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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 →
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 →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 →
LevantineMuhammaraA thick dip of roasted red peppers, walnuts, breadcrumbs and pomegranate molasses — smoky, sweet, sour and hot at once.Tastes very rich, sharp and sweetishBe its first cook →PersianFesenjanChicken or duck stewed slowly in ground walnuts and pomegranate molasses until dark, thick and glossy — sweet and sour at once.Tastes sharp, very rich and sweetishBe 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 →GeorgianMtsvadiChunks of pork or lamb skewered and grilled over the embers of vine cuttings, served with raw onion, pomegranate and tkemali.Tastes rich and brightBe its first cook →MexicanChiles en nogadaRoasted poblano chillies stuffed with a picadillo of meat and fruit, under a cold walnut cream and scattered with pomegranate and parsley.Tastes sweetish and mildBe its first cook →
LevantineMuhammaraA thick dip of roasted red peppers, walnuts, breadcrumbs and pomegranate molasses — smoky, sweet, sour and hot at once.Tastes very rich, sharp and sweetishBe its first cook →PersianFesenjanChicken or duck stewed slowly in ground walnuts and pomegranate molasses until dark, thick and glossy — sweet and sour at once.Tastes sharp, very rich and sweetishBe 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 →GeorgianMtsvadiChunks of pork or lamb skewered and grilled over the embers of vine cuttings, served with raw onion, pomegranate and tkemali.Tastes rich and brightBe its first cook →MexicanChiles en nogadaRoasted poblano chillies stuffed with a picadillo of meat and fruit, under a cold walnut cream and scattered with pomegranate and parsley.Tastes sweetish and mildBe its first cook →That's everything for that word. The index stops when it runs out.