Tiperyn cuisine

Tiperyn cuisine is the culmination of indigenous and introduced cooking practices on the mainland of the Holy Tiperyn Realm. As a prolific colonizer, Tiperyn cuisine and culinary art has evolved significantly since the 19th century, augmented by practices introduced by foreign nationals and the national of Realm territories. Likely the most significant foreign influences to Tiperyn culinary tradition come from South Kaya, Nasiria, and independent developments made by Tiperyn-majority territories in Avalonia.

Kayo-Tiperyn cuisine
The colonization of South Kaya in the 17th century and subsequently close relationship between Tiperyn and Kaya led to a significant Kayan influence on Tiperyn cuisine. It led to the introduction of, and to the Tiperyn diet. Other foodstuffs, such as and  were introduced to Tiperyn from other Avalonian colonies. It also introduced vegetables as common accompaniments to main dishes — particularly as the Kayan diaspora in Tiperyn grew through the 19th and 20th centuries.

Dishes
An example of a Kayan-Tiperyn fusion dish that was coined in the early 20th century is the Grilled Sour (Tipsprek: Briedzoer) which consists of or, , and  grilled or pan fried between slices of. While not a traditional dish among the Kayan diaspora, the Grilled Sour first gained acclaim on the periphery of Ambrosia's Kayatown where Kayan immigrants were attempting to market to predominantly Tiperyn city goers. The Grilled Sour is more or less a Kayan-Tiperyn take on the corned beef sandwich or roast beef sandwich which was already a staple in Tiperyn cuisine. The primary Kayan-Tiperyn contributions were the use of cornbread rather than the more common white bread and fermented cabbage rather than pickle. Cornbread is now among the most popular types of bread in Tiperyn, followed only by white bread.

Although perhaps not as popular to the mass Tiperyn market, are fairly popular among tourists frequenting specialty restaurants in Kayatown. They are a savoury and sometimes hot dish built on a cornmeal pancake made with fermented vegetables. Marinated beef, chicken, or lamb is often served with the pancake, as well as a creamy condiment created from minced, onions, garlic, avocado, spices, and almond milk.

Another popular snack and streetfood descended from Kayan immigrants is the Ambrosia Roll (Tipsprek: Ambrozyskbroad) which is a cornmeal roll sold in several varieties. Common mix-ins include sharp cheese, peppers, and, particularly at seafood restaurants, shredded crab or lobster. Dessert rolls also commonly sold, which are Ambrosia rolls covered in a honey glaze.

Beverages
Kaya's greatest influences on Tiperyn beverage preferences have most likely been in corn-sweetened soft drinks and New World wines grown by Tiperyn vineyards in South Kaya. Kayan confectionary companies, such as Golden Jade have a significant presence in Tiperyn metropolitan areas, although they have not penetrated as deeply into suburban or rural Tiperyn retail. Aside from their, which are a popular snack item, the company also sells a wide variety of coffees, corn-flavoured sodas, and alcoholic beverages, such as fermented corn tea and whisky.

However, the popularity and availability of Kayan wines eclipses the Kayan soft drinks market by far. Tiperyn vineyards and wineries began growing wine grapes in colonial Kaya beginning in the late 1600s. Kayan wine quickly usurped wines imported from Western Artemia and the Eurybian region among Tiperyn wine drinkers — especially during a period of strict wine tariffs during the 1700s as a means of protectionism. The new availability of colonial New World wines, combined with the artificially increased cost of Artemian wine, cemented Kayan wines as among the most popular even to today. Wine increased in popularity among common people through the 19th and 20th centuries, whereas culturally beer and ciders had been seen as "drinks for the working Tiperyn". Today, wine constitutes about 45% of all alcoholic beverages consumed in Tiperyn, compared to beer at 34%. Although this includes all manner of imported wines, culturally wine in Tiperyn is most closely associated with Kayan varieties.