Ichorian cuisine

Ichorian cuisine consists of the traditions and practices of Ichoria, or alternatively to the wider culinary practices of the Ichorian diaspora and former colonies worldwide.

Historically, Ichorian cuisine began as a collection of regional cooking traditions, in no small part owed to the politically fragmented nature of the territory. This culinary wealth largely remains to this day, despite the successive integration of the modern nation through dynastic and military means. The Allonic sustenance of western Ichoria’s cooking contrasts with the Valentine influence of the eastern regions, both of which, in their penchant for seafood and fish, contrast with the meat and vegetable-based diet of the mountainous interior. The influence of Ichoria’s former colonial possessions is also notable, especially in the wide variety of spices used. Examples include, and , , , , , ,  and , the last three not only in desserts but also as important components in plenty of savory Ichorian dishes.

The style associated with modern Ichorian can be directly linked to the practices of medieval  at the service of the royal  and higher. These men and women would pen some of the earliest published collections of medieval Western Aurora, collectively contributing to the rise of Ichorian cuisine not only as a national  but as an independent school of the. This formalized craft would spread from the top down, first to the tables of the nobility at large and of the urban and gradually to the rising  of the, simultaneously influencing and co-opting elements of the popular regional styles.

Modern Ichorian cuisine is characterized by its simplicity, prizing the quality, seasonality, and locality of its ingredients and eschewing complex preparations. Moreover, great emphasis is given to the idea of " balance", not only in regards to a dish's flavor combination but also to its pairing with other dishes and even to its sensory presentation. This bipartite ethos is the commonality that unites a plethora of different regional and local culinary styles, influenced by different climates, geographies and historical influences to form the patchwork that is Ichorian cuisine as a whole.

Breakfast
Breakfast is traditionally a quick meal. Classic elements include or  topped with butter,  (which may be produced at home), and fruit jams and jellies such as. Coffee (served black or ), milk,, and tea are common breakfast beverages. Baked goods and confectionery are also available at cafés, which overwhelmingly open early and begin serving breakfast as early as 6 AM.

On the weekend or on holidays, breakfast may consist of a heartier meal. Dishes served may include or a variety of  and other, with cheese, egg and cold cuts as common ingredients. More complex baked goods, both savory and sweet, are also standard fare.

Lunch
The exact nature of lunch varies widely depending on circumstances: during the week, a typical "working lunch" is a fast meal, usually consisting of a and a main course. These are commonly provided by a corporate or school canteen. The "queen of the meals", however, is the Sunday lunch. Historically a family affair, neighborhood luncheons became a growing trend in the mid 1500s, with rural flight, urbanization and family splintering leading to new forms of communal bonding. Weekend meals in general may begin 30 minutes to an hour past noon and extend for hours on end. A main course of roast meats, grilled fish or seafood is standard, with geographic and seasonal variation, while desserts may range from the simpler to more complex dessert dishes.

Dinner
As the meal most likely to see the whole family coming together at the end of the day, dinner is second only to weekend and holiday lunches as the most complex meal. Dinner can generally be understood as a three course meal: these are the (which is the main source of protein, be it meat, fish, seafood or plant-based) the  (an accompanying "palate cleanser", commonly a salad or refreshing appetizer), and the. Water, particularly, is a must-have at the table, as is one or more accompanying beverages, such as , , , , or other non-alcoholic. is a universal accompaniment, and main courses are often served with vegetables, as well as carbohydrates like, ,  or.

Khota
Khota (meaning brew in Elyrian) is a term referring to a wide range of beverages prepared by one or several ingredients, particularly herbs, in boiling water. Khota may be drunk either warm or cool, neat or sweetened with sugar or honey, and may also be blended with milk, cream, or dairy substitutes. Traditional ingredients include, , , , and , while , , and  are more recent additions.

The khota ritual is one of Ichoria's most emblematic customs. Families and businesses prize themselves on the herbal profile of their brews, and the drink is commonly offered to guests as a hospitality custom. Pre-made mixtures for home consumption can also be purchased at most supermarkets, with many variants of the drinks being known by shorthand names both commercial and customary in origin. Traditional ware includes the khota pot itself, a strainer where the loose herbs are placed to steep, the khota bowls from which the beverage is drunk, as well as jars or pitchers for additional ingredients such as milk or sugar.

Wines and grape spirits
is a widely consumed drink in Ichoria and has been so for many centuries. The oldest archaeological evidence for wine-making in Ichoria dates back to pre-Elyrian times, over 5000 years ago. During Elyrian rule, wines produced in modern-day eastern Ichoria were exported across the Empire and remained one of the major export goods of post-Calamity polities in the area well into the Middle Ages. In the modern day, Ichoria is one of the largest wine producers in the world, with over two dozen different, several endemic and many renowned native wine varieties.

, and  wines are all produced in Ichoria. is a specific kind of wine only produced in the northeastern region of the Alikon, slightly sparkling as a result of and mostly consumed and appreciated locally. The nation is also home to a variety of, be they , , or , the most famous of which are and , both fortified wines, and Crystal, an ice wine from the mountainous region of Yvania. A variety of brandies are also produced from the distillation of grape wastes from wine production, which may undergo to produce Malice Water, a common base in the production of  and.