Any food served alongside a main dish to complement, contrast, or complete it, from the pickles beside a curry to the bread basket with a salad. A well-chosen accompaniment balances the plate: acidity cuts richness, crunch offsets softness, and a starchy side rounds out protein-centered mains. In menu planning, accompaniments carry real nutritional weight, often supplying the vegetables, whole grains, or legumes that turn a portion of meat or fish into a balanced meal. They also shape perceived value, since generous, thoughtful sides make a dish feel complete. Chefs use them to show seasonality and regional identity, pairing local produce with classic preparations. In formal service, accompaniments may arrive on separate plates or in shared dishes, and their timing matters as much as the main course itself.