This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||potoler dolma (পটলে'র দোলমা)|
Description: Stuffed pointed gourd, a classic of Bengali cuisine. One end of the gourd is cut off and the insides carefully scooped out, then cooked with any of several ingredients, perhaps minced prawns. The mixture is stuffed back into the empty shell, the cap put back on and sealed with dough. The while think is deep fried and then cooked in a curry sauce. This is one of Siddharth Dasgupta's favourites.
Ethnicity: Indian, Sinhalese
Most frequent country: Bangladesh, India
Most frequent region: West Bengal
See places: Bengali Food and Cuisine
See foods and dishes: pôtol