Recipes — Table & Traditions

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A smooth, glossy dome of pounded fufu on a dark plate beside a bowl of orange egusi soup studded with meat and greens, a wooden mortar and pestle blurred in the background on a rustic table.

Ghana, among the Akan peoples of the Ashanti, Akuapem, Akyem, Bono and Fante — and, under other names, throughout Nigeria, Ivory Coast, Sierra Leone, Cameroon, Angola and the Congo basin · Ghanaian & West African

Fufu — West Africa's Pounded Cassava & Plantain Swallow

Boiled cassava and green plantain pounded in a mortar until every lump disappears, into the smooth, stretchy dough West and Central Africa tears off by hand and dips into soup. No pineapple, no shortcuts — just the technique that makes fufu fufu.

IntermediateSidesVegan

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A stack of freshly baked pita on a round wooden board in raking daylight — pale, puffed rounds freckled with golden-brown blisters and dusted with paprika, the top one split open across the middle to show the soft interior, a separate flat round pooled with olive oil behind, a dark bowl of swirled hummus dusted with spice at the lower left and a small clay oil jug and sprigs of parsley at the upper right.

Vegan 30–60 min

The Levant — the neighbourhood bakeries of Beirut, Damascus, Amman and Jerusalem, with roots across the Fertile Crescent · Levantine

Pita Bread (Khubz Arabi, Puffed and Pocketed)

Levantine pita that actually balloons: a lean 65% dough, an even 5 mm roll, and a screaming-hot stone. Sixty seconds of steam pressure does the rest — soft, pale, and hollow all the way through.

IntermediateBreadsVegan

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Overhead view of a wide white bowl of pale, silky Cantonese congee on a dark weathered wooden table: glossy amber-brown wedges of century egg arranged in a rosette at the centre under a tuft of fine ginger julienne, with slices of pale pork, torn coriander leaves and green spring onion scattered across the porridge. A white ceramic soup spoon rests in the bowl, a silver spoon lies on the wood to the left, and to the right sit a small dish of golden fried youtiao sticks and a bowl of dark soy sauce.

30–60 min

Guangdong and the Pearl River Delta — the congee shops of Guangzhou, Shunde and Hong Kong, within a rice-porridge tradition shared across China and much of Asia · Chinese

Congee with Century Egg and Pork (皮蛋瘦肉粥)

The Cantonese breakfast bowl the rest of the world learned to love: rice simmered in twelve times its weight in water until the grains vanish into something silky and savoury, finished with century egg, slippery pork and a snowfall of ginger and spring onion.

EasyBreakfastOne pot

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Overhead view of a linen-lined wicker basket heaped with freshly baked New York bagels — sesame, poppy and everything-topped, with deep golden crusts — one torn open to show the dense pale crumb, beside a small white bowl of cream cheese in soft daylight.

Vegan Project

New York City — the Lower East Side bakeries, by way of Ashkenazi Poland · Jewish American

New York Bagels (Boiled, Blistered, Properly Chewy)

Real New York bagels: a stiff, low-hydration dough, an overnight cold rise, a barley-malt boil and a blazing oven. Glossy, blistered crust, dense chew, and a crumb that pulls rather than tears.

IntermediateBreadsMake-ahead

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Overhead shot of a two-handled terracotta bowl filled with thick, grainy, golden-orange Nigerian egusi soup, a bright slick of red palm oil streaking across its surface and a pile of glossy dark-braised beef chunks and wilted dark-green leaves heaped in the centre. On a dark blue-grey plate at the top left sits a smooth pale mound of pounded yam; pale cream egusi melon seeds and a long glossy red chilli are scattered across the weathered near-black wooden table, with an earthenware pot lid at the top right and a small bowl of ground crayfish at the bottom edge.

Project

Southern Nigeria — Yorubaland in the south-west and Igboland in the south-east — and, under other names, across Ghana, Benin, Togo, Cameroon and the Congo basin · Nigerian & West African

Egusi Soup — Nigeria's Melon-Seed Stew, Fried in Red Palm Oil

Ground melon seeds fried in red palm oil until they break into soft golden curds, then simmered with stockfish, crayfish and fermented locust bean into the thick, savoury, oil-slicked stew that anchors the Nigerian table. Eaten with your hands, with pounded yam or eba.

IntermediateMainsOne-pot

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An open glass jar of Argentine chimichurri on a dark weathered wooden board, the sauce visibly separated into a clear golden-green layer of oil above a dense sediment of finely hand-chopped parsley and dried oregano. A metal spoon rests across the jar mouth holding a heaped spoonful of the herbs with oil running off it. To the right, thick slices of charred grilled steak with rosy pink centres are scattered with the green sauce and flecks of red chilli; whole garlic cloves and a bulb sit at the lower left, a bunch of fresh parsley blurs into the background, and a bottle of red wine vinegar and a wooden bowl of chilli flakes stand out of focus behind.

Vegan Under 30 min

The Río de la Plata — the pampas of Argentina and the Uruguayan campo · Argentine & Uruguayan

Chimichurri (The Argentine & Uruguayan Herb Sauce for Asado)

The rough, hand-chopped parsley-and-oregano sauce that sits on every asado table in the Río de la Plata — built on a warm salt brine, sharpened with red wine vinegar, and deliberately left to separate rather than emulsified into a paste.

EasySidesNo-cook

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A wide white ceramic plate of Thai mango sticky rice on a dark weathered wooden table, shot at a low three-quarter angle: a smooth domed mound of white coconut sticky rice heaped with crisp toasted yellow mung beans, thick pale salted coconut cream running down its side and pooling on the plate, and a cross-hatched cheek of deep golden nam dok mai mango fanned out beside it, with a silver spoon resting on the rim, a crumpled grey linen napkin at the left, and a whole ripe mango, green pandan and lemongrass stems and a grey bowl of coconut cream blurred in the background.

Vegan 30–60 min

Central Thailand — the coconut-and-mango belt of the Chao Phraya plain, from Bangkok's dessert shophouses out to the orchards of Chachoengsao and Nakhon Pathom · Thai

Mango Sticky Rice (Khao Niao Mamuang)

Thailand's hot-season dessert: glutinous rice steamed over water, then soaked while hot in sweet-salty coconut cream until every grain swells glossy, served with a ripe nam dok mai mango and a spoonful of salted coconut sauce over the top.

IntermediateSweetsNational dessert

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Overhead view of a whole disc of Persian tahdig inverted onto a wide white ceramic platter, its crisp rice crust facing up — deep russet-orange and blistered across the left half, pale golden and smooth across the right — sitting on a ring of fluffy separate white long-grain rice. Soft window light rakes across a pale linen cloth, with a glass bowl of dark green herb stew and a bowl of chicken and radishes at the top of the frame, a small white dish of loose red saffron threads and a wooden-handled knife at the lower right, and a crumpled linen napkin at the lower left.

Veg Project

Iran — the Caspian rice provinces of Gilan and Mazandaran, refined in the court kitchens of Isfahan and Tehran · Persian

Tahdig (Persian Crispy Rice Crust)

The golden, shattering crust at the bottom of a Persian rice pot — saffron, yogurt and long-grain rice fried slowly into a single lacquered disc, inverted onto the platter and fought over before anyone touches the stew.

IntermediateSidesShowpiece

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Overhead view of a shallow black cast-iron pan of Korean tteokbokki on a dark weathered wooden table — glossy red-orange gochujang sauce clinging to fat white cylinders of garaetteok rice cake, with golden-brown rounds of fish cake, halved hard-boiled eggs showing their yolks, slivers of onion and green spring onion, all scattered with toasted sesame seeds; a small dark bowl of kimchi sits at the upper left and a pair of wooden chopsticks lies along the right edge of the frame.

30–60 min

Seoul — the Sindang-dong tteokbokki alley, by way of the Joseon royal kitchens · Korean

Tteokbokki (Korean Spicy Rice Cakes)

Korea's defining street snack — cylinders of chewy garaetteok simmered in an anchovy broth thickened to a glossy red gravy with gochujang, gochugaru and just enough sugar. Invented in a Sindang-dong alley in 1953 and descended, improbably, from a soy-sauce dish of the Joseon royal court.

EasySnacksStreet food

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Overhead view of a stack of about eight freshly made corn tortillas in a round woven basket lined with a red-and-white striped cloth, their pale cream surfaces mottled with amber and dark brown comal blisters, on a weathered dark wood table with a cast-iron tortilla press at the upper left, small terracotta bowls of chunky red salsa and green salsa, a lime wedge and scattered dried corn kernels around them.

Vegan 30–60 min

Central and southern Mexico — the Michoacán highlands and the Valles Centrales of Oaxaca, the old heartland of the milpa, with the same bread eaten daily across Guatemala, El Salvador and Honduras · Mexican

Corn Tortillas (Tortillas de Maíz)

The foundational bread of Mesoamerica: nixtamalized corn ground to a soft masa, pressed thin and cooked dry on a hot comal until it puffs into two paper-thin leaves — with both the 40-minute masa harina route and the overnight whole-corn one.

IntermediateBreadsThree ingredients

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A dark metal bowl lined with crumpled brown paper, heaped with about twenty glossy, deep-golden Nigerian puff puff balls, sitting on a weathered dark wooden table in warm side light. At the lower left one ball has been torn in half to show its soft, pale, airy interior; behind it sit a small wooden bowl of freshly grated nutmeg, a long metal rasp grater and three whole nutmegs. A tall glass of deep red hibiscus zobo stands at the top left and a grey linen cloth falls down the right-hand edge.

Vegan 30–60 min

Lagos and southern Nigeria — and, under a dozen other names, from Ghana and Togo through Cameroon to the Congo basin · Nigerian & West African

Puff Puff — West Africa's Yeasted, Nutmeg-Scented Fried Dough

Not a doughnut and not a fritter: puff puff is a wet, live, nutmeg-scented yeast batter squeezed from a fist straight into hot oil, where it blows up into a lacquered golden sphere with a stretchy, honeycombed inside. Nigeria's party snack, and West Africa's under a dozen other names.

EasySweetsDeep-fried

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Four freshly steamed char siu bao in a parchment-lined round bamboo steamer basket seen from slightly above, each snow-white bun burst open at the top into a three-way split that shows the glossy dark red barbecue pork filling inside; a halved bun on a small white plate to the right spills diced char siu in mahogany sauce, beside a white mug of amber tea and a pair of wooden chopsticks on a dark weathered wooden table.

Project

Guangzhou and the Pearl River Delta — the yum cha teahouses of Guangdong, and the dim sum halls of Hong Kong that carried them worldwide · Chinese

Char Siu Bao (Cantonese Steamed BBQ Pork Buns)

The cloud-white dim sum bun that splits open at the top like a laughing mouth: low-gluten dough steamed around a jellied sauce studded with sweet-savoury char siu. The filling is set firm on purpose — that is the whole trick.

IntermediateSnacksSteamed

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Overhead view of a stack of four freshly griddled Malaysian roti canai on a round stainless steel plate, their edges layered and irregular and their pale surfaces blistered with dark golden-brown scorch marks, on a weathered dark wooden table with a small steel bowl of dark red sambal, a steel bowl of dhal with soft potato and carrot cubes, a lime wedge and a tall glass of pale orange teh tarik around them.

Veg Project

Peninsular Malaysia — the mamak stalls of Penang, Kuala Lumpur and the Klang Valley, with the same bread sold across the causeway in Singapore as roti prata · Malaysian

Roti Canai (Malaysian Mamak Flatbread with Kuah Dhal)

The flaky, layered flatbread of Malaysia's mamak stalls: a soft enriched dough rested overnight, stretched translucent and coiled, griddled in ghee until it shatters, then clapped between the palms to open its layers — served with a thin, fragrant kuah dhal.

AdvancedBreadsStreet food

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Overhead view of a Brazilian feijoada completa spread on a dark weathered wooden table — a wide black cast-iron pot brimming with glossy dark beans in a thick brown broth, studded with chunks of braised pork and scattered with chopped parsley, ringed by white bowls of fluffy white rice, dark sautéed collard greens, sandy toasted farofa crumbs, green beans, golden plantain chips and slices of orange, with a small bottle of pepper sauce and a rumpled linen cloth at the edge in warm natural light.

Project

Rio de Janeiro and Minas Gerais — the black-bean south-east of Brazil, where the *feijoada completa* table took its modern form · Brazilian

Feijoada Completa — Rio's Saturday Pot of Black Beans and Pork

Brazil's national dish is a long, patient pot of black beans and salted, smoked and fresh pork, eaten at lunchtime on a Saturday with rice, garlicky collards, farofa and sliced orange. Here is how the whole table comes together, and why each part of it is there.

IntermediateMainsSoak overnight

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Overhead view of a round terracotta dish of Senegalese chicken yassa on a dark wooden table — four charred bone-in drumsticks and thighs arranged around a heap of glossy golden braised onion strands studded with green olives and a whole red chilli, with a slate plate of whole and cut lemons, a bowl of pale broken rice and a small dish of sliced red onion alongside a rumpled linen cloth in warm side light.

Project

Casamance, southern Senegal — the Jola country below the Gambia river, and across the borders into the Gambia and Guinea-Bissau · Senegalese & Gambian

Chicken Yassa (Poulet Yassa) — Casamance's Lemon and Onion Braise

More onion than chicken, by weight — that is not a mistake, it is the recipe. Casamance's poulet yassa marinates chicken overnight in lemon, mustard and a mountain of sliced onions, chars it over fire, then braises it back down into a jammy, sour-sweet sauce.

IntermediateMainsMarinate overnight

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An overhead view of a round bamboo steamer basket holding nine Shanghai xiaolongbao arranged in a ring, each dumpling pleated into a tight twisted spiral at the top, faint steam rising from the basket; a small black dish of dark vinegar with fine ginger matchsticks and a pair of wooden chopsticks sit to the left and a pale cup of green tea to the right, on a dark weathered wooden table.

Project

Nanxiang, in Shanghai's western Jiading district — and the teahouse counters around Yu Garden that carried it into the city · Chinese

Xiaolongbao (Shanghai Soup Dumplings, the Nanxiang Way)

The dumpling that carries its own soup: chilled pork aspic folded into the filling, sealed inside a thin unleavened wrapper with eighteen pleats, and steamed until the jelly melts back into broth. Every part of the technique exists to protect that liquid.

AdvancedSnacksWeekend project

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An overhead view of a cloth-lined wicker basket heaped with oval Filipino pandesal rolls, their pale golden crusts dusted with fine breadcrumbs, one roll at the front split open to show a soft shredded white crumb with two pats of butter melting into it, flanked by two cups of black coffee on a weathered wooden table in soft morning light.

Veg Project

The Philippines — Manila's panaderia belt, with roots in the Spanish-era bakeries of Intramuros and Pampanga · Filipino

Pandesal (Filipino Breakfast Rolls with a Breadcrumb Crust)

The Philippines' morning bread: soft, faintly sweet yeasted rolls rolled in fine breadcrumbs, cut from a log and baked cut-side up so they tear open in feathery layers. Best eaten hot from the panaderia bag, dunked in coffee.

IntermediateBreadsBreakfast bread

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Overhead view of freshly baked pastéis de nata on a pale marble counter, their flaky spiral pastry shells deep gold and their custard tops blistered with dark, almost black caramelised spots; one tart in the foreground is cut in half to show the smooth pale-yellow set custard and the thin layered shell, with a white cup of black espresso, a slim fork and two glass shakers of ground cinnamon and icing sugar alongside in warm side light.

Veg Project

Belém, Lisbon — the Jerónimos Monastery quarter on the Tagus, within Portugal's wider convent-sweet tradition · Portuguese

Pastéis de Nata (Portuguese Custard Tarts)

Lisbon's blistered custard tart — a spiral-rolled puff shell that shatters like glass, a flour-set egg-yolk custard scented with lemon peel and cinnamon rather than vanilla, and an oven turned as hot as it will go so the top scorches into dark, bitter-sweet freckles.

IntermediateSweetsBakery classic

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Overhead view of a chipped blue-rimmed enamel plate heaped with deep burgundy Ghanaian waakye, the rice studded with dark cowpeas, topped with half a hard-boiled egg carrying a spoonful of near-black shito and a scatter of pale gari; a nest of oiled spaghetti, fried plantain rounds, a small salad of tomato and shredded cabbage and a tarnished metal spoon sit around the rim, on a green banana leaf over dark weathered wood.

Vegan Project

Northern Ghana — Dagbon and the Hausa zongo quarters, now sold at every roadside in Accra and Kumasi · Ghanaian

Waakye (Ghanaian Rice and Beans with Sorghum Leaves)

Ghana's great breakfast: long-grain rice and black-eyed peas simmered with dried red sorghum leaf sheaths until every grain turns burgundy, then loaded with shito, gari, talia and a boiled egg the way the roadside sellers of Accra do it.

IntermediateBreakfastOne-pot

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Overhead view of a wide cream stoneware bowl of Korean japchae on a dark weathered wooden table — glossy amber noodles tangled with strips of browned beef, sliced mushrooms, bright orange carrot matchsticks, red pepper slivers and dark green spinach leaves, scattered with toasted sesame seeds, with wooden chopsticks resting to the left and small bowls of red kimchi and steamed white rice at the top edge of the frame.

30–60 min

Korea — a Joseon royal-court dish from Seoul, now cooked in every Korean home · Korean

Japchae (Korean Glass Noodle Stir-Fry)

Korea's celebration noodle — chewy sweet-potato dangmyeon tossed with beef, shiitake and a rainbow of vegetables each cooked separately so every strand keeps its own colour and bite. A royal-court dish from 1600s Seoul that now appears at every first birthday, wedding and Chuseok table.

IntermediateSidesCelebration dish

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Overhead view of a grey-rimmed ceramic bowl of steaming ruby-red Ukrainian borscht, thick with cubes of potato, shreds of cabbage and pork, a dark wooden spoon resting in it and a spoonful of thick white smetana topped with a sprig of dill in the centre — surrounded on the weathered dark wood table by a plate of golden garlic pampushky, slices of dark rye bread, whole garlic cloves, thin slices of salo and a small bowl of sour cream.

Project

Ukraine — the Poltava and Kyiv regions and the wider black-earth belt · Ukrainian

Ukrainian Borscht (Борщ)

The UNESCO-listed soup of the Ukrainian black-earth belt — pork-rib broth, cabbage, potato and beetroot cooked so its colour stays ruby rather than brick, finished with garlic-and-salo tovchanka and a spoonful of smetana. Served with pampushky, and always better the next day.

IntermediateMainsOne-pot

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Overhead view of a whole grilled peri-peri chicken lying flat and splayed on a weathered dark grey wooden board: the skin lacquered a deep scarlet-mahogany and glossy, streaked with grill marks and blackened at the drumstick and wing tips. To the left a small brown ceramic bowl of thick red peri-peri sauce with a spoon standing in it, two glossy red bird's eye chillies, charred garlic bulbs and a scattered bay leaf; to the right a lemon wedge, a charred lemon half and a sprig of rosemary. A grey linen cloth runs down each side, a long brass spoon lies below the bird, and a dark plate of green salad with tomato and red onion sits in the lower right corner.

Project

The Mozambican coast and the Zambezi delta — Maputo, Quelimane and Ilha de Moçambique — with a parallel life in Angola, in South Africa, and in the churrasqueiras of Portugal's Algarve · Mozambican

Peri-Peri Chicken — Frango Piri-Piri, the Chilli That Sailed Both Ways

A butterflied chicken lacquered in African bird's eye chilli, garlic, lemon and paprika, grilled over coals and basted until the skin is scarlet and blistered. The dish belongs to Mozambique, Angola, Portugal and South Africa at once — here is the version they'd all recognise, and why the baste matters more than the marinade.

IntermediateMainsGrilled

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Overhead view of a round hammered copper tray of pistachio baklava on a white marble surface: about two dozen diamond-cut pieces with deep golden, syrup-glossed tops of ruffled paper-thin pastry, scattered unevenly with coarsely ground green pistachio, and two pieces at the front tipped onto their sides so the layered cross-section and the seam of nut through the middle are visible. A rumpled charcoal linen cloth lies to the left, a tall glass of amber tea sits at the top right, and a white cup and saucer, a small bowl of whole pistachios and a cup of dark tea are ranged down the right-hand side, with a few loose pistachios scattered on the marble.

Veg Project

Gaziantep, south-eastern Anatolia — with living traditions across Greece, the Levant, Armenia and the Balkans · Turkish

Baklava — Gaziantep Pistachio, Clarified Butter and Forty Sheets of Yufka

The best baklava is not the sweetest — it is the crispest. This is the Gaziantep way: a tray of tissue-thin pastry, ground green pistachio, clarified butter and a plain lemon-sharpened sugar syrup, cut before it bakes and drenched hot-on-cold so every layer shatters instead of sagging.

IntermediateSweetsMediterranean

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Overhead view of Jamaican jerk chicken on crumpled brown butcher paper over a wooden board: eight bone-in pieces with glossy mahogany skin blackened and blistered at the edges, scattered with sliced scallion and fresh thyme, a small dark bowl of thick red jerk sauce at the lower left, a mound of steamed white rice flecked with allspice and scallion at the right ringed by golden fried festival dumplings, lime wedges above and below the rice, and a long red chilli laid across the top corner of the dark wooden table.

Project

Portland parish, Jamaica — the Blue Mountain and John Crow interior of the Windward Maroons, and the roadside pits of Boston Bay · Jamaican

Jamaican Jerk Chicken — Pimento Smoke, Scotch Bonnet and the Maroons' Fire

Real jerk is not a sauce you brush on at the end. It is a wet pimento-and-Scotch-bonnet paste worked into slashes cut to the bone, then smoke-roasted slowly over allspice wood until the skin blisters black. Here is how to get genuinely close on a home grill — and why low heat, not high, is the whole trick.

IntermediateMainsGrilled

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Overhead view of a wide dark-glazed bowl of Taiwanese beef noodle soup on a weathered dark wooden table: deep red-brown broth holding chunks of glossy braised beef shank, a coil of pale wheat noodles, a segment of collapsing tomato and a sprig of coriander with sliced spring onion, flanked by two halves of blanched baby bok choy with bright green leaves and white stems. A small ceramic dish of chopped pickled mustard greens sits at the top left, a shallow bowl of red chilli oil at the bottom left, and a pair of wooden chopsticks lies on the wood to the right in warm, low natural light.

Project

Taiwan — born in the juancun military-dependents' villages around Gangshan in Kaohsiung, perfected in the noodle shops of Taipei · Taiwanese

Taiwanese Beef Noodle Soup — Red-Braised Niu Rou Mian with Shank and Tendon

Taiwan's national bowl: beef shank and tendon braised for three hours in a dark, glossy broth built on fried chilli bean paste, caramelised rock sugar and tomato. The colour comes from frying the doubanjiang in oil, not from soy sauce — and that one step is the whole dish.

IntermediateMainsMake-ahead

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A white rectangular baking dish of South African bobotie on a dark wooden table, lit from the side: a smooth set turmeric-yellow egg custard scattered with toasted flaked almonds, two dark green bay leaves and a cinnamon stick standing upright in the centre, and the dark spiced mince visible where a corner has been served out. A square portion sits on a pale plate in the foreground showing both layers in cross-section, with a bowl of yellow raisin rice and a small dish of fruit chutney alongside.

Project

Cape Town and the Western Cape — the Cape Malay kitchens of the Bo-Kaap and the wider Cape · South African

Bobotie — Cape Malay Curried Mince with a Golden Egg Custard

South Africa's great baked dish: mildly curried mince sweetened with dried fruit, bound with milk-soaked bread, and finished under a thin turmeric-yellow custard with bay leaves standing in it. The two things that decide the outcome are the soaked bread and a loosely levelled top.

IntermediateMainsBaked

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An overhead shot of a long pale ceramic platter of Indonesian gado-gado on a dark weathered wooden table, with a wooden bowl of thick brown peanut sauce topped with crushed peanuts set in the middle and the components arranged in separate heaps around it — bright green long beans, shredded white bean sprouts, dark green water spinach leaves, cucumber rounds, golden cubes of fried tofu and tempeh, pale slices of lontong and halved hard-boiled eggs — with crisp fried shallots scattered over, a spoon resting on the rim, red chillies and loose peanuts on the wood and a cracker and glass of iced tea at the edge.

Veg Project

Java — the Sundanese west and Betawi Jakarta, where the dish took its familiar form · Indonesian

Gado-Gado (Indonesian Vegetable Plate with Bumbu Kacang)

Indonesia's national salad: blanched cabbage, long beans, bean sprouts and water spinach with potato, fried tofu and tempeh, boiled egg and lontong, under a ground sauce of fried peanuts, palm sugar, tamarind and chilli.

IntermediateMainsNational dish

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Four golden-brown Chinese scallion pancakes on a dark round wooden board, the front one cut clean through to reveal dozens of thin separated flaky layers with green spring onion running between them, a torn piece resting on the rim of a small black bowl of dark soy-and-vinegar dipping sauce, sliced scallion rings scattered across the board and whole spring onion stalks and a pale linen cloth in the soft background.

Vegan Project

Shanghai and the lower Yangtze, drawing on the northern wheat belt of Shandong and Henan where the bing tradition began · Chinese

Cong You Bing — Chinese Scallion Pancakes with Shatteringly Flaky Layers

Flour, water, oil and spring onions, laminated like puff pastry and fried until the layers separate into flakes. The two things that decide the outcome are a half-boiling-water dough and an oil roux — not plain oil — between the sheets.

IntermediateBreadsVegan

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Four thick pale-gold arepas on a dark rustic wooden board, the one in front split open like a pocket and packed with shredded chicken and diced avocado reina pepiada filling, the others whole and showing their speckled griddled corn crusts, with two lime wedges, a small dark bowl of diced avocado, scattered coriander leaves and a rumpled linen cloth alongside in warm side light.

Vegan 30–60 min

The Andean valleys and Caribbean coast shared by Venezuela and Colombia — Timoto-Cuica, Cumanagoto and Muisca corn country · Venezuelan & Colombian

Arepas — Griddled Corn Cakes from Venezuela and Colombia

Three ingredients, four hundred years older than either country that argues over them: masarepa, warm water and salt, griddled to a crust and baked through until they sound hollow. The trick is that masarepa is pre-cooked corn flour and nothing else will do.

EasyBreadsNaturally gluten-free

No reviews yet

Overhead view of Nigerian beef suya piled on brown butcher paper over a dark weathered wooden board: charred, spice-crusted pieces of beef heaped with raw red onion rings and halved tomatoes, a long flat metal skewer laid across the paper, a small dark bowl of rust-red yaji spice powder and lemon wedges alongside, with loose red spice scattered over the paper.

30–60 min

Hausaland — northern Nigeria (Kano, Zaria, Sokoto) and across the Sahel into Niger, Chad and northern Cameroon · Nigerian

Suya (Tsire) — Hausa Grilled Beef Skewers with Yaji

Nigeria's great night-time street food: beef sliced paper-thin, oiled, buried twice in a dry peanut-and-chilli rub, and grilled fast over charcoal. The secret is that yaji is a dry rub, not a marinade — and that the peanut in it has had its oil pressed out.

IntermediateSnacksGrilled

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An overhead view of a deep white bowl heaped with freshly boiled pierogi ruskie, their thin pale dough glossy with butter and each half-moon showing a pinched, crimped seam, scattered with deep golden fried onion pieces, cracked black pepper and small fronds of dill, a spoonful of thick white sour cream nestled at one side of the bowl, a small dish of extra fried onions and two broken-open dumplings showing their pale potato and curd-cheese filling on the weathered grey wooden table alongside, with a soft grey linen cloth at the left edge.

Veg Project

Poland — eaten nationwide, but named for Ruś (Red Ruthenia), the historic borderland now split between south-eastern Poland and western Ukraine · Polish

Pierogi Ruskie (Polish Potato and Twaróg Dumplings)

Poland's most-loved pierogi: a hot-water dough rolled thin enough to see through, wrapped around floury potato, tangy twaróg curd cheese and onions fried slowly to deep gold — boiled, buttered, and eaten under a spoonful of sour cream.

IntermediateMainsMake-ahead

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A wire cooling rack of freshly baked Hong Kong egg tarts on dark wood, their fluted golden shortcrust shells holding smooth, glassy pale-gold custard with no browning on top, one tart tipped on its side to show the thin crisp pastry base and the clean set of the filling, with a glass cup of dark Hong Kong milk tea and a scattering of loose tart tins behind.

Veg Project

Hong Kong — the cha chaan teng and bing sutt bakeries of Central, Wan Chai and Kowloon, with roots in 1920s Guangzhou · Hong Kong

Hong Kong Egg Tarts (Daan Taat)

The glassy, wobble-free custard tart of Hong Kong's cha chaan teng — a short, biscuity butter crust, a filling of whole eggs and evaporated milk strained twice until it sets clear, and a two-stage bake that browns the pastry before the custard ever has a chance to soufflé.

IntermediateSweetsBakery classic

No reviews yet

An overhead shot of a wide round of pale grey-tan Ethiopian injera on a colourful hand-woven mesheb basket, its surface covered in open honeycomb holes, with a tightly rolled injera cylinder along one edge and small mounds of dark stewed collard greens, red lentil wat and mustard-yellow shiro spooned onto the bread beside a bowl of crumbled white ayib cheese, on dark wood.

Vegan Project

The Ethiopian and Eritrean highlands — teff country, from Gojjam and Shewa north into the Eritrean plateau · Ethiopian

Injera (Ethiopian and Eritrean Teff Flatbread)

The sour, lace-holed teff flatbread that is plate, cutlery and staple across the Horn of Africa — fermented for three days, thickened with a cooked absit, and cooked on one side only until the eyes open.

AdvancedBreadsFermented

No reviews yet

A square slice of tres leches cake on a small white plate, its pale golden sponge showing an open, milk-soaked crumb and sitting in a shallow pool of creamy milk, topped with a piped rosette of whipped cream dusted with cinnamon, with the rest of the cake in a white baking dish and a mug of black coffee behind it on a dark wooden table.

Veg Project

Managua and Nicaragua's Pacific cattle country — with a rival claim from Mexico's Gulf coast · Nicaraguan

Tres Leches Cake (Pastel de Tres Leches)

Latin America's great milk-soaked cake: a lean, fatless sponge built on whipped egg whites, flooded overnight with condensed, evaporated and whole milk, and finished with cold cream and cinnamon. Wet through to the last crumb and never soggy.

IntermediateSweetsMake-ahead

No reviews yet

A plate of Malaysian nasi lemak on a wilted green banana leaf — a mound of white coconut rice flecked with pandan, a dark red glossy sambal tumis with onion rings and its oil pooling at the edge, a heap of crisp golden anchovies, roasted peanuts, three diagonal cucumber slices and half a hard-boiled egg arranged around it, with a glass of teh tarik behind.

Project

The Malay Peninsula — the Straits of Malacca coast, from Malacca and Kuala Lumpur north to Penang · Malaysian

Nasi Lemak (Malaysian Coconut Rice with Sambal Ikan Bilis)

Malaysia's national breakfast: jasmine rice steamed in coconut milk with pandan, ginger and lemongrass, banked against a dark sambal tumis fried until the oil splits, with crisp anchovies, roasted peanuts, cucumber and a boiled egg.

IntermediateBreakfastStreet food

No reviews yet

Glossy red-orange folded packets of napa cabbage kimchi stacked on a dark wooden board, white radish and carrot matchsticks visible between the leaves, with a small bowl of steamed rice, dark chopsticks and a brown earthenware onggi behind on a weathered table.

Project

Korea — the kimjang tradition, from mild Pyongyang-style kimchi in the north to the seafood-heavy kimchi of Jeolla in the south · Korean

Baechu-Kimchi (Traditional Napa Cabbage Kimchi)

Korea's defining side dish, made the whole-leaf way: napa cabbage brined until it bends, packed leaf by leaf with a gochugaru paste of garlic, ginger, fish sauce and salted shrimp, then left to sour into something deep, fizzy and alive.

IntermediateSidesFermented

No reviews yet

A wide communal platter of Senegalese thieboudienne: an orange-red bed of broken rice topped with browned bone-in fish steaks stuffed with green parsley rof, surrounded by batons of cassava, carrot, wedges of cabbage, sweet potato rounds and whole okra, with lime wedges and salted onion rings scattered over.

Project

Saint-Louis and the Atlantic coast of Senegal — now cooked nationwide, from Dakar to the Casamance · Senegalese

Thieboudienne (Ceebu Jën) — Senegalese Fish and Broken Rice

Senegal's national dish and UNESCO-listed culinary art: whole fish stuffed with a pounded parsley-and-garlic rof, fried, then simmered with cassava, cabbage and carrot in a long-fried tomato base — and broken rice steamed in that broth until every grain drinks it up.

IntermediateMainsOne-pot

No reviews yet

A wooden board of Salta-style Argentine beef empanadas, their pastry deeply golden and blistered with a braided repulgue crimp along the curve, one torn open in the foreground to show hand-chopped beef, red-tinted potato cubes and pieces of hard-boiled egg, with lime wedges, a small bowl of chimichurri and a glass of red wine alongside on a dark table.

Project

Salta, in the Andean north-west of Argentina — the high valleys around the capital and the Calchaquí wine country · Argentine

Empanadas Salteñas (Salta-Style Argentine Beef Empanadas)

The empanada Argentina argues about and Salta gets right — hand-chopped beef, soft potato and spring onion bound in cumin-red beef fat, sealed in a thin tallow pastry that bakes juicy enough to eat leaning forward.

IntermediateSnacksMake-ahead

No reviews yet

A terracotta bowl of Persian ghormeh sabzi shot from above — a very dark green herb stew with cubes of tender lamb, whole red kidney beans and wrinkled dried Persian limes, a slick of golden oil pooling on the surface — set on a dark wooden table beside a bowl of saffron-yellow rice, a bowl of plain steamed basmati topped with a piece of crisp tahdig, sliced red onion and a patterned Persian textile.

Project

Iran — a national dish cooked from Tehran and Tabriz to Shiraz, with the herb blend shifting from province to province · Persian

Ghormeh Sabzi (Persian Herb Stew)

Iran's national stew — kilos of parsley, coriander and fenugreek fried down to a near-black green, simmered for hours with lamb, red kidney beans and dried Persian limes until the whole pot turns deep, sour and unmistakably Persian.

IntermediateMainsOne-pot

No reviews yet

A Vietnamese bánh mì thịt nướng split open on brown paper — a pale, thin-crusted baguette packed with charred lemongrass pork, orange and white pickled carrot and daikon, cucumber spears, whole coriander sprigs and red chilli slices, with a second sandwich and a glass of iced Vietnamese coffee behind it.

30–60 min

Saigon (Ho Chi Minh City), southern Vietnam · Vietnamese

Bánh Mì Thịt Nướng (Vietnamese Grilled Pork Sandwich)

Saigon's great street sandwich — lemongrass-marinated pork charred over high heat, packed into an airy Vietnamese baguette with pâté, mayonnaise, đồ chua pickles, cucumber and coriander. Crisp, sour, sweet and smoky in the same bite.

EasySnacksStreet food

No reviews yet

A deep bowl of Hungarian gulyásleves — a clear, paprika-red broth with cubes of tender beef, potato, carrot rounds and pinched csipetke noodles, a slick of red fat on the surface and a scattering of sliced sweet pepper, with crusty white bread and a dish of hot pepper paste alongside on a rustic wooden table.

Project

The Great Hungarian Plain (Alföld) — Hortobágy and the Puszta cattle country · Hungarian

Hungarian Goulash (Gulyásleves)

The real gulyás of the Hungarian plain — a brothy, paprika-red beef soup with potatoes, sweet peppers and hand-pinched csipetke noodles. No flour, no roux, no sour cream: just onions, good paprika and three unhurried hours.

IntermediateMainsOne-pot

No reviews yet

A shallow clay dish of Ethiopian doro wat — bone-in chicken pieces and whole hard-boiled eggs stained deep red, half-submerged in a thick mahogany berbere and onion sauce with a slick of spiced butter on top — set on a round of pale injera with more rolled flatbread and a mound of white ayib alongside.

Project

The Ethiopian highlands — Amhara and Addis Ababa, shared across the Horn of Africa · Ethiopian

Doro Wat (Ethiopian Spiced Chicken Stew)

Ethiopia's feast-day chicken stew, built the slow way: a kilo of onions dry-cooked to a purée before any fat touches the pan, berbere and spiced butter bloomed into them, and chicken and whole eggs simmered until the sauce turns mahogany.

IntermediateMainsCelebration

No reviews yet

A pile of golden, hollow Brazilian pão de queijo puffs in a cloth-lined basket, one torn open to show the stretchy pale cheese-flecked interior, with a small cup of black coffee beside them on a rustic wooden table.

Veg 30–60 min

Minas Gerais, south-eastern Brazil (the Serra da Canastra dairy country) · Brazilian

Pão de Queijo (Brazilian Cheese Bread from Minas Gerais)

Brazil's great small bread: hollow, chewy cassava-starch puffs with a crackling shell and a stretchy, salty cheese-scented middle. Naturally gluten-free, and the batter keeps in the freezer for a hot tray any morning of the week.

IntermediateBreadsNaturally gluten-free

No reviews yet

A wide pot of deep red-orange Nigerian jollof rice with separate glossy grains, scattered strips of red pepper and onion on top, a serving spoon lifting the toasted bottom layer, with fried plantain and grilled chicken alongside.

Project

Lagos and south-western Nigeria — part of the wider West African jollof belt · Nigerian

Jollof Rice (Nigerian Party Style)

West Africa's great one-pot rice, cooked the Lagos party way: a long-fried pepper-and-tomato base, parboiled long-grain rice steamed until every grain is stained red, and a deliberately toasted bottom pot for that smoky finish.

IntermediateMainsOne-pot

No reviews yet

A boat-shaped Georgian khachapuri fresh from the oven, its deeply browned twisted rim cradling a pool of bubbling molten cheese with an orange egg yolk and a melting knob of butter in the centre, on a wooden board.

Veg Project

Adjara, on Georgia's Black Sea coast (Batumi) · Georgian

Khachapuri Adjaruli (Georgian Cheese Boat Bread)

The boat-shaped Georgian cheese bread of the Black Sea coast: a chewy, blistered crust cradling molten salty cheese, finished at the table with a raw yolk and a knob of butter stirred through. Tear, dip, repeat.

IntermediateBreadsYeasted bread

No reviews yet

A brass bowl of Rajasthani gatte ki sabzi — diagonal-cut pale gram-flour dumplings flecked with carom seed and chilli, sitting in a glossy red-orange yoghurt gravy with a slick of chilli ghee and fresh coriander leaves, beside a stack of charred bajra roti and a small dish of onion and lime on dark weathered wood.

Veg 30–60 min

Rajasthan / West India — the Marwar and Shekhawati belt · Indian

Gatte ki Sabzi (Rajasthani Gram-Flour Dumplings in Yoghurt Curry)

Spiced besan dumplings simmered in a tangy, chilli-red yoghurt gravy — Rajasthan's brilliant answer to a desert with no fresh vegetables. Soft gatte, a sharp curry, and a hing-cumin tempering that perfumes the whole kitchen.

IntermediateMainsVegetarian

No reviews yet

A steel plate of sabudana khichdi — glossy translucent tapioca pearls flecked with golden potato cubes, crushed peanuts, green chilli and fresh coriander — with a lime wedge and grated coconut on top, shot in soft natural daylight.

Veg 30–60 min

Maharashtra, West India (the Pune–Nashik belt) · Indian

Sabudana Khichdi (Maharashtrian Fasting Tapioca Pearls)

The Maharashtrian upvas classic: tapioca pearls soaked until they squash between your fingers, then tossed with ghee, cumin, potato and a thick coating of crushed roasted peanuts. Every pearl separate, glossy and nutty — never a sticky lump.

IntermediateBreakfastFasting-friendly

No reviews yet

An oval brass-handled serving dish of Hyderabadi bagara baingan shot from directly above — glossy dark purple baby brinjals, each cross-slit to show the orange flesh inside, half-submerged in a thick red-brown peanut and sesame gravy scattered with fresh coriander, with a bowl of biryani rice and a bowl of yoghurt chutney on the dark wooden table alongside.

Vegan 30–60 min

Hyderabad, Telangana / Deccan · Indian

Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Sesame Gravy)

Hyderabad's great banquet curry — small brinjals slit and fried whole, then simmered in a dark, tangy gravy of roasted peanuts, sesame, dry coconut and tamarind. The dish that sits beside the biryani and quietly outshines it.

IntermediateMainsMake-ahead

No reviews yet

A heaped steel plate of golden, shaggy North Indian onion pakodas with crisp lacy edges, a small bowl of green coriander-mint chutney and a glass of masala chai beside them on a dark wooden table.

Vegan 30–60 min

North India, Punjab–Delhi belt · Indian

Pyaaz Pakoda (Crispy Onion Pakora)

The North Indian monsoon snack: slivered onions bound with just enough besan, spiked with ajwain and green chilli, fried into shaggy, shatteringly crisp fritters. No thick batter, no soggy middles — and a cup of masala chai alongside.

EasySnacksMonsoon snack

No reviews yet

A shallow copper pan of Kerala meen moilee — pale gold coconut-milk gravy around seared seer fish steaks, with tomato rounds, slit green chillies, ginger julienne and fresh curry leaves on top, shot from above in soft natural light.

30–60 min

Kerala / South India (Fort Kochi and the Travancore coast) · Indian

Meen Moilee (Kerala Fish Molee in Coconut Milk)

Kerala's pale gold coconut-milk fish stew — seer fish poached gently in shallots, ginger, green chilli and two grades of coconut milk. Barely spiced, deeply fragrant, and the most elegant fish curry on the Malabar coast.

IntermediateMainsOne-pan

No reviews yet

A square slice of lasagne alla bolognese lifted from the baking dish, showing fine layers of green spinach pasta, deep-brown ragù and creamy besciamella, with a browned Parmigiano crust on top, on a rustic wooden table in warm natural light.

Project

Bologna, Emilia-Romagna · Italian

Lasagne alla Bolognese (The Authentic Recipe from Bologna)

Bologna's definitive baked pasta: thin sheets of green spinach egg pasta layered with a long-simmered ragù, silky besciamella and Parmigiano Reggiano. No ricotta, no mozzarella, no shortcuts — just eight patient layers that bake into something greater than their parts.

AdvancedMainsMediterranean

No reviews yet

Two golden cubes of lightly fried agedashi tofu resting in a pool of clear amber dashi broth in a black lacquer bowl, crowned with a snowy mound of grated daikon, a dab of ginger, bright scallion rings, and thin curls of bonito flakes fluttering in the rising steam.

Veg Under 30 min

Japan (nationwide izakaya and washoku home cooking; an Edo-era classic) · Japanese

Agedashi Tofu (Lightly Fried Tofu in Dashi Broth)

A quietly elegant izakaya classic: silken tofu dusted in potato starch and fried to a delicate crisp, then bathed in a warm dashi-soy tsuyu with grated daikon, scallion, and a flutter of bonito flakes. Crisp, custardy, and deeply comforting.

IntermediateSnacksWashoku

No reviews yet

A shallow white plate mounded with pieces of golden-brown chicken karaage, their craggy lacquered crusts catching the light, three bright yellow lemon wedges tucked to one side and a small nest of finely shredded cabbage behind, set on a dark wooden izakaya table.

30–60 min

Japan (nationwide izakaya and home cooking; Oita's Nakatsu is its spiritual capital) · Japanese

Chicken Karaage (Japanese Fried Chicken)

Japan's beloved fried chicken: juicy thigh meat steeped in a ginger-garlic-soy marinade, dredged in potato starch, and double-fried to a shatteringly crisp, lacy crust. The izakaya snack and bento hero you'll make on repeat.

IntermediateMainsWashoku

No reviews yet

A wide shallow bowl of scattered chirashi sushi: glossy white seasoned rice topped with fanned slices of ruby tuna and orange salmon, golden threads of shredded egg, bright green snow peas, glistening orange salmon roe, and a scatter of dark nori, arranged like a jewel box.

Project

Japan (nationwide; the vegetable homestyle version is a festival dish, the sashimi-topped bowl is Edo/Tokyo edomae style) · Japanese

Chirashi Sushi (Scattered Sushi Rice Bowl)

The generous, celebratory cousin of the sushi roll: a bed of seasoned shari scattered with glistening sashimi, or with simmered vegetables and shredded egg. No rolling, no mat — just the best bowl of sushi you can build, homestyle or edomae.

IntermediateMainsSushi

No reviews yet

Several round, pillowy white mochi daifuku dusted in fine potato starch on a dark plate, one cut in half to reveal a smooth core of dark-red anko, and one strawberry daifuku sliced to show a whole red berry nested in red-bean paste inside the soft mochi, beside a bowl of green tea.

Vegan 30–60 min

Japan (an Edo-era wagashi, made nationwide; strawberry daifuku is a Tokyo innovation) · Japanese

Daifuku (Soft Mochi Wrapped Around Sweet Red-Bean Anko)

Pillowy, cloud-soft mochi made from glutinous rice flour, dusted in potato starch and wrapped around a ball of sweet red-bean anko. The most beloved of Japanese wagashi — and the base for the springtime favorite, strawberry daifuku.

IntermediateSweetsSweets & Tea

No reviews yet

Two burnished golden-brown honey pancakes sandwiching a thick layer of glossy dark-red chunky anko that bulges at the center, one dorayaki resting whole and another split in half to show the bean filling, on a small ceramic plate beside a cup of green tea.

Veg 30–60 min

Japan (a Tokyo-born wagashi, now made nationwide) · Japanese

Dorayaki (Honey Pancakes with Sweet Red-Bean Anko)

Two small, springy castella-style pancakes sandwiching a generous layer of sweet red-bean anko. Fragrant with honey and faintly caramel, dorayaki is the beloved wagashi that turned a certain blue robot cat into a national mascot for good snacks.

EasySweetsSweets & Tea

No reviews yet

A round platter of pan-fried gyoza flipped crisp-side up, their golden pleated crescents joined by a delicate lacy browned wing, garnished with a scatter of sliced scallion beside a small saucer of soy-vinegar dipping sauce dotted with red chili oil, on a dark wooden table.

Project

Japan (nationwide; strongly associated with Utsunomiya and Hamamatsu, Japan's dueling gyoza capitals) · Japanese

Gyoza (Japanese Pan-Fried Pork Dumplings)

Yaki-gyoza done properly: juicy pork-and-cabbage dumplings steam-fried into one skillet so they gather a lacy, crackling brown 'wing' underneath. With a bright soy-vinegar dipping sauce and a whole section on pleating.

IntermediateSnacksWashoku

No reviews yet

A wooden board of neatly sliced hosomaki: a row of tekkamaki showing ruby-red tuna centered in white rice wrapped in dark nori, beside a row of kappamaki with pale green cucumber, arranged cut-side up with a mound of pink pickled ginger and a dab of green wasabi.

Project

Japan (the maki tradition is rooted in Edo/Tokyo-style edomae sushi) · Japanese

Hosomaki (Thin Sushi Rolls: Tekkamaki & Kappamaki)

The elegant thin sushi roll — a single filling of tuna or cucumber wrapped in nori and seasoned rice, sliced into neat rounds. Learn to season shari (sushi rice) and roll cleanly with a makisu, and you hold the key to all of maki-zushi.

IntermediateMainsSushi

No reviews yet

A wide plate half-mounded with glossy dark-brown Japanese curry studded with tender chunks of carrot, potato, and chicken, poured against a neat bank of steamed white rice, with a small bright-red spoonful of fukujinzuke pickle on the rim, on a rustic table.

30–60 min

Japan (nationwide; adapted from British naval curry in the Meiji era and thoroughly naturalized) · Japanese

Japanese Curry (Kare Raisu) with From-Scratch Roux

Kare raisu, Japan's beloved national comfort food: sweet onions, carrots, and potatoes simmered into a thick, glossy, mildly sweet-savoury curry built on a scratch curry roux — with an honest note on the curry-block shortcut every Japanese household actually keeps.

IntermediateMainsWashoku

No reviews yet

A Kolkata kathi roll wrapped in paper, cut open to show charred chicken, golden egg-lined paratha, red onion slivers and green chutney, on a dark table with lime wedges.

30–60 min

Kolkata, West Bengal / East India · Indian

Kolkata Kathi Roll (Chicken & Egg Paratha Roll)

Smoky spiced chicken and a just-set egg rolled into a flaky, twice-cooked paratha with sharp onions and green chutney — Kolkata's legendary street roll, born at Nizam's in the 1930s.

IntermediateSnacksStreet food

No reviews yet

A small dark-glazed ceramic bowl of miso soup on a bamboo mat, the cloudy amber broth holding cubes of soft white tofu and dark-green ribbons of wakame, finished with a scatter of bright scallion rings and a curl of steam rising into soft morning light.

Keto Under 30 min

Japan (nationwide home cooking; a daily fixture from Hokkaido to Okinawa) · Japanese

Miso Soup (Miso Shiru with Dashi, Wakame & Tofu)

The quiet backbone of the Japanese table: a clear dashi broth loosened with miso and dotted with soft tofu, wakame, and scallion. Five minutes, a handful of ingredients, and a bowl that tastes like home.

EasySidesWashoku

No reviews yet

A rustic bowl of nikujaga on a wooden table: chunks of golden potato, tender ribbons of beef, orange carrot, and soft onion glistening in a reduced amber soy broth, garnished with a few bright green snow peas, steam curling up beside a bowl of white rice.

30–60 min

Japan (nationwide home cooking; Kansai favors beef, Kanto often uses pork) · Japanese

Nikujaga (Japanese Soy-Simmered Beef and Potato Stew)

The taste of home in a Japanese kitchen: thin-sliced beef and tender potatoes simmered slow in a sweet dashi-soy broth with onion and carrot. Humble, deeply comforting, and the dish everyone says their mother makes best.

EasyMainsWashoku

No reviews yet

A bowl of Sindhi kadhi — a golden-brown tangy gram-flour curry with drumsticks, cluster beans and potato, beside a plate of steamed rice and twice-fried aloo tuk.

Vegan 30–60 min

Sindhi (Sindh, now diaspora across Western India) / West India · Indian

Sindhi Kadhi (Gram-Flour and Vegetable Curry)

A tangy, gram-flour-thickened vegetable curry from the Sindhi kitchen — roasted besan, tamarind and a medley of vegetables, traditionally served over rice with aloo tuk.

IntermediateMains

No reviews yet

A wide white bowl of spicy vegan miso ramen with a pale, creamy, frothed sesame-oat broth. Toppings are composed in distinct zones: a blistered charred tomato half at the left, two crisp lacy lotus-root chips standing behind, a large fanned cluster of roasted maitake mushroom at the right, a bright-green okra pod split lengthwise to show its seeds standing upright in the centre, a small nest of fine red-brown thread chili, dark greens, a dusting of smoky spice fanned across the near edge of the broth, flecks of yellow yuzu zest, and a ribbon of dark chili oil — on a wooden table.

Vegan 30–60 min

Tokyo, Japan (teamLab Planets, Toyosu) · Japanese

Spicy Vegan Miso Ramen (Vegan Ramen UZU–Style)

A home tribute to the spicy vegan miso ramen at teamLab's Vegan Ramen UZU in Tokyo: a kombu-and-shiitake dashi whisked with oat milk into a pale, creamy broth, a sesame-miso-doubanjiang tare, and a composed plate of real vegetables — charred tomato, a fanned roasted maitake, crisp lotus chips, split okra, thread chili, and a whisper of yuzu. No fake meat, all umami.

IntermediateMainsNoodles

No reviews yet

Two glossy lacquered salmon fillets glistening with dark amber teriyaki glaze, crisp-skinned and topped with toasted white sesame seeds and bright green sliced scallion, resting beside a mound of steamed white rice in a pale ceramic dish on a linen napkin.

Under 30 min

Japan (nationwide home cooking; the teri-yaki glazing method is classic washoku, popularized abroad from the Pacific Northwest) · Japanese

Teriyaki Salmon (Pan-Glazed with Real Teriyaki Sauce)

Salmon pan-seared and glazed in a scratch teriyaki reduction of soy, mirin, sake, and sugar — thickened by the pan, not a bottle. Teriyaki is a glaze technique, not a condiment, and it turns weeknight salmon glossy and lacquered in fifteen minutes.

EasyMainsWashoku

No reviews yet

A generous tangle of glossy brown stir-fried yakisoba noodles piled on a plate with wilted cabbage and slivers of pork, crowned with a bright mound of red pickled ginger, a dusting of green aonori seaweed, and a squiggle of pale mayonnaise, festival-stall style.

Under 30 min

Japan (nationwide street and home food; a fixture of matsuri festival stalls everywhere) · Japanese

Yakisoba (Japanese Stir-Fried Noodles)

Griddled wheat noodles tossed with cabbage, pork, and a sweet-savoury yakisoba sauce, then finished with aonori, pickled ginger, and a squiggle of mayo. The smoky, saucy festival-stall classic you can make in fifteen minutes on a home stovetop.

EasyMainsNoodles

No reviews yet

A neat fan of chilled brown-flecked soba noodles arranged on a square black bamboo zaru, topped with fine shreds of dark nori, beside a small cup of amber dipping tsuyu and little mounds of bright green wasabi and sliced scallion on a pale wooden table.

Veg Under 30 min

Japan (nationwide; the soba craft is most storied in Nagano/Shinshu and old Edo/Tokyo) · Japanese

Zaru Soba (Chilled Buckwheat Noodles with Dipping Sauce)

Cold buckwheat soba fanned over a bamboo zaru, dipped bite by bite into a chilled dashi-soy tsuyu sharpened with scallion and wasabi. The purest, most refreshing noodle dish in the Japanese summer, and a quiet showcase for good dashi.

EasyMainsNoodles

No reviews yet

A bowl of gajar ka halwa — deep orange-red grated carrot pudding, glossy with ghee and studded with chopped pistachios, almonds and raisins, served warm.

Veg Project

Punjab / North India · Indian

Gajar ka Halwa (Carrot Halwa)

North India's beloved winter dessert: grated carrots slow-cooked in milk and ghee until jammy and rich, studded with nuts and scented with cardamom.

IntermediateSweetsFestive

No reviews yet

A bowl of dry gobi Manchurian: deep-golden battered cauliflower florets in a glossy dark soy-chilli glaze, flecked with diced capsicum, onion petals and sliced spring onion greens, on a dark slate with chopsticks alongside.

Vegan 30–60 min

Mumbai, Maharashtra (Indian-Chinese) · Indian-Chinese

Gobi Manchurian (Crispy Indo-Chinese Cauliflower)

Battered, deep-fried cauliflower tossed in a glossy soy-chilli-garlic sauce — sweet, sour, hot and umami all at once. The dry-style Indo-Chinese starter that Nelson Wang's Mumbai kitchen made a nationwide obsession.

IntermediateSnacksIndo-Chinese

No reviews yet

A dark kadhai of keema matar — richly browned spiced lamb mince studded with bright green peas — glossy with ghee, garnished with julienned ginger and fresh coriander, warm side light, a roti and lemon wedge alongside.

30–60 min

North India (Punjab & the Mughlai belt) · Indian

Keema Matar (Punjabi Minced Lamb with Peas)

The North Indian comfort classic: lamb or mutton mince slow-fried into a deep, spiced masala with sweet green peas. The secret is the bhuna — searing the meat hard until the fat runs and the spices caramelize.

IntermediateMainsOne-pan

No reviews yet

A stack of golden puran poli on a brass plate, the top one torn open to show the dark jaggery-and-chana-dal filling, a small bowl of warm ghee and a lit diya beside it in soft natural light.

Veg Project

Maharashtra · Indian

Puran Poli (Maharashtrian Sweet Stuffed Flatbread)

A soft, ghee-glossed flatbread stuffed with a spiced chana dal and jaggery filling — the festive sweet of Maharashtra made for Holi and Gudi Padwa. Fragrant with cardamom and nutmeg, tender enough to tear with your fingers.

AdvancedSweetsFestive

No reviews yet

A thin, golden-brown rava dosa full of lacy holes, folded on a steel plate beside small bowls of white coconut chutney and orange sambar, South Indian tiffin setting in natural light.

Vegan 30–60 min

Udupi, Karnataka (South India) · Indian

Rava Dosa (Crispy Lace Semolina Dosa)

The instant, no-ferment dosa — a batter of semolina, rice flour and maida poured thin so it cooks into a golden, lace-holed crisp. Studded with cumin, pepper, green chilli and curry leaves, it's the fastest great dosa you can make.

IntermediateBreakfastInstant

No reviews yet

A plate of Kolkata biryani — pale saffron-streaked long-grain rice with a piece of mutton, a whole golden potato and a boiled egg, scattered with fried onions.

Project

Kolkata, West Bengal / East India · Indian

Kolkata Biryani (Bengali Mutton Biryani with Potato and Egg)

Bengal's elegant, fragrant biryani: lightly spiced mutton and saffron rice layered with a whole potato and a boiled egg — the Awadhi biryani reinvented in Kolkata.

AdvancedMainsMake-ahead

No reviews yet

A bowl of malai kofta — golden fried paneer-potato dumplings in a creamy orange tomato-cashew gravy with a swirl of cream and coriander, beside naan.

Veg 30–60 min

North India (Mughlai-influenced) · Indian

Malai Kofta (Paneer-Potato Dumplings in Creamy Gravy)

A vegetarian restaurant showpiece: soft paneer-and-potato dumplings in a rich, mildly sweet tomato-cashew gravy. Indulgent, festive, and made for special occasions.

IntermediateMains

No reviews yet

A bowl of Mughlai chicken korma — bone-in chicken in a pale golden, creamy sauce garnished with golden fried onions, slivered almonds and saffron, beside naan.

Project

Mughlai (Delhi, Lucknow) / North India · Indian

Chicken Korma (Mughlai Creamy Curry)

A royal Mughlai curry: chicken braised in a mild, fragrant sauce of yogurt, fried onions and nut paste, scented with cardamom and saffron. Rich and aromatic rather than fiery.

IntermediateMainsMake-ahead

No reviews yet

Skewers of charred paneer tikka — orange-red marinated paneer cubes with blistered edges, alternating with charred peppers and onion, beside green mint chutney and lemon.

Keto 30–60 min

Punjab / North India · Indian

Paneer Tikka (Spiced Grilled Paneer)

India's favourite vegetarian starter: cubes of paneer and peppers marinated in spiced yogurt and charred until smoky-edged. The veg counterpart to chicken tikka, off the grill or under the broiler.

EasySnacksMake-ahead

5.0 (1)

A bowl of aloo gobi — golden turmeric-coated cauliflower florets and potato chunks with julienned ginger and fresh coriander, beside roti.

Vegan 30–60 min

Punjab / North India · Indian

Aloo Gobi (Potato and Cauliflower Curry)

The everyday North Indian dry curry: potatoes and cauliflower cooked with turmeric, cumin and ginger until golden and tender. Simple, vegan, and a benchmark home dish.

EasyMainsBeginner-friendly

No reviews yet

A bowl of chicken tikka masala — charred chicken pieces in a creamy red-orange spiced gravy with a swirl of cream and fresh coriander, beside garlic naan.

Editor's pick

30–60 min

British-Indian (rooted in Punjab) / North India diaspora · Indian

Chicken Tikka Masala

The British-Indian restaurant icon: charred marinated chicken tikka in a creamy, spiced tomato-onion gravy. A cousin of butter chicken, with more spice and a bit more bite.

IntermediateMainsMake-ahead

No reviews yet

A bowl of Parsi mutton dhansak — thick brown puréed lentil-and-vegetable curry with pieces of goat — beside a plate of caramelised golden-brown rice and a kachumber salad.

Project

Parsi (Gujarat & Mumbai) / West India · Indian

Parsi Dhansak (Lentils, Mutton and Vegetables)

The Parsi Sunday classic: mutton slow-cooked into a thick purée of lentils and vegetables, spiced with a sweet-sour dhansak masala, and served with caramelised brown rice.

IntermediateMains

No reviews yet

A Rajasthani thali of dal baati churma — golden cracked baati soaked in ghee, a bowl of spiced yellow panchmel dal, and a mound of sweet churma crumble with nuts.

Veg Project

Rajasthan / West India · Indian

Dal Baati Churma (Rajasthani Baked Wheat Balls with Dal and Sweet Crumble)

Rajasthan's iconic three-part feast: hard-baked wheat baati cracked open and soaked in ghee, served with a spiced panchmel dal and a sweet, cardamom-scented churma crumble.

IntermediateMains

No reviews yet

A plate of Bihari litti chokha — charred round wheat balls glistening with ghee beside a smoky mashed brinjal-and-tomato chokha, with green chili and onion.

Veg Project

Bihar & Jharkhand / East India · Indian

Litti Chokha (Bihari Roasted Wheat Balls with Mashed Vegetables)

Bihar and Jharkhand's signature meal: wheat-flour balls stuffed with spiced roasted sattu, charred over coals, and served with smoky mashed brinjal, potato and tomato chokha.

IntermediateMains

No reviews yet

A pile of bright orange jalebis — crisp fried spirals glistening with saffron syrup, garnished with slivered pistachios.

Veg 30–60 min

North India / pan-Indian (and across West and South Asia) · Indian

Jalebi (Crisp Syrup-Soaked Spirals)

India's festive sweet: fermented batter piped into spirals, fried crisp, and soaked in saffron syrup. Crunchy outside, juicy inside, and best eaten hot.

IntermediateSweetsMake-ahead

No reviews yet

A plate of Mumbai pav bhaji — a red-brown buttery vegetable mash topped with a melting knob of butter, raw onion and coriander, beside golden butter-toasted pav and lemon wedges.

Veg 30–60 min

Mumbai, Maharashtra / West India · Indian

Pav Bhaji (Mumbai Buttery Vegetable Mash)

Mumbai's beloved street food: a spiced, buttery mash of mixed vegetables served with soft, butter-toasted pav rolls. Built on a smoky griddle and a fistful of pav bhaji masala.

EasyMainsBeginner-friendly

No reviews yet

A stack of soft blistered naan brushed with butter and flecked with nigella seeds and coriander, one torn to show the airy interior.

Veg 30–60 min

North India (via Persia and Central Asia) · Indian

Naan (Soft Leavened Flatbread)

The pillowy, blistered flatbread of North Indian restaurants — made at home on a hot skillet or under the broiler, no tandoor required. Soft, chewy, and brushed with butter.

EasyBreadsMake-ahead

No reviews yet

A bowl of spaghetti alla carbonara twirled into a nest, glossy with egg-and-Pecorino sauce, flecked with crisp golden guanciale and coarse black pepper, on a rustic table in warm natural light.

Under 30 min

Rome, Lazio · Italian

Spaghetti alla Carbonara (The Authentic Roman Recipe)

Rome's four-ingredient masterpiece: spaghetti bound in a glossy sauce of egg, Pecorino Romano and rendered guanciale, finished with a storm of black pepper. No cream, no garlic, no onion — just technique. Silky, salty and deeply savoury.

IntermediateMainsMediterranean

No reviews yet

Charred scarlet-edged tandoori chicken legs on a platter with charred onion, lemon wedges and a bowl of green mint chutney, smoke rising.

Keto 30–60 min

Punjab / Delhi / North India · Indian

Tandoori Chicken

The smoky, scarlet-edged chicken that launched a thousand restaurant menus: yogurt-and-spice marinated, charred hard, and finished with butter and lemon. A home oven or grill stands in for the tandoor.

IntermediateMainsMake-ahead

No reviews yet

A mound of Assamese aloo pitika — mashed potato flecked with chopped onion, green chili, and coriander, glistening with mustard oil — on a plate beside steamed rice.

Vegan Under 30 min

Assam / Northeast India · Indian

Aloo Pitika (Assamese Mashed Potato with Mustard Oil)

Assam's beloved comfort food: boiled potatoes mashed with raw mustard oil, onion, green chili, and coriander. Three minutes, five ingredients, and one of the purest expressions of the Northeast's light, clean cooking.

EasySides30-minute

No reviews yet

A rustic bowl of Naga smoked pork — chunks of dark smoky pork belly with pale bamboo shoot slices in a light reddish broth — beside a mound of steamed rice.

Keto Project

Nagaland / Northeast India · Indian

Naga Smoked Pork with Bamboo Shoot

A defining dish of Nagaland: smoky pork belly slow-simmered with fermented bamboo shoot and fiery raja mircha (king chili) into a clean, intensely flavoured stew. Minimal oil, maximum depth — Northeast Indian cooking at its boldest.

IntermediateMains

No reviews yet

A plate of crisp golden Punjabi samosas with a blistered flaky crust, one broken open to show the spiced potato-and-pea filling, with bowls of tamarind and green chutney.

Vegan Project

North India / pan-Indian street food · Indian

Samosa (Punjabi Aloo Samosa)

India's most famous snack: a crisp, flaky pastry triangle stuffed with spiced potatoes and peas. Made from scratch, with the secret of a low-and-slow fry for that signature blistered crust.

IntermediateSnacks

No reviews yet

A bowl of Goan khatkhate — chunks of pumpkin, yam, raw banana, and beans with lentils in a pale coconut gravy — garnished simply, beside steamed rice.

Vegan 30–60 min

Goa (Saraswat/Konkani Hindu) / West India · Indian

Khatkhate (Goan Hindu Mixed Vegetable and Lentil Stew)

A festive Goan Saraswat dish: a medley of vegetables and lentils in a mild coconut gravy, made unmistakably Konkani by teppal (Sichuan-pepper relative). Wholesome, gently spiced, and central to temple and celebration cooking.

IntermediateMains

No reviews yet

A bowl of palak paneer — soft white paneer cubes in a vibrant green spinach gravy with a swirl of cream, beside warm roti.

Editor's pick

Keto 30–60 min

Punjab / North India · Indian

Palak Paneer (Spinach and Paneer Curry)

North India's beloved greens-and-cheese curry: soft paneer cubes in a bright, gently spiced spinach gravy. Vegetarian, quick, and a benchmark of a good home kitchen.

EasyMainsBeginner-friendly

No reviews yet

A bowl of butter chicken — charred chicken pieces in a glossy orange-red tomato-cream gravy, swirled with cream and scattered with kasuri methi, beside torn naan.

Editor's pick

30–60 min

Delhi / North India · Indian

Butter Chicken (Murgh Makhani)

Delhi's restaurant icon: tandoori-marinated chicken simmered in a silky tomato gravy finished with butter and cream. Mildly spiced, faintly sweet, and built for scooping with naan.

IntermediateMainsMake-ahead

No reviews yet

A fiery red Kolhapuri chicken curry with bone-in pieces in a thin glossy red gravy flecked with roasted coconut and coriander, beside a stack of bhakri.

Keto Project

Kolhapur, Maharashtra / West India · Indian

Kolhapuri Chicken (Tambda Rassa-Style Spicy Chicken)

From Maharashtra's fieriest kitchen: chicken in a blazing-red gravy built on freshly ground Kolhapuri masala and roasted dry coconut (kanda-khobra). Bold, fragrant, and seriously hot — the pride of Kolhapur.

IntermediateMains

No reviews yet

A bowl of soft yellow Maharashtrian pithla (chickpea-flour curry) tempered with mustard seeds, curry leaves and garlic, garnished with coriander, beside a jowar bhakri and raw onion.

Vegan Under 30 min

Maharashtra / West India · Indian

Pithla (Maharashtrian Chickpea Flour Curry)

Rural Maharashtra's 10-minute comfort food: chickpea flour whisked into a tempered, garlicky base until it thickens into a soft, savory curry. Pithla-bhakri is the farmer's lunch — humble, fast, and deeply satisfying.

EasyMains30-minute

No reviews yet

A copper karahi of golden dal tadka topped with a sizzling ghee tempering of sliced garlic, cumin and dried red chillies, scattered with fresh coriander, warm light on a rustic table.

Veg 30–60 min

Punjab / North India · Indian

Dal Tadka (Restaurant-Style Tempered Yellow Dal)

The North Indian dhaba classic: soft-simmered toor dal finished with a searing ghee tadka of cumin, garlic and dried red chilli poured over the top. Comforting, protein-rich and on the table in under an hour.

EasyMainsHigh-protein

No reviews yet

A dark, glossy Bengali kosha mangsho — tender bone-in mutton pieces in a thick clinging brown gravy — in a bowl, garnished with fried onion, beside luchi.

Project

West Bengal / East India · Indian

Kosha Mangsho (Bengali Slow-Cooked Mutton Curry)

Bengal's Sunday-best mutton: goat marinated in yogurt and mustard oil, then slow-cooked with onions and whole spices until the gravy turns dark, thick, and clinging. 'Kosha' means slow-fried — and the patience is the dish.

IntermediateMainsMake-ahead

No reviews yet

A pale, milky Bengali shukto with assorted vegetable pieces — bitter melon, drumstick, raw banana, eggplant — in a light gravy, garnished simply, beside rice.

Veg 30–60 min

West Bengal / East India · Indian

Shukto (Bengali Mixed Vegetables with a Bitter Note)

The dish that opens a traditional Bengali meal: a gently spiced, milk-enriched medley of vegetables built around bitter melon, balanced with a paste of mustard and poppy seeds and a tempering of panch phoron and bay. Subtle, soothing, and quietly sophisticated.

IntermediateSides

No reviews yet

A thick golden uttapam on a dark plate, its surface studded with chopped onion, red tomato, green chilli and coriander, a crisp browned edge, served with a small bowl of white coconut chutney.

Vegan 30–60 min

Tamil Nadu / South India · Indian

Uttapam (Onion-Tomato South Indian Savory Pancake)

A thick, savoury South Indian pancake made from fermented rice-and-lentil batter, griddled with onion, tomato, chilli and coriander pressed into the top — crisp at the edges, pillowy in the middle. The forgiving, topping-loaded cousin of the dosa.

EasyBreakfastMake-ahead

No reviews yet

Neat golden squares of ghee Mysore pak with a fine porous crumb, stacked on a small steel plate in warm natural light.

Veg Under 30 min

Mysore, Karnataka (South India) · Indian

Mysore Pak (The Melt-in-the-Mouth Ghee Sweet)

The legendary ghee sweet born in the Mysore Palace kitchens: gram flour, sugar and a river of hot ghee cooked to a golden, porous fudge that dissolves the instant it touches your tongue. Just three ingredients, exacting technique, royal pedigree.

AdvancedSweetsFestive

No reviews yet

A dark bowl of dry bhindi masala — deep-green okra pieces blistered at the edges, tossed with golden onions and flecks of red chilli and fresh coriander, on a rustic table with roti alongside.

Vegan 30–60 min

North India (Punjab–Delhi belt) · Indian

Bhindi Masala (Dry North Indian Okra Sabzi)

The North Indian home-kitchen classic: tender okra pan-fried until every trace of slime is gone, then tossed with onions, tomatoes and a bright, amchoor-spiked masala. A non-slimy bhindi masala that stays crisp at the edges.

EasySidesVegan

No reviews yet

Kadai paneer served in a black cast-iron kadai — cubes of paneer with charred green capsicum, onion petals and julienned ginger in a glossy brick-red masala, scattered with coriander, warm natural light.

Veg 30–60 min

Punjab & Delhi (North India) · Indian

Kadai Paneer (Restaurant-Style, with Fresh Kadai Masala)

Paneer, onions and capsicum in a semi-dry tomato masala built on freshly pounded coriander seeds and red chillies — the peppery, aromatic North Indian classic named for the wok it's cooked in. Nothing like the flat, creamy versions.

IntermediateMainsVegetarian

No reviews yet

Deep glossy red Mangalorean chicken ghee roast, bone-in pieces coated in a thick clinging masala with curry leaves and ghee sheen, in a cast-iron pan.

30–60 min

Mangalore / coastal Karnataka (Kundapur) / South India · Indian

Mangalorean Chicken Ghee Roast (Kori Ghee Roast)

Coastal Karnataka's fiery, glossy showstopper: chicken marinated in yogurt, then cooked down in a ground paste of roasted Byadgi chilies and spices with generous ghee until it clings, deep red and tangy-hot. Bold, aromatic, and famous for a reason.

IntermediateMainsMake-ahead

No reviews yet

Soft, white, lacy neer dosas folded into triangles and stacked on a plate, with a bowl of red chicken ghee roast beside them.

Vegan Under 30 min

Mangalore / coastal Karnataka (Tulu Nadu) / South India · Indian

Neer Dosa (Mangalorean Lacy Rice Crepe)

Coastal Karnataka's delicate everyday crepe: a thin, soft, lacy dosa from a simple ground-rice batter — no fermentation, no urad dal. 'Neer' means water, for how thin the batter pours. The gentle foil to a fiery ghee roast.

EasyBreakfast30-minute

No reviews yet

A small bowl of thick, dark-green gongura pachadi with a garlic-and-mustard-seed tempering on top, beside a plate of hot rice with ghee.

Vegan 30–60 min

Andhra Pradesh & Telangana / South India · Indian

Gongura Pachadi (Andhra Sorrel Chutney)

The fiercely tangy pride of Andhra: sorrel leaves (gongura) sautéed and ground with roasted spices and red chilies into a sharp, spicy chutney, finished with a garlic tempering. Bold, sour, and unforgettable over hot rice and ghee.

EasySidesBeginner-friendly

No reviews yet

A green-tinged crisp pesarattu dosa on a griddle topped with finely chopped onion, green chili, and coriander, with a bowl of ginger chutney beside.

Vegan 30–60 min

Andhra Pradesh & Telangana / South India · Indian

Pesarattu (Andhra Green Gram Dosa)

Andhra's protein-packed breakfast crepe: a batter of whole green moong ground with ginger, chili, and cumin, griddled crisp and often topped with onion — no fermentation needed. Wholesome, savory, and ready in an hour.

EasyBreakfastMake-ahead

No reviews yet

A bowl of tom yum goong with plump pink shrimp, straw mushrooms and a glossy orange broth, lemongrass and makrut lime leaves visible, garnished with cilantro.

Keto 30–60 min

Central Thailand (Chao Phraya River basin) · Thai

Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

Thailand's most famous soup — a fiercely aromatic broth of lemongrass, galangal and makrut lime, sharpened with lime juice and loaded with plump shrimp. Ready in about 35 minutes and brighter than anything a takeout container can hold.

EasyMainsSoup

No reviews yet

A bowl of glossy dark-caramel ada pradhaman, thick with rice ada in coconut milk, topped with golden ghee-fried coconut bits and cashews, on a banana leaf.

Veg 30–60 min

Kerala / South India · Indian

Ada Pradhaman (Kerala Onam Payasam)

The grand finale of the Onam sadya: rice ada simmered in jaggery and three extractions of coconut milk until thick, glossy, and caramel-deep, scented with cardamom and dry ginger and studded with ghee-fried coconut. Kerala's most beloved payasam.

IntermediateSweetsFestive

No reviews yet

A stack of golden Malabar parottas on a steel plate, the top one crushed open to show dozens of flaky layers, with a bowl of red Kerala curry beside it.

Veg Project

Malabar Coast, Kerala · Indian

Malabar Parotta (Kerala Layered Flatbread)

The flaky, pull-apart layered flatbread of the Malabar Coast — soft dough stretched paper-thin, coiled into a spiral, and griddled until it shatters into ribbons. Slap it hot and eat it with curry.

AdvancedBreadsLayered

No reviews yet

A plate of bright cabbage-and-carrot thoran flecked with white grated coconut, mustard seeds and curry leaves visible, dry and fresh.

Keto Under 30 min

Kerala / South India · Indian

Thoran (Kerala Stir-Fried Vegetables with Coconut)

The everyday Kerala side that's essential to the sadya: finely chopped vegetables tossed with fresh grated coconut, green chili, and a curry-leaf-and-mustard tempering. Dry, fresh, and quick — the green note on the banana leaf.

EasySides30-minute

No reviews yet

A bowl of smooth, thick brown Hyderabadi haleem drizzled with ghee and topped with golden fried onions, mint, sliced ginger, and a lemon wedge.

Project

Hyderabad, Telangana / Deccan · Indian

Hyderabadi Haleem (Slow-Cooked Wheat and Meat Stew)

The legendary Ramadan and Eid dish of Hyderabad: wheat, lentils, and meat pounded together over hours of slow cooking into a rich, smooth, deeply spiced stew. A labour of patience that breaks the fast like nothing else.

AdvancedMainsMake-ahead

No reviews yet

A wide bowl of deep reddish-brown Old Delhi nihari with tender bone-in mutton in a glossy gravy, topped with julienned ginger, sliced green chilli, fresh coriander and fried onions, a lemon wedge and warm khameeri roti alongside on a dark rustic table.

Project

Old Delhi (Purani Dilli), Mughal era · Indian

Nihari (Old Delhi Slow-Cooked Meat Stew)

The legendary dawn stew of Mughal-era Delhi — mutton or lamb shank braised overnight in a deep, spice-laden gravy thickened with wheat flour and finished with sizzling ghee. Rich, silky and unforgettable, eaten with warm khameeri roti or naan.

AdvancedMainsSlow-cooked

No reviews yet

A bowl of creamy sheer khurma with fine golden vermicelli, sliced dates, and slivered almonds and pistachios on top, dusted with saffron.

Veg 30–60 min

Hyderabad / North India (pan-Muslim South Asia) · Indian

Sheer Khurma (Eid Vermicelli and Date Pudding)

The dessert that defines Eid morning: fine vermicelli toasted in ghee and simmered in milk with dates, nuts, and cardamom into a fragrant, festive pudding. Rich, celebratory, and shared with every visitor.

EasySweetsBeginner-friendly

No reviews yet

A bowl of Mumbai bhel puri — puffed rice tossed with diced potato, onion and tomato, drizzled with dark tamarind and green chutneys and topped with a tangle of golden sev and fresh coriander.

Vegan 30–60 min

Mumbai, Maharashtra / West India · Indian

Bhel Puri (Mumbai's Beach-Style Puffed Rice Chaat)

The definitive Mumbai chaat: puffed rice tossed to order with tangy tamarind chutney, fiery green chutney, crisp sev and papdi, and a shower of onion, potato and coriander. Sweet, sour, spicy and crunchy in one paper cone.

EasySnacksStreet food

No reviews yet

Deep golden-brown gulab jamuns glistening in amber rose syrup in a bowl, garnished with slivered pistachios and a few saffron strands.

Editor's pick

Veg 30–60 min

North India / pan-Indian · Indian

Gulab Jamun (Milk Dumplings in Rose-Cardamom Syrup)

The king of Indian sweets: soft khoya dumplings fried to deep gold and soaked in warm rose-and-cardamom syrup until they swell, juicy and melting. The dessert no Diwali or wedding is complete without.

IntermediateSweetsFestive

No reviews yet

Diamond-shaped pieces of pale ivory kaju katli topped with edible silver leaf, arranged neatly on a plate.

Vegan Under 30 min

North India / pan-Indian · Indian

Kaju Katli (Cashew Fudge Diamonds)

The elegant, melt-in-the-mouth cashew fudge of Diwali: just cashews and sugar cooked into a smooth dough, rolled thin, and cut into the signature silver-leafed diamonds. Four ingredients, endless festive prestige.

AdvancedSweets30-minute

No reviews yet

A golden, blistered aloo paratha on a plate with a melting knob of white butter on top, a bowl of yogurt and a spoon of mango pickle beside it.

Veg 30–60 min

Punjab / North India · Indian

Aloo Paratha (Punjabi Stuffed Potato Flatbread)

North India's most comforting breakfast: whole-wheat flatbread stuffed with spiced mashed potato, rolled and griddled with ghee until golden and blistered. Eaten with white butter, yogurt, and pickle — the Punjabi morning, on a plate.

IntermediateBreakfast

No reviews yet

A bowl of thick, creamy red-brown rajma kidney bean curry garnished with coriander and ginger juliennes, served beside a mound of steamed white rice.

Vegan Project

Punjab / North India · Indian

Rajma (Punjabi Red Kidney Bean Curry)

North India's ultimate comfort food: red kidney beans simmered low and slow in a deeply spiced onion-tomato gravy until creamy and rich. Served over rice as rajma-chawal, it's the Sunday lunch a whole region grew up on.

EasyMainsMake-ahead

No reviews yet

A rustic bowl of dark green sarson ka saag topped with a melting knob of white butter and a spoon of golden onion-tomato tadka, a stack of makki di roti and sliced onion beside it in warm winter light.

Veg Project

Punjab / North India · Indian

Sarson ka Saag (Punjabi Mustard Greens)

The Punjabi winter classic: mustard greens slow-cooked with spinach and bathua, thickened with cornmeal and finished with a ghee-and-garlic tadka. Earthy, mellow and made for makki di roti.

IntermediateMainsWinter

No reviews yet

A bowl of brothy Kashmiri haak — vivid green whole collard-style leaves in a thin peppery broth with a whole dried red chili — beside a mound of steamed rice.

Vegan Under 30 min

Kashmir / North India · Indian

Haak (Kashmiri Collard Greens)

The everyday green of every Kashmiri table: leafy haak simmered whole in water with mustard oil, asafoetida, and a single dried red chili, until silky and brothy. Minimalist, soulful, and eaten with rice at nearly every meal.

EasySides30-minute

No reviews yet

Golden baby potatoes in a glossy deep-red Kashmiri yogurt gravy in a copper bowl, lightly garnished, with steamed rice beside.

Veg 30–60 min

Kashmir / North India · Indian

Kashmiri Dum Aloo (Baby Potatoes in Yogurt-Fennel Gravy)

A jewel of the Kashmiri Pandit table: baby potatoes fried until golden, then slow-cooked (dum) in a glossy red yogurt gravy scented with fennel and dry ginger, and — true to tradition — no onion or garlic. Rich, aromatic, vegetarian.

IntermediateMains

No reviews yet

A bowl of creamy pale-yellow ven pongal topped with golden fried cashews, whole black peppercorns and crisp curry leaves, a pool of ghee glistening on top, served with coconut chutney in warm morning light.

Veg 30–60 min

Tamil Nadu · Indian

Ven Pongal (South Indian Rice-and-Dal Breakfast)

The creamy, peppery Tamil breakfast of rice and moong dal cooked soft and finished with a ghee tempering of cashews, cumin, black pepper and curry leaves. Temple comfort food you can make in one pot.

EasyBreakfastOne-pot

No reviews yet

Flat white chhena discs soaking in creamy saffron-yellow rabri in a shallow bowl, garnished with slivered green pistachios and a few saffron threads, glistening and cold.

Veg Project

Eastern India (Bengal) · Indian

Rasmalai (Chhena Discs in Saffron-Cardamom Cream)

Soft, spongy discs of fresh chhena poached in syrup, then soaked in saffron- and cardamom-scented rabri (thickened milk) and showered with pistachios. Eastern India's most luxurious milk sweet, served cold.

IntermediateSweetsFestive

No reviews yet

A stack of thin, soft Gujarati methi theplas with golden-brown spots, flecked green with fenugreek, served with mango pickle and a bowl of yogurt.

Veg 30–60 min

Gujarat / West India · Indian

Thepla (Gujarati Fenugreek Flatbread)

Gujarat's travel-ready flatbread: soft, thin rounds of whole-wheat dough kneaded with fresh fenugreek, yogurt, and spices, griddled with a little oil. They keep for days, which is why no Gujarati journey leaves home without them.

EasyBreakfastBeginner-friendly

No reviews yet

A vada pav — a golden deep-fried potato vada in a soft white pav bun smeared with red dry garlic chutney — on paper with a fried green chili beside it.

Vegan 30–60 min

Mumbai, Maharashtra / West India · Indian

Vada Pav (Mumbai's Spiced Potato Burger)

Mumbai's beloved street snack and unofficial city sandwich: a spiced, deep-fried potato dumpling (batata vada) tucked into a soft pav with dry garlic chutney and a fried green chili. Cheap, fiery, and completely addictive.

IntermediateSnacksStreet food

No reviews yet

A bowl of pale yellow, thin Gujarati kadhi with a ghee tempering of cumin, dried red chili, and curry leaves floating on top, beside a bowl of rice.

Veg Under 30 min

Gujarat / West India · Indian

Gujarati Kadhi (Sweet-and-Tangy Yogurt Curry)

The soothing soul of a Gujarati thali: a silky, gently sweet-and-sour curry of yogurt and chickpea flour, tempered with cumin, curry leaves, and a whisper of clove and cinnamon. Light, warming, and made to pour over rice or khichdi.

EasyMains30-minute

No reviews yet

A copper karahi of matar paneer — cubes of soft white paneer and bright green peas in a glossy orange-red onion-tomato gravy, finished with cream swirls and fresh coriander, warm natural light.

Veg 30–60 min

Punjab, North India · Indian

Matar Paneer (Punjabi Peas & Paneer Curry)

Soft paneer and sweet green peas simmered in a silky onion-tomato masala finished with kasuri methi and cream — the North Indian home-and-dhaba classic, rich but not heavy, and ready in under an hour.

IntermediateMainsVegetarian

No reviews yet

A rich Gujarati undhiyu of mixed winter vegetables — purple yam, flat beans, small eggplant, potato — and fried fenugreek dumplings coated in a green coconut-coriander masala, in an earthen bowl.

Vegan Project

Gujarat / West India · Indian

Undhiyu (Gujarati Mixed Winter Vegetable Casserole)

Gujarat's grand winter dish: a slow-cooked medley of seasonal vegetables and fried fenugreek dumplings (muthia) in a fragrant green masala of coriander, coconut, and green garlic. Festive, layered, and the pride of Uttarayan.

AdvancedMains

No reviews yet

A bowl of golden turmeric-yellow kanda poha topped with chopped onion, fresh coriander, toasted peanuts, fine sev and a lime wedge, with a cup of chai beside it in soft morning light.

Vegan Under 30 min

Maharashtra / West India · Indian

Kanda Poha (Maharashtrian Onion Flattened Rice)

Maharashtra's beloved 15-minute breakfast: soft flattened rice tossed with onions, a mustard-and-curry-leaf tempering, toasted peanuts and a bright squeeze of lime. Light, savoury and endlessly comforting.

EasyBreakfastBeginner-friendly

No reviews yet

A hand holding a crisp round puchka filled with spiced potato and chickpeas dripping with dark tamarind water, with a plate of more puris and a bowl of spicy water behind.

Vegan 30–60 min

West Bengal / East India (a pan-Indian street food) · Indian

Puchka (Bengali-Style Pani Puri / Golgappa)

Bengal's beloved street snack: crisp hollow puris filled with spiced mashed potato and chickpeas, then dunked in a fiery, tangy tamarind-and-spice water. Sharp, spicy, sour, and eaten one explosive bite at a time.

IntermediateSnacksStreet food

No reviews yet

A bowl of chingri malai curry with plump pink prawns in a glossy pale-gold coconut gravy, scattered with slit green chillies and whole spices, beside a mound of white rice in warm natural light.

Keto 30–60 min

West Bengal / East India · Indian

Chingri Malai Curry (Bengali Prawn Coconut Curry)

The Bengali feast-day prawn curry — plump golda prawns simmered in a silky coconut-milk gravy scented with whole garam masala, ginger and a whisper of sugar. Rich, gently sweet and unmistakably celebratory.

IntermediateMainsFestive

No reviews yet

Several white, spongy rasgullas sitting in clear sugar syrup in a small bowl, glistening and soft.

Veg 30–60 min

Eastern India (West Bengal and Odisha) · Indian

Rasgulla (Spongy Chhena Dumplings in Syrup)

The cloud-soft sweet of eastern India: dumplings of fresh chhena (curdled-milk cheese) boiled in light sugar syrup until they swell into springy, syrup-soaked spheres. Deceptively simple, gloriously satisfying.

IntermediateSweetsFestive

No reviews yet

Several pale, delicately moulded sandesh pieces on a plate, each topped with a sliver of pistachio or saffron, soft and fudge-like.

Veg 30–60 min

West Bengal / East India · Indian

Sandesh (Bengali Chhena Sweet)

Bengal's most elegant sweet: fresh chhena gently cooked with sugar and cardamom into a soft, fudge-like confection, pressed into delicate shapes. Refined, milky, and ready in under half an hour.

IntermediateSweetsFestive

No reviews yet

A thick Kerala avial of mixed vegetable batons — carrot, beans, plantain, ash gourd — coated in a coarse white coconut paste with curry leaves, served on a banana leaf.

Veg 30–60 min

Kerala / South India · Indian

Avial (Kerala Mixed Vegetables in Coconut and Yogurt)

A cornerstone of the Kerala sadya: a medley of vegetables simmered until tender and bound in a coconut-cumin paste with tangy yogurt, finished with raw coconut oil and curry leaves. Wholesome, gentle, and quietly addictive.

EasySidesBeginner-friendly

No reviews yet

A bowl of rustic baingan bharta — coarsely mashed smoky eggplant flecked with browned onion, tomato and green chile, topped with fresh coriander, beside a stack of makki di roti and a knob of white butter in warm natural light.

Keto 30–60 min

Punjab (North India) · Indian

Baingan Bharta (Punjabi Smoked Eggplant)

Whole eggplant charred over an open flame until it collapses, then mashed into a smoky, spiced mash with onion, tomato, ginger and green chile. This is the rustic Punjabi original — every bite carries that charcoal aroma.

EasyMainsSmoky

No reviews yet

A dark, glossy Chettinad chicken curry with bone-in pieces coated in a thick brown-black roasted-spice masala, scattered with fried curry leaves, in a kadhai.

Keto Project

Chettinad, Tamil Nadu / South India · Indian

Chettinad Chicken (Kozhi Chettinad)

Tamil Nadu's boldest curry: chicken in a dark, aromatic masala of freshly roasted and ground spices — peppercorns, fennel, star anise, and the smoky stone flower (kalpasi) — fired up with Chettinad's signature heat. Deep, complex, unforgettable.

IntermediateMains

No reviews yet

A heaped bowl of deep-red, golden-crisp Chicken 65 tossed with fried curry leaves and slit green chillies, garnished with raw onion rings and a lemon wedge, on a dark slate background in warm light.

30–60 min

Chennai, Tamil Nadu (South India) · Indian

Chicken 65 (Chennai's Crispy, Fiery Fried Chicken)

The South Indian icon born at Chennai's Buhari Hotel in 1965 — boneless chicken marinated in yogurt, ginger-garlic and red chilli, fried crisp, then tossed in a curry-leaf and chilli tempering. Hot, tangy and impossible to stop eating.

IntermediateSnacksFried

No reviews yet

Thick slices of pale malai kulfi studded with pistachios and almonds on a small plate, a saffron-flecked kulfi still in its conical metal mould beside it, soft natural light.

Veg Project

North India (Mughal-era Delhi) · Indian

Malai Kulfi (Traditional Indian Frozen Custard)

The original Indian frozen dessert — full-fat milk slow-cooked until thick and caramel-sweet, scented with cardamom, saffron and pistachio, then frozen dense and hard. No churning, no ice-cream machine, just patience.

IntermediateSweetsNo-churn

No reviews yet

A plate of soft white steamed idlis stacked beside a bowl of orange sambar and white coconut chutney, with a drizzle of ghee.

Vegan 30–60 min

Tamil Nadu / Karnataka / South India · Indian

Idli (Soft Steamed South Indian Rice Cakes)

The gentlest of South Indian breakfasts: pillowy, fermented rice-and-lentil cakes, steamed until cloud-soft and eaten with sambar and chutney. Light, gut-friendly, and the comfort food of the south.

IntermediateBreakfastMake-ahead

No reviews yet

Golden, crisp ring-shaped medu vadas piled on a plate with a bowl of white coconut chutney and orange sambar.

Vegan 30–60 min

Tamil Nadu / South India · Indian

Medu Vada (South Indian Lentil Doughnuts)

Crisp-outside, fluffy-inside savory doughnuts of ground urad dal, spiced with pepper, ginger, and curry leaves and fried golden. The crunchy counterpart to soft idli on the South Indian breakfast plate.

IntermediateBreakfastMake-ahead

No reviews yet

A plate of dark, spiced chickpea chole topped with ginger and onion beside two large puffed golden bhature, with sliced onion, green chili, and lime.

Veg Project

Punjab / Delhi / North India · Indian

Chole Bhature (Punjabi Spiced Chickpeas with Fried Bread)

The North Indian brunch champion: deeply spiced, tangy chole (chickpea curry) paired with bhature — soft, pillowy deep-fried leavened bread. Indulgent, satisfying, and a Delhi-Punjab institution.

IntermediateBreakfastMake-ahead

No reviews yet

Several small, deep-golden galouti kebab patties on a plate with thin paratha, rings of raw onion, a wedge of lime, and green mint chutney.

Keto 30–60 min

Lucknow, Awadh (Uttar Pradesh) / North India · Indian

Galouti Kebab (Lucknowi Melt-in-the-Mouth Mince Kebab)

The legendary Awadhi kebab said to be invented for a toothless Nawab: spiced minced meat tenderised with raw papaya and enriched with ghee, fried into soft patties that dissolve on the tongue. Lucknow's edible silk.

AdvancedSnacksMake-ahead

No reviews yet

A bowl of dark, creamy dal makhani with a swirl of cream and a knob of melting butter on top, garnished with ginger juliennes, beside naan.

Veg Project

Punjab / North India · Indian

Dal Makhani (Punjabi Black Lentils)

The slow-simmered Punjabi classic: whole black urad and kidney beans cooked for hours into a velvety, smoky, buttery dal. Restaurant-rich at home — the patience is the recipe.

IntermediateMainsMake-ahead

No reviews yet

A deep red Kashmiri rogan josh in a copper bowl, tender bone-in lamb pieces in a glossy, oil-flecked red gravy, garnished lightly, beside steamed rice.

Keto Project

Kashmir / North India · Indian

Kashmiri Rogan Josh (Aromatic Red Lamb Curry)

The Kashmiri Wazwan classic: lamb slow-cooked in a brick-red gravy coloured by Kashmiri chilies and ratan jot, perfumed with fennel, ginger powder, and warm spices — and, in the Pandit style, no onion or garlic. Aromatic, not fiery.

IntermediateMains

No reviews yet

A deep red Goan pork vindaloo in a bowl, tender chunks of pork in a thick glossy chili-vinegar gravy with oil glistening on top, beside white rice.

Project

Goa / West India · Indian

Goan Pork Vindaloo

The real vindaloo: tender pork in a tangy, garlicky, chili-and-vinegar masala born of Portuguese 'carne de vinha d'alhos' and remade in Goa. Deeply spiced, sharp with vinegar — and not just 'the hot one' on the menu.

IntermediateMainsMake-ahead

No reviews yet

A fiery brick-red Rajasthani laal maas in a kadhai, bone-in mutton pieces in a glossy red-chili gravy with ghee pooling on top, garnished with coriander.

Keto Project

Rajasthan / West India · Indian

Laal Maas (Rajasthani Red Mutton Curry)

A fiery Rajasthani classic from the royal hunting kitchens: mutton braised in a brick-red gravy of Mathania chilies and yogurt, with an optional ember-and-ghee smoking that gives it a hunter's smokiness. Bold, lean, and unforgettable.

IntermediateMains

No reviews yet

A rustic plate of Andhra chicken fry — dark red-brown bone-in chicken pieces coated in roasted spices, tossed with fried curry leaves, green chillies, and onions.

Keto 30–60 min

Andhra Pradesh / South India · Indian

Andhra Kodi Vepudu (Andhra Chicken Fry)

Andhra Pradesh's fiery dry-fried chicken — bone-in pieces cooked down with roasted spices, curry leaves, green chillies, and a final flourish of black pepper until dark, glossy, and clinging to every bite. Hot, dry, and unapologetically bold.

IntermediateMainsSpicy

No reviews yet

Two soft white bowl-shaped appams with thick spongy centres and lacy golden edges on a banana leaf, beside a bowl of creamy coconut-milk vegetable stew with carrots and potatoes.

Vegan Project

Kerala / South India · Indian

Appam with Vegetable Stew (Kerala Lacy Rice Hoppers)

Kerala's soft, lacy-edged fermented rice-and-coconut hoppers, served with a gently spiced coconut-milk vegetable stew. A breakfast-table classic of the Malabar and Travancore coasts — pillowy in the centre, crisp at the rim.

IntermediateBreakfastFermented

No reviews yet

A steel bowl of steaming bisi bele bath — thick spiced rice and lentils with vegetables — topped with golden fried cashews, curry leaves, and a glossy spoonful of ghee, with crisp boondi alongside.

Veg 30–60 min

Karnataka / South India · Indian

Bisi Bele Bath (Karnataka Spiced Rice and Lentils)

Karnataka's beloved one-pot of rice, lentils, and vegetables simmered with tamarind and a fragrant freshly-ground masala, finished with a cashew-and-curry-leaf tempering in ghee. 'Hot lentil rice' — comforting, tangy, and deeply spiced.

IntermediateMainsOne-pot

No reviews yet

A bowl of glossy Sicilian caponata — golden-brown eggplant cubes with celery, tomato, green olives and capers in a dark sweet-sour sauce, scattered with pine nuts and torn basil.

Vegan 30–60 min

Sicily · Italian

Caponata (Sicilian Sweet-and-Sour Eggplant)

Sicily's great agrodolce: fried eggplant folded with celery, tomato, capers and olives in a sweet-sour sauce sharpened with vinegar and sugar. Better the next day, served at room temperature as a starter, side or relish.

IntermediateSidesMediterranean

No reviews yet

Sliced, charred spiced chicken shawarma piled on flatbread with white garlic sauce, bright pink pickled turnips, tomato and parsley, one wrap rolled and cut to show the filling.

30–60 min

The Levant (Lebanon, Syria, Palestine) · Lebanese

Chicken Shawarma (Levantine Spiced Roast Chicken)

Home-style chicken shawarma: thigh meat marinated in yogurt, garlic and a warm Levantine spice blend, roasted until charred and juicy, then sliced and wrapped in flatbread with garlic sauce, pickles and tomato.

EasyMainsMediterranean

No reviews yet

Charred golden chicken souvlaki skewers resting on a wooden board beside warm pita, a bowl of white tzatziki, sliced tomato and red onion, and bright lemon wedges.

30–60 min

Greece (pan-Hellenic) · Greek

Chicken Souvlaki (Greek Lemon-Oregano Skewers)

Greece's great street food: chunks of chicken marinated in olive oil, lemon, garlic and oregano, threaded on skewers and grilled over high heat until charred and juicy. Served with warm pita, tzatziki, and a squeeze of lemon.

EasyMainsMediterranean

No reviews yet

A classic American cheeseburger — a seared beef patty with melted cheese, lettuce, tomato, and onion on a toasted sesame bun — with a side of golden fries.

Under 30 min

United States · American

Classic American Cheeseburger

The all-American diner cheeseburger done right — a thin, well-seared beef patty with crackly edges, melted American cheese, and the classic fixings on a toasted, buttered bun. Simple, fast, and all about technique.

EasyMainsQuick

No reviews yet

A shallow bowl of stewed brown fava beans, partly mashed and glossy with olive oil pooled in a well, topped with diced red tomato, chopped parsley and a wedge of lemon, warm pita alongside.

Vegan Under 30 min

Egypt (pan-Egyptian) · Egyptian

Ful Medames (Egyptian Stewed Fava Beans)

Egypt's ancient breakfast: fava beans slow-simmered until soft, mashed with garlic, cumin, lemon and olive oil, and finished with tomato and herbs. Scooped with warm bread, it's been fuelling the country for millennia.

EasyBreakfastMediterranean

No reviews yet

A small earthenware cazuela of pink garlic prawns bubbling in golden olive oil with slices of toasted garlic, flecks of red chilli and chopped parsley, a crusty loaf and lemon wedge alongside.

Under 30 min

Spain (Andalusia & Madrid) · Spanish

Gambas al Ajillo (Spanish Garlic Shrimp)

The fastest great tapa there is: plump prawns sizzled in olive oil with sliced garlic, a pinch of dried chilli and a splash of sherry, served bubbling hot with bread to soak up the golden, garlicky oil.

EasySnacksMediterranean

No reviews yet

A bowl of Goan fish curry — fish steaks in a vivid red-orange coconut gravy — served on a banana leaf beside a mound of steamed white rice.

Keto 30–60 min

Goa / West India · Indian

Goan Fish Curry (Xitti Kodi)

Goa's everyday coconut fish curry — fish simmered in a vivid red gravy of ground coconut, Kashmiri chilli, and spices, soured with tamarind or kokum. Tangy, gently fiery, and built for spooning over plain rice.

EasyMainsCoconut

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A bowl of rich red-brown Moroccan harira thick with chickpeas, lentils and herbs, a swirl of steam rising, with lemon wedges, dates and a sticky chebakia pastry on the side.

Project

Morocco (Maghreb) · Moroccan

Harira (Moroccan Chickpea, Lentil and Tomato Soup)

Morocco's beloved soup: a hearty, tangy broth of chickpeas, lentils and tomatoes thickened with a flour-and-water tadouira, fragrant with ginger, turmeric and a flurry of herbs. The traditional dish for breaking the Ramadan fast.

IntermediateMainsMediterranean

No reviews yet

A rustic bowl of Greek village salad — red tomato wedges, cucumber, green pepper rings, red onion and dark Kalamata olives topped with a thick white slab of feta dusted with oregano and glossy with olive oil.

Keto Under 30 min

Greece (pan-Hellenic) · Greek

Horiatiki (Greek Village Salad)

The real Greek salad: ripe tomatoes, cucumber, green pepper, red onion and Kalamata olives under a thick slab of feta, dressed with nothing but good olive oil, oregano and salt. No lettuce, no vinaigrette — just summer on a plate.

EasySidesMediterranean

No reviews yet

A shallow bowl of pale, silky hummus swirled into a well that pools with golden olive oil, dusted with red paprika and topped with whole chickpeas and parsley, warm pita alongside.

Vegan Under 30 min

The Levant (Lebanon, Syria, Palestine) · Lebanese

Hummus (Lebanese Chickpea and Tahini Dip)

Properly smooth, lemony hummus: chickpeas blended with a generous amount of tahini, lemon and garlic into a silky, savoury dip, swirled in a bowl and pooled with good olive oil. The cornerstone of the mezze table.

EasySnacksMediterranean

No reviews yet

Whole braised eggplant split open and stuffed with a glossy tangle of sweet onion, garlic and tomato, glistening in olive oil on a plate with parsley and a lemon wedge.

Vegan Project

Turkey (Ottoman / pan-Turkish) · Turkish

İmam Bayıldı (Turkish Stuffed Eggplant in Olive Oil)

The eggplant dish so good 'the imam fainted': whole eggplant braised soft in olive oil and stuffed with a sweet tangle of onion, garlic and tomato. Served at room temperature, it's the star of the Turkish olive-oil table.

IntermediateMainsMediterranean

No reviews yet

Soft yellow squares of khaman dhokla on a plate, glistening with a mustard-seed and curry-leaf tempering and scattered with grated coconut and coriander, with green chutney on the side.

Veg 30–60 min

Gujarat / West India · Indian

Khaman Dhokla (Gujarati Steamed Chickpea Cake)

Gujarat's beloved snack: a soft, spongy, faintly sweet-and-tangy steamed cake of ground chickpea (besan), finished with a glossy tempering of mustard seeds, green chili, and curry leaves. Light, quick, and irresistible.

EasySnacksBeginner-friendly

No reviews yet

A deep bowl of Egyptian koshari layered with rice and brown lentils, macaroni and chickpeas under a red spiced tomato sauce, crowned with a tall heap of golden crispy fried onions.

Vegan Project

Egypt (Cairo) · Egyptian

Koshari (Egyptian Rice, Lentils, Pasta and Crispy Onions)

Egypt's national dish and ultimate comfort food: a glorious carb-on-carb layering of rice, brown lentils and macaroni topped with chickpeas, a garlicky-spiced tomato sauce, a sharp vinegar daqqa, and a mountain of crispy fried onions.

IntermediateMainsMediterranean

No reviews yet

A small two-handled pan of menemen — soft eggs cooked into a thick red sauce of tomato and green peppers, dusted with red pepper flakes and parsley, with crusty bread alongside.

Veg Under 30 min

Aegean Turkey (Menemen, İzmir) · Turkish

Menemen (Turkish Eggs with Tomato and Peppers)

Turkey's beloved breakfast: eggs cooked soft and creamy in a simmer of tomatoes, green peppers and olive oil, gently spiced and eaten straight from the pan with plenty of bread. Quick, cheap and deeply comforting.

EasyBreakfastMediterranean

No reviews yet

A bowl of misal: brown sprouted-bean curry under a fiery red oily gravy, topped with crunchy yellow sev, chopped onion, and coriander, with soft pav rolls and lime alongside.

Vegan 30–60 min

Maharashtra / West India · Indian

Misal Pav (Maharashtrian Sprouted Bean Curry)

Maharashtra's fiery street-food breakfast: a spiced sprouted-moth-bean curry (usal) under a slick of spicy tarri gravy, topped with crunchy farsan, onion, and lime, scooped up with soft pav. Big, bold, and built for a crowd.

IntermediateBreakfastMake-ahead

No reviews yet

A slate platter of nigiri sushi — hand-pressed rice topped with glistening slices of salmon and tuna — alongside maki rolls, wasabi, and pickled ginger.

Project

Japan · Japanese

Nigiri Sushi (Salmon and Tuna)

Hand-pressed Japanese nigiri — seasoned sushi rice topped with glistening slices of fresh salmon and tuna, with a dab of wasabi between. A lesson in sushi rice, the knife, and restraint, plus a simple maki roll to round out the platter.

IntermediateMainsSushi

No reviews yet

A plate of pad thai — stir-fried rice noodles with prawns, beansprouts, and spring onion — topped with crushed peanuts and a lime wedge.

30–60 min

Thailand · Thai

Pad Thai (Thai Stir-Fried Rice Noodles)

Thailand's most famous noodle dish — rice noodles tossed in a sweet-sour-salty tamarind sauce with prawns, tofu, egg, and crunchy beansprouts, finished with crushed peanuts and a squeeze of lime. A fast, balanced wok classic.

IntermediateMainsStir-fry

No reviews yet

A rustic plate of golden, crisp-fried potato cubes drizzled with rust-red smoky brava sauce and ribbons of white garlic allioli, a few cocktail sticks tucked in at the side.

Veg 30–60 min

Spain (Madrid & pan-Spanish) · Spanish

Patatas Bravas (Spanish Fried Potatoes with Spicy Sauce)

The definitive tapa: crisp golden cubes of fried potato under a smoky, lightly spicy brava sauce — and, in the Madrid style, a cool garlic allioli too. Crunchy outside, fluffy within, gone in minutes.

IntermediateSnacksMediterranean

No reviews yet

A plate of trofie pasta coated in vivid green basil pesto, flecked with pine nuts and grated cheese, a marble mortar and pestle with more pesto and fresh basil leaves behind.

Veg Under 30 min

Liguria (Genoa) · Italian

Pesto alla Genovese (Genoese Basil Pesto)

The real Ligurian pesto: fresh basil, pine nuts, garlic, two cheeses and good olive oil pounded into a vivid green sauce, tossed through pasta with a splash of starchy water. No cooking, no compromise — raw, fragrant and fast.

EasyMainsMediterranean

No reviews yet

A Neapolitan pizza Margherita on a wooden board — blistered puffy crust topped with red tomato sauce, melted fresh mozzarella, and bright green basil leaves.

Veg Project

Naples, Campania (Italy) · Italian

Pizza Margherita (Neapolitan)

Naples' defining pizza — a blistered, chewy crust under San Marzano tomato, fresh mozzarella, basil, and good olive oil. Three toppings in the colours of the Italian flag, and a slow-fermented dough that does the heavy lifting.

IntermediateMainsSlow-fermented

No reviews yet

Bengali shorshe ilish — hilsa fish steaks in a golden-yellow mustard gravy with whole green chillies — served beside a mound of plain white rice.

30–60 min

West Bengal / East India · Indian

Shorshe Ilish (Bengali Mustard Hilsa)

Bengal's prized hilsa fish in a pungent mustard gravy — steaks bathed in a paste of ground mustard seed, green chilli, and mustard oil, then gently steamed. Sharp, golden, and intensely regional, eaten with a mound of plain rice.

IntermediateMainsMustard

No reviews yet

Bamboo steamer baskets of Cantonese dim sum, with open-topped pork and shrimp siu mai dumplings among other steamed dumplings.

30–60 min

Guangdong / Cantonese (China) · Chinese

Siu Mai (Cantonese Pork and Shrimp Dumplings)

The open-topped dim sum classic — juicy pork and shrimp filling in a thin wheat wrapper, pleated into a little cup and steamed until plump. The dumpling at the heart of any dim sum spread, easier to make at home than you'd think.

IntermediateSnacksSteamed

No reviews yet

A bowl of glossy spaghetti alle vongole twirled with open clam shells, flecks of red chilli and green parsley, glistening with garlicky olive oil, a lemon wedge on the rim.

30–60 min

Naples & Campania · Italian

Spaghetti alle Vongole (Spaghetti with Clams)

Naples in a bowl: spaghetti tossed with clams steamed open in white wine, garlic, chilli and olive oil, emulsified with their own briny juices into a glossy sauce. No cheese, no fuss — just the sea, in minutes.

IntermediateMainsMediterranean

No reviews yet

A golden, crisp-layered spanakopita cut into squares on parchment, the flaky phyllo top scattered with sesame seeds and one square tilted to show the dark-green spinach and white feta filling inside.

Veg Project

Greece (pan-Hellenic) · Greek

Spanakopita (Greek Spinach and Feta Pie)

The great Greek spinach pie: a generous filling of wilted spinach, herbs, scallions and sharp feta, baked between shatteringly crisp layers of butter-and-oil brushed phyllo. Cut into squares, served warm or at room temperature.

IntermediateMainsMediterranean

No reviews yet

A plate of Egyptian ta'ameya — sesame-crusted golden fava-bean falafel patties, one split open to show a vivid green herby interior, with a bowl of tahini sauce, tomato and pickles alongside.

Vegan Project

Egypt (Cairo & the Delta) · Egyptian

Ta'ameya (Egyptian Fava Bean Falafel)

Egypt's own falafel: split dried fava beans blitzed with herbs, leeks and garlic into a vivid green batter, formed into patties and fried until shatteringly crisp outside and fluffy-green within. Lighter and herbier than its chickpea cousin.

IntermediateSnacksMediterranean

No reviews yet

A vivid green bowl of tabbouleh — finely chopped parsley and mint flecked with red diced tomato and pale bulgur, glistening with olive oil and lemon, crisp romaine leaves tucked at the side.

Vegan Under 30 min

The Levant (Lebanon & Syria) · Lebanese

Tabbouleh (Lebanese Parsley and Bulgur Salad)

The real Lebanese tabbouleh: a vivid green salad that's mostly finely chopped parsley and mint, with just a little fine bulgur, sweet tomato and a sharp lemon-and-olive-oil dressing. Fresh, herby and nothing like the grain-heavy imitations.

EasySidesMediterranean

No reviews yet

A thick golden Spanish potato tortilla on a plate, one wedge cut to reveal the layered potato and just-set custardy egg centre, with a crusty loaf and a small dish of allioli beside it.

Veg 30–60 min

Spain (pan-Spanish) · Spanish

Tortilla Española (Spanish Potato Omelette)

Spain's national dish in a pan: potatoes slowly confited in olive oil, bound with egg and cooked into a thick, golden cake with a just-set, custardy centre. Served warm or at room temperature, in wedges or cubes.

IntermediateMainsMediterranean

No reviews yet

Charred oval Turkish köfte on a platter with grilled green peppers and tomatoes, a sumac-dusted onion salad and a bowl of yogurt, warm flatbread tucked alongside.

30–60 min

Turkey (pan-Turkish) · Turkish

Turkish Köfte (Spiced Grilled Meatballs)

Turkey's everyday favourite: ground meat kneaded with onion, garlic and cumin, shaped into little ovals and grilled or pan-fried until charred outside and juicy within. Served with flatbread, grilled peppers and a cooling salad.

EasyMainsMediterranean

No reviews yet

A large platter mounded with pale fluffy couscous crowned with carrots, turnip, golden squash, courgette and chickpeas in a fragrant broth, steam rising, a bowl of red harissa beside it.

Vegan Project

Morocco (Maghreb) · Moroccan

Moroccan Vegetable Couscous (Seven-Vegetable Couscous)

The Friday couscous: fluffy steamed semolina mounded under a fragrant broth of seven vegetables — carrots, turnip, squash, courgette, chickpeas and more — gently spiced and slow-simmered. A celebratory one-pot for the table.

IntermediateMainsMediterranean

No reviews yet

A shallow dish of jammy red-brown Moroccan zaalouk made of mashed smoky eggplant and tomato flecked with green coriander, glossy with olive oil, crusty bread alongside for scooping.

Vegan 30–60 min

Morocco (Maghreb) · Moroccan

Zaalouk (Moroccan Smoky Eggplant and Tomato Salad)

A Moroccan cooked salad to love: charred eggplant and tomato melted down with garlic, cumin, paprika and coriander into a smoky, jammy dip. Scooped with bread, warm or at room temperature, on every Moroccan table.

EasySidesMediterranean

No reviews yet

A light, clear-broth Assamese sour fish curry in a bowl with fried fish, tomato, potato wedges, and green chilies, scattered with fresh coriander.

30–60 min

Assam / Northeast India · Indian

Masor Tenga (Assamese Sour Fish Curry)

Assam's signature light, sour fish curry: fried fish in a clean, tangy broth soured with tomato and lemon (or elephant apple), barely spiced and brightened with coriander. A summer dish built to cool and refresh.

EasyMainsBeginner-friendly

No reviews yet

A thick Odia dalma of yellow lentils studded with chunks of pumpkin, potato, and eggplant in an earthen bowl, finished with a cumin tempering and grated coconut.

Vegan 30–60 min

Odisha / East India · Indian

Dalma (Odia Lentils with Vegetables)

Odisha's everyday one-pot comfort: toor dal cooked with vegetables and a fragrant roasted-cumin tempering, no onion or garlic. Wholesome, lightly spiced, and a temple-kitchen classic.

EasyMainsBeginner-friendly

No reviews yet

Cubed potatoes coated in a creamy pale poppy-seed paste in a white bowl, flecked with black nigella seeds and topped with whole green chilies, beside steamed rice.

Vegan 30–60 min

West Bengal / East India · Indian

Aloo Posto (Bengali Potatoes in Poppy Seed Paste)

A beloved Bengali vegetarian dish: potatoes cooked in a creamy, nutty paste of ground white poppy seeds, gently spiced and finished with mustard oil and green chili. Humble, soothing, and quietly addictive.

EasySidesMake-ahead

No reviews yet

A thin golden Bengali fish curry in a bowl with fried fish steaks and potato wedges, slit green chilies and coriander on top, beside white rice.

30–60 min

West Bengal / East India · Indian

Macher Jhol (Bengali Fish Curry)

The everyday Bengali fish curry: lightly fried fish simmered in a thin, golden gravy of potatoes, tomato, and panch phoron-scented spice. Clean, comforting, and made to be eaten with a mound of rice.

IntermediateMains

No reviews yet

A bowl of golden Kerala erissery — mashed pumpkin and red cowpeas — topped with dark roasted coconut and curry leaves, on a banana leaf.

Vegan 30–60 min

Kerala / South India · Indian

Erissery (Kerala Pumpkin and Cowpea with Roasted Coconut)

A comforting sadya curry of pumpkin and red cowpeas mashed in coconut paste and crowned with a fragrant roasted-coconut tempering. Sweet, earthy, and finished with that toasted-coconut aroma that makes it unmistakable.

EasySidesBeginner-friendly

No reviews yet

A thick, glossy Kerala kaalan of yam and plantain cubes in a pale sour-yogurt and coconut gravy speckled with pepper and curry leaves, in a bowl on a banana leaf.

Veg 30–60 min

Kerala / South India · Indian

Kaalan (Kerala Yam and Plantain in Spiced Yogurt and Coconut)

A thick, tangy sadya curry of yam and raw plantain cooked in sour yogurt with a roasted coconut paste, reduced until glossy and keeping for days. The bold, long-life counterpoint to olan.

IntermediateSidesMake-ahead

No reviews yet

A bowl of thin, reddish Kerala rasam with curry leaves and coriander floating on top, steam rising, beside rice on a banana leaf.

Vegan 30–60 min

Kerala / South India · Indian

Kerala Rasam (Pepper-Tamarind Broth)

The thin, fragrant, peppery broth that follows the sambar course on the sadya: tamarind and tomato sharpened with a freshly pounded rasam powder and finished with curry leaves. Restorative on its own, perfect poured over rice.

EasySidesBeginner-friendly

No reviews yet

A bowl of hearty Kerala koottu curry with black chickpeas, yam, and plantain coated in coconut and topped with roasted coconut and curry leaves, on a banana leaf.

Vegan 30–60 min

Kerala / South India · Indian

Koottu Curry (Kerala Chickpeas and Vegetables with Roasted Coconut)

A hearty, mildly sweet sadya dish of black chickpeas, raw banana, and yam in a ground-coconut base, crowned with roasted coconut and a little jaggery. Substantial, nutty, and a quiet Onam favourite.

IntermediateSidesMake-ahead

No reviews yet

A pale, soupy Kerala olan of ash gourd squares and red cowpeas in coconut milk with curry leaves, served in a bowl on a banana leaf.

Vegan 30–60 min

Kerala / South India · Indian

Olan (Kerala Ash Gourd and Cowpea in Coconut Milk)

A serene, mildly sweet sadya dish: ash gourd and red cowpeas simmered in thin then thick coconut milk, seasoned with only green chili and curry leaves and finished with raw coconut oil. The quiet, cooling course of the feast.

EasySidesBeginner-friendly

No reviews yet

A bowl of pale Kerala cucumber pachadi in coconut-yogurt with a mustard-seed and curry-leaf tempering, on a banana leaf.

Keto Under 30 min

Kerala / South India · Indian

Pachadi (Kerala Cucumber and Yogurt with Coconut)

The cooling sweet-sour relish of the sadya: cucumber in coconut-ground yogurt with a hint of green chili and a mustard tempering. Kerala's answer to raita, and the dish that refreshes the palate between courses.

EasySidesBeginner-friendly

No reviews yet

A bowl of pale pink Kerala palada payasam — rice ada in thickened sweet milk — topped with ghee-fried cashews and raisins, on a banana leaf.

Veg Project

Kerala / South India · Indian

Palada Payasam (Kerala Rice Ada Milk Pudding)

The milky, rose-tinged payasam that crowns the Onam sadya: tender rice ada simmered slowly in sweetened milk until it thickens and turns a pale pink, scented with cardamom and ghee-fried nuts. Patient, simple, and unforgettable.

IntermediateSweetsMake-ahead

No reviews yet

A bowl of soft yellow Kerala parippu (moong dal) with a mustard-seed and curry-leaf tempering and a spoon of ghee, beside rice on a banana leaf.

Veg Under 30 min

Kerala / South India · Indian

Parippu (Kerala Moong Dal with Ghee)

The opening course of the Kerala sadya: soft cooked moong dal tempered lightly and served with a spoon of ghee over the first mound of rice. Simple, soothing, and the dish the feast begins with.

EasySidesBeginner-friendly

No reviews yet

A small bowl of dark, glossy Kerala puli inji — ginger-tamarind relish flecked with curry leaves — at the corner of a banana leaf.

Vegan 30–60 min

Kerala / South India · Indian

Puli Inji (Kerala Ginger-Tamarind Relish)

The tiny, mighty dab on the sadya leaf: ginger and green chili cooked down with tamarind and jaggery into a glossy sweet-sour-spicy relish. Also called inji puli — a spoonful goes a long way and it keeps for weeks.

IntermediateSidesMake-ahead

No reviews yet

A pile of dark, jaggery-frosted Kerala sharkara upperi (banana chips) with a dry, crystallised coating, on a banana leaf.

Vegan 30–60 min

Kerala / South India · Indian

Sharkara Upperi (Jaggery-Coated Banana Chips)

Kerala's crunchy-sweet sadya treat: ripe-firm plantain chips fried crisp, then tossed in a spiced jaggery syrup with ginger and cardamom until they set in a frosted shell. The sweet cousin of plain banana chips.

IntermediateSnacksMake-ahead

No reviews yet

Hyderabadi chicken biryani in a copper handi: long saffron-streaked basmati grains over juicy bone-in chicken pieces, scattered with golden fried onions, mint, and a wedge of lime.

Editor's pick

Project

Hyderabad, Telangana / Deccan · Indian

Hyderabadi Chicken Biryani (Dum Biryani)

The jewel of Hyderabad's Deccan kitchens: chicken marinated in yogurt and spice, layered raw with par-cooked basmati, and sealed to cook on slow dum. The kachay gosht method that makes it legendary — and how to get it right at home.

AdvancedMainsMake-ahead

No reviews yet

A deep red-orange Kerala fish curry in a clay pot, fish steaks submerged in a coconut-rich gravy with curry leaves and slit green chilies floating on top.

30–60 min

Kerala / South India (Malabar coast) · Indian

Kerala Fish Curry (Meen Curry with Coconut)

A coastal Kerala classic: fish simmered in a tangy, coconut-rich gravy sharpened with kokum-like kudampuli (Malabar tamarind) and a fragrant curry-leaf tempering. Sour, spicy, and built for rice.

IntermediateMains

No reviews yet

Several Bavarian soft pretzels with deep mahogany-brown glossy crusts scattered with coarse white salt, arranged on a wooden board with a pot of sweet mustard.

Veg Project

Bavaria · German

Bavarian Soft Pretzels (Brezn)

The mahogany-brown, lye-dipped soft pretzel of the Munich beer garden: a chewy, glossy crust giving way to a soft crumb, scattered with coarse salt. The Oktoberfest classic, made at home with a safe baking-soda bath.

IntermediateBreadsFestive

No reviews yet

A bowl of beef rendang — large chunks of dark mahogany, glossy beef in a near-dry spice coating flecked with toasted coconut and lemongrass, beside steamed white rice.

Project

West Sumatra (Minangkabau) / Southeast Asia · Indonesian

Beef Rendang (Rendang Daging)

The Minangkabau slow-cooked dry curry of West Sumatra: beef simmered for hours in coconut milk and a pounded spice paste until the liquid renders away and the meat turns dark, glossy, and meltingly tender. Patience is the only difficult ingredient.

IntermediateMains

No reviews yet

A bibimbap bowl of white rice topped with neat sections of green spinach, white bean sprouts, orange carrot, sautéed zucchini, brown mushrooms, and marinated beef, with a sunny-side-up egg in the center and a spoonful of red gochujang sauce.

30–60 min

Korea · Korean

Bibimbap (Korean Mixed Rice Bowl)

Korea's beautiful mixed rice bowl: a base of warm rice crowned with seasoned vegetables, marinated beef, a fried egg, and a spoonful of sweet-spicy gochujang sauce — all stirred together at the table. Endlessly adaptable and a feast of colour, texture, and flavour.

IntermediateMainsCustomizable

No reviews yet

A cast-iron casserole of boeuf bourguignon — large chunks of dark, tender beef in a glossy deep-red wine sauce with whole pearl onions, golden mushrooms, and crisp bacon lardons, garnished with fresh thyme.

Project

Burgundy · French

Boeuf Bourguignon (Burgundy Beef Braised in Red Wine)

The great beef stew of Burgundy: chunks of beef braised slowly in red wine with bacon lardons, pearl onions, and mushrooms until the sauce turns deep and glossy. A weekend project that rewards patience with one of France's most satisfying dishes.

IntermediateMainsMake-ahead

No reviews yet

A chocolate bûche de Noël shaped like a log with fork-textured 'bark' frosting, a diagonal branch on the side, dusted with icing-sugar 'snow,' showing a spiral of cream when sliced.

Veg Project

France · French

Bûche de Noël (French Chocolate Yule Log)

France's edible Christmas centrepiece: a light chocolate sponge rolled around silky buttercream, frosted to look like a bark-covered log, and dusted with snow. A showstopper that's far more achievable than it looks.

AdvancedSweetsFestive

No reviews yet

A plate of bulgogi — glossy, caramelised thin slices of marinated beef with softened onion and green spring onion, scattered with toasted sesame seeds, served with rice and lettuce leaves for wrapping.

Under 30 min

Korea · Korean

Bulgogi (Korean Marinated Grilled Beef)

Korea's beloved 'fire meat': thin slices of beef marinated in a sweet-savoury blend of soy, pear, garlic, and sesame, then seared hot and fast until caramelised at the edges. Tender, glossy, and ready in minutes once it hits the pan.

EasyMainsQuick

No reviews yet

A nest of spaghetti cacio e pepe twirled in a bowl, coated in a glossy, creamy pale sauce and flecked all over with coarsely ground black pepper, finished with a dusting of grated Pecorino.

Veg Under 30 min

Rome, Lazio · Italian

Cacio e Pepe (Roman Pasta with Pecorino and Black Pepper)

Rome's three-ingredient masterpiece: spaghetti tossed with Pecorino Romano and toasted black pepper into a glossy, clinging sauce — no cream, no butter, just cheese, pepper, pasta, and starchy water. Simple to list, technical to nail.

IntermediateMainsMediterranean

No reviews yet

Sliced char siu pork with glossy caramelised red-brown edges and a juicy pink interior, arranged over white rice with blanched green vegetables and a drizzle of dark sauce.

Project

Guangdong (Cantonese) · Chinese

Char Siu (Cantonese Barbecue Pork)

The lacquered red-edged pork that hangs in every Cantonese roast-meat window: pork shoulder marinated in a sweet-savoury glaze of hoisin, soy, honey, and five-spice, then roasted and basted until sticky and caramelised. Easier at home than you'd think.

EasyMainsMake-ahead

No reviews yet

A golden, lattice-topped cherry pie with glossy ruby-red filling bubbling through the woven crust, sprinkled with coarse sugar, one slice lifted to show the jammy interior.

Veg Project

United States (Midwest) · American

Classic Cherry Pie

The all-American summer pie: glossy, jammy sour cherries under a flaky, golden double crust. A lattice top shows off the ruby filling, and a little tapioca keeps it sliceable instead of soupy.

IntermediateSweetsFestive

No reviews yet

A Chicago Italian beef sandwich on a long roll overflowing with thin slices of juicy beef, topped with sautéed green peppers and chopped hot giardiniera, the bun soaked in dark jus.

Project

Chicago · American (Italian-American)

Chicago Italian Beef Sandwich

Chicago's great street sandwich: thinly sliced, slow-roasted beef simmered in its own herby, peppery jus, piled into a roll, soaked in the gravy, and topped with sweet peppers or fiery giardiniera. Messy, glorious, and best eaten standing up.

IntermediateMainsFestive

No reviews yet

A bowl of chicken adobo — browned bone-in chicken pieces in a glossy dark soy-and-vinegar sauce with bay leaves and peppercorns, scattered with crisp fried garlic, beside steamed white rice.

30–60 min

Philippines (nationwide) / Southeast Asia · Filipino

Chicken Adobo (Adobong Manok)

The Philippines' unofficial national dish and the easiest great dinner you'll learn: chicken braised in vinegar, soy, garlic, bay, and peppercorns until tangy, savoury, and tender, then reduced to a glossy glaze. Five pantry ingredients, one pot, endlessly variable.

EasyMainsMake-ahead

No reviews yet

Two glasses of airy dark chocolate mousse topped with a swirl of whipped cream and chocolate shavings, with a spoon lifting a light, fluffy spoonful.

Veg Under 30 min

France · French

French Chocolate Mousse (Mousse au Chocolat)

The classic French dessert in its purest form: intense dark chocolate lightened with whipped egg whites into an airy, cloud-like mousse. Just a few ingredients, no cream, and no cooking — only good chocolate and a little technique.

IntermediateSweetsFestive

No reviews yet

A bowl of glossy garlic noodles flecked with golden minced garlic and grated parmesan, twirled and topped with sliced green spring onions and black pepper.

Under 30 min

San Francisco, California · American (Vietnamese-American)

Garlic Noodles (San Francisco–Style)

The wildly garlicky noodles born in San Francisco's Vietnamese-American kitchens: springy noodles tossed in a buttery, umami-loaded sauce of garlic, fish sauce, oyster sauce, and parmesan. Ready in 20 minutes and dangerously addictive.

EasyMainsFestive

5.0 (1)

A bowl of smooth, deep-red gazpacho topped with finely diced cucumber, pepper, and tomato and a drizzle of golden olive oil, with crusty bread alongside.

Vegan Under 30 min

Andalusia · Spanish

Gazpacho Andaluz (Spanish Chilled Tomato Soup)

Andalusia's answer to summer heat: ripe raw tomatoes, peppers, cucumber, garlic, and good olive oil blended silky-smooth and served ice-cold. No cooking, just a blender and the best tomatoes you can find.

EasySidesMediterranean

No reviews yet

A square of Greek moussaka lifted from a baking dish, showing distinct layers of golden potato, eggplant, and cinnamon-spiced lamb ragù beneath a thick, deeply browned béchamel top.

Project

Greece · Greek

Greek Moussaka (Layered Eggplant and Lamb Bake)

Greece's grand baked casserole: layers of roasted eggplant and potato over a cinnamon-scented lamb ragù, crowned with a thick blanket of béchamel that bakes into a golden, custardy top. A make-ahead showpiece worth every step.

AdvancedMainsMediterranean

No reviews yet

A plate of Hainanese chicken rice — pieces of pale, silky poached chicken with glossy skin beside a mound of fragrant rice, with sliced cucumber, cilantro, and small dishes of red chili sauce, dark soy, and ginger-scallion oil.

Project

Singapore & Malaysia (Hainanese diaspora) / Southeast Asia · Singaporean & Malaysian

Hainanese Chicken Rice

The hawker-stall masterpiece of Singapore and Malaysia: a whole chicken gently poached to silky tenderness, rice cooked in the schmaltz-rich broth, served with a trio of sauces. Deceptively plain, ruthlessly precise, and one of the world's great comfort dishes.

IntermediateMains

No reviews yet

A bowl of dark brown Louisiana chicken and sausage gumbo with slices of andouille and shredded chicken, served over a mound of white rice and topped with sliced green spring onions.

Project

Louisiana · American (Creole/Cajun)

Louisiana Chicken and Sausage Gumbo

The soul of Louisiana in a pot: a dark, nutty roux thickened with the 'holy trinity' of vegetables, simmered with chicken and andouille sausage into a deep, smoky stew, served over rice. Patience at the stove is the whole secret.

IntermediateMainsMake-ahead

No reviews yet

A top-split, griddled golden bun overflowing with chunks of pink-and-white lobster meat lightly dressed and flecked with green chives, on a paper-lined tray with lemon and chips.

30–60 min

Maine / New England · American

Maine Lobster Roll

New England's summer icon: sweet, cold-poached lobster meat dressed lightly in mayo and lemon, piled into a buttery, griddled split-top bun. A celebration of the lobster itself — keep it simple and let it shine.

EasyMainsFestive

No reviews yet

A bowl of mapo tofu — soft white tofu cubes in a glossy deep-red chili-bean sauce flecked with minced pork and ground Sichuan pepper, scattered with sliced green spring onions, served over white rice.

Under 30 min

Sichuan · Chinese

Mapo Tofu (Sichuan Tofu in Spicy Bean Sauce)

The great tofu dish of Sichuan: silky cubes of tofu in a fiery, savoury sauce of fermented broad-bean paste and minced pork, finished with the tongue-tingling buzz of ground Sichuan pepper. Ready in 20 minutes and built on a handful of pantry powerhouses.

IntermediateMainsQuick

No reviews yet

A long, golden, crisp masala dosa folded over spiced yellow potato on a steel plate, with small bowls of white coconut chutney and orange sambar alongside.

Editor's pick

Vegan 30–60 min

Tamil Nadu / Karnataka / South India · Indian

Masala Dosa (Crispy South Indian Crepe with Spiced Potato)

The South Indian icon: a fermented rice-and-lentil crepe griddled until lacy and golden, wrapped around a turmeric-yellow potato masala, and served with coconut chutney and sambar. A weekend project worth every minute.

AdvancedBreakfastMake-ahead

No reviews yet

A traditional conical clay tagine open to reveal golden saffron-stained chicken pieces in a rich onion sauce, topped with slices of preserved lemon, green olives, and fresh coriander.

Keto Project

Morocco · Moroccan

Moroccan Chicken Tagine with Preserved Lemon and Olives

The classic of the Moroccan table: chicken slow-cooked with preserved lemon, green olives, ginger, and saffron until the meat slips off the bone in a golden, deeply savoury sauce. Aromatic, gently spiced, and far easier than it looks.

IntermediateMainsMediterranean

No reviews yet

A Neapolitan pizza margherita with a puffed, charred rim, a thin red tomato base, molten white mozzarella, and fresh green basil leaves, on a wooden peel.

Veg Project

Naples, Campania · Italian

Neapolitan Pizza Margherita

The original pizza: a slow-fermented dough stretched thin, topped simply with San Marzano tomatoes, fresh mozzarella, and basil, and blasted in the hottest oven you've got until the rim puffs and chars. Three toppings, one perfect pie.

IntermediateMainsMediterranean

No reviews yet

A plate of pad krapow gai — glossy minced chicken stir-fried with chilies and holy basil over jasmine rice, topped with a crisp-edged fried egg with a runny yolk, a small dish of prik nam pla alongside.

Under 30 min

Central Thailand / Southeast Asia · Thai

Pad Krapow Gai (Thai Basil Chicken)

The Thai street-food default and the country's unofficial fast food: minced chicken stir-fried hard with garlic and chili, seasoned with three sauces, and finished with a fistful of holy basil. Served over rice with a crisp-edged fried egg, it's dinner in fifteen minutes.

EasyMains30-minute

No reviews yet

A wok of glossy Thai stir-fried mixed vegetables — bright broccoli, carrot, red pepper, snow peas, baby corn, and mushrooms — coated in a light sauce, served beside jasmine rice.

Vegan Under 30 min

Thailand (Phuket / Southern Thailand) · Thai

Pad Pak Ruam Mit (Thai Stir-Fried Mixed Vegetables)

The bright, fast vegetable stir-fry on every Thai table: a rainbow of crisp-tender vegetables tossed over high heat in a garlicky, savoury-sweet sauce. Endlessly adaptable, naturally plant-based, and on the table in 15 minutes.

EasyMainsFestive

No reviews yet

A wide paella pan of paella valenciana — saffron-yellow rice studded with browned chicken and rabbit pieces, flat green beans, and white butter beans, garnished with lemon wedges and a sprig of rosemary, set on a rustic table.

30–60 min

Valencia · Spanish

Paella Valenciana (Authentic Valencian Paella)

The original paella from Valencia — not a seafood free-for-all, but chicken, rabbit, and green beans cooked with bomba rice, saffron, and a prized layer of toasted crust called the socarrat. Cooked in a wide pan over a wide flame, it's a Sunday ritual as much as a recipe.

IntermediateMainsMediterranean

No reviews yet

A shallow white bowl of Peruvian ceviche — cubes of opaque white fish in a cloudy lime marinade with thin red onion slices, chopped coriander, and red chili, served with slices of orange sweet potato and toasted corn kernels.

Under 30 min

Peru · Peruvian

Peruvian Ceviche (Ceviche de Pescado)

Peru's national dish: fresh white fish 'cooked' in lime juice with chili, red onion, and coriander, served with the bright, punchy marinade known as leche de tigre. Fast, raw, electric — a five-minute marinade is all it takes.

EasyMainsNo-cook

No reviews yet

A bowl of phở gà — clear golden broth over flat rice noodles and shredded chicken, topped with sliced onion, scallion, and cilantro, with a side plate of Thai basil, bean sprouts, lime wedges, and red chili.

Project

Hanoi, Northern Vietnam / Southeast Asia · Vietnamese

Phở Gà (Vietnamese Chicken Noodle Soup)

The lighter, faster sibling of beef phở: a clear, aromatic chicken broth perfumed with charred ginger, onion, and toasted spice, ladled over rice noodles and poached chicken, finished at the table with herbs, lime, and chili. Restorative and clean, in about two hours.

IntermediateMains

No reviews yet

A plate of pork and chive potstickers arranged crisp golden-brown side up, showing pleated tops, with a small dish of dark dipping sauce and chili oil alongside.

Project

Northern China · Chinese

Pork and Chive Potstickers (Jiaozi)

The dumplings at the heart of Chinese celebration: juicy pork-and-chive filling folded into pleated wrappers, then pan-fried crisp on the bottom and steamed soft on top. A hands-on, make-together feast — fold a big batch and freeze the rest.

IntermediateSnacksFestive

No reviews yet

A whole herb-roasted Thanksgiving turkey with deep golden-brown crisp skin on a platter, garnished with fresh herbs and lemon, with a jug of gravy alongside.

Keto Project

United States · American

Herb-Roasted Thanksgiving Turkey

The centrepiece of the American Thanksgiving table: a dry-brined, herb-butter-rubbed turkey roasted to burnished, juicy perfection, with a simple pan gravy. The method that finally makes the breast and legs cook in harmony.

IntermediateMainsFestive

No reviews yet

A stack of golden, lacy Russian blini on a plate with a bowl of white sour cream, a dish of red caviar, and smoked salmon and dill alongside.

Veg Project

Russia · Russian

Russian Blini (Yeasted Buckwheat Pancakes)

The pancakes at the heart of Maslenitsa, Russia's butter-rich farewell to winter: thin, lacy, yeast-raised rounds with a faint tang, served in stacks with butter, sour cream, jam, or — for a feast — smoked salmon and caviar.

IntermediateBreakfastFestive

No reviews yet

A bowl of orange-brown sambar thick with chunks of vegetables and lentils, finished with curry leaves and a glistening tempering, beside a mound of steamed rice.

Vegan 30–60 min

Tamil Nadu / South India · Indian

Sambar (South Indian Lentil and Vegetable Stew)

The everyday backbone of a South Indian meal: toor dal simmered with vegetables and tamarind, seasoned with a freshly ground sambar powder and a sizzling tempering. Tangy, savory, and endlessly comforting.

IntermediateMains

No reviews yet

A cast-iron skillet of shakshuka — eggs with runny yolks nestled in a bubbling red tomato-and-pepper sauce, topped with crumbled white feta and chopped green coriander, with bread alongside.

Veg 30–60 min

Maghreb & the Levant · Levantine / North African

Shakshuka (Eggs Poached in Spiced Tomato and Pepper Sauce)

The great brunch of the eastern Mediterranean and North Africa: eggs gently poached in a simmering sauce of tomatoes, peppers, garlic, and warm spices, served bubbling from the pan with bread for scooping. One skillet, endlessly satisfying.

EasyBreakfastOne-pan

No reviews yet

Several Spam musubi — rectangular blocks of white rice topped with glazed golden-brown Spam slices and wrapped with a band of dark green nori — arranged on a plate.

30–60 min

Hawaii · Hawaiian

Spam Musubi (Hawaiian Spam Rice Snack)

Hawaii's favourite handheld snack: a slab of teriyaki-glazed Spam over a brick of warm sushi rice, wrapped in a strip of nori. Salty, sweet, savoury, and weirdly irresistible — the ultimate proof that humble ingredients make joyful food.

EasySnacksFestive

No reviews yet

Three tacos al pastor on doubled corn tortillas, piled with crisp-edged red-stained pork, diced golden pineapple, white onion, and chopped coriander, with lime wedges alongside.

Project

Mexico City · Mexican

Tacos al Pastor (Marinated Pork Tacos with Pineapple)

Mexico City's iconic taco: pork marinated in dried chilies, achiote, and pineapple, roasted until the edges crisp, then piled into warm corn tortillas with onion, coriander, and a hit of salsa. A spit-roast classic reworked for the home oven.

IntermediateMainsMake-ahead

No reviews yet

A glass bottle and small bowl of deep red Texas-style hot sauce with a slightly rustic texture, surrounded by charred red chilies, garlic, and tomatoes.

Vegan Under 30 min

Texas · American (Tex-Mex)

Texas-Style Roasted Hot Sauce

A smoky, fiery, deeply flavoured hot sauce built the Texas way: charred chilies, tomato, garlic, and onion blended with vinegar and a hit of cumin. Pourable heat with real depth — far better than anything from a bottle.

EasySidesFestive

No reviews yet

A bowl of Thai green curry — sage-green coconut sauce with sliced chicken, quartered Thai eggplant, and torn kaffir lime leaves, scattered with sweet basil and slivers of red chili, beside a mound of jasmine rice.

30–60 min

Central Thailand / Southeast Asia · Thai

Thai Green Curry (Gaeng Keow Wan Gai)

Thailand's fragrant green curry, built the way it's meant to be: a fresh pounded paste bloomed in cracked coconut cream, chicken and Thai eggplant simmered to silk, finished with fish sauce, palm sugar, and a fistful of basil. Hot, sweet, herbal, and ready in under an hour.

IntermediateMains

No reviews yet

A bowl of Tokyo shoyu ramen — curly noodles in a clear brown broth topped with slices of rolled chashu pork, a halved soft-boiled marinated egg with jammy yolk, bamboo shoots, nori, and sliced green spring onion.

Project

Tokyo, Japan · Japanese

Tokyo Shoyu Ramen (Soy Sauce Ramen)

The classic Tokyo bowl: springy noodles in a clear, soy-seasoned chicken broth, topped with marinated egg, chashu pork, and spring onion. A weekend project broken into make-ahead parts that come together into a restaurant-worthy bowl.

AdvancedMainsNoodles

No reviews yet

A breaded tonkatsu pork cutlet fried deep golden and sliced into strips, fanned on a plate beside a tall mound of finely shredded raw cabbage, with a dish of dark tonkatsu sauce and a lemon wedge.

30–60 min

Japan · Japanese

Tonkatsu (Japanese Crispy Breaded Pork Cutlet)

Japan's beloved breaded pork cutlet: a thick pork loin coated in airy panko and fried to a deep golden shatter-crisp, sliced into strips, and served with tangy tonkatsu sauce and a heap of shredded cabbage. Crunchy outside, juicy within.

EasyMainsWashoku

No reviews yet

Four small purple brinjals split into quarters and packed with a deep red-brown peanut-and-sesame masala, simmering in a glossy gravy in a black cast-iron pan, garnished with curry leaves.

Vegan 30–60 min

North Karnataka · Indian

Badanekayi Ennegayi (North Karnataka Stuffed Brinjal)

The iconic North Karnataka stuffed brinjal curry: small eggplants packed with a roasted peanut, sesame, and coconut masala, simmered until glossy and tender. Served with jolada rotti at weddings and harvest feasts.

IntermediateMains

No reviews yet

A shallow bowl of creamy pale-yellow grits topped with plump pink shrimp in a glossy brown gravy flecked with green bell pepper, crisp bacon, and sliced scallions.

30–60 min

The Lowcountry (coastal South Carolina and Georgia) · American Southern

Lowcountry Shrimp and Grits

The South Carolina coast in a bowl: sweet shrimp in a savory, peppery gravy spooned over a pot of slow-cooked, properly creamy stone-ground grits. A Gullah Geechee breakfast that became a Southern icon.

IntermediateMains

No reviews yet

Two crisp tostadas piled with deep red-brown chipotle chicken tinga, topped with white crema, crumbled queso fresco, slices of avocado, and shredded lettuce, with lime wedges alongside.

30–60 min

Puebla (tinga poblana) · Mexican

Tinga de Pollo (Chipotle Chicken Tinga)

Puebla's smoky shredded chicken: poached and pulled, then simmered with tomatoes, onions, and chipotles in adobo until glossy and deep. Pile it onto tostadas with crema and avocado for one of Mexico's great weeknight meals.

EasyMainsBeginner-friendly

No reviews yet

A white bowl of rigatoni alla Norma coated in red tomato sauce, studded with golden-brown fried eggplant cubes, topped with a snowfall of grated white ricotta salata and a few bright green basil leaves.

Veg 30–60 min

Catania, Sicily · Italian

Pasta alla Norma (Sicilian Pasta with Fried Eggplant)

Catania's great eggplant pasta: fried aubergine folded into a bright tomato sauce, tossed with rigatoni, and showered with salty ricotta salata and torn basil. A vegetarian dish that eats like a celebration.

IntermediateMainsMediterranean

No reviews yet

A donburi bowl of oyakodon: glossy, barely-set golden egg over simmered chicken and sweet onion on white rice, scattered with bright green mitsuba and a dusting of red shichimi, in a dark ceramic bowl.

Under 30 min

Japan (nationwide home cooking; the donburi tradition is rooted in Tokyo) · Japanese

Oyakodon (Japanese Chicken and Egg Rice Bowl)

The Japanese home-cooking classic: chicken simmered with sweet onions in a dashi-soy broth, bound with barely-set egg and slid over hot rice. Fast, frugal, and deeply comforting — dinner in under thirty minutes.

EasyMainsWashoku

No reviews yet

A platter of mujaddara — fluffy rice flecked with brown lentils — crowned with a generous heap of deeply caramelized, crispy dark-brown onions, with a bowl of white yogurt and lemon wedges to the side.

Vegan 30–60 min

The Levant (Lebanon, Syria, Jordan, Palestine) · Middle Eastern

Mujaddara (Lentils and Rice with Crispy Caramelized Onions)

The Levantine dish of lentils, rice, and deeply caramelized onions — humble, ancient, and quietly luxurious. A handful of ingredients turned into something far greater than their cost, crowned with onions fried until almost black and sweet.

EasyMainsBeginner-friendly

No reviews yet

Recipes from around the world

Fufu — West Africa's Pounded Cassava & Plantain Swallow

Pita Bread (Khubz Arabi, Puffed and Pocketed)

Congee with Century Egg and Pork (皮蛋瘦肉粥)

New York Bagels (Boiled, Blistered, Properly Chewy)

Egusi Soup — Nigeria's Melon-Seed Stew, Fried in Red Palm Oil

Chimichurri (The Argentine & Uruguayan Herb Sauce for Asado)

Mango Sticky Rice (Khao Niao Mamuang)

Tahdig (Persian Crispy Rice Crust)

Tteokbokki (Korean Spicy Rice Cakes)

Corn Tortillas (Tortillas de Maíz)

Puff Puff — West Africa's Yeasted, Nutmeg-Scented Fried Dough

Char Siu Bao (Cantonese Steamed BBQ Pork Buns)

Roti Canai (Malaysian Mamak Flatbread with Kuah Dhal)

Feijoada Completa — Rio's Saturday Pot of Black Beans and Pork

Chicken Yassa (Poulet Yassa) — Casamance's Lemon and Onion Braise

Xiaolongbao (Shanghai Soup Dumplings, the Nanxiang Way)

Pandesal (Filipino Breakfast Rolls with a Breadcrumb Crust)

Pastéis de Nata (Portuguese Custard Tarts)

Waakye (Ghanaian Rice and Beans with Sorghum Leaves)

Japchae (Korean Glass Noodle Stir-Fry)

Ukrainian Borscht (Борщ)

Peri-Peri Chicken — Frango Piri-Piri, the Chilli That Sailed Both Ways

Baklava — Gaziantep Pistachio, Clarified Butter and Forty Sheets of Yufka

Jamaican Jerk Chicken — Pimento Smoke, Scotch Bonnet and the Maroons' Fire

Taiwanese Beef Noodle Soup — Red-Braised Niu Rou Mian with Shank and Tendon

Bobotie — Cape Malay Curried Mince with a Golden Egg Custard

Gado-Gado (Indonesian Vegetable Plate with Bumbu Kacang)

Cong You Bing — Chinese Scallion Pancakes with Shatteringly Flaky Layers

Arepas — Griddled Corn Cakes from Venezuela and Colombia

Suya (Tsire) — Hausa Grilled Beef Skewers with Yaji

Pierogi Ruskie (Polish Potato and Twaróg Dumplings)

Hong Kong Egg Tarts (Daan Taat)

Injera (Ethiopian and Eritrean Teff Flatbread)

Tres Leches Cake (Pastel de Tres Leches)

Nasi Lemak (Malaysian Coconut Rice with Sambal Ikan Bilis)

Baechu-Kimchi (Traditional Napa Cabbage Kimchi)

Thieboudienne (Ceebu Jën) — Senegalese Fish and Broken Rice

Empanadas Salteñas (Salta-Style Argentine Beef Empanadas)

Ghormeh Sabzi (Persian Herb Stew)

Bánh Mì Thịt Nướng (Vietnamese Grilled Pork Sandwich)

Hungarian Goulash (Gulyásleves)

Doro Wat (Ethiopian Spiced Chicken Stew)

Pão de Queijo (Brazilian Cheese Bread from Minas Gerais)

Jollof Rice (Nigerian Party Style)

Khachapuri Adjaruli (Georgian Cheese Boat Bread)

Gatte ki Sabzi (Rajasthani Gram-Flour Dumplings in Yoghurt Curry)

Sabudana Khichdi (Maharashtrian Fasting Tapioca Pearls)

Bagara Baingan (Hyderabadi Baby Eggplants in Peanut-Sesame Gravy)

Pyaaz Pakoda (Crispy Onion Pakora)

Meen Moilee (Kerala Fish Molee in Coconut Milk)

Lasagne alla Bolognese (The Authentic Recipe from Bologna)

Agedashi Tofu (Lightly Fried Tofu in Dashi Broth)

Chicken Karaage (Japanese Fried Chicken)

Chirashi Sushi (Scattered Sushi Rice Bowl)

Daifuku (Soft Mochi Wrapped Around Sweet Red-Bean Anko)

Dorayaki (Honey Pancakes with Sweet Red-Bean Anko)

Gyoza (Japanese Pan-Fried Pork Dumplings)

Hosomaki (Thin Sushi Rolls: Tekkamaki & Kappamaki)

Japanese Curry (Kare Raisu) with From-Scratch Roux

Kolkata Kathi Roll (Chicken & Egg Paratha Roll)

Miso Soup (Miso Shiru with Dashi, Wakame & Tofu)

Nikujaga (Japanese Soy-Simmered Beef and Potato Stew)

Sindhi Kadhi (Gram-Flour and Vegetable Curry)

Spicy Vegan Miso Ramen (Vegan Ramen UZU–Style)

Teriyaki Salmon (Pan-Glazed with Real Teriyaki Sauce)

Yakisoba (Japanese Stir-Fried Noodles)

Zaru Soba (Chilled Buckwheat Noodles with Dipping Sauce)

Gajar ka Halwa (Carrot Halwa)

Gobi Manchurian (Crispy Indo-Chinese Cauliflower)

Keema Matar (Punjabi Minced Lamb with Peas)

Puran Poli (Maharashtrian Sweet Stuffed Flatbread)

Rava Dosa (Crispy Lace Semolina Dosa)

Kolkata Biryani (Bengali Mutton Biryani with Potato and Egg)

Malai Kofta (Paneer-Potato Dumplings in Creamy Gravy)

Chicken Korma (Mughlai Creamy Curry)

Paneer Tikka (Spiced Grilled Paneer)

Aloo Gobi (Potato and Cauliflower Curry)

Chicken Tikka Masala

Parsi Dhansak (Lentils, Mutton and Vegetables)