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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 →
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 →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 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 →
GeorgianLobioRed beans cooked soft, partly mashed, with coriander, garlic, spices and sometimes walnuts, often in a clay pot.Be 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 →GeorgianLobioRed beans cooked soft, partly mashed, with coriander, garlic, spices and sometimes walnuts, often in a clay pot.Be its first cook →That's everything for that word. The index stops when it runs out.