Dish (food)

A dish in gastronomy is a specific food preparation, a "distinct article or variety of food",[1] ready to eat or to be served.

Pulao Mangsho, a traditional Indian pulao dish from Bangladesh and West Bengal, India, with condiments and yogurt.
A Chinese fried rice dish on a plate.

A dish may be served on tableware, or may be eaten in one's hands.

Instructions for preparing a dish are called recipes.

Some dishes, for example a hot dog with ketchup, rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods.


Many dishes have specific names, such as sauerbraten, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as Boston baked beans or bistecca alla fiorentina, and sometimes not: poached eggs Florentine essentially means "poached eggs with spinach".[2] Some are named for particular individuals:

Some dishes have many stories about their creation, which can sometimes make it difficult to know the true origin of the name of a dish.

See also

  • Entrée  Dish served before the main course
  • Food presentation
  • Garnish (food)  Decoration or embellishment to a prepared food dish or drink


  1. OED
  2. 'Oeufs pochés Florentine'/Poached eggs with cheese sauce and spinach, p.138 in Practical Cookery, by Victor Ceserani and Ronald Kinton, 10th ed. Hodder Education, 2004.
  3. Froc, Jean (2006). Les Traditions fromagères en France. Versailles: Quae. pp. 82–83. ISBN 2759200175.
  4. "帝国ホテル生まれのシャリアピンステーキ" [Chaliapin steak we served for Feodor Chaliapin at the Imperial Hotel] (in Japanese). the Imperial Hotel. Retrieved 2016-11-01.
  5. "帝国ホテル伝統のシャリアピン・ステーキ" [recipe for Chaliapin steak made at the Imperial Hotel] (in Japanese). U.S. Meat Export Federation. Archived from the original on 2016-11-15. Retrieved 2016-11-01.
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