potatoes, fried rice, stir-fry salad, or Thai noodles. You can include fresh fruit at the side to counteract the spiciness.
Kakavia is a Greek fish soup traditionally cooked by fishermen using fish too small for the market. Kakavia is derived from “kakavi,” which is the pot used by the ancient fishermen. The modern-day recipe uses various types of fish, vegetables, and condiments. It is simmered and served with bread and lemon wedges.
Kakuni is a Japanese dish made of slow-cooked pork belly cut into thick cubes and simmered in soy sauce, mirin, dashi, sake, and sugar. It is served with karashi, daikon, scallions, and rice with an egg on the side.
If you find yourself ordering kalakai, the dish you get will depend on where you are!
In India, the term refers to Carrisa carandas, an Indian flowering shrub producing berry-sized fruits. The fruits are commonly used in Indian pickles and spices. The fruits are rich in vitamins A & C, calcium, iron, and phosphorus. They are used instead of cherries n cakes and puddings, as well as Indian pickles. In ancient Indian medicine, the fruit was used to treat indigestion, acidity, wound infections, and other conditions.
In Borneo, on the other hand, kalakai is a type of edible fern from the species Stenochlaena palustris, also known as lemidi, midin or diliman in other parts of South-east Asia. It is commonly served stir-fried with garlic and shallots.
Kalakeitto is a soup made of fish or seafood, vegetables, water, stock, juice, or milk. Soups are classified into clear and thick soups. The clear soup is broth obtained by simmering fish in water.
Thick soups are thickened with various agents such as cream, butter, eggs, flour, lentils, rice, grains, potatoes, and carrots. Fish soups are comparable to fish stews but have more liquid than stews. Soup can be consumed alone or as a side with a larger meal.
Kalakukko is a traditional Finnish food popular in Savonia, Finland. It is prepared by enclosing fish and side pork with dough and baking the pie for 5-6 hours. The resulting fish-bread pie can be eaten warm or cold. Kalakukko can remain fresh for a long time if stored in a sealed container.
Kalpudding is a Swedish meatloaf with caramelized cabbage—a distinct version adopted from Turkish dolmas. It is made by mixing ground pork and beef, onions, breadcrumbs, cream, salt, and pepper. The mixture is then baked until the cabbage slices on top become caramelized.
Kalpudding is served with boiled or mashed potatoes, chutney, redcurrant, or greengage jelly.
Kamounia is a beef and liver stew cooked with cumin. It is a staple dish in Tunisian and Sudanese cuisines. Although beef is the most common, some people use lamb instead. The meat and liver are cut into pieces and boiled with cumin, tomato puree, red pepper, and salt.
Additional basic ingredients are broth, olive oil, parsley, and garlic, and the soup is typically served with rice.
Karaage is a Japanese method of cooking fried chicken. Fried chicken is a staple dish in Japan. It is made by cutting chicken thighs into bite-size pieces, marinating and coating them with flour/cornstarch/potato starch, and deep-frying them until golden brown.
The chicken can also be substituted with other kinds of meat or protein, and the dish is usually served with rice and salad.
Kebab is a playful type of meat dish with many variations around the world, but it originated from Middle Eastern cuisines. Kebab typically consists of meat pieces grilled on a skewer over a fire or baked. Vegetables may be included with the meat, as well as various spices and sauces to create different flavor palettes.
Kebab can be served with potato salad, macaroni salad, or a simple tossed green salad.
17. Kecap (Sweet Soy Sauce)
Kecap manis/ketjab manis, is a thick, dark, and sweetened soy sauce typical in Indonesian cuisine. It is a molasses-like sauce created with soy sauce, palm sugar, and aromatic spices.
Kecap manis is the most popular soy sauce in Indonesia, accounting for approximately 90% of the country’s total soy sauce production. It is served with most Indonesian dishes including roasted chicken, braised pork, beef stew, grilled fish, etc.
Kedgeree is a rice and fish dish that originated in India. The British adopted and developed it into their own version. Kedgree’s ingredients include boiled rice, smoked haddock, boiled eggs, parsley, lemon juice, ground black pepper, curry powder, and cardamom.
Onions are cooked in butter on a pan and the rest of the ingredients are added one after the other while stirring. When finished, kedgeree is eaten hot or cold.
Kedjenou is a slow-cooked chicken and vegetable dish found on the Ivory Coast. The meat and vegetables are cooked and braised in a sealed canari (terracotta pot). Little or no liquid is added, allowing the meat and vegetables to cook in their own steam and juices. This tenderizes the meat and enhances the flavors.
Kedjenou can also be made with other types of protein such as beef, pork, and seafood. It is usually served with attieke, but also goes well with rice.
Kefir is a fermented milk drink made by adding gluten-free kefir grains to cow or goat’s milk. It originated from sections of Eastern Europe & Southwest Asia, and today, it’s a popular drink in many places across the world. In addition to being gluten free, the drink has a low-lactose content– the fermentation process lowers lactose levels in the milk. Kefir contains vitamins (A, B, and D) and minerals like phosphorus, calcium, and magnesium.
Kefir has many uses:
- As a stand-alone drink
- As a sour doughs starter
- As an ingredient for making soups in various cultures
- As a substitute for buttermilk in baking
- As a substitute for milk on cereals, milkshakes, ice cream, smoothies, salad dressing, and granola
Kefir helps to lower cholesterol and control blood sugar, and it also promotes digestive health and prevents gastroenteritis and vaginal infections. Kefir is also available in non-dairy forms using coconut milk, oat milk, or juice. There are also flavored and low-fat versions.
Ker sangri is a dried berry (ker berry) and dried beans (sangri) dish traditionally prepared in Rajasthan, India. The beans and berries are cooked with various ingredients, including red chili powder, coriander powder, ginger garlic paste, yogurt, cumin seeds, and others. Ker sangri can be served with roti, dal, tawa paratha, phulka, and rice.
22. Kerala Beef Fry
Kerala beef fry is a slow-roasted beef dish popular in Kerala, India, often served with flatbreads. Beef is cut into small pieces, seasoned, and cooked in a pressure cooker until it softens. It is then slow roasted in coconut oil with a mixture of turmeric, onions, curry leaves, coconut slices, garam masala, red chili, garlic, ginger, black pepper, and other delicious spices until dry.
Tomato ketchup is a thick smooth-textured sauce made from tomatoes, vinegar, sugar, and spices. It is a common, popular condiment in the United States and the United Kingdom.
Tomato ketchup is often added as a dip or sauce with hot fried or greasy dishes such as french fries, chicken tenders, meat pies, hot sandwiches, grilled or fried meat, hamburgers, hot dogs, and eggs. It may also be used as a basis for other sauces.
24. Key Lime Pie
Key lime pie is a popular dessert pie in America. To start, you make a custard filling with limes, sweetened, condensed milk, and egg yolks. It’s then typically baked and set in a graham cracker crust or typical pie crust. Traditionally, it’s served with a whipped cream topping or meringue topping garnished with lime zest.
In 1957 key lime pie was marketed as Florida’s “most famous treat,” and in 2006, it was branded “the official Florida state pie.”
25. Khao Kan Chin
Khao kan chin is a Northern Thailand rice dish. Rice is mixed with ground pork, pork blood and seasoning, and steamed inside a banana leaf. The dish is served with fried and dried chilies, onions, and cucumbers.
Khash is an Armenian winter soup made of boiled cow or sheep, and traditionally uses the feet, stomach, and head cow or sheep feet, stomach (tripe), and head. The soup is usually consumed in the mornings of winter months, (September to April) often at parties.
Khash is served with garlic, salt, greens, onions, lavash, radishes, mineral water, and vodka. Khash and its variations are traditional dishes in most countries bordering Eastern Europe and Western Asia.
Chicken kiev is a popular dish in Ukrainian and Russian cuisines. It is made of pounded chicken wrapped around cold butter, crowned with a coating made of egg and breadcrumbs, and then fried or baked. Chicken kiev can be served with a leafy salad, mashed potatoes, or thick-crusted bread.
Kimchi is Korea’s main side dish made by fermenting vegetables in a tangy and spicy sauce (kimchi paste). Numerous types of kimchi can be made with various vegetables for different flavor palettes. A simple kimchi has napa cabbage, Korean radishes, carrots, and spring onions as the main vegetables.
Kimchi paste contains garlic, ginger, sugar, chili sauce, and fish sauce (optional). The dish is best eaten one or two weeks after preparation but can be stored for up to a few months.
29. King Prawns
King prawns are big and juicy types of prawns commonly sold raw, headless, or whole in their shells. Raw prawns are blue gray, but they turn pink when cooked. They can also be sold cooked with their heads and shells removed.
Prawns are some of the healthiest foods across the globe. They contain:
- High-quality protein with all the nine essential amino acids
- Healthy cholesterol made of more omega 3 than omega 6 fatty acids
- Vitamin B6, niacin, and high levels of Vitamin B12
- Selenium, phosphorus, magnesium, and copper
Kingfish, or king mackerel, is found in the Atlantic Ocean, commonly along the American coast. There are many ways of preparing it–baked, fried, roasted, grilled, or made into soups. Kingfish is low in fat and rich in omega-3 fatty acids, protein, selenium, and vitamin B12.
Although very nutritious, it should be eaten rarely due to its high mercury content. Nursing and pregnant women and those planning to get pregnant are advised to avoid eating it.
Kinilaw is a special method of preparing raw seafood in the Philippines. Kinilaw does not use heat; instead, the seafood or fish is cured in vinegar. Other souring agents such as tamarind, kamias, green mangoes, and calamansi are added to enhance its tartness. Components such as black pepper, chili peppers, onions, and ginger complete the dish.
Kinilaw is also commonly served as an appetizer or as finger food, alongside an alcoholic drink.
Kinilnat or ensalada is a traditional salad dish in the Ilocos region, Philippines. Kinilnat is made with different kinds of vegetables, including leaves, shoots, and blossoms of various plants. Such plants are pumpkin, string bean, sweet potatoes, fern, eggplant, taro, cabbage, and chili peppers.
Other ingredients are bagoong or patis fish sauce, vinegar, calamansi, cherry tomatoes, and ground ginger. Kinilnat makes a perfect accompaniment to fish and fried chicken.
A kipper is a herring (oily fish) that has been cut longitudinally through the back, gutted, salted, and cold-smoked. It can be served with spiced rice topped with an egg, or beside mashed potatoes seasoned with parsley, and spring onions.
Kisir is a bulgur-based Turkish salad made of bulgur wheat, tomato paste, bell peppers, cucumbers, green peppers, and parsley. Additional ingredients include olive oil, lemon juice, pomegranate molasses, cumin, and other spices. Kisir is served with lettuce, radish, olives, and many more, often as a side dish or mezze appetizer.
Kiwi is a nutrient-dense and low-calorie fruit that originated in China. Today, kiwifruit grows in most temperate climates, enjoying plenty of summer heat in New Zealand and the United States. Kiwifruit is high in vitamin C; one fruit contains about 71-80% of the average daily adult recommendation.
Other nutrients include vitamin E & K, folate, copper, magnesium, and potassium. It is also rich in antioxidants, choline, lutein, and zeaxanthin, which help fight against free radicals.
Kiwifruit has many uses. It can be consumed raw as a snack, used in baked foods as flavoring, used as a meat garnish, and made into juices. Kiwifruit also contains the enzyme actinidin, which is commercially used as a meat tenderizer.
Knodel is the name for boiled dumplings, typically in Central and East European cuisine. Knodel has different variations, but potatoes, bread, and flour are the most common ingredients. Knodel is usually served as a side dish, but other variations can also be used as a tasty dessert.
Kofte, or kofta, are Turkish meatballs made from ground beef or lamb combined with onions, breadcrumbs, garlic, and spices. The mixture is rolled into balls and grilled. It can be served with thick sauces, dips, pita, salads, or even rice.
Kokotxas is a traditional fish stew dish in Basque Country, Spain. It is made from the throats of hake or codfish. It is served with salsa verde sauce (made from garlic, olive oil, flour, and parsley).
Kokum, Garcinia indica, is a fruit-bearing tree native to India. The fruits are a dark purple and are made into a fantastic summer drink with antioxidants, anti-inflammatories, and antibacterial properties. Kokum can be used as a souring agent, and its seeds are used to make chocolate and sugar confectionery.
Korma is a gravy dish in South Asian cuisines. It is made of meat or yogurt-braised vegetables, onions, chili, ginger, spices, or other ingredients. Korma can be served with rice, roti, or paratha.
Kosambari is a pulse salad common in South India. It is made with split legumes such as bengal, green gram, lentils, and vegetables like carrot, cucumber, grated coconut, and mustard seeds. The salad is eaten as a snack or a side dish.
42. Kottu Roti
Kottu roti is a Sri Lankan staple food that has been adopted in neighboring Middle Eastern countries and overseas countries with high Sri Lankan populations. The dish is made by shredding roti, cooked meat, and vegetables, and then stir-frying them with onions, scrambled eggs, chilis, and spices.
43. Kuku Paka
Kuku paka is a Kenyan chicken dish with a coconut-curry base. The chicken is slowly grilled over charcoal to produce a smoky flavor, before being added to the sauce. The sauce is thick and creamy, and contains coconut milk, ginger, pepper, chili, lemon juice, and curry. The dish has several variations and can be served with root vegetables such as sweet potatoes, rice, or herbs.
Kulle Ki Chaat is a popular delicacy in Old Delhi, India, consisting of fruits and vegetables mixed with spices. The base is made from medium potatoes, boiled, peeled, and cut horizontally into two. A hollow is made at the center of each potato half.
Various ingredients such as black chaat masala, green chilies, chickpeas, pomegranate, ginger juliennes, lemon juice, rock salt, coriander, etc., are inserted into the hollow.
A kumquat is a round yellow fruit resembling an orange but is as small as an olive. The fruit originated in Southern China but is currently grown in various countries, including the United States (mainly Florida & California). The fruit can be eaten whole with its peel or stripped and added into fruit salads. Kumquats are rich in vitamin C & A, antioxidants, and fiber.
46. Kung Pao
Kung pao is a Chinese stir-fried chicken dish of chicken cubes, roasted peanuts, and chili peppers. The dish has several variations and is served with steamed or fried rice.
47. Kway Chap
Kway chap is a traditional dish in Singapore that was introduced from China. The dish is characterized by flat rice sheets (kway) immersed in a soup made of soy sauce broth. It is served with various pork parts (tongue, offal, belly, rinds), hard-boiled eggs, bean curd, fishcakes, or preserved vegetables.