Kathic cuisine

Kathic cuisine refers to the national cooking traditions of Kathia. Kathic cuisine has a long and varied history, first becoming standardized under the rule of Illic III in the 1100s AC. There are several regional cuisines in Kathia, notably South Kathic, characterized by its warm climate. North Kathic is notable for its heavy Grothic influence, such as the consuption of sausage and other meats. And Valentine, which draws influences from its hot-dry summer climate.

Significant changes in cuisine occurred with the colonization of Veharia, which saw the introduction of the potato, tomatoes, and maize. Stews are quite common in Kathia, with various regional differences. Cheese and wine remain staples of Kathic cuisine, and various wines and cheeses are produces all over the country.

Meal Routines

Breakfast

A typical Kathic breakfast consisting of a crescent roll and coffee.

Breakfast in Kathia is traditionally a quick meal. A type of bread with a butter or jam spread and is served along side milk coffee, black coffee, or tea. Children often drink hot chocolate with their breakfasts. Crescent bred, raisin roll, choclatine are also frequently consumed with breakfast, more so in the south and central parts of Kathia.

On weekends or holidays, a much heartier breakfast is usually consumed. Omelettes are traditionally considered a weekend breakfast item, and have become popular. Crepes are also a popular breakfast item, and were traditionally a breakfast food, however have since begun to be consumed at lunch time depending on ingredients.

Lunch

A typical lunch break during the week lasts from 1-2 hours midday, starting around noon. In large cities, students and workers typically eat their lunch at school or office cafeteria which usually serve full lunches. However, it is not uncommon for students or workers to bring their own lunch from home. In smaller towns and cities it is not uncommon to see workers leave for lunch and return home for lunch. During the week, lunch is served much the same way as dinner and usually consists of a starter, a main course, and a dessert. As with all restauraunts, bread and mineral water are always served, however wine is usually reserved for dinner. Stews and soups are quite common working week lunch items, and usually a salad is had during lunch as well.

Dinner

Beef stew braised in red wine is a Kathic staple found in every region of Kathia, often served as a starter meal during dinner and is also a common lunch meal.

Dinner has traditionally been considered the most important meal, and consists of of a starter, entree, main course, dessert, and usually wine is served as its own course, often after dessert but sometimes before. A meal is usually accompanied by wine, bread, and water (usually mineral water). Meat and pork are usually served alongside vegetables and often times potato, noodles, and occasionally yams. Restaurants typically open for dinner around 7:30 and stop taking orders around 10:30 or 11:00pm.

Starters are almost always a stew, soup, or salad. Common stews such as beef stew and soups such as onion soups are usually served everywhere in Kathia. Maszalian casserole is another popular starter, and is widely popular in the south of Kathia as well as central Kathia. Entrees are usually a bit larger than starters, but sometimes can just be another round of soup or stew. Other popular entrees include steak and fries, Duck or any type of confit, or a sandwich (usually a Vare sandwich). Arguably the most important part of the meal is the main course. Braised chicken, meat, or pork are quite common and popular. Fish stew is very common in the south as well as Laszia in the North. Chicken Layone, a chicken braised in mustard stew is another common dish.

Popular side dishes include various types of crumbrolls and Kathic turnovers, both of which can be stuffed with potato or various meats and vegetables. Vegetables, usually steamed, are also common as side dishes. After a meal, a cheese and meat plate is usually served, along with another round of wine. Kathia has a long tradition of fine desserts, and as such a dessert is considered to be almost as important as the side dish as a "parting taste" of the host. Whipped chocolate, burnt creme, and crepes are very popular dessert items. Pastries may also be served as dessert.

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  Burnt Creme

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  Whipped chocolate

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  Crepe

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  Vaszarie

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  Kourdal

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  Tarte