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 →
ThaiPad thaiThin rice noodles stir-fried with tamarind, fish sauce and palm sugar, egg, tofu and prawns, with beansprouts, chives and crushed peanuts.Tastes very sharp and sweetishBe 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 →MalaysianAssam laksaThick rice noodles in a sour, spicy broth of flaked mackerel and tamarind, heaped with pineapple, cucumber, onion, mint and torch ginger flower, with sweet prawn paste on top.Tastes mild and brightBe its first cook →MalaysianSataySkewers of turmeric-marinated meat grilled over charcoal, with a sweet, spicy peanut sauce, rice cakes, cucumber and onion.Tastes hot, rich and sweetishBe its first cook →FilipinoSinigangA sour soup of pork, prawns or fish with vegetables, soured most often with tamarind.Tastes rich and brightBe 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 →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 →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 →GoanKhatkhateA thick stew of many vegetables and toor dal in coconut, soured with tamarind and sharpened with tirphal — the dish of Goan Hindu festivals.Tastes mild and sweetishBe its first cook →RajasthaniPyaaz kachoriA flaky, deep-fried pastry filled with onion cooked down with fennel, coriander seed and chilli, eaten with tamarind and mint chutneys.Tastes mildBe its first cook →South IndianSambarPigeon-pea lentils cooked with tamarind, vegetables and a roasted spice powder, then tempered — poured over rice, or with idli and dosa.Tastes bright and mildBe its first cook →South IndianRasamA thin, peppery, sour broth of tamarind and tomato, with cumin and garlic — poured over rice, or drunk from a cup.Tastes brightBe its first cook →South IndianMeen curryFish cooked in a clay pot in a fiery red sauce soured with kudampuli, finished with coconut oil and curry leaves.Tastes mild and richBe its first cook →South IndianKori rottiA chicken curry of coconut milk and roasted red chilli, poured over crisp, paper-thin wafers of dried rice that soften as you eat.Tastes hot and richBe its first cook →Sri LankanJaffna crab curryLagoon crabs cooked in the shell in a fiery sauce of roasted Jaffna curry powder, tamarind and coconut milk, with moringa leaves.Be its first cook →Cape MalayDenningvleisLamb braised slowly with onions, bay leaves and allspice, soured with tamarind and sweetened a little.Tastes very rich and brightBe its first cook →That's everything for that word. The index stops when it runs out.