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What cooks here have made, and the classics they come from.
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PunjabiButter chickenTandoori chicken simmered in a mild, silky sauce of tomato, butter and cream, scented with dried fenugreek.Tastes rich and brightBe its first cook →
PunjabiChole bhatureChickpeas cooked dark, sharp and spicy, with bhature — big, puffed breads of soured dough, deep-fried.Tastes mild and brightBe 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 →
PunjabiTandoori chickenChicken on the bone, marinated in yoghurt, lemon and spice, then roasted fast in the fierce heat of a clay tandoor.Tastes bright, mild and richBe its first cook →PunjabiCharghaA whole chicken slashed and marinated in yoghurt, lemon and spice, steamed until tender, then deep-fried until the outside is crisp.Tastes bright, mild and richBe 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 →BengaliMishti doiMilk reduced and sweetened with caramelised sugar or date-palm jaggery, then set as yoghurt in clay pots — thick, fawn-coloured and sweet.Tastes sweetBe its first cook →GujaratiTheplaThin, soft flatbreads of wholewheat flour kneaded with fresh fenugreek, yoghurt and spice, cooked on a griddle with a little oil.Tastes hot and richBe its first cook →GujaratiKhandviGram flour cooked with yoghurt into a thick batter, spread paper-thin, rolled into soft spirals and tempered with mustard seed, sesame and coconut.Tastes sharp and mildBe its first cook →GujaratiGujarati kadhiYoghurt thickened with a little gram flour, simmered thin with ginger and chilli, sweetened slightly and tempered with ghee, cumin, clove and curry leaves.Tastes sharpBe its first cook →GujaratiHandvoA savoury cake of fermented rice and lentil batter with grated bottle gourd, baked or pan-cooked until crusty and topped with a mustard and sesame tempering.Tastes mild and brightBe its first cook →KashmiriRogan joshMutton on the bone, browned in hot fat and simmered with yoghurt, fennel, dried ginger and Kashmiri chilli into a deep red gravy that's fragrant more than fiery.Tastes very rich, mild and brightBe its first cook →KashmiriKashmiri yakhniMutton simmered in a pale, gently sour gravy of yoghurt scented with fennel, dried ginger and cardamom — no chilli, no turmeric.Tastes very rich and sharpBe its first cook →KashmiriGushtabaLarge, soft balls of mutton pounded smooth with fat, simmered in a spiced yoghurt gravy — traditionally the last meat course of the wazwan.Tastes very rich and sharpBe 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 →RajasthaniLaal maasMutton cooked in ghee and yoghurt with a great many dried red chillies, garlic and whole spice — fiery, deep red and often smoky.Tastes very rich and mildBe its first cook →RajasthaniGatte ki sabziDumplings of spiced gram flour, boiled and sliced, then simmered in a tangy yoghurt gravy.Tastes sharp, hot, rich and saltyBe its first cook →LevantineFattehLayers of toasted flatbread, warm chickpeas and garlicky yoghurt with tahini, finished with pine nuts sizzled in butter or ghee.Tastes sharpBe its first cook →LevantineMansafLamb cooked in a sauce of jameed — dried, fermented yoghurt — piled on rice over thin bread, with toasted almonds and pine nuts.Tastes sharp and very richBe its first cook →PersianTahdigThe golden crust of rice fried at the bottom of the pot and turned out whole — the part everyone reaches for first.Tastes very rich and brightBe its first cook →PersianJoojeh kababPieces of chicken marinated in saffron, lemon and onion, grilled over charcoal and eaten with rice and a charred tomato.Tastes sharp and savouryBe its first cook →TurkishDolmaVegetables hollowed and filled, or vine leaves rolled, round rice with herbs and spices and sometimes meat.Tastes brightBe its first cook →Turkishİskender kebabThin slices of döner over cubes of pide, with tomato sauce, sizzling browned butter poured over at the table and thick yoghurt alongside.Tastes sharp and richBe its first cook →TurkishMantıTiny meat-filled dumplings, boiled and served under garlicky yoghurt, with butter sizzled with red pepper poured over.Tastes sharpBe its first cook →TurkishÇılbırPoached eggs on garlicky yoghurt, with butter foamed with red pepper poured over the top.Tastes sharp and richBe its first cook →GreekTzatzikiThick strained yoghurt with grated cucumber, garlic, olive oil and dill or mint — cold, sharp and made for grilled meat.Tastes sharp and richBe its first cook →That's everything for that word. The index stops when it runs out.