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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
PunjabiAloo parathaWholewheat flatbread stuffed with spiced potato, rolled thin and cooked on a tawa with ghee, eaten with white butter, yoghurt and pickle.Tastes mildBe its first cook →GujaratiTheplaThin, soft flatbreads of wholewheat flour kneaded with fresh fenugreek, yoghurt and spice, cooked on a griddle with a little oil.Tastes hot and richBe its first cook →Sri LankanWatalappanA steamed custard of kithul jaggery, coconut milk and eggs, spiced with cardamom and nutmeg and topped with cashews.Tastes very sweet and richBe its first cook →That's everything for that word. The index stops when it runs out.