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Classics on the shelf that no one here has made yet. See them on the map →
JavaneseTempeh bacemTempeh (and often tofu) simmered in coconut water, palm sugar and spice until the liquid is gone, then fried until dark and sticky.Tastes sweet and richBe its first cook →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 →
ThaiGreen curryA curry of fresh green chilli paste fried in coconut cream, with Thai aubergine, basil and chicken or fish balls.Be its first cook →ThaiLarbMinced meat cooked briefly and dressed warm with lime, fish sauce, chilli and toasted ground rice, with shallot, mint and coriander.Tastes sharp, mild, rich and saltyBe its first cook →
VietnameseBánh mìA light, crackling-crusted baguette filled with pâté, cold cuts or grilled meat, pickled carrot and daikon, cucumber, coriander and chilli.Tastes hot, bright and richBe its first cook →HunanHunan stir-fried beefThin slices of beef stir-fried in moments with a heap of fresh chillies, garlic, ginger and coriander stems — tender, fragrant and very hot.Tastes very hot and very richBe its first cook →HunanChangsha spicy crayfishWhole crayfish stir-fried and braised in a red, oily sauce of chilli, garlic, beer and spices, eaten with the fingers at night-market tables in summer.Tastes very hot and bitterBe its first cook →BeijingBaoduBeef or lamb tripe cut into strips, dipped in boiling water for a few seconds until just crisp, and eaten with a sesame-paste sauce.Tastes hotBe its first cook →PunjabiAmritsari kulchaA leavened flatbread stuffed with spiced potato, pressed with coriander seed, slapped onto the wall of a tandoor and served dripping with butter beside chole.Be its first cook →GujaratiDhoklaA spongy, steamed savoury cake of gram flour or fermented rice and lentils, tempered with mustard seed, curry leaves and green chilli and soaked in a sweetened water.Tastes sharp, mild and sweetishBe its first cook →GujaratiUndhiyuA winter medley of flat beans, purple yam, sweet potato, baby aubergine and plantain, slow-cooked with fenugreek dumplings and a green masala of coconut and coriander.Be its first cook →GujaratiKhandviGram flour cooked with yoghurt into a thick batter, spread paper-thin, rolled into soft spirals and tempered with mustard seed, sesame and coconut.Tastes sharp and mildBe 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 →GoanGoan fish curryFish simmered in a coconut sauce ground with red chillies and coriander seed, soured with kokum or tamarind — eaten with red rice every day in Goa.Tastes hot and richBe its first cook →RajasthaniPyaaz kachoriA flaky, deep-fried pastry filled with onion cooked down with fennel, coriander seed and chilli, eaten with tamarind and mint chutneys.Tastes mildBe its first cook →South IndianSambarPigeon-pea lentils cooked with tamarind, vegetables and a roasted spice powder, then tempered — poured over rice, or with idli and dosa.Tastes bright and mildBe its first cook →South IndianRasamA thin, peppery, sour broth of tamarind and tomato, with cumin and garlic — poured over rice, or drunk from a cup.Tastes brightBe its first cook →South IndianChettinad chickenChicken in a dark, fiery masala of freshly roasted spices — pepper, dried chilli, fennel, star anise — with coconut and curry leaves.Tastes hotBe its first cook →South IndianHyderabadi biryaniMarinated goat or chicken layered raw under half-cooked basmati, with saffron, fried onion and mint, then sealed and cooked slowly on dum.Tastes mild and brightBe its first cook →South IndianKori rottiA chicken curry of coconut milk and roasted red chilli, poured over crisp, paper-thin wafers of dried rice that soften as you eat.Tastes hot and richBe its first cook →
LevantineFalafelBalls of soaked, raw chickpeas ground with herbs, onion and spice and deep-fried — crisp outside, green and soft within.Tastes bright and richBe its first cook →PersianKuku sabziA thick, deep-green frittata that's mostly herbs, bound with just enough egg, often with barberries and walnuts.Tastes very rich and brightBe its first cook →GeorgianSatsiviPoached poultry in a thick sauce of ground walnuts, garlic and spices, served cold.Tastes very richBe its first cook →
GeorgianTkemaliA sour plum sauce with garlic, dill, coriander and chilli — Georgia's ketchup, for meat and potatoes.Tastes sharp, sweet and mildBe its first cook →
GeorgianLobioRed beans cooked soft, partly mashed, with coriander, garlic, spices and sometimes walnuts, often in a clay pot.Be its first cook →
MoroccanHariraA soup of tomato, lentils, chickpeas and a little lamb, thick with herbs and thickened at the end with flour, served with lemon and dates.Be its first cook →
MoroccanZaaloukAubergine and tomato cooked down with garlic, cumin and paprika, mashed, and eaten warm or cold with bread.Tastes bright and savouryBe its first cook →
MexicanTacos al pastorPork in a red chilli adobo, stacked on a vertical spit, shaved onto small corn tortillas with pineapple, onion and coriander.Tastes sharp, very rich and mildBe its first cook →
MexicanSalsa verdeTomatillos, green chilli, onion and coriander, boiled or charred and blended — sharp, green, on everything.Tastes very sharp and mildBe its first cook →
MexicanGuacamoleRipe avocado crushed with lime, onion, green chilli, coriander and salt — rough, fresh and made just before eating.Tastes bright and richBe its first cook →
PeruvianSalsa criollaRed onion sliced thin and soaked, dressed with lime, ají, coriander and salt.Tastes very sharp, hot and saltyBe its first cook →PeruvianArroz con patoDuck browned and braised with beer, ají and a purée of coriander, then rice cooked in the green broth until it's full of flavour.Tastes bitter and richBe its first cook →BrazilianMoqueca baianaFish, or prawns, stewed in coconut milk and dendê palm oil with tomato, peppers, onion, lime and coriander.Be its first cook →
ThaiGreen curryA curry of fresh green chilli paste fried in coconut cream, with Thai aubergine, basil and chicken or fish balls.Be its first cook →ThaiLarbMinced meat cooked briefly and dressed warm with lime, fish sauce, chilli and toasted ground rice, with shallot, mint and coriander.Tastes sharp, mild, rich and saltyBe its first cook →VietnameseBánh mìA light, crackling-crusted baguette filled with pâté, cold cuts or grilled meat, pickled carrot and daikon, cucumber, coriander and chilli.Tastes hot, bright and richBe its first cook →HunanHunan stir-fried beefThin slices of beef stir-fried in moments with a heap of fresh chillies, garlic, ginger and coriander stems — tender, fragrant and very hot.Tastes very hot and very richBe its first cook →HunanChangsha spicy crayfishWhole crayfish stir-fried and braised in a red, oily sauce of chilli, garlic, beer and spices, eaten with the fingers at night-market tables in summer.Tastes very hot and bitterBe its first cook →BeijingBaoduBeef or lamb tripe cut into strips, dipped in boiling water for a few seconds until just crisp, and eaten with a sesame-paste sauce.Tastes hotBe its first cook →PunjabiAmritsari kulchaA leavened flatbread stuffed with spiced potato, pressed with coriander seed, slapped onto the wall of a tandoor and served dripping with butter beside chole.Be its first cook →GujaratiDhoklaA spongy, steamed savoury cake of gram flour or fermented rice and lentils, tempered with mustard seed, curry leaves and green chilli and soaked in a sweetened water.Tastes sharp, mild and sweetishBe its first cook →GujaratiUndhiyuA winter medley of flat beans, purple yam, sweet potato, baby aubergine and plantain, slow-cooked with fenugreek dumplings and a green masala of coconut and coriander.Be its first cook →GujaratiKhandviGram flour cooked with yoghurt into a thick batter, spread paper-thin, rolled into soft spirals and tempered with mustard seed, sesame and coconut.Tastes sharp and mildBe 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 →GoanGoan fish curryFish simmered in a coconut sauce ground with red chillies and coriander seed, soured with kokum or tamarind — eaten with red rice every day in Goa.Tastes hot and richBe its first cook →RajasthaniPyaaz kachoriA flaky, deep-fried pastry filled with onion cooked down with fennel, coriander seed and chilli, eaten with tamarind and mint chutneys.Tastes mildBe its first cook →South IndianSambarPigeon-pea lentils cooked with tamarind, vegetables and a roasted spice powder, then tempered — poured over rice, or with idli and dosa.Tastes bright and mildBe its first cook →South IndianRasamA thin, peppery, sour broth of tamarind and tomato, with cumin and garlic — poured over rice, or drunk from a cup.Tastes brightBe its first cook →South IndianChettinad chickenChicken in a dark, fiery masala of freshly roasted spices — pepper, dried chilli, fennel, star anise — with coconut and curry leaves.Tastes hotBe its first cook →South IndianHyderabadi biryaniMarinated goat or chicken layered raw under half-cooked basmati, with saffron, fried onion and mint, then sealed and cooked slowly on dum.Tastes mild and brightBe its first cook →South IndianKori rottiA chicken curry of coconut milk and roasted red chilli, poured over crisp, paper-thin wafers of dried rice that soften as you eat.Tastes hot and richBe its first cook →LevantineFalafelBalls of soaked, raw chickpeas ground with herbs, onion and spice and deep-fried — crisp outside, green and soft within.Tastes bright and richBe its first cook →PersianKuku sabziA thick, deep-green frittata that's mostly herbs, bound with just enough egg, often with barberries and walnuts.Tastes very rich and brightBe its first cook →GeorgianSatsiviPoached poultry in a thick sauce of ground walnuts, garlic and spices, served cold.Tastes very richBe its first cook →GeorgianTkemaliA sour plum sauce with garlic, dill, coriander and chilli — Georgia's ketchup, for meat and potatoes.Tastes sharp, sweet and mildBe its first cook →GeorgianLobioRed beans cooked soft, partly mashed, with coriander, garlic, spices and sometimes walnuts, often in a clay pot.Be its first cook →MoroccanHariraA soup of tomato, lentils, chickpeas and a little lamb, thick with herbs and thickened at the end with flour, served with lemon and dates.Be its first cook →MoroccanZaaloukAubergine and tomato cooked down with garlic, cumin and paprika, mashed, and eaten warm or cold with bread.Tastes bright and savouryBe its first cook →MexicanTacos al pastorPork in a red chilli adobo, stacked on a vertical spit, shaved onto small corn tortillas with pineapple, onion and coriander.Tastes sharp, very rich and mildBe its first cook →MexicanSalsa verdeTomatillos, green chilli, onion and coriander, boiled or charred and blended — sharp, green, on everything.Tastes very sharp and mildBe its first cook →MexicanGuacamoleRipe avocado crushed with lime, onion, green chilli, coriander and salt — rough, fresh and made just before eating.Tastes bright and richBe its first cook →PeruvianSalsa criollaRed onion sliced thin and soaked, dressed with lime, ají, coriander and salt.Tastes very sharp, hot and saltyBe its first cook →PeruvianArroz con patoDuck browned and braised with beer, ají and a purée of coriander, then rice cooked in the green broth until it's full of flavour.Tastes bitter and richBe its first cook →BrazilianMoqueca baianaFish, or prawns, stewed in coconut milk and dendê palm oil with tomato, peppers, onion, lime and coriander.Be its first cook →That's everything for that word. 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