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cuisine indonésienne est l'un des plus riches traditions culinaires du monde.

Indonesian cuisine is one of the richest culinary traditions in the world, and filled with a strong flavor. Wealth type of cooking is a reflection of cultural diversity and traditions of the archipelago consisting of approximately 6,000 inhabited islands, and occupies an important role in the national culture of Indonesia in general. Almost all Indonesian dishes rich with spices derived from spices such as pecans, chili, key retrieval, galangal, ginger, kencur, turmeric, coconut and palm sugar followed by the use of the techniques of cooking according to the material, and tradition-indigenous there are also influences through trade comes as India, China, Middle East, and Europe.

Basically, there is not one singular "Indonesian cuisine", but rather the diversity of regional cuisine that is affected locally by the Indonesian culture and foreign influences. For example, rice is processed into white rice, or rice cake rhombus (steamed rice) as a staple food for the majority of Indonesia's population, but to the east is more commonly consumed sago, maize, cassava, and sweet potatoes. Most common form of presentation of Indonesian food consists of staple foods with side dishes of meat, fish or vegetable side dish.

Throughout its history, Indonesia has been involved in world trade due to its location, and its natural resources. Cooking techniques, and developing authentic Indonesian food ingredients, and then influenced by the culinary art of India, the Middle East, China, and eventually Europe. Spanish and Portuguese traders brought a variety of foodstuffs from the American continent long before the Dutch managed to control Indonesia. Maluku island is renowned as the "Spice Islands", also donated spice plants native to Indonesia to the world of culinary arts. Culinary arts eastern Indonesia region similar to the art of cooking Polynesia and Melanesia.