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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 →
PunjabiButter chickenTandoori chicken simmered in a mild, silky sauce of tomato, butter and cream, scented with dried fenugreek.Tastes rich and brightBe 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 →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 →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 →PersianGhormeh sabziA deep green stew of herbs fried slowly in oil, with lamb, kidney beans and whole dried limes.Be its first cook →GeorgianSatsiviPoached poultry in a thick sauce of ground walnuts, garlic and spices, served cold.Tastes very 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 →GeorgianKubdariA round, closed bread from Svaneti filled with hand-chopped beef or pork, onion and Svan salt, baked until the juices soak into the crust.Tastes mild and brightBe its first cook →That's everything for that word. The index stops when it runs out.