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JavaneseNasi gorengYesterday's rice fried with shallot, garlic, chilli and shrimp paste, darkened with kecap manis and topped with a fried egg.Tastes hotBe its first cook →JavaneseLumpia SemarangSpring rolls filled with bamboo shoot, egg and prawn, fried or left soft, with a thick sweet garlic sauce and whole spring onion.Be 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 →MinahasanAyam rica-ricaChicken cooked in a paste of fresh red and bird's eye chilli, shallot, garlic and ginger, finished with lemongrass, lime leaf and lemon basil.Tastes very hotBe its first cook →
ThaiSom tamShredded green papaya pounded with chilli, garlic, lime, fish sauce and palm sugar, with tomatoes, long beans and peanuts.Tastes very hot, sharp, sweetish and saltyBe its first cook →
ThaiPad kaphraoMinced pork or chicken stir-fried hard with garlic, bird's eye chilli and holy basil, over rice with a crisp fried egg.Tastes very hot, very rich and savouryBe its first cook →
ThaiKhao man gaiPoached chicken on rice cooked in the chicken's fat and stock, with a sharp sauce of fermented soybean, ginger, garlic and chilli.Tastes hotBe its first cook →
ThaiPad thaiThin rice noodles stir-fried with tamarind, fish sauce and palm sugar, egg, tofu and prawns, with beansprouts, chives and crushed peanuts.Tastes very sharp and sweetishBe its first cook →ThaiKhua klingMinced meat dry-fried in a fierce southern curry paste until every crumb is coated, with shredded lime leaf — no coconut and no sauce.Tastes very hot, very rich and saltyBe its first cook →
VietnameseNước chấmFish sauce thinned with water, sharpened with lime, sweetened with sugar, with garlic and chilli floating on top.Tastes very sharp, very hot, sweet and very saltyBe its first cook →MalaysianAyam pongtehA Nyonya braise of chicken and potato with fermented soybean paste, shallots, garlic and gula melaka — salty, sweet and dark.Be its first cook →FilipinoAdoboChicken or pork braised in vinegar, soy sauce, garlic, bay and black pepper until the sauce is dark and glossy.Tastes sharpBe its first cook →FilipinoLumpiaSpring rolls — most often thin, tight cigars of seasoned pork, fried crisp and dipped in sweet chilli sauce.Tastes richBe its first cook →FilipinoChicken inasalChicken marinated in vinegar, calamansi, lemongrass and ginger, grilled over charcoal and basted with annatto oil.Tastes sharp and richBe its first cook →CantonesePork chop bunA marinated pork chop, beaten thin and fried, pressed into a crusty split roll — Macau's favourite snack.Tastes very richBe its first cook →TeochewTeochew braised gooseA whole goose simmered in a dark, spiced master stock of soy, galangal and rock sugar, sliced thin and served with garlic vinegar.Tastes very richBe its first cook →TeochewFried carrot cakeSteamed white radish and rice-flour cake, cut into cubes and fried with egg, garlic and preserved radish — 'white', or 'black' with sweet soy.Be its first cook →HunanChangsha stinky tofuBlack squares of fermented tofu, deep-fried until puffed and crisp, then pierced and filled with a sauce of chilli, garlic, soy and sesame oil.Tastes mostly fat and hotBe 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 →HunanHunan smoked porkPork belly salted, then smoked for weeks over a wood fire until dark and firm, sliced thin and stir-fried with garlic shoots or leeks and chilli.Tastes very hot and mostly fatBe 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 →ShandongQingdao spicy stir-fried clamsSmall clams thrown into a hot wok with dried chillies, garlic and ginger, splashed with soy and wine, and eaten the moment they open — with a glass of beer.Tastes hot and deeply savouryBe its first cook →BeijingJiaoziCrescent dumplings of thin wheat dough around pork and chives or cabbage, boiled and dipped in black vinegar with garlic.Be its first cook →YunnanDai lemongrass grilled fishA river fish split open, stuffed with chopped herbs, garlic and chilli, bound up with lemongrass stalks and grilled over charcoal.Tastes hotBe its first cook →SichuanFish-fragrant aubergineAubergine fried soft, then braised in a sweet, sour, hot sauce of pickled chilli, garlic, ginger and spring onion — with no fish at all.Tastes hotBe its first cook →
SichuanTwice-cooked porkPork belly simmered whole, sliced thin, then stir-fried until the edges curl, with chilli bean paste and green garlic or leeks.Tastes mostly fat and hotBe its first cook →SichuanChilli oil wontonsSilky pork wontons, folded small, in a pool of red chilli oil, soy, black vinegar and garlic.Tastes very hot, very rich and brightBe its first cook →SichuanChongqing hotpotA pot of beef-tallow broth thick with chilli, Sichuan pepper and chilli bean paste, kept boiling at the table for cooking raw meats, offal and vegetables.Tastes hot and richBe its first cook →SichuanChongqing chicken with chilliesSmall pieces of chicken fried crisp, then tossed in the wok with a heap of dried chillies and Sichuan pepper — you hunt for the chicken.Tastes very hot and very richBe its first cook →
KoreanKimchiNapa cabbage salted, then rubbed with a paste of chilli flakes, garlic, ginger and salted seafood, and left to ferment.Be its first cook →
KoreanBulgogiThin slices of beef marinated in soy, sugar, pear, garlic and sesame, then grilled or seared fast.Tastes savoury and richBe its first cook →KoreanDwaeji gukbapRice in a milky pork-bone broth with slices of boiled pork, seasoned at the table with salted shrimp, garlic chives and a red chilli paste.Be its first cook →KoreanDakgalbiChicken in a gochujang marinade, stir-fried at the table on a wide iron pan with cabbage, sweet potato, rice cakes and perilla — and rice fried in what's left.Tastes mildBe its first cook →PunjabiAmritsari fishWhite fish in a gram-flour batter sharp with ajwain, chilli and lemon, deep-fried crisp and eaten hot with chaat masala and chutney.Tastes mild and brightBe its first cook →BengaliKosha mangshoGoat meat fried slowly with onion, ginger, garlic and yoghurt until the masala turns dark and clings — Bengal's Sunday mutton, eaten with luchi or rice.Be its first cook →GujaratiDabeliA soft bread roll split and stuffed with a sweet, hot potato filling, tamarind-date chutney, masala peanuts, pomegranate and sev, then toasted in butter.Tastes sharp, sweetish and richBe its first cook →GujaratiSev tameta nu shaakTomatoes cooked down with garlic, chilli and a little jaggery into a sweet-sour gravy, with crisp gram-flour sev scattered over just before eating.Tastes hot, deeply savoury and brightBe its first cook →GoanVindalooPork marinated in a paste of dried red chillies, garlic and spice ground in vinegar, then cooked slowly until sharp, rich and deep red.Tastes hot, very rich and sharpBe 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 →GoanPrawn balchãoPrawns cooked in a fiery, sweet-sour red paste of chilli, garlic and vinegar until thick — half curry, half pickle, and keeps for weeks.Tastes hot and sharpBe its first cook →GoanGoan sausageCubes of fatty pork cured with chilli, garlic, spice and vinegar, stuffed into casings, dried in the sun and smoked — then fried with onion and eaten in bread.Tastes hot, very rich, sharp and saltyBe 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 →KashmiriHaakKashmiri collard greens, left in large pieces and simmered plainly with mustard oil, water, dried chilli and asafoetida or garlic.Tastes very bitter and hotBe its first cook →RajasthaniLaal maasMutton cooked in ghee and yoghurt with a great many dried red chillies, garlic and whole spice — fiery, deep red and often smoky.Tastes very rich 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 IndianMeen curryFish cooked in a clay pot in a fiery red sauce soured with kudampuli, finished with coconut oil and curry leaves.Tastes mild and richBe its first cook →
LevantineHummusChickpeas cooked very soft and blended with tahini, lemon, garlic and salt until silky.Tastes sharp, very rich and bitterBe its first cook →LevantineFattehLayers of toasted flatbread, warm chickpeas and garlicky yoghurt with tahini, finished with pine nuts sizzled in butter or ghee.Tastes sharpBe its first cook →PersianMirza ghasemiAubergines charred whole over a flame, mashed with garlic, tomato and egg — smoky, rich and eaten with bread.Be its first cook →TurkishMantıTiny meat-filled dumplings, boiled and served under garlicky yoghurt, with butter sizzled with red pepper poured over.Tastes sharpBe its first cook →Turkishİmam bayıldıWhole aubergines, split and fried, filled with onion, garlic and tomato and baked in olive oil until they collapse — eaten cool.Be its first cook →TurkishÇılbırPoached eggs on garlicky yoghurt, with butter foamed with red pepper poured over the top.Tastes sharp and richBe its first cook →GeorgianSatsiviPoached poultry in a thick sauce of ground walnuts, garlic and spices, served cold.Tastes very richBe its first cook →GeorgianPkhaliCooked vegetables — spinach, beetroot, leek or cabbage — chopped fine with walnut paste and herbs, shaped into balls.Tastes rich and brightBe 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 →GeorgianKharchoBeef simmered in a thick sauce of ground walnuts, garlic and spice, soured with sour plum — a stew in the west of Georgia, a soup elsewhere.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 →
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 →MoroccanTanjiaBeef or lamb packed into a tall clay urn with preserved lemon, garlic, cumin, saffron and smen, and cooked for hours in the embers.Tastes rich and brightBe its first cook →MoroccanBissaraDried broad beans cooked with garlic and puréed to a thick soup, finished with olive oil, cumin and paprika.Be its first cook →EthiopianShiroA smooth, thick stew of spiced chickpea or broad-bean flour, simmered with onion, garlic and berbere.Be its first cook →BasquePiperradaPeppers, onion, tomato and garlic stewed slowly in olive oil until soft and sweet — eaten alone, with eggs, or beside meat and fish.Be its first cook →CatalanPa amb tomàquetSlices of country bread, toasted or not, rubbed with a cut ripe tomato and sometimes garlic, then soaked with olive oil and salted.Tastes deeply savoury, bright and richBe its first cook →CatalanEscalivadaAubergines, red peppers and onions roasted whole in the embers until blackened and soft, then peeled, torn into strips and dressed with olive oil.Be its first cook →CatalanSuquet de peixA fishermen's stew of white fish and potatoes in a saffron-tinted broth, thickened at the end with a picada of garlic, almonds and fried bread.Be its first cook →CatalanCalçots amb romescoLong, sweet onion shoots charred black over a fierce fire, peeled with the fingers and dipped in romesco, a sauce of dried peppers, roasted tomato, garlic and nuts.Tastes richBe its first cook →CatalanBotifarra amb mongetesA fresh pork sausage, grilled or fried, with white beans warmed through in the same pan with garlic and parsley.Tastes very richBe its first cook →ValencianAll i pebreEels from the Albufera lagoon stewed with potatoes in a sauce of garlic, pimentón and chilli — the name means garlic and pepper.Tastes richBe its first cook →ValencianArròs al fornRice baked in a wide earthenware dish with chickpeas, pork, blood sausage, potato and tomato, with a whole head of garlic in the middle.Be its first cook →AndalusianGazpachoA cold soup of raw tomato, pepper, cucumber, garlic, bread, olive oil and vinegar, blended smooth and drunk in the heat.Tastes sharp and deeply savouryBe its first cook →AndalusianSalmorejoTomatoes blended with bread, garlic and olive oil into a thick, cold cream, topped with chopped egg and jamón.Tastes deeply savoury, bright and richBe its first cook →AndalusianAjoblancoA cold white soup of almonds, bread, garlic, olive oil and vinegar, blended smooth and served with green grapes or melon.Tastes very rich and sharpBe its first cook →AndalusianEspinacas con garbanzosSpinach and chickpeas cooked with a pounded paste of fried bread, garlic, cumin and pimentón, sharpened with a splash of vinegar.Be its first cook →Castilian and MadridSopa castellanaGarlic soup: stale bread and sliced garlic fried in olive oil with pimentón, simmered in broth, with an egg poached in each bowl.Be its first cook →AsturianFabes con almejasLarge white Asturian beans cooked slowly and finished with clams, which open in the pot and season it with the sea.Be its first cook →AsturianPixín fritoMonkfish — pixín in Asturian — cut into chunks, marinated with garlic and lemon, then floured, dipped in egg and fried.Tastes richBe its first cook →
ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.Be its first cook →
ProvençalSoupe au pistouA summer soup of beans, green beans, courgette and pasta, with basil, garlic and olive oil pounded and stirred in at the end.Be its first cook →ProvençalAïoliGarlic pounded with salt and beaten with olive oil into a thick, pungent emulsion.Tastes mostly fat, bright and saltyBe its first cook →
ProvençalTapenadeBlack olives pounded with capers, anchovies, garlic and olive oil, spread on toast.Be its first cook →ProvençalDaube provençaleBeef marinated in red wine with garlic, herbs and orange peel, then braised for hours in a pot-bellied daubière until it gives to a spoon.Be its first cook →ProvençalGardiane de taureauBull's meat from the Camargue stewed slowly in red wine with onions, garlic and black olives, served with the delta's own rice.Be its first cook →LyonnaisGratin dauphinoisThinly sliced potatoes baked slowly in milk and cream with garlic, until soft underneath and golden on top.Tastes richBe its first cook →LyonnaisCervelle de canutFresh white cheese beaten with shallots, garlic, chives and parsley, a little oil and vinegar, eaten on bread.Tastes sharp and richBe its first cook →BurgundianŒufs en meuretteEggs poached in red wine and served in its sauce, reduced with shallots and bacon, on fried bread.Tastes bitter and brightBe its first cook →BurgundianEscargots de BourgogneSnails cooked, put back in their shells and stuffed with garlic and parsley butter, then baked until it sizzles.Tastes very richBe its first cook →BurgundianJambon persilléChunks of ham set in a white wine jelly thick with parsley, sliced cold into a green and pink mosaic.Tastes bright and saltyBe its first cook →Gascon and the South-WestCassouletWhite beans baked slowly in a deep clay dish with duck confit, pork and garlicky sausage, under a crust that's broken and formed again.Tastes very richBe its first cook →Gascon and the South-WestConfit de canardDuck legs salted overnight, cooked slowly in their own fat until tender, then fried crisp to serve.Tastes mostly fat and saltyBe its first cook →ItalianPesto alla genoveseBasil pounded with garlic, pine nuts, salt, parmesan and pecorino, loosened with olive oil and tossed raw through trofie or trenette.Tastes very rich and deeply savouryBe its first cook →ItalianPasta alla NormaPasta in a sauce of tomato, garlic and basil with fried aubergine, under a snow of grated ricotta salata.Tastes savoury and brightBe its first cook →GreekTzatzikiThick strained yoghurt with grated cucumber, garlic, olive oil and dill or mint — cold, sharp and made for grilled meat.Tastes sharp and richBe its first cook →PolishŻurekA sour soup built on fermented rye flour, with white sausage, smoked meat, garlic, marjoram and a halved hard-boiled egg.Tastes brightBe its first cook →MexicanPescado a la veracruzanaRed snapper baked or simmered in a sauce of tomato, onion and garlic with green olives, capers and pickled chillies.Tastes mild and savouryBe its first cook →Creole and CajunMuffulettaA round Sicilian sesame loaf, split and stacked with cured meats, provolone and a chopped olive salad soaking into the bread.Tastes rich and saltyBe its first cook →Creole and CajunCrawfish boilLive crawfish boiled by the sackful in fiercely seasoned water with potatoes, corn and sausage, then tipped out onto the table.Be its first cook →JamaicanJamaican pepper shrimpFreshwater shrimp boiled in their shells with scotch bonnet, garlic and allspice until red and fiercely hot.Tastes very hotBe its first cook →
PeruvianAnticuchosSkewers of beef heart marinated in ají panca, vinegar, cumin and garlic, grilled over charcoal.Be its first cook →BrazilianFarofaCassava flour toasted in butter or bacon fat with onion and garlic until golden and sandy, for scattering over beans and meat.Tastes very rich and saltyBe its first cook →
ThaiSom tamShredded green papaya pounded with chilli, garlic, lime, fish sauce and palm sugar, with tomatoes, long beans and peanuts.Tastes very hot, sharp, sweetish and saltyBe its first cook →ThaiPad kaphraoMinced pork or chicken stir-fried hard with garlic, bird's eye chilli and holy basil, over rice with a crisp fried egg.Tastes very hot, very rich and savouryBe its first cook →ThaiKhao man gaiPoached chicken on rice cooked in the chicken's fat and stock, with a sharp sauce of fermented soybean, ginger, garlic and chilli.Tastes hotBe its first cook →ThaiPad thaiThin rice noodles stir-fried with tamarind, fish sauce and palm sugar, egg, tofu and prawns, with beansprouts, chives and crushed peanuts.Tastes very sharp and sweetishBe its first cook →ThaiKhua klingMinced meat dry-fried in a fierce southern curry paste until every crumb is coated, with shredded lime leaf — no coconut and no sauce.Tastes very hot, very rich and saltyBe its first cook →VietnameseNước chấmFish sauce thinned with water, sharpened with lime, sweetened with sugar, with garlic and chilli floating on top.Tastes very sharp, very hot, sweet and very saltyBe its first cook →MalaysianAyam pongtehA Nyonya braise of chicken and potato with fermented soybean paste, shallots, garlic and gula melaka — salty, sweet and dark.Be its first cook →FilipinoAdoboChicken or pork braised in vinegar, soy sauce, garlic, bay and black pepper until the sauce is dark and glossy.Tastes sharpBe its first cook →FilipinoLumpiaSpring rolls — most often thin, tight cigars of seasoned pork, fried crisp and dipped in sweet chilli sauce.Tastes richBe its first cook →FilipinoChicken inasalChicken marinated in vinegar, calamansi, lemongrass and ginger, grilled over charcoal and basted with annatto oil.Tastes sharp and richBe its first cook →CantonesePork chop bunA marinated pork chop, beaten thin and fried, pressed into a crusty split roll — Macau's favourite snack.Tastes very richBe its first cook →TeochewTeochew braised gooseA whole goose simmered in a dark, spiced master stock of soy, galangal and rock sugar, sliced thin and served with garlic vinegar.Tastes very richBe its first cook →TeochewFried carrot cakeSteamed white radish and rice-flour cake, cut into cubes and fried with egg, garlic and preserved radish — 'white', or 'black' with sweet soy.Be its first cook →HunanChangsha stinky tofuBlack squares of fermented tofu, deep-fried until puffed and crisp, then pierced and filled with a sauce of chilli, garlic, soy and sesame oil.Tastes mostly fat and hotBe 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 →HunanHunan smoked porkPork belly salted, then smoked for weeks over a wood fire until dark and firm, sliced thin and stir-fried with garlic shoots or leeks and chilli.Tastes very hot and mostly fatBe 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 →ShandongQingdao spicy stir-fried clamsSmall clams thrown into a hot wok with dried chillies, garlic and ginger, splashed with soy and wine, and eaten the moment they open — with a glass of beer.Tastes hot and deeply savouryBe its first cook →BeijingJiaoziCrescent dumplings of thin wheat dough around pork and chives or cabbage, boiled and dipped in black vinegar with garlic.Be its first cook →YunnanDai lemongrass grilled fishA river fish split open, stuffed with chopped herbs, garlic and chilli, bound up with lemongrass stalks and grilled over charcoal.Tastes hotBe its first cook →SichuanFish-fragrant aubergineAubergine fried soft, then braised in a sweet, sour, hot sauce of pickled chilli, garlic, ginger and spring onion — with no fish at all.Tastes hotBe its first cook →SichuanTwice-cooked porkPork belly simmered whole, sliced thin, then stir-fried until the edges curl, with chilli bean paste and green garlic or leeks.Tastes mostly fat and hotBe its first cook →SichuanChilli oil wontonsSilky pork wontons, folded small, in a pool of red chilli oil, soy, black vinegar and garlic.Tastes very hot, very rich and brightBe its first cook →SichuanChongqing hotpotA pot of beef-tallow broth thick with chilli, Sichuan pepper and chilli bean paste, kept boiling at the table for cooking raw meats, offal and vegetables.Tastes hot and richBe its first cook →SichuanChongqing chicken with chilliesSmall pieces of chicken fried crisp, then tossed in the wok with a heap of dried chillies and Sichuan pepper — you hunt for the chicken.Tastes very hot and very richBe its first cook →KoreanKimchiNapa cabbage salted, then rubbed with a paste of chilli flakes, garlic, ginger and salted seafood, and left to ferment.Be its first cook →KoreanBulgogiThin slices of beef marinated in soy, sugar, pear, garlic and sesame, then grilled or seared fast.Tastes savoury and richBe its first cook →KoreanDwaeji gukbapRice in a milky pork-bone broth with slices of boiled pork, seasoned at the table with salted shrimp, garlic chives and a red chilli paste.Be its first cook →KoreanDakgalbiChicken in a gochujang marinade, stir-fried at the table on a wide iron pan with cabbage, sweet potato, rice cakes and perilla — and rice fried in what's left.Tastes mildBe its first cook →PunjabiAmritsari fishWhite fish in a gram-flour batter sharp with ajwain, chilli and lemon, deep-fried crisp and eaten hot with chaat masala and chutney.Tastes mild and brightBe its first cook →BengaliKosha mangshoGoat meat fried slowly with onion, ginger, garlic and yoghurt until the masala turns dark and clings — Bengal's Sunday mutton, eaten with luchi or rice.Be its first cook →GujaratiDabeliA soft bread roll split and stuffed with a sweet, hot potato filling, tamarind-date chutney, masala peanuts, pomegranate and sev, then toasted in butter.Tastes sharp, sweetish and richBe its first cook →GujaratiSev tameta nu shaakTomatoes cooked down with garlic, chilli and a little jaggery into a sweet-sour gravy, with crisp gram-flour sev scattered over just before eating.Tastes hot, deeply savoury and brightBe its first cook →GoanVindalooPork marinated in a paste of dried red chillies, garlic and spice ground in vinegar, then cooked slowly until sharp, rich and deep red.Tastes hot, very rich and sharpBe 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 →GoanPrawn balchãoPrawns cooked in a fiery, sweet-sour red paste of chilli, garlic and vinegar until thick — half curry, half pickle, and keeps for weeks.Tastes hot and sharpBe its first cook →GoanGoan sausageCubes of fatty pork cured with chilli, garlic, spice and vinegar, stuffed into casings, dried in the sun and smoked — then fried with onion and eaten in bread.Tastes hot, very rich, sharp and saltyBe 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 →KashmiriHaakKashmiri collard greens, left in large pieces and simmered plainly with mustard oil, water, dried chilli and asafoetida or garlic.Tastes very bitter and hotBe its first cook →RajasthaniLaal maasMutton cooked in ghee and yoghurt with a great many dried red chillies, garlic and whole spice — fiery, deep red and often smoky.Tastes very rich 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 IndianMeen curryFish cooked in a clay pot in a fiery red sauce soured with kudampuli, finished with coconut oil and curry leaves.Tastes mild and richBe its first cook →LevantineHummusChickpeas cooked very soft and blended with tahini, lemon, garlic and salt until silky.Tastes sharp, very rich and bitterBe its first cook →LevantineFattehLayers of toasted flatbread, warm chickpeas and garlicky yoghurt with tahini, finished with pine nuts sizzled in butter or ghee.Tastes sharpBe its first cook →PersianMirza ghasemiAubergines charred whole over a flame, mashed with garlic, tomato and egg — smoky, rich and eaten with bread.Be its first cook →TurkishMantıTiny meat-filled dumplings, boiled and served under garlicky yoghurt, with butter sizzled with red pepper poured over.Tastes sharpBe its first cook →Turkishİmam bayıldıWhole aubergines, split and fried, filled with onion, garlic and tomato and baked in olive oil until they collapse — eaten cool.Be its first cook →TurkishÇılbırPoached eggs on garlicky yoghurt, with butter foamed with red pepper poured over the top.Tastes sharp and richBe its first cook →GeorgianSatsiviPoached poultry in a thick sauce of ground walnuts, garlic and spices, served cold.Tastes very richBe its first cook →GeorgianPkhaliCooked vegetables — spinach, beetroot, leek or cabbage — chopped fine with walnut paste and herbs, shaped into balls.Tastes rich and brightBe 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 →GeorgianKharchoBeef simmered in a thick sauce of ground walnuts, garlic and spice, soured with sour plum — a stew in the west of Georgia, a soup elsewhere.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 →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 →MoroccanTanjiaBeef or lamb packed into a tall clay urn with preserved lemon, garlic, cumin, saffron and smen, and cooked for hours in the embers.Tastes rich and brightBe its first cook →MoroccanBissaraDried broad beans cooked with garlic and puréed to a thick soup, finished with olive oil, cumin and paprika.Be its first cook →EthiopianShiroA smooth, thick stew of spiced chickpea or broad-bean flour, simmered with onion, garlic and berbere.Be its first cook →BasquePiperradaPeppers, onion, tomato and garlic stewed slowly in olive oil until soft and sweet — eaten alone, with eggs, or beside meat and fish.Be its first cook →CatalanPa amb tomàquetSlices of country bread, toasted or not, rubbed with a cut ripe tomato and sometimes garlic, then soaked with olive oil and salted.Tastes deeply savoury, bright and richBe its first cook →CatalanEscalivadaAubergines, red peppers and onions roasted whole in the embers until blackened and soft, then peeled, torn into strips and dressed with olive oil.Be its first cook →CatalanSuquet de peixA fishermen's stew of white fish and potatoes in a saffron-tinted broth, thickened at the end with a picada of garlic, almonds and fried bread.Be its first cook →CatalanCalçots amb romescoLong, sweet onion shoots charred black over a fierce fire, peeled with the fingers and dipped in romesco, a sauce of dried peppers, roasted tomato, garlic and nuts.Tastes richBe its first cook →CatalanBotifarra amb mongetesA fresh pork sausage, grilled or fried, with white beans warmed through in the same pan with garlic and parsley.Tastes very richBe its first cook →ValencianAll i pebreEels from the Albufera lagoon stewed with potatoes in a sauce of garlic, pimentón and chilli — the name means garlic and pepper.Tastes richBe its first cook →ValencianArròs al fornRice baked in a wide earthenware dish with chickpeas, pork, blood sausage, potato and tomato, with a whole head of garlic in the middle.Be its first cook →AndalusianGazpachoA cold soup of raw tomato, pepper, cucumber, garlic, bread, olive oil and vinegar, blended smooth and drunk in the heat.Tastes sharp and deeply savouryBe its first cook →AndalusianSalmorejoTomatoes blended with bread, garlic and olive oil into a thick, cold cream, topped with chopped egg and jamón.Tastes deeply savoury, bright and richBe its first cook →AndalusianAjoblancoA cold white soup of almonds, bread, garlic, olive oil and vinegar, blended smooth and served with green grapes or melon.Tastes very rich and sharpBe its first cook →AndalusianEspinacas con garbanzosSpinach and chickpeas cooked with a pounded paste of fried bread, garlic, cumin and pimentón, sharpened with a splash of vinegar.Be its first cook →Castilian and MadridSopa castellanaGarlic soup: stale bread and sliced garlic fried in olive oil with pimentón, simmered in broth, with an egg poached in each bowl.Be its first cook →AsturianFabes con almejasLarge white Asturian beans cooked slowly and finished with clams, which open in the pot and season it with the sea.Be its first cook →AsturianPixín fritoMonkfish — pixín in Asturian — cut into chunks, marinated with garlic and lemon, then floured, dipped in egg and fried.Tastes richBe its first cook →ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.Be its first cook →ProvençalSoupe au pistouA summer soup of beans, green beans, courgette and pasta, with basil, garlic and olive oil pounded and stirred in at the end.Be its first cook →ProvençalAïoliGarlic pounded with salt and beaten with olive oil into a thick, pungent emulsion.Tastes mostly fat, bright and saltyBe its first cook →ProvençalTapenadeBlack olives pounded with capers, anchovies, garlic and olive oil, spread on toast.Be its first cook →ProvençalDaube provençaleBeef marinated in red wine with garlic, herbs and orange peel, then braised for hours in a pot-bellied daubière until it gives to a spoon.Be its first cook →ProvençalGardiane de taureauBull's meat from the Camargue stewed slowly in red wine with onions, garlic and black olives, served with the delta's own rice.Be its first cook →LyonnaisGratin dauphinoisThinly sliced potatoes baked slowly in milk and cream with garlic, until soft underneath and golden on top.Tastes richBe its first cook →LyonnaisCervelle de canutFresh white cheese beaten with shallots, garlic, chives and parsley, a little oil and vinegar, eaten on bread.Tastes sharp and richBe its first cook →BurgundianŒufs en meuretteEggs poached in red wine and served in its sauce, reduced with shallots and bacon, on fried bread.Tastes bitter and brightBe its first cook →BurgundianEscargots de BourgogneSnails cooked, put back in their shells and stuffed with garlic and parsley butter, then baked until it sizzles.Tastes very richBe its first cook →BurgundianJambon persilléChunks of ham set in a white wine jelly thick with parsley, sliced cold into a green and pink mosaic.Tastes bright and saltyBe its first cook →Gascon and the South-WestCassouletWhite beans baked slowly in a deep clay dish with duck confit, pork and garlicky sausage, under a crust that's broken and formed again.Tastes very richBe its first cook →Gascon and the South-WestConfit de canardDuck legs salted overnight, cooked slowly in their own fat until tender, then fried crisp to serve.Tastes mostly fat and saltyBe its first cook →ItalianPesto alla genoveseBasil pounded with garlic, pine nuts, salt, parmesan and pecorino, loosened with olive oil and tossed raw through trofie or trenette.Tastes very rich and deeply savouryBe its first cook →ItalianPasta alla NormaPasta in a sauce of tomato, garlic and basil with fried aubergine, under a snow of grated ricotta salata.Tastes savoury and brightBe its first cook →GreekTzatzikiThick strained yoghurt with grated cucumber, garlic, olive oil and dill or mint — cold, sharp and made for grilled meat.Tastes sharp and richBe its first cook →PolishŻurekA sour soup built on fermented rye flour, with white sausage, smoked meat, garlic, marjoram and a halved hard-boiled egg.Tastes brightBe its first cook →MexicanPescado a la veracruzanaRed snapper baked or simmered in a sauce of tomato, onion and garlic with green olives, capers and pickled chillies.Tastes mild and savouryBe its first cook →Creole and CajunMuffulettaA round Sicilian sesame loaf, split and stacked with cured meats, provolone and a chopped olive salad soaking into the bread.Tastes rich and saltyBe its first cook →Creole and CajunCrawfish boilLive crawfish boiled by the sackful in fiercely seasoned water with potatoes, corn and sausage, then tipped out onto the table.Be its first cook →JamaicanJamaican pepper shrimpFreshwater shrimp boiled in their shells with scotch bonnet, garlic and allspice until red and fiercely hot.Tastes very hotBe its first cook →PeruvianAnticuchosSkewers of beef heart marinated in ají panca, vinegar, cumin and garlic, grilled over charcoal.Be its first cook →BrazilianFarofaCassava flour toasted in butter or bacon fat with onion and garlic until golden and sandy, for scattering over beans and meat.Tastes very rich and saltyBe its first cook →That's everything for that word. The index stops when it runs out.