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MinangkabauSoto PadangA clear, spiced beef broth poured over crisp-fried beef, rice vermicelli and potato fritters, with crackers and rice alongside.Be its first cook →JavaneseGado-gadoBlanched vegetables, potato, tofu, tempeh, egg and lontong under a thick peanut sauce, with prawn crackers on top.Tastes mildBe its first cook →SundaneseSiomay BandungSteamed fish dumplings with cabbage, potato, bitter gourd, tofu and egg, all steamed together and drowned in peanut sauce.Tastes mildBe its first cook →SundaneseSoto mie BogorYellow noodles, beef and cabbage in a clear spiced beef broth, with tomato, potato and slices of fried spring roll.Be its first cook →MinahasanTinutuanA thick rice porridge full of pumpkin, sweet potato, cassava, corn and greens, with no meat, eaten with smoked fish and dabu-dabu.Be its first cook →ThaiMassaman curryA rich, mild coconut curry fragrant with cardamom, cinnamon and clove, with beef or chicken, potatoes and peanuts, sweet and sour with palm sugar and tamarind.Tastes bright and richBe its first cook →MalaysianAyam pongtehA Nyonya braise of chicken and potato with fermented soybean paste, shallots, garlic and gula melaka — salty, sweet and dark.Be its first cook →FujianFuzhou fish ballsSmooth, springy balls of fish paste with a juicy pork filling, served in a light broth.Be its first cook →FujianOyster omeletteSmall oysters fried in a sweet potato starch batter with eggs — crisp in places, soft and gooey in others.Tastes richBe its first cook →Uyghur and XinjiangBig-plate chickenChicken and potatoes braised with chilli, Sichuan pepper and green peppers, served on one huge platter, with wide flat noodles tossed through the sauce at the end.Tastes hotBe its first cook →
KoreanJapchaeGlass noodles of sweet potato starch, tossed with beef, mushrooms and vegetables — each cooked separately — in soy, sugar and sesame oil.Tastes savouryBe its first cook →KoreanDakgalbiChicken in a gochujang marinade, stir-fried at the table on a wide iron pan with cabbage, sweet potato, rice cakes and perilla — and rice fried in what's left.Tastes mildBe 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 →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 →BengaliMacher jholFreshwater fish, fried in mustard oil, then simmered in a thin, gingery broth with potato and turmeric — Bengal's everyday fish curry, eaten over rice.Tastes mildBe its first cook →BengaliKosha mangshoGoat meat fried slowly with onion, ginger, garlic and yoghurt until the masala turns dark and clings — Bengal's Sunday mutton, eaten with luchi or rice.Be 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 →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 →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 →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 →KashmiriKashmiri dum alooSmall whole potatoes, pricked and fried golden, then simmered slowly in yoghurt with Kashmiri chilli, fennel and dried ginger.Tastes bright and mildBe 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 IndianMasala dosaA thin, crisp pancake of fermented rice and lentil batter, folded around spiced potato and served with sambar and coconut chutney.Be 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 →TurkishMercimek çorbasıRed lentils cooked with onion, carrot and a little potato, blended smooth, with red pepper butter and a wedge of lemon.Be its first cook →
GeorgianTkemaliA sour plum sauce with garlic, dill, coriander and chilli — Georgia's ketchup, for meat and potatoes.Tastes sharp, sweet and mildBe its first cook →MoroccanFish tagine with charmoulaFish marinated in charmoula, laid over potatoes, tomatoes and peppers with preserved lemon and olives, and cooked slowly in the tagine.Tastes brightBe its first cook →Cape MalayTomato bredieLamb or mutton braised slowly with tomatoes, onions and potato, warm with cinnamon, cardamom and a little chilli.Tastes richBe its first cook →Cape MalayKoesistersSoft, spiced, doughnut-like dumplings, fried, dipped in syrup and rolled in coconut — for Sunday morning.Tastes very sweetBe its first cook →Cape MalayCape Malay chicken curryA mild, fragrant curry of chicken and potatoes with tomato and whole spices — sweeter and gentler than Durban's.Be its first cook →Cape MalaySmoorsnoekFlaked salted or smoked snoek braised with onion, potato, tomato and chilli, eaten with rice and apricot jam.Be its first cook →
BasqueMarmitakoThe fishermen's stew of bonito tuna, potatoes and peppers, cooked on board in the pot it's named for.Be its first cook →CatalanSuquet de peixA fishermen's stew of white fish and potatoes in a saffron-tinted broth, thickened at the end with a picada of garlic, almonds and fried bread.Be its first cook →ValencianAll i pebreEels from the Albufera lagoon stewed with potatoes in a sauce of garlic, pimentón and chilli — the name means garlic and pepper.Tastes richBe its first cook →ValencianArròs al fornRice baked in a wide earthenware dish with chickpeas, pork, blood sausage, potato and tomato, with a whole head of garlic in the middle.Be its first cook →GalicianPulpo a la gallegaBoiled octopus cut into rounds with scissors, dressed with olive oil, pimentón and coarse salt, on a wooden plate.Be its first cook →GalicianCaldo gallegoA plain, restoring broth of turnip tops or cabbage, potatoes and white beans, flavoured with a little cured pork.Tastes bitterBe its first cook →GalicianLacón con grelosCured pork shoulder boiled with turnip tops, chorizo and potatoes, and served on one great platter with olive oil and pimentón.Tastes bitterBe its first cook →Castilian and MadridPatatas bravasChunks of fried potato with a hot, pimentón-red sauce — the bar tapa found all over Spain.Be its first cook →Castilian and MadridTortilla de patatasA thick omelette of potatoes and, usually, onion, slowly poached in olive oil, then set with eggs and turned in the pan.Tastes richBe its first cook →LyonnaisGratin dauphinoisThinly sliced potatoes baked slowly in milk and cream with garlic, until soft underneath and golden on top.Tastes richBe its first cook →AlsatianChoucroute garnieSauerkraut braised in white wine with juniper, then heaped with smoked and salted pork, sausages and boiled potatoes.Tastes sharp and richBe its first cook →AlsatianBaeckeoffePork, lamb and beef marinated overnight in white wine, layered with potatoes and onions in an earthenware dish sealed with dough, and baked for hours.Be its first cook →Gascon and the South-WestMagret de canardThe thick breast of a duck raised for foie gras, scored, cooked skin-down until the fat renders, and served pink like a steak.Tastes richBe its first cook →BretonCotriadeThe Breton fishermen's stew: several kinds of fish simmered with potatoes and onions, the broth poured over bread and the fish eaten after with vinaigrette.Be its first cook →GreekGemistaTomatoes and peppers hollowed out, filled with rice, herbs and their own pulp, and baked in olive oil with potatoes.Be its first cook →PolishPlacki ziemniaczaneGrated raw potato and onion bound with egg and a little flour, fried in thin cakes until lacy and crisp.Tastes richBe its first cook →PolishKwaśnicaThe highlanders' sauerkraut soup, sour and smoky, cooked on pork ribs with potatoes, allspice and bay.Tastes brightBe its first cook →PolishKluski śląskieSoft, springy dumplings of mashed potato and potato starch, each pressed with a thumb to leave a dimple for the gravy.Be its first cook →Nordic and Baltic ryeKarjalanpiirakkaSmall open pies of thin, crimped rye crust filled with rice porridge, baked hot and eaten warm with egg butter.Be its first cook →Nordic and Baltic ryeKöttbullarSmall meatballs of beef and pork with onion and milk-soaked breadcrumbs, browned in butter and served with cream sauce, lingonberries and potatoes.Tastes very rich and sweetishBe its first cook →Nordic and Baltic ryeLohikeittoA creamy Finnish soup of salmon, potatoes and leek in a light stock, with plenty of dill and whole allspice.Be its first cook →Creole and CajunCrawfish boilLive crawfish boiled by the sackful in fiercely seasoned water with potatoes, corn and sausage, then tipped out onto the table.Be its first cook →JamaicanCurry goatGoat on the bone, seasoned overnight and stewed slowly with Jamaican curry powder, allspice, thyme and scotch bonnet.Tastes hotBe 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 →PeruvianPan con chicharrónPork simmered then fried in its own fat, in a crusty roll with fried sweet potato and salsa criolla.Tastes mostly fatBe its first cook →PeruvianPicaronesRings of squash and sweet potato dough, fried and drenched in a spiced syrup of chancaca.Tastes very sweetBe its first cook →PeruvianRocoto rellenoRocoto chillies, blanched to tame them, stuffed with spiced beef, peanuts and raisins, topped with cheese and baked.Tastes very hotBe its first cook →That's everything for that word. The index stops when it runs out.