ITEM CURATION WITH INGREDIENT-BASED LENS

Techniques described in this application are direct to facilitating curation of dish items. For example, a plurality of dish items (e.g., entre, appetizer, chicken dish, rice, drinks, etc.) may be received by a plurality of merchants that offer dish items for ordering in a network communication environment. The system can parse and analyze dish information to identify positive or negative indicators with respect to a plurality of ingredient-based lenses (e.g., only show dish items that are vegetarian, gluten-free, or spicy, or only show items based on a historical user preference, etc.). When a user selects a particular ingredient-based lens, the system can determine a subset of available dish items from the plurality of merchants by removing dish items from all available dish items. The resulting dish items that correspond with the selected ingredient-based lens can be provided to a graphical user interface (GUI) at a user device of the user.