I enjoy Indian cuisine a lot. It's delicious.

In Mumbai, you get good international food but there are few restaurants that serve good Indian cuisine.

— Anubhav Sinha

I like all kinds of food, but if I had to choose a favourite Indian cuisine, it would absolutely be Bengali! I love things…

— Tiya Sircar

We didn't think the library was funny looking in it's faux- Greek splendor, nor did we find the cuisine limited or bland, or the…

— Audrey Niffenegger

What would you do if you were President, and, on the first day of May, the Russian Ambassador presented you with a beautiful cake…

— W. C. Fields

It's nice to eat Punjabi cuisine as it's not only tasty but also quite healthy.

— Kunal Kapoor

For children, diversity needs to be real and not merely relegated to learning the names of the usual suspects during Black History Month or…

— John Ridley

My favourite types of cuisine are Asian and Caribbean, and I love cooking new recipes for my family.

— Jourdan Dunn

From food trucks to hot dog stands to county fair favorites, 'street food' has enjoyed a rich and storied history in American cuisine. However,…

— Homaro Cantu

If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.

— David Chang

My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez,…

— Aaron Sanchez

I really liked the food in Japan. There is something so organized, neat, and methodical about it. They put a lot of care and…

— Sasha Cohen

Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.

— Marcel Boulestin

I love pork. I love a good BLT. I know that sounds horrible but I do. I'm a total foodie. I love cooking and…

— Bob Bergen

Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.

— Fernand Point

Every peasant cuisine has incredible ingenious tricks for getting a lot of nutrition out of a small amount of ingredients. There are people who…

— Michael Pollan