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What cooks here have made, and the classics they come from.
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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 →KashmiriRogan joshMutton on the bone, browned in hot fat and simmered with yoghurt, fennel, dried ginger and Kashmiri chilli into a deep red gravy that's fragrant more than fiery.Tastes very rich, mild and brightBe its first cook →KashmiriKashmiri yakhniMutton simmered in a pale, gently sour gravy of yoghurt scented with fennel, dried ginger and cardamom — no chilli, no turmeric.Tastes very rich and sharpBe its first cook →KashmiriGushtabaLarge, soft balls of mutton pounded smooth with fat, simmered in a spiced yoghurt gravy — traditionally the last meat course of the wazwan.Tastes very rich and sharpBe its first cook →KashmiriKashmiri dum alooSmall whole potatoes, pricked and fried golden, then simmered slowly in yoghurt with Kashmiri chilli, fennel and dried ginger.Tastes bright and mildBe its first cook →RajasthaniGatte ki sabziDumplings of spiced gram flour, boiled and sliced, then simmered in a tangy yoghurt gravy.Tastes sharp, hot, rich and saltyBe 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 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 →
ProvençalBouillabaisseMarseille's fish stew: bony rockfish boiled hard with olive oil, tomato, fennel and saffron, served with rouille and bread.Be its first cook →
ProvençalBouillabaisseMarseille's fish stew: bony rockfish boiled hard with olive oil, tomato, fennel and saffron, served with rouille and bread.Be its first cook →That's everything for that word. The index stops when it runs out.