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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 →
VietnamesePhởFlat rice noodles in a clear, spiced beef broth, with thin slices of beef and a handful of herbs.Be its first cook →TeochewTeochew braised gooseA whole goose simmered in a dark, spiced master stock of soy, galangal and rock sugar, sliced thin and served with garlic vinegar.Tastes very richBe its first cook →HunanChairman Mao's red-braised porkCubes of pork belly braised slowly with caramelised sugar, Shaoxing wine, chilli and spices until glossy, deep red and meltingly soft.Tastes mostly fat and mildBe its first cook →HunanChangsha spicy crayfishWhole crayfish stir-fried and braised in a red, oily sauce of chilli, garlic, beer and spices, eaten with the fingers at night-market tables in summer.Tastes very hot and bitterBe its first cook →GoanXacutiChicken or mutton in a dark, complex sauce of grated coconut and a long list of whole spices, all roasted until brown and ground together.Tastes hot and richBe its first cook →South IndianChettinad chickenChicken in a dark, fiery masala of freshly roasted spices — pepper, dried chilli, fennel, star anise — with coconut and curry leaves.Tastes hotBe its first cook →That's everything for that word. The index stops when it runs out.