Traditional Cuisine of Oud Vhar

Oud'Vhar has a wide variety of traditional food and drinks. Listed are some of the most common for each of the realms.

 Selrune 

Rainbow River Rolls: These brightly coloured rolls are made with vegetables, clear noodles and various meats and can be served fresh, or after being cooked in a pan of hot oil. They are commonly found sold from the way-stalls on the banks of the Rainbow River.

Takaikigi Special- Quintessential dish from the Takakigi tree-village. Pressed curd is fried in hot oil, and served with rice and pickles in a creamy, mild sauce.

Larder Bowl- A combination of fresh and preserved ingredients, generally eaten after the frost thaws in order to use up winter supplies alongside ingredients from the first harvest. Traditional ingredients are pickled cabbage, dried river kelp, preserved bean curd, rice, field greens, mushrooms, eggs and red pepper paste.

Child's Rice: While popular with children and adults alike, this dish was allegedly invented to encourage children into eating healthy grains by adding milk, sugar and fruit to them. Adults often add a sweet ginger syrup to the top of it.

Jyidek Jungle Curry: A fragrant dish popular all over Selrune, the key ingredient is stinging leaves of the Skin-Dancer tree, which only grows in the Jyidek Jungle.

Chicken-Wedding Soup: An essential part of a Selrunian "Chicken Wedding", this creamy soup is flavoured with citrus and spices, and is commonly served with rice.

Avalanche Pie: Named for its physical similarity to a great pile of snow, this dessert is made from pastry, lemon curd and a mysterious cloud-like substance

Moroi Market Basket: A must-try when visiting the famous frozen market in Moroi, this basket features the best selection of dumplings and flavourful small bites that the market has to offer.

Treasure-In-The-Frost: Both a culinary delight and a communal practice, treasure-in-the-frost is made when a family gathers together, with a large bowl of steamed rice and any number of delicious fillings. The rice is formed into shapes around the filling, and eaten after being dunked in a dark, salty sauce.

Winter Remedy: In the recent census, found to be the most regularly-ordered tavern food north of the Silver Stones. This warming dish is made with fragrant broth, handmade noodles and various seasonal items.

Sticking Gems: Available i n a range of colours, a sweet, gooey ball of flavoured rice flour, often filled with fruit, sweet beans or seed paste.

Selrune Snowball: A recent addition that has become incredibly popular in the last year across the region. The ingredients of this sweet, white cookie are unknown, but they are famously addictive

 Austeron 

Swimming Pigs: A fusion dish made from traditional Austeronian sausages, braised with onions and served in a sauce derived from Selrunian cuisine. Traditionally served over mashed potatoes.

Rootsweet: A dense loaf devised by Austeroi farmers, who stretched out the batter by adding surplus grated root vegetables to the mixture. In a happy accident, this resulted in a moist, sweet cake that is now eaten by all, across the kingdom.

Austeroi Mushroom Stew: A popular campsite food, traditionally made from foraged mushrooms and dark, dwarven ale. Sometimes, dumplings filled with wild herbs are added to the broth

Harvest Pumpkin: A traditional dish to celebrate the fall harvest, pumpkin wedges are filled with the finest fruits of the harvest and baked

Miner's Caddy: Believed to have originated in the taverns surrounding the Stormlight Caverns, a Miner's Caddy is a travel-friendly lunch which often includes; a hunk of sharp cheese, freshly baked bread, pickled vegetables, jams and cured meats

Hunter's Loaf: Another travel-friendly food, Hunter's Loaf is common in the Eastern Woodlands. A large cob is hollowed out and filled with various fillings before being pressed between two stones to reduce its size.

Marsh Fritters: A dish from the riverside village of Cripps which has gained popularity in Austeron. Marsh fritters are made by combining corn with a flour made from ground river reeds. The fritters are topped with various vegetables and sauces

Fat Men in An Afternoon Lake: This dish is not technically of Austeroi origin, as it originally comes from the nomadic Thati people that drift between Selrune, Austeron and Medratheer. However, these potato and cheese cakes served with rich tomato soup have become associated with Austeronian cuisine.

Tar Nut Pie: A favourite among children, roasted tree nuts are sunk in a sweet, sticky "tar" before being poured into a pastry casing. Often served with iced cream.

Summer Berry Biscuits: Famously served at the coronation of Queen Niamh Bellestable, these sweet flour cakes topped with tangy berries are a favourite amongst the nobility of Austeron.

 Nikkemis 

Medranik: This dish originated in Nikkemis as a result of Medrathi traders introducing Desert Squash to the region. Nikkemi cooks took to placing slices of the squash over seasoned mince, and topping it with a rich cheese sauce.

Hesperedes Fertility Cake: Traditionally eaten by couple who wish to be blessed with a child, this spiced cake is made with apples and walnuts.

Bounty Stew: A popular dish in the early summer, when the first of the fishing boats return from sea. A rich and creamy stew made from the best of what the ocean has to offer, traditionally served in a hollow bread bowl.

Scallops In The Net: Freshly-grilled Echo Bay scallops served in a net of flat noodles.

Lucana Festival Roll: Not often seen outside of the festival from which it takes its name, this meat and fresh vegetable filled flatbread is a Nikkemic favourite regardless

Symposium Plate: Named for the constantly-refilled platter that is required at the Infinite Symposium of Gretis, this plate often includes a variety of dips, Nikkemic sea olives, rice wrapped in grape leaves and sand-dried tomatoes

Portside Pastry: A dish made to resemble the layered cliffs in the north of Ryglas, it is made from sheeps cheese, fine pastry and green spinach

Supper Dumplings: Allegedly invented on accident by a drunken Nikkemi sailor, having returned home drunk and attempted to make savory potato dumplings in the dark. Instead of adding the traditional tomatoes and cheese and pine nuts to the dish, he added strawberries, powdered sugar and walnuts.

Temple Cakes: The sweet cousin of the Portside Pastry, often made with honey and nuts. Traditional part of Nikkemic Temple rituals.

Sailor's Lunch: A popular tavern meal, the catch of the day served fried with cut potatoes.

Melting Islands: Beloved by children and adults in the islands alike, this dessert is made with sweet ice cream poured over with Nikkemi coffee or hot chocolate. It is not unusual to find some sailors adding rum to this dessert.

 Medratheer 

Dusk-Grain Soup- A heavily spiced soup made from dusk-grain, a type of pea picked from the dusk plant, which glows after sunset. Traditoinally served with baked sesame bread.

Oba Orbs- A spherical spiced cake, served soaked in delicious sugar syrup

Bazaar Platter: Popular at merchant gatherings and parties, this collection of dips, salads, and unleavened bread will sate even the hungriest traveler.

Merchant's Pocket: Fried balls of seasoned grain, traditionally served in a flatbread pocket with salad and a pungent sauce

Noble's Purse: A thin pancake, filled with a variety of meats, cheese and vegetables and folded over. Many stallholders cook these on large flat stones in front of their customers, and watching one being made is almost as enjoyable as eating it.

Sticky Desert Squash: While Desert Squash was believed to be inedible by many nobles, merchants and travellers have found that the vegetable is delicious when cooked in a sticky, spicy and sour sauce and served with rice.

Medrathi Mushrooms: A mild yet tasty curry made with cave mushrooms and peas. Traditionally served with flatbread.

Fool's Rubies: A sweet treat made using the red jelly found in the stem of the Oasis Rose, covered in fine white sugar.

Buried Treasure Stew: A common campsite food, Buried Treasure Stew is made in a special conical dish, which is filled with grains, dried fruit and vegetables before being buried in the coals of the fire.

Scorched Sunfruit: A delectable preparation of the popular Medrathi sunfruit, the sweet golden fruit is cooked over and open fire and served with a sweet cream made from Herder's Cheese and honey.

 Titan Vale 

Wheels Of Galen: A dish created for the crowning of King Galen Dorne. Cheese from the King's ancestral village Ligon Trail is covered in nuts, honey, and assorted other toppings and baked until the inside is molten hot. Served with home baked bread.

Spice Buns- Served as a sweet breakfast option or an afternoon treat, these dough spirals are filled with imported Medrathi spice and butter before being baked and topped with a sweet cheese frosting

King's Table: A must-have at any gala, wedding or funeral, a King's Table is constructed by artfully laying a collection of cheeses, cured meats, nuts and fruit on a large table.

Titanic Pheasant: Despite the name, this dish can be made using any type of fowl. It consists of a rich, white sauce, beans and root vegetables. Often served with crusty bread.

Seven Day Rice: Named for its long cooking time, this creamy rice dish comes in a number of flavourss, including Mushroom, Cheese, Green Pea or Pumpkin.

Nether Cake: Named for the capital city of Nether Gate, this rich chocolate cake is so dark that it is almost black.

Giant's Pie: Named so as that it is allegedly adapted from an old stone tablet believed to be written by giants, this pie replaces the "ground flesh of men" that the recipe calls for with mince, vegetables and gravy.

Sunken Bread: Vallic people are very specific about the correct way to eat these hot sandwiches, which are dipped into a rich broth before consuming.

Broken Pie: Baked Titan Vale apples, served topped with a crumbled pastry and cinnamon

Allow's Day Roast: Traditional lunch served on Allow's Day, includes roasted meats, vegetables and dark gravy.

 Edarah 

Mapmakers Sandwich: Despite the name, not a traditional sandwich. Instead this dish is made from a ground corn paste, stuffed with fillings and wrapped in leaves before being steamed. Popular with mapmakers as they are easy to transport, and in place of leaves, erroneous maps or scrap parchment can be used to wrap the item.

Smith's Rice: Named due to the traditional method of cooking this dish in a cast iron blacksmith's pot, this rice dish in filled with assorted vegetables and Nikkemi scallops. The crispy bottom is believe to be the tastiest part!

Grabbers: A popular food with tavern workers due to being easy to consume on the move, these small bites are often filled with meat, cheese or beans and served in a hard or soft shell

Poor Man's Pot: The Poor Man's Pot is a traditional fixture in many of the villages in Edarah, a large stone cauldron in the town square is filled with beans, rice and spices and available to anyone who would otherwise go hungry.

Flat-Stone Crisp: Made in the hottest days of summer, flatbreads are filled with cheese and vegetables and cooked between two flat stones in the sun.

Tavern's Larder: A common tavern dish for feeding large groups, often includes grilled and seasoned corn, rich Green Gem dip, spicy salsas and handmade flour crackers.

Sugar Swords: A fried pastry about the length of a shortsword. Served with melted chocolate, and often the cause of messy, simulated sword fights between children.

Edaran Pie: Not truly a pie at all, but made form a mixture similar to pie filling, served over crisp flour or corn crackers and topped with cheese.

Edaran Pie ( Hearth and Hollow variant): A special found only at a small orchard tavern in Aehorn Crossing, seemingly an invention of one of the innkeep's children. Has the appearance of Edaran Pie, but is made entirely from dessert items. Shouldn't work, but does.