Random Cuisine Generator

One press picks a cuisine to cook or order tonight, with what it is known for.

Greek cuisineOlive oil, wheat, vegetables and fish, with cheese, lemon, yogurt and filo.

Next step Now draw a dinner to cook Draw a place to travel to

How it works

Stuck on what kind of food to have? This random cuisine generator picks one of 73 national and regional cuisines, from Ethiopian and Peruvian to Georgian and Uzbek, with a line on the dishes each is known for.

Read the full guide

Tonight's cuisine, then the dish

Press once and let the cuisine decide where to order from or which cookbook to open. The line under it names a dish or two to look for, such as dal-bhat-tarkari for Nepalese or pupusas for Salvadoran.

A cuisine club or a class project

After the first press, the list beside the button keeps the draw to one region: Africa, the Americas, Asia, Europe, the Middle East and Central Asia, or Oceania. Set the count to 3 and let the group vote.

Tips

Try a random country food generator night: each person draws one cuisine and brings a dish from it.

Questions and answers

Why are Cantonese and Sichuan listed apart from Chinese?

They are regional styles with their own Wikipedia articles: Cantonese is the cooking of Guangdong, Hong Kong and Macau, and Sichuan comes from Sichuan and Chongqing. Cajun, from Louisiana, is on the list for the same reason.

Is every cuisine in the world here?

No. The list is a spread of 73 national and regional cuisines, each with an English Wikipedia article we read on 24 September 2026. Some countries are left out, and a cuisine can span borders.

Where do the lines on each card come from?

Each line is ours, written from the opening of that cuisine's Wikipedia article: Ethiopian stews served on injera, Afghan Kabuli pulao, Swiss fondue and rosti. The article is named under the full list.

All 73 cuisines

Africa 9

Egyptian cuisine Ful medames, koshary and molokhiyya, with eish baladi bread.
Ethiopian cuisine Spicy stews called wat, served on injera, a big sourdough flatbread of teff.
Ghanaian cuisine Starchy staples with a red or orange soup or stew; home of a jollof rice.
Moroccan cuisine Arab, Berber and Andalusi cooking, with ceremonial tea at the heart of the table.
Nigerian cuisine Savoury, spicy sauces and soups made with palm oil or groundnut oil.
Senegalese cuisine Fish from the Atlantic, peanuts, millet and rice; tea served as attaya.
Somali cuisine Shaped by sea trade and nomad life; beef, goat, lamb, camel and fish, all halal.
South African cuisine Many traditions in one; biltong, an air-dried seasoned meat, is a popular snack.
Tunisian cuisine Olive oil, spices, tomatoes and seafood, with a heat of its own.

Show all 73 cuisines (64 more)

The Americas 13

Argentine cuisine Beef from the plains, plus pizza and pasta brought by Italian immigrants.
Brazilian cuisine Regional food from cassava to acai; feijoada is called the national dish.
Cajun cuisine Louisiana one-pot cooking such as gumbo, with crawfish, shrimp and andouille.
Chilean cuisine Spanish and Mapuche cooking with seafood from a very long coastline.
Colombian cuisine Six regions, from the Caribbean coast to the Amazon, each with its own dishes.
Cuban cuisine Spanish cooking with African, Taino and Caribbean flavour.
Haitian cuisine A bold, spicy Creole cuisine with African and French roots.
Jamaican cuisine Jerk, curry goat, ackee and saltfish, and Jamaican patties.
Mexican cuisine Rooted in Mesoamerica: maize, beans, squash, chili, tomatoes, avocado and cacao.
Peruvian cuisine Corn, potatoes, quinoa and beans, with Spanish, Chinese and Japanese influence.
Puerto Rican cuisine Taino, Spanish and African cooking, with some American influence.
Salvadoran cuisine Home of the pupusa, a thick corn flatbread stuffed with cheese or beans.
Venezuelan cuisine Corn, plantains and beans; arepas are eaten all day long.

Asia 18

Burmese cuisine Curries, salads and soups with white rice; sour, salty and spicy.
Cantonese cuisine The cooking of Guangdong, Hong Kong and Macau.
Chinese cuisine Rice, noodles, soy sauce, tofu and tea, cooked in the wok and eaten with chopsticks.
Filipino cuisine Food of over a hundred peoples, with Chinese, Spanish and American influence.
Indian cuisine Many regional cuisines; spices fried in oil and added step by step.
Indonesian cuisine Regional cooking from some 6,000 populated islands.
Japanese cuisine Rice with miso soup and side dishes; sushi, tempura, soba and udon.
Korean cuisine Rice with banchan side dishes; gochujang, doenjang, sesame oil and kimchi.
Malaysian cuisine Malay, Chinese and Indian cooking; laksa, chicken rice, satay and rendang.
Mongolian cuisine Dairy, meat and animal fat; buuz, steamed meat dumplings, in the cities.
Nepalese cuisine Dal-bhat-tarkari everywhere: lentil soup, rice and a vegetable curry.
Pakistani cuisine Meat dishes and lentils, from the subcontinent, Central Asia and West Asia.
Sichuan cuisine Fiery, bold Chinese cooking from Sichuan and Chongqing.
Sri Lankan cuisine Rice, coconut and seafood, with herbs and spices from the old sea trade.
Taiwanese cuisine Southern Fujian roots; bubble tea and fried chicken went global from here.
Thai cuisine Aromatic, spicy dishes: boiled tom, spicy yam salads, pounded tam and kaeng curries.
Uzbek cuisine Central Asian cooking with plenty of bread and noodles.
Vietnamese cuisine Five tastes in balance, with fresh herbs, rice noodles and rice paper.

Europe 21

Austrian cuisine Viennese cooking of the Habsburg court; Kaiserschmarrn and apple strudel.
Belgian cuisine French cooking with hearty Flemish fare; famous for waffles and fries.
British cuisine Roast dinner, full breakfast, shepherd's pie, fish and chips, and pies of every kind.
Czech cuisine Usually two courses: a soup first, then the main dish.
Danish cuisine Smorrebrod open sandwiches for lunch; roast pork with crackling for dinner.
Dutch cuisine Dairy and cheese, smoked eel and herring, rookworst and stroopwafels.
French cuisine Regional dishes and cheeses, many protected by origin laws.
Georgian cuisine A Silk Road cuisine of the Caucasus, where every region cooks its own way.
German cuisine Many regional kitchens that share dishes with their neighbours.
Greek cuisine Olive oil, wheat, vegetables and fish, with cheese, lemon, yogurt and filo.
Hungarian cuisine Meat and seasonal vegetables with Hungarian paprika, hot or sweet.
Irish cuisine Irish stew, bacon and cabbage, boxty, soda bread and colcannon.
Italian cuisine Simple dishes of few, good ingredients; listed by UNESCO as cultural heritage in 2025.
Polish cuisine Bigos, pierogi, kielbasa, stuffed cabbage leaves and many soups.
Portuguese cuisine Atlantic fish and meat dishes, spiced with piri piri, saffron and cinnamon.
Romanian cuisine Carpathian cooking; ciorba is a whole family of sour soups.
Scottish cuisine Oats, fish and seafood, dairy and game, cooked simply.
Spanish cuisine Olive oil, garlic and sofrito sauces; tapas and pinchos as small plates.
Swedish cuisine Simple, contrasting flavours, like meatballs with cream sauce and lingonberry jam.
Swiss cuisine Hearty, often dairy-based dishes; fondue and rosti are national favourites.
Ukrainian cuisine Dishes fried or boiled, then stewed or baked; red borscht is the national dish.

Middle East and Central Asia 8

Afghan cuisine Rice dishes and naan; Kabuli pulao, with raisins and carrots, is the national dish.
Armenian cuisine Lamb, eggplant and lavash, with stuffed leaves of every kind.
Iranian cuisine Also called Persian: rice with meat, vegetables, nuts and fruit.
Iraqi cuisine Fertile Crescent cooking; fish in the south, rice dishes and sweets in the centre.
Lebanese cuisine Hummus, tabbouleh, baba ghanouj and falafel, with garlic, lemon and olive oil.
Syrian cuisine Mezze with Arabic bread before the main course, then coffee.
Turkish cuisine Grew from Ottoman cooking; manti and gozleme come from Central Anatolia.
Yemeni cuisine A cuisine of its own, shaped by sea trade with India and Indonesia.

Oceania 4

Australian cuisine British and Irish roots, bush tucker, and dishes from around the world.
Fijian cuisine Tubers, coconut, seafood and greens, with a strong Indian influence.
Hawaiian cuisine Five styles, from Native Hawaiian taro poi to East Asian and American food.
New Zealand cuisine British cooking and Maori culture, with food from farm and sea.

How this list was compiled: Each cuisine's line is ours, written from the opening of its English Wikipedia article, fetched through the MediaWiki API on 2026-09-24 (address in x.src). Hawaiian cuisine is read from "Cuisine of Hawaii". The list is a spread of national and regional cuisines, not every cuisine there is. Licence: own work