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Classics on the shelf that no one here has made yet. See them on the map →
MalaysianRoti canaiA flaky, chewy flatbread of dough spun paper-thin, folded and griddled with ghee, torn and dipped in dal and curry.Tastes richBe its first cook →
PunjabiSarson ka saagMustard greens, cooked long with spinach and a little maize flour, then churned smooth and finished with ghee — the Punjabi winter dish.Be its first cook →
PunjabiAloo parathaWholewheat flatbread stuffed with spiced potato, rolled thin and cooked on a tawa with ghee, eaten with white butter, yoghurt and pickle.Tastes mildBe its first cook →PunjabiGajar ka halwaGrated red carrots cooked slowly in milk until it's gone, then fried in ghee with sugar, cardamom and nuts.Tastes sweetBe 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 →BengaliChingri malai curryLarge river prawns simmered in coconut milk with ginger, a little ghee and warm whole spices — mild, sweet and rich, and a dish for guests and weddings.Tastes rich and mildBe its first cook →BengaliLuchiSmall, pale, puffed breads of white flour and ghee, deep-fried in seconds — Bengal's breakfast and festival bread, eaten with potatoes, dal or kosha mangsho.Tastes very richBe its first cook →GujaratiGujarati kadhiYoghurt thickened with a little gram flour, simmered thin with ginger and chilli, sweetened slightly and tempered with ghee, cumin, clove and curry leaves.Tastes sharpBe its first cook →GoanBebincaA tall cake of many thin layers — coconut milk, egg yolks, sugar and flour, with ghee between them — each baked under a grill before the next is poured.Tastes very sweet and very richBe its first cook →KashmiriTabak maazLamb ribs simmered in milk with whole spice until tender, then fried in ghee until crisp and glossy.Tastes mostly fatBe its first cook →KashmiriModur pulavRice cooked in ghee and milk with saffron, sugar, cinnamon and cardamom, studded with dried fruit and nuts.Tastes sweet and richBe its first cook →RajasthaniDal baati churmaHard, round wheat breads baked in the coals and soaked in ghee, eaten with a spiced mixed dal and churma — the same dough crushed with ghee and sugar.Tastes very rich and sweetishBe 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 →RajasthaniKer sangriDried desert berries and beans, soaked and cooked in oil with red chilli, dried mango and spice into something tangy, hot and chewy.Tastes very hot, very bitter, very sharp and very saltyBe its first cook →RajasthaniGhevarA lacy, honeycombed disc of batter fried in ghee, soaked in syrup and often topped with rabri and nuts.Tastes very sweet 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 IndianPayasamRice, lentils or vermicelli cooked slowly in milk or coconut milk with sugar or jaggery, scented with cardamom and scattered with cashews fried in ghee.Tastes sweetBe its first cook →Sri LankanLampraisRice cooked in stock, with a mixed-meat curry, frikkadels, prawn blachan, aubergine pickle and egg, wrapped in banana leaf and baked.Be its first cook →LevantineKnafehSoft white cheese under a crust of shredded or semolina pastry, baked in ghee until golden, turned out and soaked in syrup, with pistachios.Be 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 →
PunjabiSarson ka saagMustard greens, cooked long with spinach and a little maize flour, then churned smooth and finished with ghee — the Punjabi winter dish.Be its first cook →PunjabiAloo parathaWholewheat flatbread stuffed with spiced potato, rolled thin and cooked on a tawa with ghee, eaten with white butter, yoghurt and pickle.Tastes mildBe its first cook →PunjabiGajar ka halwaGrated red carrots cooked slowly in milk until it's gone, then fried in ghee with sugar, cardamom and nuts.Tastes sweetBe 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 →BengaliChingri malai curryLarge river prawns simmered in coconut milk with ginger, a little ghee and warm whole spices — mild, sweet and rich, and a dish for guests and weddings.Tastes rich and mildBe its first cook →BengaliLuchiSmall, pale, puffed breads of white flour and ghee, deep-fried in seconds — Bengal's breakfast and festival bread, eaten with potatoes, dal or kosha mangsho.Tastes very richBe its first cook →GujaratiGujarati kadhiYoghurt thickened with a little gram flour, simmered thin with ginger and chilli, sweetened slightly and tempered with ghee, cumin, clove and curry leaves.Tastes sharpBe its first cook →GoanBebincaA tall cake of many thin layers — coconut milk, egg yolks, sugar and flour, with ghee between them — each baked under a grill before the next is poured.Tastes very sweet and very richBe its first cook →KashmiriTabak maazLamb ribs simmered in milk with whole spice until tender, then fried in ghee until crisp and glossy.Tastes mostly fatBe its first cook →KashmiriModur pulavRice cooked in ghee and milk with saffron, sugar, cinnamon and cardamom, studded with dried fruit and nuts.Tastes sweet and richBe its first cook →RajasthaniDal baati churmaHard, round wheat breads baked in the coals and soaked in ghee, eaten with a spiced mixed dal and churma — the same dough crushed with ghee and sugar.Tastes very rich and sweetishBe 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 →RajasthaniKer sangriDried desert berries and beans, soaked and cooked in oil with red chilli, dried mango and spice into something tangy, hot and chewy.Tastes very hot, very bitter, very sharp and very saltyBe its first cook →RajasthaniGhevarA lacy, honeycombed disc of batter fried in ghee, soaked in syrup and often topped with rabri and nuts.Tastes very sweet 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 IndianPayasamRice, lentils or vermicelli cooked slowly in milk or coconut milk with sugar or jaggery, scented with cardamom and scattered with cashews fried in ghee.Tastes sweetBe its first cook →Sri LankanLampraisRice cooked in stock, with a mixed-meat curry, frikkadels, prawn blachan, aubergine pickle and egg, wrapped in banana leaf and baked.Be its first cook →LevantineKnafehSoft white cheese under a crust of shredded or semolina pastry, baked in ghee until golden, turned out and soaked in syrup, with pistachios.Be 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 →That's everything for that word. The index stops when it runs out.