Naan is a leavened, oven-baked (usually using a tandoor) or tawa-fried flatbread, which is found in the cuisines mainly of Iran, Afghanistan, Central Asia, the Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean.

Beef Curry, Vindaloo or Vindalho is an Indian curry dish, originally from Goa. It is based on the Portuguese dish carne de vinha d'alhos.[1][2][3] It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, prawns, chicken, lamb, vegetables and tofu.

Goan cuisine consists of regional foods popular in Goa, an Indian state located along India's west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are some of the main ingredients in Goan cuisine. Use of kokum and vinegar is another distinct feature. Goan food is considered incomplete without fish

Beans In addition to corn, common beans (

Phaseolus vulgaris ) are a historical component of the Mexican diet. Genetic evidence indicates domestication occurred in Mesoamerica as well as South America. Common bean varieties and cultivars used in Mexican cuisine include the pinto bean and the black turtle bean. Beans and corn are deficient in different essential amino acids but complement each other. When eaten in combination, they provide a complete protein source.

karahi (/kəˈraɪ/; Assamese: কেৰাহী, romanized: kerahi, Bengali: কড়াই, romanized: koṛāi, Hindi: कड़ाही, romanized: kaṛāhī, Marathi: कढई, Nepali: करै, Urdu: کڑاہی, Persian: کرہ also kadai, kerahi, karai, kadhi, kadahi, kadhai sarai, or cheena chatti) is a type of thick, circular, and deep cooking pot(similar in shape to a wok) that originated in the Indian subcontinent. It is used in Indian, Nepalese, Sri Lankan, Pakistani, Bangladeshi/Bengali, Afghan, and Caribbean cuisines. Traditionally press-formed from mild steel sheets or made of wrought iron, a karahi resembles a wok with steeper sides.[citation needed] Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of traditional materials. The word Karrahi emanates from Karah, a bigger version of wok traditionally used in the subcontinent for boiling milk and producing thick cream, that stems from the Persian word کرہ meaning circular.