Dwarven Cooking

The Dwarves are predominantly an underground based society. They keep to their mines and halls in the mountains, and generally shun global society at large. Though some foods many other races would consider staples make it to the dwarves through trade, they mostly live off the types of food stuffs they can grow underground.
The base components tend to be mushrooms, fungi, moulds, and meats.
The alien nature of the Dwarven diet can be very off putting to outsiders, but it has been growing in popularity as of late for gourmands looking for an adventure.

History

Due to the isolated nature of the Dwarves as well as their environment, they couldn’t turn to the staples that make up the diets of most cultures. Sunlight is required to grow grains, fruits, and vegetables.
The Dwarves turned to the foods they could grow without needing sunlight.
The diet is largely based around savoury flavours, as there are very plants that produce much sucrose found in the deeps. The few that do tend to be used to produce alcohols and sauces rather than feature as central dishes.

Components and tools

Cave fish and crustaceans tend to be the major sort of meat based proteins in Dwarven meals. However, as these have to be taken from different cave lakes, they have long been careful in their approach to fishing to avoid depleting the stocks.
The Dwarves also have livestock in the form of different goats that can thrive on the roughage of dried mosses. However, they do not do as well as they do on the surface and with the space available tend to be in limited numbers.
The bulk of Dwarven food is thus vegetarian, composed of stews of different types of mushrooms and fungi to make the tastes and textures as required. Meat is reserved for more special occasions, and for the upper classes.
Plants that develop enough sucrose to render into alcohol underground are rare. Dwarves will usually refine this into liquors and then mix these liquors for drinks. This has resulted in the impression of some that Dwarven alcohol is incredibly potent, but that is because exports are usually the pure liquor without thinking that it should be mixed.
The specific varieties can vary from hall to hall based on the availability of local florae and faunae.
Halls that operate closer to the surface will generally have the best variety of foods, as they will have access to surface grown plants.