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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 →
ThaiMango sticky riceSticky rice soaked in sweet, salted coconut milk, served warm with ripe mango and a spoonful of coconut cream.Tastes sweetBe its first cook →GoanGoan fish curryFish simmered in a coconut sauce ground with red chillies and coriander seed, soured with kokum or tamarind — eaten with red rice every day in Goa.Tastes hot and richBe 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 →That's everything for that word. The index stops when it runs out.