The more cuisines I explore, the more I notice striking similarities across cultures — in the dishes themselves and the ways people gather around food. It always surprises me when someone hesitates to try something new, especially when it’s often just a different version of something they already know.
The more I explore other cuisines, the more I notice a fascinating pattern emerges: many cultures have their versions of the same beloved dishes. From dumplings to flatbreads, stews to skewers, the ingredients may change, but the heart of it—connection, comfort, and culture—stays the same.
This post celebrates the shared dishes that unite us across borders. Whether you’re a food lover, cultural explorer, or just curious about what connects global cuisines, you’ll find inspiration (and maybe dinner ideas) here.
1. Dumplings Around the World: Wrapped in Comfort
Dumplings appear in nearly every cuisine, each with its own unique twist. In Italian cooking, you’ll find ravioli—pasta pockets filled with creamy ricotta, spinach, or meat—and tortellini, the smaller, ring-shaped version traditionally stuffed with a mix of meat and cheese. These comforting, bite-sized dishes show how cultures around the world embrace the concept of filling dough with deliciousness.
Italy – Ravioli & Tortellini: Stuffed pasta originated in medieval Italy during the 13th century. There are a range of stuffed pastas ( tortellini, cannelloni, ravioli). Similar to other cultures, these are made with family and passed down through generations. Often a staple at family dinners and holiday meals.
China – Jiaozi: A similar concept found in China. Traditionally eaten at Chinese New Year and often made for special occasions with family. It is a wheat flour dough filled with pork, cabbage, chives or shrimp. They are one of China’s most iconic and widely loved foods. They are boiled ( soft and juicy), pan-fried (crispy bottomed potstickers) and steamed ( Light and tender found in dim sum).
Japan – Gyoza: Inspired by Chinese jiaozi but with a Japanese twist. Became popular in Japan post-World War II through Chinese influence, often served in ramen shops and izakayas. Often filled with ground pork, chicken, veggies or shrimp. It can be steamed, boiled or pan-fried.
Korea – Mandu: introduced to Korea from China most likely from Silk road trade or Mongol influence. Often enjoyed Lunar New Year, shared with family, symbolizing good fortune for the new year. They can be steamed, deep-fried, boiled, or pan-fried, and served with dipping sauce. THey are filled with kimchi, glass noodles, portk, beef or chicken.
India – Momos: with roots trace to Tibet and Nepal, which is spreading into northeastern India. The word momo is believed to come from the Tibetan word mog mog, meaning steamed bread or dumpling. They are filled with spiced meat, paneer or vegetables. Steamed or fried and often a street food staple in the Himalayan regions and served with chili sauce.
Poland – Pierogi: Dating back to the 13th century in Poland, similar to dumplings found throughout Eastern Europe. They were likely influenced by trade with Asia through the Silk Road, evolving locally with Slavic techniques and flavours. It is a soft, unleavened dough, it’s soft and pillowy, typically boiled and then sautéed in butter. Fillings include traditional potatoes and cheese, also sauerkraut, meat, cottage cheese and mushrooms. It is often served during Christmas Eve, weddings and family gatherings. It is topped with cheese, sour cream and grilled onions.
Latin America – Empanadas: They are usually fried and very popular in Argentina, Colombia and Puerto Rican cultures. They are filled with spiced ground beef, onions, olives, hard-boiled eggs, and sometimes raisins. In other regions, you’ll find versions filled with chicken, cheese, or sometimes sweet fillings like guava and cream cheese. Recipes are passed down from generation to generation and made for family gatherings.
India – Samosas: Originated in the Middle East and Central Asia. It was introduced to Indian by traders ( 13th-14th century). It was once a royal snack filled with a variety of fillings, the samosa evolved into a vegetarian street food during the Mughal Era. It became the staple in tea stalls, train stations and home kitchens. Common fillings, North India (Potatoes, peas, green chili, coriander, cumin, and garam masala), South India (Spicier versions with curry leaves, and often different dough textures) and more modern fillings ( paneer, keema, chocolate).
Mexico – Tamales: It dates back over many years, originating with the Aztecs, Mayans, and Olmecs in ancient Mesoamerica. They are a portable food for warriors, hunters or workers- it is easy to transport. The name tamalli comes from Aztecs, meaning “wrapped food.” It is corn-based dough filled with spiced meats, cheese, beans or veggies, which is wrapped in corn husks or banana leaves and steamed. They are passed down through families and cooked together communally.
2. The Many faces of Curry
Curry has always fascinated me. It’s one of the most globally adapted food categories, and yet people often associate it only with Indian cuisine. I get it — for some, it might seem foreign or intense at first. But the more I explore different food cultures, the more I realize: curry isn’t one specific dish. It’s a mindset — a way of layering spices, building comfort, and telling a story through flavour. Whether it’s Japanese Curry, Thai green curry, Caribbean goat curry, or West African peanut stew, there’s some version of curry almost everywhere. And that, to me, is the beauty of food — it connects us even when we don’t realize it.
The terms “curry” has colonial roots and now many cultures have their own distinct versions. Here’s a look at curries across different cultures:
India: There is a wide range of curries and very diverse. The base starts with onion, garlic- ginger paste, tomatoes and a blend of spices (garam masala, turmeric, cumin, coriander, chili). North India- has more creamy curries like cutter chicken or paneer tikka masala. South India-coconut milk-based tangy curries with tamrind, curry leaves and mustard seeds.
Thailand: Known for red, green and yellow curry made with chilies, lemongrass, kaffir lime and shrimp paste. The coconut milk gives it richness and balance. These curries are very fragrant and have uniquely Thai ingredients.
Jamaica: I grew up eating Jamaican food, and I’ve always found it delicious — bold in flavour, a little spicy, and deeply comforting. Unlike Indian curries, which layer spices throughout the cooking process, Jamaican curry usually starts with a pre-mixed curry powder, rich in turmeric, allspice, and fiery Scotch bonnet peppers. The use of curry in Jamaica came from Indian labourers who brought their spices and cooking traditions during British colonial rule, and over time, those flavours were reimagined into something distinctly Jamaican. Some of my favourites: curry goat, curry chicken, oxtail, and of course, jerk chicken, some classics. What I love most is that even though Jamaican curry is unique, it still gives me that same comforting feeling I get from indian curries. It’s proof that food can carry history, culture, and comfort — all in one bite.
Malaysia: You will find a fusion of flavours, mix of Malay, Indian and Chinese influences. Some popular dishes laksa, chicken rendang or laksa curry noodles. These curries are delish and typically stewed for hours with deep flavours.
This is another globally adapted dished with many different variants that is unique to the country.
3. Noodle Soups: Bowls of Healing and Flavour
Warm, brothy, and layered with flavor, noodle soups show how humble ingredients can turn into national treasures. A simple dish can be complex in flavour. Every cuisine has its version.
Japanese Ramen: Rich broths, chewy noodles, and artful toppings. Handmade noodles, with a broth flavoured by soy sauce or miso, topped with pork, nori, egg, and scallions.
Vietnamese Pho: Uses rice noodles in a clear soup has meat and seasoned with herbs and spices, basil, bean sprouts and lime.
Thai Khao Soi: Coconut milk-based curry soup, topped with crispy noodles, pickled mustard greens and shallots.
Laksa: A spicy-sour coconut noodle soup with prawns or chicken.
4. Grilled Skewers: Street Food Staples
Skewered meats are a street food mainstay, often served at celebrations or late-night food stalls. Kebabs are universal in different cuisines and often enjoyed with cold beer or drinks.
Middle Eastern Shish Kebab: Origin, dishes date back to the Ottoman Empire. Symbolizes hospitality and is central to Middle Eastern grill culture. Often they are marinated chunks of lamb, beef, chicken or ground meat grilled over open flames. Served with lavash or pita, grilled onions, sumac, tomatoes and fresh herbs.
Japanese Yakitori: Origin, gained popularity during Edo period and grew in popularity post WWII an izakaya (pub) staple. It showcases Japanese craftsmanship, where they control heat. It is skewered chicken, beef, organs or lamb seasoned with salt or tare (a sweet soy glaze)and grilled. Traditionally enjoyed with beer and sake.
Indonesian Satay: Inspired by Middle Eastern Kebabs, adapted by Javanese street vendors in the 19th century. Marinated meat skewers, which are grilled and served with peanut sauce and some pickled cucumber. Often paired with ontong (rice cakes), sambal, and pickled cucumber or shallots. It is now a national dish of Indonesia and you will see many variations through Southeast Asia.
Brazilian Churrasco: Originated from Southern Brazil in the 18th century. Served tableside at churrascarias (steakhouses) with tongs, along with chimichurri, vinaigrette, and farofa (toasted cassava flour). This is often a centerpiece of Brazilian gatherings and celebrations, it encourages sharing and communal eating. Various cuts of large meats (beef, pork or chicken) that are skewered and slow roasted over charcoal or open fire.
India Kebabs: Created by Mughals from Persia and Central Asia. Made with minced meat ( seekh kebabs) to chunky ( boti Kebabs) flavoured with yogurt, ginger, garlic and garam masala. They are cooked over high heat and served with naan or paratha, mint chutney, and sliced onions. Kebabs now a beloved street food across India, especially in cities like Lucknow and Hyderabad.
5. Global Language of Pizza- The World’s Favourite Base
Pizza is a beloved national dish! Flatbreads are one of the oldest and most universally loved foods on the planet. Made from simple ingredients—flour, water, and heat—they’ve been a foundation for meals across civilizations for thousands of years. What makes them special is their adaptability: they can be baked, grilled, pan-fried, or cooked in a tandoor. They can be folded, rolled, stuffed, or topped. No matter where you go in the world, you’ll find a flatbread that tells the story of that place.
Pizza -began as a street food for the working class in Naples. The classic Neapolitan pizza features a thin, chewy crust, tomato sauce, fresh mozzarella, and basil. Over time, pizza evolved into endless styles around the world—from Roman-style crispy crusts to deep-dish Chicago pies and everything in between. Today, pizza is one of the most beloved shared foods on Earth.
India’s flatbread– culture is rich and regional. Naan is soft, chewy, and typically baked in a tandoor oven—often brushed with butter or garlic. Roti is a simpler, unleavened whole-wheat bread served with curries or dals. Paratha is layered, pan-fried, and often stuffed with spiced potatoes, paneer, or lentils. These breads are essential to daily meals and are meant to scoop, wrap, and soak up bold flavours.
Middle Eastern– Pita is a Middle Eastern staple known for its signature pocket, perfect for stuffing with falafel, shawarma, or fresh veggies and hummus. It’s also used to scoop up dips like baba ghanoush or labneh. Another beloved variation is Manakish, a Lebanese flatbread topped with za’atar, cheese, or minced meat, often eaten for breakfast or as a quick street snack.
Lángos – is Hungary’s take on indulgence. This deep-fried flatbread is golden and crisp on the outside, soft inside, and traditionally topped with sour cream, shredded cheese, or garlic butter. Today, you’ll find sweet and savoury versions sold in markets and street fairs across Eastern Europe.
Latin America- Arepas are cornmeal flatbreads native to Venezuela and Colombia. They can be grilled, baked, or fried and are typically sliced open and stuffed with cheese, shredded beef, black beans, or avocado. Once a pre-Columbian staple, arepas have become a versatile comfort food enjoyed across Latin America—and now globally.
6. Rice Around the World: One Grain, Endless Traditions
Rice is more than a side dish—it’s a global staple that tells a story of migration, celebration, survival, and creativity. Found on every continent and in nearly every cuisine, rice takes on many forms: fluffy, sticky, crispy, savory, and even sweet. Depending on where you are in the world, it might be the centerpiece of a feast, the comfort food you grew up on, or the base for street food you crave.
Let’s explore how different cultures have turned this humble grain into iconic dishes that reflect their history and heart:
China- Fried Rice: In Chinese cuisine, fried rice is both comfort food and a smart way to reduce food waste. Cold, day-old rice is stir-fried with egg, vegetables, soy sauce, and sometimes meat or seafood.
Spain- Paella- most famous rice dish, originating from Valencia. Traditionally made with saffron, short-grain Bomba rice, and a variety of proteins—from rabbit and chicken to seafood—it’s cooked in a wide, shallow pan to create the coveted socarrat, the crispy bottom layer. It’s a dish designed for sharing and celebration.
India– Rice in India is a canvas for spice, aroma, and heritage. Biryani is an opulent layered rice dish cooked with marinated meats or vegetables, saffron, and fragrant spices. Pulao is lighter but equally flavorful, often made with peas, whole spices, and sometimes nuts. These dishes vary by region—Hyderabadi, Lucknowi, Kolkata, and more.
Japanese rice, or shari, is short-grain and sticky, seasoned with vinegar, sugar, and salt to form the base for sushi. The texture is essential—it holds shape without being mushy. Sushi showcases the precision and philosophy of Japanese cuisine, where the rice is just as important as the fish.
Italy- Risotto: Creamy, slow-cooked Arborio rice flavoured with broth, Parmesan, butter, and often seafood or mushrooms.
Thailand offers two iconic rice experiences: khao pad, a flavorful fried rice often served with lime and fish sauce, and sticky rice (glutinous rice), eaten with grilled meats or turned into dessert with mango and coconut milk. Sticky rice is especially popular in Northern and Northeastern Thai cuisines.
7. Thali and its Global counterparts
This is a favourite of mine! An indian Thali is hard to beat. It is a traditional Indian meal made up of small portions of various dishes — like rice, dal, vegetables, chutneys, flatbreads, and dessert — all served on one large plate. What I love most is the variety and balance: you get a mix of textures, flavours, and colors, and every bite feels nourishing. I used to think this was something uniquely Indian, but as I explored more global cuisines, I started to notice similar styles elsewhere — like in Korean meals with banchan, or the Ethiopian injera platter. It’s a beautiful reminder that while our ingredients and flavors may differ, the way we come together around food is often more alike than we realize.
Korea- Banchan: Is similar to a Thali with many little dishes of veggies and meat. Banchan is a collection of small side dishes served with rice and a main dish — including kimchi, sautéed vegetables, pickles, and tiny pancakes. Like a thali, it’s all about balance and variety.
Middle East-Mezze: A spread of small dishes like hummus, tabbouleh, falafel, olives, and grilled meats, often served with pita. Designed to be shared and enjoyed over conversation.
Spain– Tapas: Small plates of food like patatas bravas, grilled prawns, or chorizo, often shared among a group. It’s a more social, communal way of eating, similar in spirit to a thali.
Japan-Bento: A compartmentalized meal box with rice, protein, vegetables, and sometimes fruit or dessert. While individually portioned, it shares the same idea: balance, variety, and presentation.
Why This Matters: What Shared Dishes Teach Us
Recognizing shared dishes across cultures isn’t just a fun food fact—it’s a lens into something much deeper. It reminds us that, despite language barriers or geographic distance, our values around food are strikingly similar. We all crave warmth, comfort, celebration, and connection. Seeing how different cultures prepare nearly identical dishes with their own ingredients and traditions fosters empathy, curiosity, and respect.
At Heavenly Table, it’s all about food that brings people together—whether it’s through cherished family recipes or discovering something entirely new. One of the beautiful things about food is how dishes across different cultures can feel familiar, even when made with entirely different ingredients. In this post, we’re exploring dishes from around the world that mirror each other in spirit—comforting, satisfying, and a reminder that no matter where we’re from, we all gather around the table for the same reasons.
