Hello, my little food enthusiasts! Are you planning to enjoy a memorable journey through the kingdom of some savoury and flavorful dishes around the world?
If yes, then let’s embark on an amazing journey into the realm of some unforgettable dishes that start with the letter ‘D.’
Fantastic Foods That Start With D
From the soft buttery Danish pastry to the warm and flavorful Drunken Noodles, these delicious foods will always amaze you. So, let’s explore……
Imagine a sweet, flaky, and yummy pastry, like a soft, buttery bread, twisted and folded with sweet fillings like fruits or custard inside. It’s like a delicious hug made of pastry dough and filled with tasty surprises!
Origin: Danish pastries originated in Denmark and gained popularity worldwide for their flaky layers and sweet fillings like fruit or custard.
Taste: They’re flaky, buttery, and come in various flavors like cinnamon, almond, or fruit, delighting taste buds.
Nutrition: Danish pastries are high in calories due to butter and sugar, so they’re a treat, not an everyday snack.
Cooking: Layer dough with butter, fold, and chill repeatedly, then shape and bake until golden.
Benefits: They’re a delicious occasional treat, but not the healthiest due to high sugar and fat content.
Fun Fact: Danish pastries are also called “Viennese bread” in Denmark.
Dashi is like magic water for making yummy soups in Japan! It’s made by simmering special things like seaweed and dried fish together to create a flavorful broth that makes soups taste super yummy.
Origin: Dashi is a fundamental ingredient in Japanese cuisine, made by boiling dried fish flakes (bonito) and seaweed (kombu).
Taste: It’s a savory, umami-packed broth used as a base for many Japanese dishes, adding depth of flavor.
Nutrition: Low in calories but rich in minerals from seaweed and proteins from fish, contributing to a healthy diet.
Cooking: Simmer dried bonito flakes and kombu seaweed in water, then strain for a flavorful broth.
Benefits: Provides essential minerals and proteins, enhancing the flavor of Japanese dishes.
Fun Fact: Dashi is a cornerstone of Japanese cuisine, used in many traditional dishes like miso soup and noodle broths.
Dumplings are like little surprise packets of happiness! They’re small balls of dough filled with tasty things like meat, veggies, or cheese. They’re cooked by boiling, frying, or steaming and taste super yummy!
Origin: Dumplings have various origins, from Chinese, Japanese, to Eastern European cuisines.
Taste: They’re soft, doughy parcels filled with meats, veggies, or sweets, offering diverse flavors worldwide.
Nutrition: Depending on fillings, they provide carbs, proteins, and nutrients, making them a versatile dish.
Cooking: Wrap fillings in dough, then steam, boil, fry, or bake until cooked through.
Benefits: A versatile dish with different fillings providing a mix of nutrients and flavors.
Fun Fact: Dumplings are often seen as symbols of good luck and wealth in Chinese culture!
Dolma is a fantastic dish where a leaf, like from a grapevine, wraps around a delicious mixture of rice, herbs, and sometimes meat. It’s like a tasty surprise waiting inside a leafy package.
Origin: Dolma is a dish from the Middle East and the Mediterranean, consisting of stuffed grape leaves with rice, meats, or veggies.
Taste: They’re tangy, flavorful, and can be vegetarian or filled with meat, cooked with aromatic spices.
Nutrition: Depending on fillings, dolma provides carbs, proteins, and vitamins, creating a balanced meal.
Cooking: Wrap fillings in grape leaves, then simmer or bake until tender and flavoursome.
Benefits: A balanced dish with variations providing a mix of nutrients and flavors.
Fun Fact: Dolma has ancient origins, dating back to the Ottoman Empire and possibly earlier civilizations in the Middle East.
Doughnuts are round, sweet cakes with a hole in the middle. They’re soft and spongy, covered with yummy glazes or sprinkles. Eating a doughnut feels like a special treat that makes you smile!
Origin: Doughnuts have European roots but gained popularity in the United States, becoming a beloved treat worldwide.
Taste: They’re sweet, fluffy, and can be glazed, filled, or coated with various toppings, satisfying sweet cravings.
Nutrition: High in sugar and fats, they’re a delicious occasional treat but not the healthiest snack.
Cooking: Mix dough, shape, fry until golden, then glaze or fill for a tasty finish.
Benefits: A delightful treat but best enjoyed in moderation due to high sugar and fat content.
Fun Fact: The modern ring-shaped doughnut was popularized in the mid-19th century by a New England ship captain.
Dahi is a creamy and cool yoghurt from India. It’s super yummy and goes well with spicy foods or even by itself. It’s like a delicious and soothing friend for your tummy!
Origin: Dahi, also known as yoghurt, originated in ancient India and has been consumed for centuries.
Taste: It’s creamy, slightly tangy, and can be enjoyed plain or used in various savoury or sweet dishes.
Nutrition: Rich in calcium, protein, and probiotics, aiding digestion and promoting a healthy gut.
Cooking: Ferment milk to produce yoghurt, consumed plain or used in cooking.
Benefits: Provides calcium, protein, and probiotics, aiding digestion and promoting a healthy gut.
Fun Fact: Yogurt has been a staple in Indian cuisine for thousands of years and is used in many traditional dishes.
Ditalini pasta is like tiny pasta tubes that look like short straws. They’re super cute and great for soups because they hold onto the yummy broth. It’s like having a spoonful of soup and pasta all in one bite!
Origin: Ditalini pasta, meaning “small thimbles” in Italian, originates from southern Italy.
Taste: It’s small, tube-shaped pasta often used in soups or salads, with a smooth texture and versatile taste.
Nutrition: Contains carbohydrates for energy but lacks significant nutrients compared to whole grains.
Cooking: Boil until al dente and used in various dishes, particularly soups like minestrone.
Benefits: Provides energy from carbs but lacks significant nutritional value compared to whole grains.
Fun Fact: Ditalini pasta is commonly used in pasta e fagioli, a popular Italian soup with beans and tomatoes.
Dark chocolate is like a special kind of chocolate that’s a bit richer and less sweet than regular chocolate. It’s made from cocoa beans and has a deep, yummy flavour. Eating dark chocolate is like having a treat that’s really tasty!
Origin: Dark chocolate originates from cacao beans, native to Central and South America, and later enjoyed worldwide.
Taste: It’s rich, slightly bitter, and contains less sugar than milk chocolate, favored by those who enjoy intense flavors.
Nutrition: Contains antioxidants and minerals like iron and magnesium, offering potential health benefits.
Cooking: Used in baking, desserts, or enjoyed plain, it’s made by processing cacao beans with minimal sugar.
Benefits: Provides antioxidants and minerals, potentially supporting heart health and mood elevation.
Fun Fact: Dark chocolate was consumed as a bitter beverage by ancient civilizations like the Mayans and Aztecs.
Dolcelatte cheese is like a fancy cheese from Italy! It’s creamy and a bit tangy, with blue veins running through it. It’s like having a special cheese that’s extra flavorful and delicious.
Origin: Dolcelatte cheese comes from Italy and is known for its creamy texture and mild blue flavour.
Taste: It’s creamy, rich, and has a gentle blue cheese taste, milder than other blue cheeses.
Nutrition: Offers calcium and protein like other cheeses but with a unique blue cheese profile.
Cooking: Used in salads, pasta, or as a cheese course, adding a mild blue cheese flavour.
Benefits: Provides calcium and protein with a distinctive, milder blue cheese taste.
Fun Fact: Dolcelatte means “sweet milk” in Italian, reflecting its creamy and slightly sweet taste.
Daal is like a wonderful dish from India made with lentils! It’s cooked until the lentils are soft and creamy, then flavoured with delicious spices. It’s like having a warm, comforting bowl of goodness that’s super tasty!
Origin: Daal, also spelt dal, is a dish made from lentils and popular in South Asian cuisines like Indian, Pakistani, and Bangladeshi.
Taste: It’s flavorful, aromatic, and can vary in taste depending on spices and cooking methods used.
Nutrition: High in protein, fibre, and various nutrients, offering a wholesome meal component.
Cooking: Lentils are cooked with spices, creating a thick stew or soup served with rice or bread.
Benefits: Rich in protein, fibre, and nutrients, making it a nutritious staple in South Asian diets.
Fun Fact: Daal has numerous variations across different regions and is a staple food in South Asian households.
Deep-fried pickles are like crunchy surprises! They’re pickles coated in a crispy, yummy batter and then fried until they’re golden and crispy on the outside. It’s like having a pickle that’s dressed up in a crispy jacket!
Origin: Originating from the Southern United States, this snack gained popularity in the 1960s.
Taste: Crispy on the outside, tangy and crunchy on the inside, these pickles offer a satisfying blend of tartness from the pickle and the crunch of the batter.
Nutrition: While they’re delicious, deep-fried pickles are higher in calories due to the frying process.
Cooking: Sliced pickles are coated in seasoned flour or breadcrumbs, then deep-fried until golden brown.
Benefits: Pickles contain probiotics, aiding in digestion. However, deep frying reduces some nutrients.
Fun Fact: During the 1990’s it became a common menu item in many restaurants across the United States.
Dal Makhani is like a magical stew from India! It’s made with black lentils and kidney beans cooked in a rich, creamy sauce with yummy spices. It’s like a warm, flavorful hug in a bowl!
Origin: Originating from Punjab, India, dal makhani is a creamy lentil dish traditionally slow-cooked with butter and cream.
Taste: Rich, creamy, and mildly spiced, the dish offers a velvety texture with a harmonious blend of lentils, spices, etc.
Nutrition: High in protein, fibre, and iron, this dish provides essential nutrients.
Cooking: Lentils are simmered for hours with aromatic spices, butter, and cream to create a creamy texture and deep flavours.
Benefits: Packed with protein and fiber, dal makhani aids in muscle repair, provides sustained energy, and supports digestive health.
Fun Fact: The original recipe for dal makhani involves slow-cooking the lentils overnight to achieve the perfect texture.
Duck confit is like a fancy dish made by slow-cooking duck in its own fat until it’s super tender and flavorful. It’s like having a juicy and tasty meal, like a special treat for your taste buds!
Origin: Originating in Gascony, France, duck confit dates back to a preservation technique where duck legs were cooked and preserved in their own fat.
Taste: Tender and flavorful, the dish offers rich, succulent meat with crispy skin, boasting a harmonious blend of saltiness and savory flavors.
Nutrition: While high in fat due to the cooking process, duck confit provides protein and essential nutrients.
Cooking: Duck legs are salt-cured, slow-cooked in their fat at low temperatures, then cooled and preserved in the fat.
Benefits: Rich in protein, vitamins, and minerals, duck confit offers a flavorful protein source.
Fun Fact: “Confit” comes from the French word “confire,” meaning “to preserve.”
Delicata Squash Soup
Delicata squash soup is like a cosy hug in a bowl! It’s made from delicious delicata squash cooked until it’s soft and then blended into a creamy, flavorful soup. It’s like sipping on warmth and happiness!
Origin: Delicata squash soup finds its roots in American cuisine, utilizing the delicata squash, a winter squash variety.
Taste: Smooth and velvety, this soup boasts a subtly sweet flavour with nutty undertones.
Nutrition: High in vitamins, minerals, and fibre, delicata squash is low in calories and rich in antioxidants.
Cooking: Delicata squash is roasted, then blended with broth, aromatics, and seasonings to create a creamy, comforting soup served hot.
Benefits: Packed with nutrients like vitamins A and C, delicata squash soup supports skin health, immunity, and overall well-being.
Fun Fact: Delicata squash earned its name due to its delicate skin, which is edible when cooked.
Dahi Puri is a delightful Indian snack! It’s like tiny edible cups filled with yummy things like chickpeas, potatoes, and tamarind chutney, all topped with cool and creamy yoghurt. It’s like having a little flavour explosion in every bite!
Origin: Originating from India, dahi puri is a popular street food snack made of crispy hollow puris.
Taste: A burst of flavors—sweet, tangy, and spicy—combining the crispiness of the puris, the creaminess of yogurt, and the tanginess of mint chutneys.
Nutrition: While high in carbohydrates due to the puris, dahi puri offers probiotics from yoghurt and some vitamins and minerals from chutneys.
Cooking: Puris are filled with a mixture of mashed potatoes, chickpeas, yoghurt, tamarind chutney, mint chutney, and spices.
Benefits: Probiotics from yoghurt aid digestion, while the variety of ingredients offers a mix of nutrients.
Fun Fact: Dahi puri is part of the broader category of “chaat,” a beloved assortment of Indian street snacks.
Ditalini Pasta Salad
Ditalini pasta salad is like a colourful party in a bowl! It’s made with tiny tube-shaped pasta mixed with fresh veggies and a tasty dressing. It’s like having pasta that’s ready to dance in your mouth!
Origin: Originating from Italy, ditalini pasta salad is a versatile dish incorporating small, tube-shaped pasta into a medley of fresh vegetables, herbs, etc.
Taste: Refreshing and flavorful, combining al dente ditalini pasta with a variety of vegetables, herbs, and a tangy vinaigrette.
Nutrition: Rich in carbohydrates from pasta, vitamins, and fibre from vegetables, this salad provides a balanced mix of nutrients.
Cooking: Ditalini pasta is cooked until al dente, then combined with chopped vegetables like tomatoes, cucumbers, bell peppers, herbs, etc.
Benefits: Offers a versatile way to include various vegetables in the diet, providing essential vitamins and minerals in a flavorful dish.
Fun Fact: Ditalini, meaning “small thimbles” in Italian, describes the miniature tube-like pasta.
Daikon Radish Cake
Daikon radish cake is like a special treat from Chinese cuisine! It’s made from grated daikon radish mixed with rice flour, then steamed and pan-fried until it’s crispy on the outside. It’s like a savoury, crispy cake full of deliciousness!
Origin: A popular dish in Chinese cuisine, daikon radish cake consists of shredded daikon radish mixed with rice flour, steamed, and then pan-fried.
Taste: Savory and slightly sweet, with a soft yet crispy texture from pan-frying.
Nutrition: Low in calories, high in fibre, and packed with vitamins and antioxidants!
Cooking: Shredded daikon radish is mixed with rice flour, water, and seasoning, then steamed to form a solid cake.
Benefits: Daikon radish is known for aiding digestion, promoting heart health, and boosting the immune system.
Fun Fact: Traditionally served during Chinese New Year, daikon radish cake symbolizes good luck and prosperity.
Dim Sum is like a wonderful assortment of small, tasty dishes from Chinese cuisine! These can include dumplings, steamed buns, and other yummy bites served in small portions. It’s like having a mini buffet of different delicious foods to try!
Origin: Dim sum originates from Cantonese tea houses in Southern China.
Taste: A variety of tastes and textures, ranging from savoury to sweet, including dumplings, buns, rolls, and small plates with tasty fillings.
Nutrition: Dim sum offers a mix of nutrients depending on the dishes chosen, often containing protein, vegetables, and carbohydrates.
Cooking: Dim sum involves a labor-intensive process, including rolling dough, preparing fillings, steaming, frying, or baking dishes.
Benefits: Provides a diverse array of flavors and nutrients, offering a communal dining experience.
Fun Fact: Dim sum translates to “touch the heart” in Cantonese, reflecting the idea of enjoying these delightful dishes that touch the soul.
Doro Wat is like a super tasty dish from Ethiopia! It’s a flavorful chicken stew cooked with yummy spices and served with soft, spongy bread called injera. It’s like a delicious adventure for your taste buds!
Origin: A traditional Ethiopian stew, Doro Wat is a flavorful dish made with chicken, berbere spice mix, onions, garlic, ginger, etc.
Taste: Rich, spicy, and aromatic, with a complex flavor profile from the berbere spice blend, combining heat from chili peppers.
Nutrition: Packed with protein from chicken, vitamins, and antioxidants from spices and aromatics, providing a nutritious meal.
Cooking: Chicken pieces are simmered in a spiced sauce made from onions, tomatoes, berbere spice mix, and other aromatic ingredients.
Benefits: Rich in spices like turmeric and fenugreek, Doro Wat offers anti-inflammatory and antioxidant properties.
Fun Fact: Doro Wat is often served as part of injera, a sourdough flatbread.
Drunken noodles are like a fun and flavorful noodle dish from Thailand! They’re made with wide, flat noodles stir-fried with tasty sauces, veggies, and sometimes meat. They’re not really drunk but sure taste super yummy!
Origin: Originating from Thailand, Drunken Noodles, or Pad Kee Mao, is a stir-fried noodle dish renowned for its bold flavours.
Taste: Spicy and savory, with a hint of sweetness, featuring wide rice noodles stir-fried with Thai basil, chilies, garlic, and sauce.
Nutrition: Typically containing vegetables, protein (like chicken, beef, or tofu), and noodles, this dish offers a balance of carbs, protein, and vitamins.
Cooking: Stir-frying wide rice noodles with meat, seafood, or tofu, along with soy sauce, oyster sauce, and Thai basil.
Benefit: Drunken Noodles provide a decent protein source, essential vitamins and minerals from vegetables.
Fun Fact: Its name “drunken” refers to the dish’s popularity as a late-night snack after a drink in Thailand.
Date squares are like sweet, chewy treats! They’re made from dates, which are dried fruits layered between crumbly oatmeal crusts. It’s like having a little square of happiness for dessert!
Origin: Date squares have roots in Canada and the United Kingdom, consisting of a layered dessert with a crumbly base and topping, sandwiching a sweet date filling.
Taste: Sweet, chewy, and rich, with a buttery and crumbly texture from the oatmeal-based layers and a naturally sweet filling.
Nutrition: High in fibre, vitamins, and minerals from dates and oats, date squares offer energy, aid digestion, and provide essential nutrients.
Cooking: The base and topping are made from a mixture of oats, flour, butter, sugar, and date filling.
Benefits: Dates are rich in antioxidants, fiber, and natural sugars, offering sustained energy and aiding in digestion.
Fun Fact: In the United Kingdom, date squares are often known as “matrimonial cake.”
Dal Tadka is like a delicious Indian dish made with lentils! It’s cooked until it’s creamy and then flavoured with spices like cumin and turmeric, making it taste super yummy. It’s like having a warm and comforting hug in a bowl!
Origin: A popular Indian dish, Dal Tadka, consists of cooked lentils tempered with spices, originating from North Indian cuisine.
Taste: Creamy, aromatic, and flavorful, with a blend of spices like cumin, turmeric, garlic, and ghee or oil.
Nutrition: High in protein, fibre, and essential nutrients, dal tadka offers a nutritious meal that aids digestion.
Cooking: Lentils are cooked until soft, then tempered with spices, often in ghee or oil, creating the signature aromatic and flavorful tadka poured over the dal.
Benefits: Lentils aid in muscle repair, providing essential minerals, and supporting a healthy digestive system.
Fun Fact: “Tadka” refers to the tempering of spices in hot oil or ghee, releasing their flavours.
Dal Bati Churma
Dal Bati Churma is like a special dish from Rajasthan, India! It’s a combination of three yummy things: lentils (dal), baked dough balls (bati), and a sweet crumbled mixture (churma).
Origin: A Rajasthani dish, Dal Bati Churma comprises baked wheat flour balls, lentil curry, and a sweetened wheat dessert.
Taste: The bati is crispy on the outside and soft inside, complementing the savoury dal. Churma adds a sweet and nutty flavour.
Nutrition: Rich in carbohydrates from wheat and lentils, providing energy. The dish also offers protein, fibre, etc.
Cooking: Bati is baked in a “tandoor,” while dal is prepared with lentils and spices. Churma is made by crushing wheat, frying it, and sweetening it.
Benefits: A meal combining grains, pulses, and sweetness, offering a balanced mix of nutrients.
Fun Fact: It is often considered a staple celebratory dish in Rajasthan.
Dragon chicken is like a super tasty and spicy dish! It’s made with bite-sized pieces of chicken cooked with flavorful sauces and veggies, giving it a fiery kick. It’s like having a dragon’s fiery breath in a delicious dish!
Origin: Dragon Chicken is a popular Indo-Chinese dish, known for its spicy, tangy flavors.
Taste: Spicy and tangy, with crispy chicken tossed in a sauce made of soy sauce, vinegar, chili sauce, and various spices, providing a fusion of bold flavors.
Nutrition: High in protein from chicken, but the dish might contain higher sodium due to sauces.
Cooking: Chicken pieces are marinated, deep-fried until crispy, and then stir-fried with a mixture of sauces, spices, and vegetables.
Benefits: Offers protein from chicken and can be paired with vegetables for added nutrients.
Fun Fact: The name “Dragon” in the dish doesn’t refer to a dragon but symbolizes the dish’s fiery and bold flavours.
Dahi Vada is like a delightful Indian snack! They’re soft lentil dumplings soaked in creamy yoghurt and topped with yummy spices like cumin and chilli powder. It’s like having a mini flavour party in your mouth!
Origin: An Indian snack, Dahi Vada consists of deep-fried lentil fritters soaked in yogurt and served with chutneys and spices.
Taste: A delightful blend of flavors – soft, fluffy lentil fritters soaked in creamy yogurt, topped with tangy chutney and spicy seasoning.
Nutrition: While high in carbohydrates due to the lentils and yogurt, Dahi Vada offers protein, calcium, and probiotics from yogurt, aiding digestion.
Cooking: Lentil fritters are made from a batter of ground lentils, deep-fried until golden, then soaked in whisked yoghurt and garnished with chutneys and spices.
Benefits: Probiotics from yoghurt promote gut health, while lentils offer protein and fibre.
Fun Fact: Dahi Vada is a popular dish during festivals in India.
Devilled chicken is like a tangy and slightly spicy dish made with chicken! It’s cooked with a zesty sauce that usually has flavours like mustard, vinegar, and spices. It’s like having a chicken that’s been kissed by exciting flavours!
Origin: Devilled Chicken is a spicy Sri Lankan dish influenced by British colonial cuisine, featuring chicken cooked with fiery spices.
Taste: Spicy and tangy, with a robust flavor profile from a blend of spices like chili, mustard, vinegar, and various sauces.
Nutrition: High in protein from chicken, but the dish might contain higher sodium and fats due to the use of sauces.
Cooking: Chicken pieces are marinated with spices, pan-fried or grilled, then cooked in a sauce made from various seasonings.
Benefits: Offers protein from chicken and a mix of spices.
Fun Fact: The term “devilled” is thought to originate from the use of hot and spicy flavours.
Dal Fry is like a warm and comforting dish from India! It’s made with lentils cooked until they’re creamy and then flavoured with yummy spices. It’s like having a bowl of happiness in every spoonful!
Origin: A popular Indian dish, Dal Fry is a flavorful lentil preparation commonly found in North Indian cuisine.
Taste: Rich, aromatic, and mildly spicy, with a smooth texture, combining various lentils cooked with spices, onions, tomatoes, etc.
Nutrition: High in protein, fibre, and essential nutrients from lentils, offering a nutritious dish that aids digestion.
Cooking: Lentils are cooked until tender, then sautéed with a mixture of spices, onions, tomatoes, and aromatics like cumin, mustard seeds, and garlic.
Benefits: Rich in plant-based protein, fibre, and vitamins, Dal Fry supports muscle repair and aids digestion.
Fun Fact: Dal Fry is a versatile dish that can be found in many Indian households.
Duck A l’Orange
Duck à l’Orange is a fancy dish with a French name! It’s roasted duck served with a sweet and tangy orange sauce. It’s like having a special dinner that’s both fancy and delicious!
Origin: Originating from France, Duck à l’Orange is a classic French dish featuring roasted or braised duck.
Taste: Rich and savory duck meat paired with a citrusy, sweet orange sauce that balances the flavors.
Nutrition: Duck meat is rich in protein, vitamins, and minerals.
Cooking: Duck is typically roasted or braised until tender and flavorful, then served with a tasty sauce.
Benefits: Provides a good source of protein, essential vitamins like B vitamins, and minerals.
Fun Fact: Duck à l’Orange gained popularity in the United States after being featured as a dish for state dinners during the presidency of John F. Kennedy.
Some Other Foods That Start With D
|Dal Makhani Risotto
|Dahi Batata Puri
|Dahi Puri Chaat
|Dal Gosht Pulao
|Duck Noodle Soup
|Duck Breast Salad
|Duck Chow Mein
|Dal Pakwan Chaat
|Dal Makhani Tacos
|Duck Leg Confit
|Duck Egg Omelette
|Dill Pickle Soup
|Date Nut Bread
Wasn’t that a really wonderful experience to explore those yummy and attractive foods that start with ‘D?’
So, if you wish to enjoy another tasty treat worth savouring, just stay with us because we will return soon with another delightful journey!
I’m a former teacher with a background in child development and a passion for creating engaging and educational activities for children. I strongly understand child development and know how to create activities to help children learn and grow. Spare time, I enjoy spending time with my family, reading, and volunteering in my community.