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MinangkabauItiak lado mudoDuck simmered with spice until tender, then cooked down in a great heap of pounded green chilli and shallot until coated and oily.Tastes very rich and hotBe its first cook →
ThaiGreen curryA curry of fresh green chilli paste fried in coconut cream, with Thai aubergine, basil and chicken or fish balls.Be its first cook →
PunjabiChole bhatureChickpeas cooked dark, sharp and spicy, with bhature — big, puffed breads of soured dough, deep-fried.Tastes mild and brightBe its first cook →BengaliShorshe ilishHilsa steaks cooked in a pungent paste of ground mustard seed, green chilli and raw mustard oil — the most prized fish dish in Bengal.Tastes very rich and hotBe its first cook →BengaliAloo postoPotatoes cooked in a thick paste of ground white poppy seed and green chilli, finished with raw mustard oil — nutty, creamy and plain in the best way.Tastes mildBe its first cook →BengaliKolkata kathi rollA flaky paratha fried with a beaten egg on one side, then rolled around skewered kebab, raw onion, green chilli and lime — Kolkata's street food.Tastes mild and brightBe its first cook →GujaratiDhoklaA spongy, steamed savoury cake of gram flour or fermented rice and lentils, tempered with mustard seed, curry leaves and green chilli and soaked in a sweetened water.Tastes sharp, mild and sweetishBe 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 →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 →RajasthaniMirchi badaBig, mild green chillies stuffed with spiced potato, dipped in gram-flour batter and deep-fried.Tastes very hotBe its first cook →South IndianAppam and stewBowl-shaped rice pancakes, lacy at the edge and soft in the middle, with a mild stew of coconut milk, whole spices and potato.Tastes richBe its first cook →Sri LankanParippuRed lentils cooked soft in coconut milk with turmeric and green chilli, then tempered with onion, mustard seed, curry leaves and rampe.Tastes mild and richBe its first cook →EthiopianTibsCubes of beef or lamb seared hot with onion, green chilli and spiced butter — quick, where wat is slow.Tastes rich and mildBe its first cook →
MexicanSalsa verdeTomatillos, green chilli, onion and coriander, boiled or charred and blended — sharp, green, on everything.Tastes very sharp and mildBe its first cook →
MexicanGuacamoleRipe avocado crushed with lime, onion, green chilli, coriander and salt — rough, fresh and made just before eating.Tastes bright and richBe its first cook →
ThaiGreen curryA curry of fresh green chilli paste fried in coconut cream, with Thai aubergine, basil and chicken or fish balls.Be its first cook →PunjabiChole bhatureChickpeas cooked dark, sharp and spicy, with bhature — big, puffed breads of soured dough, deep-fried.Tastes mild and brightBe its first cook →BengaliShorshe ilishHilsa steaks cooked in a pungent paste of ground mustard seed, green chilli and raw mustard oil — the most prized fish dish in Bengal.Tastes very rich and hotBe its first cook →BengaliAloo postoPotatoes cooked in a thick paste of ground white poppy seed and green chilli, finished with raw mustard oil — nutty, creamy and plain in the best way.Tastes mildBe its first cook →BengaliKolkata kathi rollA flaky paratha fried with a beaten egg on one side, then rolled around skewered kebab, raw onion, green chilli and lime — Kolkata's street food.Tastes mild and brightBe its first cook →GujaratiDhoklaA spongy, steamed savoury cake of gram flour or fermented rice and lentils, tempered with mustard seed, curry leaves and green chilli and soaked in a sweetened water.Tastes sharp, mild and sweetishBe 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 →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 →RajasthaniMirchi badaBig, mild green chillies stuffed with spiced potato, dipped in gram-flour batter and deep-fried.Tastes very hotBe its first cook →South IndianAppam and stewBowl-shaped rice pancakes, lacy at the edge and soft in the middle, with a mild stew of coconut milk, whole spices and potato.Tastes richBe its first cook →Sri LankanParippuRed lentils cooked soft in coconut milk with turmeric and green chilli, then tempered with onion, mustard seed, curry leaves and rampe.Tastes mild and richBe its first cook →EthiopianTibsCubes of beef or lamb seared hot with onion, green chilli and spiced butter — quick, where wat is slow.Tastes rich and mildBe its first cook →MexicanSalsa verdeTomatillos, green chilli, onion and coriander, boiled or charred and blended — sharp, green, on everything.Tastes very sharp and mildBe its first cook →MexicanGuacamoleRipe avocado crushed with lime, onion, green chilli, coriander and salt — rough, fresh and made just before eating.Tastes bright and richBe its first cook →That's everything for that word. The index stops when it runs out.