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BalineseBase genepThe complete Balinese spice paste: shallot, garlic, four rhizomes, chilli, candlenut, shrimp paste and warm spices, ground together.Tastes very hot, rich and saltyBe its first cook →MinahasanBrenebonA thick soup of red kidney beans with pork, nutmeg and clove, a Minahasan descendant of Dutch brown-bean soup.Be its first cook →ThaiMassaman curryA rich, mild coconut curry fragrant with cardamom, cinnamon and clove, with beef or chicken, potatoes and peanuts, sweet and sour with palm sugar and tamarind.Tastes bright and richBe its first cook →
VietnamesePhởFlat rice noodles in a clear, spiced beef broth, with thin slices of beef and a handful of herbs.Be its first cook →BengaliChingri malai curryLarge river prawns simmered in coconut milk with ginger, a little ghee and warm whole spices — mild, sweet and rich, and a dish for guests and weddings.Tastes rich and mildBe its first cook →GujaratiDal dhokliPieces of spiced wholewheat dough simmered in a sweet-sour toor dal with peanuts, jaggery and lemon — a whole meal in one pot.Tastes mildBe its first cook →GujaratiGujarati kadhiYoghurt thickened with a little gram flour, simmered thin with ginger and chilli, sweetened slightly and tempered with ghee, cumin, clove and curry leaves.Tastes sharpBe its first cook →GoanXacutiChicken or mutton in a dark, complex sauce of grated coconut and a long list of whole spices, all roasted until brown and ground together.Tastes hot and richBe its first cook →GoanCafrealChicken marinated in a bright green paste of coriander, green chilli, garlic, ginger, spice and lime or vinegar, then pan-fried until charred at the edges.Tastes sharp, hot and richBe its first cook →Cape MalayTomato bredieLamb or mutton braised slowly with tomatoes, onions and potato, warm with cinnamon, cardamom and a little chilli.Tastes richBe its first cook →BurgundianPain d'épices de DijonA dense, spiced honey loaf that keeps for weeks, sliced thin and eaten with butter or with foie gras.Tastes very sweet and brightBe its first cook →PeruvianPicaronesRings of squash and sweet potato dough, fried and drenched in a spiced syrup of chancaca.Tastes very sweetBe its first cook →
VietnamesePhởFlat rice noodles in a clear, spiced beef broth, with thin slices of beef and a handful of herbs.Be its first cook →BengaliChingri malai curryLarge river prawns simmered in coconut milk with ginger, a little ghee and warm whole spices — mild, sweet and rich, and a dish for guests and weddings.Tastes rich and mildBe its first cook →GujaratiDal dhokliPieces of spiced wholewheat dough simmered in a sweet-sour toor dal with peanuts, jaggery and lemon — a whole meal in one pot.Tastes mildBe its first cook →GujaratiGujarati kadhiYoghurt thickened with a little gram flour, simmered thin with ginger and chilli, sweetened slightly and tempered with ghee, cumin, clove and curry leaves.Tastes sharpBe its first cook →GoanXacutiChicken or mutton in a dark, complex sauce of grated coconut and a long list of whole spices, all roasted until brown and ground together.Tastes hot and richBe its first cook →GoanCafrealChicken marinated in a bright green paste of coriander, green chilli, garlic, ginger, spice and lime or vinegar, then pan-fried until charred at the edges.Tastes sharp, hot and richBe its first cook →Cape MalayTomato bredieLamb or mutton braised slowly with tomatoes, onions and potato, warm with cinnamon, cardamom and a little chilli.Tastes richBe its first cook →BurgundianPain d'épices de DijonA dense, spiced honey loaf that keeps for weeks, sliced thin and eaten with butter or with foie gras.Tastes very sweet and brightBe its first cook →PeruvianPicaronesRings of squash and sweet potato dough, fried and drenched in a spiced syrup of chancaca.Tastes very sweetBe its first cook →That's everything for that word. The index stops when it runs out.