KBRN, Jakarta: Indonesia is well-known for its diverse culture, languages, and unique culinary richness. Each region in Indonesia has its own distinctive dishes that reflect the cultural richness of each area. One interesting phenomenon often found is a single type of food with different names.

This phenomenon isn't without reason: differences in dialects, local languages, history, and even slight modifications to recipes and forms are the main factors behind this naming diversity. As a result, a dish with the same taste can appear with different names in each region.

One of the most classic examples is martabak manis, found in most parts of Indonesia. This thick, flour-based pancake is typically filled with flavors like chocolate, cheese, and peanuts. If you visit Semarang, this food is called kue bandung. However, in East Java, especially Surabaya and its surroundings, martabak manis is better known as terang bulan. While similar, there is still a difference: terang bulan's texture is often thinner, making it easy to carry around.

Amidst the morning rush, many Indonesians look for practical and filling breakfast options. One popular choice is bakwan, a crispy vegetable fritter that has long been a favorite. Interestingly, this simple dish has different names in various regions, such as bala-bala in West Java and ote-ote in East Java. Though similar, there's a textural difference: ote-ote is typically thicker than both bakwan and bala-bala.

At the corners of traditional markets, traditional cakes hold a special place in people's hearts. A coconut-based cake with a distinct sweet and savory aroma, molded with hot iron, is known as bandros in West Java. In Central Java, this cake is known as gandos, while Jakarta residents call it kue pancong. Fundamentally, these cakes are similar, but kue pancong has a different texture: it's slightly softer and melts in your mouth.

These differing names for similar dishes across regions are a hallmark of Indonesia's incredible diversity. Each unique name carries with it local stories and long-standing traditions, collectively enriching the vibrant tapestry of Indonesian culinary arts.

(Nurkamilah contributed to this article)