Explore
What cooks here have made, and the classics they come from.
Waiting for a first cook
Classics on the shelf that no one here has made yet. See them on the map →
ThaiTom yumA hot and sour broth scented with lemongrass, galangal and lime leaf, sharpened with lime and fish sauce — usually with prawns.Tastes hot, bright, savoury and saltyBe 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 →Sri LankanPol sambolFresh grated coconut rubbed with chilli, red onion, Maldive fish, lime and salt until pink and fragrant.Tastes sharp, very rich and hotBe its first cook →PersianFaloodehFine starch noodles frozen in rose-water syrup to a crunchy, icy sorbet, sharpened with lime juice or sour cherry syrup.Tastes very sweet and sharpBe its first cook →
PeruvianCevicheRaw white fish cut into chunks and cured briefly in lime juice with red onion, chilli and salt.Tastes very sharp and mildBe its first cook →
PeruvianSalsa criollaRed onion sliced thin and soaked, dressed with lime, ají, coriander and salt.Tastes very sharp, hot and saltyBe its first cook →That's everything for that word. The index stops when it runs out.