https://www.tableandtraditions.com/ Recipes, rituals and real meals from around the world — tested, culturally grounded cooking from Table & Traditions. en Sat, 08 Aug 2026 00:55:36 GMT https://www.tableandtraditions.com/recipes/bagara-baingan https://www.tableandtraditions.com/recipes/bagara-baingan 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. Recipes Fri, 07 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/onion-pakoda https://www.tableandtraditions.com/recipes/onion-pakoda 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. Recipes Thu, 06 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/meen-moilee https://www.tableandtraditions.com/recipes/meen-moilee 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. Recipes Wed, 05 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/stories/the-keto-table https://www.tableandtraditions.com/stories/the-keto-table Keto doesn't have to mean sad, beige food. A practical look at what actually makes a dish ketogenic, why so much of the world's grilled-meat, coconut-curry and paneer cooking is naturally low-carb, and how we decide which recipes earn the Keto tag. Culture Wed, 05 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/lasagne-alla-bolognese https://www.tableandtraditions.com/recipes/lasagne-alla-bolognese 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. Recipes Tue, 04 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/agedashi-tofu https://www.tableandtraditions.com/recipes/agedashi-tofu 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/chicken-karaage https://www.tableandtraditions.com/recipes/chicken-karaage 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/chirashi-sushi https://www.tableandtraditions.com/recipes/chirashi-sushi 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/daifuku https://www.tableandtraditions.com/recipes/daifuku 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/dorayaki https://www.tableandtraditions.com/recipes/dorayaki 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/gyoza https://www.tableandtraditions.com/recipes/gyoza 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/hosomaki-sushi https://www.tableandtraditions.com/recipes/hosomaki-sushi 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/japanese-curry https://www.tableandtraditions.com/recipes/japanese-curry 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/kathi-roll https://www.tableandtraditions.com/recipes/kathi-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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/matcha https://www.tableandtraditions.com/recipes/matcha How to whisk a proper bowl of usucha — thin matcha — with a bamboo chasen: bright, jade-green, frothed to a fine foam, and faintly sweet-bitter. The everyday face of Japan's centuries-old tea tradition, ready in two minutes on a home counter. Drinks Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/miso-soup https://www.tableandtraditions.com/recipes/miso-soup 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/nikujaga https://www.tableandtraditions.com/recipes/nikujaga 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/sindhi-kadhi https://www.tableandtraditions.com/recipes/sindhi-kadhi 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/spicy-vegan-ramen https://www.tableandtraditions.com/recipes/spicy-vegan-ramen 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/teriyaki-salmon https://www.tableandtraditions.com/recipes/teriyaki-salmon 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/yakisoba https://www.tableandtraditions.com/recipes/yakisoba 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/zaru-soba https://www.tableandtraditions.com/recipes/zaru-soba 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. Recipes Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/stories/guide-japanese-cooking https://www.tableandtraditions.com/stories/guide-japanese-cooking Japanese food is not one thing but a whole grammar — washoku and the everyday home meal, the umami of dashi, the discipline of rice, and a country of sharply distinct regions. A guide to the philosophy, the building blocks, and where to start cooking. Culture Mon, 03 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/gajar-ka-halwa https://www.tableandtraditions.com/recipes/gajar-ka-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. Recipes Sun, 02 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/gobi-manchurian https://www.tableandtraditions.com/recipes/gobi-manchurian 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. Recipes Sun, 02 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/keema-matar https://www.tableandtraditions.com/recipes/keema-matar 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. Recipes Sun, 02 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/puran-poli https://www.tableandtraditions.com/recipes/puran-poli 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. Recipes Sun, 02 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/rava-dosa https://www.tableandtraditions.com/recipes/rava-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. Recipes Sun, 02 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/mango-lassi https://www.tableandtraditions.com/recipes/mango-lassi The creamy, cooling mango-and-yogurt drink of North Indian summers and restaurant menus everywhere. Three ingredients, two minutes, and a little cardamom. Drinks Sat, 01 Aug 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/masala-chai https://www.tableandtraditions.com/recipes/masala-chai India's daily ritual in a cup: black tea brewed with milk, sugar and freshly crushed spices. The proper stovetop method, plus how to build your own masala. Drinks Fri, 31 Jul 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/kolkata-biryani https://www.tableandtraditions.com/recipes/kolkata-biryani 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. Recipes Thu, 30 Jul 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/malai-kofta https://www.tableandtraditions.com/recipes/malai-kofta A vegetarian restaurant showpiece: soft paneer-and-potato dumplings in a rich, mildly sweet tomato-cashew gravy. Indulgent, festive, and made for special occasions. Recipes Wed, 29 Jul 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/chicken-korma https://www.tableandtraditions.com/recipes/chicken-korma 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. Recipes Tue, 28 Jul 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/paneer-tikka https://www.tableandtraditions.com/recipes/paneer-tikka 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. Recipes Mon, 27 Jul 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/aloo-gobi https://www.tableandtraditions.com/recipes/aloo-gobi 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. Recipes Sun, 26 Jul 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/chicken-tikka-masala https://www.tableandtraditions.com/recipes/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. Recipes Sat, 25 Jul 2026 00:00:00 GMT https://www.tableandtraditions.com/stories/guide-southeast-asian-cooking https://www.tableandtraditions.com/stories/guide-southeast-asian-cooking Southeast Asia isn't one cuisine but a dozen, bound loosely by rice, fish sauce, fresh herbs, and the pounded paste. A guide to how Thai, Vietnamese, Indonesian, Filipino, Malaysian, and Singaporean cooking differ, what they share, and where to start cooking. Culture Sat, 25 Jul 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/parsi-dhansak https://www.tableandtraditions.com/recipes/parsi-dhansak 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. Recipes Fri, 24 Jul 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/dal-baati-churma https://www.tableandtraditions.com/recipes/dal-baati-churma 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. Recipes Thu, 23 Jul 2026 00:00:00 GMT https://www.tableandtraditions.com/recipes/litti-chokha https://www.tableandtraditions.com/recipes/litti-chokha 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. Recipes Wed, 22 Jul 2026 00:00:00 GMT