Dinner
Chicken Tikka Masala
Charred yogurt-marinated chicken folded into a silky, gently spiced tomato-cream sauce — the most ordered curry in…
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Dinner
Butter Chicken (Murgh Makhani)
Delhi's murgh makhani: tandoori chicken finished in a sauce of tomatoes, butter and cream, balanced with a whisper…
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Dinner
Hyderabadi Chicken Biryani
Hyderabadi dum biryani, where marinated chicken and part-cooked rice are layered raw and sealed to steam in their…
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Dinner
Tonkotsu Ramen
The milky, collagen-heavy pork broth that made Hakata famous, boiled hard for eight hours until the fat and gelatine…
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Dinner
Hyderabadi Biryani
Marinated raw lamb layered under half-cooked rice and sealed with dough, so the meat and rice cook together in…
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Dinner
Korean Fried Chicken
Double-fried until the crust is glassy and stays crisp under the sauce, then glazed in sticky sweet-hot gochujang…
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Dinner
Orange Chicken
The most ordered dish in American Chinese restaurants: craggy fried chicken tossed in a bright, sticky sauce built…
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Dinner
Dal Makhani
Black urad lentils and kidney beans simmered overnight, then finished with butter and cream until the dal is almost…
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Dinner
Phở Bò (Beef Noodle Soup)
A clear, aromatic broth simmered for four hours with charred ginger and onion and a bundle of toasted spices, poured…
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Dinner
Chicken Katsu Curry
Japan's favourite comfort food: a panko-crusted chicken cutlet sliced over rice and flooded with a thick, gently…
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Appetizers
Chicken Karaage
Japan's definitive fried chicken: thigh meat marinated in soy, sake and ginger, dusted in potato starch and fried…
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Dinner
Jollof Rice
Rice cooked in a reduced pepper and tomato base until the grains are stained deep orange and a smoky crust forms at…
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Appetizers
Steamed Pork Dumplings
Juicy jiaozi with a hand-rolled wrapper thick at the centre and thin at the edge — the shape that stops the base…
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Dinner
Kung Pao Chicken
Sichuan's most travelled dish, done properly: velveted chicken, blistered dried chillies, the numbing buzz of…
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Appetizers
Punjabi Samosas
Properly made samosas have a blistered, flaky shell that stays crisp for hours — the result of a stiff dough…
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Dinner
Chicken Korma
The mildest of the great Mughlai curries and the most technically demanding: chicken in a pale, fragrant sauce built…
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Dinner
Miso Ramen
Sapporo-style ramen: a miso tare whisked into rich pork or chicken broth, stir-fried pork and vegetables piled on…
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Drinks
Masala Chai
Black tea boiled with milk, sugar and whole spices until it is strong enough to stand up to all three. Not tea with…
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Quick Meals
Beef and Broccoli
The most useful stir-fry in the repertoire: velveted beef, crisp-tender broccoli and a savoury oyster sauce gravy…
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Dinner
Beef Bulgogi
Thinly sliced beef marinated in soy, pear and sesame, then seared fast so it caramelises without stewing. Twenty…
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Appetizers
Paneer Tikka
Cubes of paneer marinated in spiced yoghurt, threaded with peppers and onion, and charred hard under a grill until…
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Dinner
Taiwanese Beef Noodle Soup
Taiwanese braised beef noodle soup: shin and tendon cooked for hours in a broth built on soy, doubanjiang and…
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Dinner
General Tso's Chicken
The Chinese-American classic: crackling battered chicken in a sticky, tangy, faintly sweet sauce with a lick of…
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Quick Meals
Chicken Teriyaki
Real teriyaki is a technique, not a bottled sauce: chicken pan-fried until the skin crackles, then glazed in a…
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Dinner
Lamb Rogan Josh
Kashmiri lamb braised in a yoghurt gravy stained deep red by Kashmiri chilli, scented with fennel and dried ginger…
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Desserts
Spiced Carrot Cake
A properly spiced carrot cake, moist from oil and crushed pineapple, with walnuts for bite and a tangy cream cheese…
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Dinner
Beef Rendang
Beef simmered in coconut milk and spice paste for four hours until the liquid has gone entirely and the meat fries…
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Dinner
Palak Paneer
Cubes of golden-fried paneer suspended in a vividly green spinach gravy. The trick to that colour is blanching and…
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Breakfast
Nasi Lemak
Rice steamed in coconut milk with pandan, served with sambal, fried anchovies and peanuts, cucumber and a boiled or…
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Holiday Specials
Classic Pumpkin Pie
A silky custard pie with proper spice and a blind-baked base that stays crisp. Cooking the purée down first…
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Breakfast
Aloo Paratha
Wholewheat flatbread stuffed with spiced mashed potato and griddled in ghee until blistered. The Punjabi breakfast…
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Healthy
Ahi Poke Bowl
Cubed raw tuna dressed in soy, sesame and sweet onion over rice. Hawaiian in origin and Japanese in influence, and…
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Dinner
Sesame Chicken
Orange chicken's darker, nuttier sibling: the same shattering fried crust in a soy and honey glaze thickened with…
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Appetizers
Pork Gyoza
Pan-fried pork dumplings with a lacy crisp base and a juicy, cabbage-sweet filling. The steam-fry technique gives…
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Dinner
Tandoori Chicken
A double marinade — first in lemon and salt, then in spiced yogurt — gets flavour deep into the meat before it hits…
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Dinner
Jamaican Jerk Chicken
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over indirect heat until the…
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Lunch
Pav Bhaji
Mumbai's great street dish: a mash of vegetables cooked down on a giant griddle with a distinctive spice blend…
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Quick Meals
Chicken Lo Mein
Soft egg noodles tossed rather than fried, coated in a glossy soy and oyster sauce with chicken and crisp…
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Lunch
Wonton Noodle Soup
Prawn and pork wontons in a clear, dried-flounder broth with springy thin egg noodles. Cantonese, and the noodles go…
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Appetizers
Napa Cabbage Kimchi
Napa cabbage salted, coated in a chilli and fermented seafood paste, and left to ferment until it fizzes. Two days…
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Dinner
Moroccan Chicken Tagine
Chicken braised with preserved lemon, olives and warm spices until it falls off the bone, in a sauce reduced to a…
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Dinner
Hainanese Chicken Rice
A whole chicken poached gently and plunged into ice, with rice cooked in the poaching stock and rendered chicken…
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Quick Meals
Chicken Chow Mein
Springy egg noodles tossed with chicken and vegetables in a savoury brown sauce, with a few noodles crisped against…
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Appetizers
Crispy Spring Rolls
Shatteringly crisp vegetable spring rolls with a filling that stays crunchy inside the wrapper. Cooling the filling…
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Holiday Specials
Gingerbread Cookies
Cut-out gingerbread that holds a sharp edge, tastes strongly of spice and molasses, and stays chewy rather than…
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Dinner
Chicken Tagine with Olives
Chicken cooked slowly with preserved lemon, green olives, ginger and saffron until the sauce reduces to a thick…
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Appetizers
Taiwanese Popcorn Chicken
Marinated chicken chunks coated in sweet potato starch, fried twice, and tossed with salt, white pepper and fried…
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Appetizers
Xiao Long Bao
Shanghai soup dumplings: pleated parcels holding pork and a mouthful of hot broth, created by folding chilled aspic…
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Healthy
Chana Masala
A punchy North Indian chickpea curry, sour with amchur and tamarind and darkened by a long-fried onion base…
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Quick Meals
Yakisoba
Wheat noodles fried on a griddle with cabbage, pork and a thick fruity brown sauce, finished with aonori, bonito…
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Dinner
Mapo Tofu
Silken tofu in a fierce, oily red sauce of fermented broad bean paste, minced pork and Sichuan peppercorn. Fifteen…
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Lunch
Chole Bhature
Punjab's great weekend breakfast: dark, tangy chickpeas served with balloon-like fried bread. The chana is blackened…
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Dinner
Galbi (Korean Short Ribs)
Beef short ribs butterflied thin, marinated in soy, pear and sesame, and grilled over fire until the sugars char…
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Appetizers
Seekh Kebab
Spiced minced lamb moulded onto skewers and cooked over coals, kept juicy by fat, papaya paste and a rest in the…
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Appetizers
Peruvian Ceviche
Firm white fish cured for ten minutes in lime juice with chilli, red onion and coriander, served immediately with…
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Lunch
California Roll
The inside-out roll that introduced the West to sushi: crab, avocado and cucumber wrapped in seasoned rice and…
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Dinner
Red-Braised Pork Belly
Red-braised pork belly: cubes of belly caramelised in melted rock sugar, then braised in soy and Shaoxing wine until…
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Dinner
Jamaican Curry Goat
Goat browned and stewed for hours with Jamaican curry powder, thyme and scotch bonnet until it falls off the bone…
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Dinner
Char Siu Pork
Cantonese barbecue pork with a sticky, deeply burnished glaze and rings of red at the edge. It takes forty minutes…
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Quick Meals
Gyudon
Thinly sliced beef and onion simmered for four minutes in dashi, soy and mirin, then tipped over rice. Japan's…
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Lunch
Vada Pav
A spiced potato fritter in a soft bun with three chutneys and fried green chillies. Mumbai's street sandwich, sold…
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Appetizers
Misal Pav
Sprouted moth beans in a thin, fiery gravy, topped with farsan, raw onion and coriander, with a slick of red rassa…
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Breakfast
Masala Dosa
A paper-thin, tangy fermented crêpe wrapped around spiced potato, with coconut chutney and sambar alongside. South…
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Lunch
Wonton Soup
Silky wontons with a prawn and pork filling floating in a clear, restorative broth. The wrappers are so thin they…
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Dinner
Singapore Noodles
Thin rice vermicelli stained yellow with curry powder, tossed with prawns, char siu and egg. Despite the name it is…
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Dinner
Nihari
Beef shank stewed overnight in a spice-heavy gravy thickened with wheat flour, finished with ginger, chilli and…
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Appetizers
Beef Suya
Thin beef skewers coated in yaji, a spice mix built on ground peanuts, chilli and ginger, grilled over coals and…
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Dinner
Malai Kofta
Paneer and potato dumplings, deep fried until golden, resting in a rich cashew and tomato gravy. The centrepiece of…
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Dinner
Shahi Paneer
Paneer in a pale, fragrant gravy of cashews, cream and melon seeds, scented with cardamom and rose. Mughlai cooking…
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Drinks
Mulled Wine
Red wine warmed with citrus, sugar and whole spices, never allowed to boil. A European winter market fixture, and…
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Healthy
Rajma Masala
Kidney beans simmered in a thick onion-tomato masala until the gravy is dark and the beans give under a spoon…
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Dinner
Dakgalbi
Chicken and cabbage stir-fried at the table in a gochujang marinade on a huge flat pan, with rice cakes and sweet…
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Healthy
Aloo Gobi
A dry curry of potato and cauliflower, roasted rather than stewed so the edges caramelise and the florets stay…
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Dinner
Xinjiang Cumin Lamb
Xinjiang's signature: lamb seared hard in a smoking wok with whole cumin seed, chilli flakes and nothing much else…
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Dinner
Doro Wat
Ethiopia's national dish: chicken stewed in an enormous quantity of onions cooked down without any fat, then built…
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Appetizers
Yakitori Chicken Skewers
Charcoal-grilled chicken skewers lacquered in a tare that gets richer every time you use it. The Japanese izakaya…
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Dinner
Kottu Roti
Godamba roti chopped on a hot griddle with vegetables, egg and curry, in a rhythm of metal blades that you can hear…
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Healthy
Baingan Bharta
Whole aubergines charred over an open flame until the skin blisters and the flesh collapses, then mashed into a…
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Dinner
Kashmiri Rogan Josh
The Kashmiri classic: lamb braised in a brick-red gravy coloured by Kashmiri chillies and perfumed with fennel…
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Dinner
Mapo Eggplant
Aubergine fried until it collapses, then simmered in doubanjiang, garlic and Sichuan pepper. The vegetarian cousin…
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Quick Meals
Pork Shogayaki
Thin pork loin fried fast and finished in a ginger, soy and mirin sauce that reduces to a glaze in under a minute…
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Dinner
Bhindi Masala
Okra fried dry with onion and spices so it stays crisp rather than turning slimy. The entire recipe is a set of…
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Dinner
Bún Bò Huế
Central Vietnam's spicy beef and pork noodle soup: a lemongrass and shrimp paste broth, thick round rice noodles…
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Dinner
Twice-Cooked Pork
Sichuan's huiguorou: pork belly simmered whole, cooled, sliced paper-thin and returned to a searing wok with…
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Appetizers
Vegetable Pakoras
Onion, potato and spinach bound in a spiced gram flour batter and fried into craggy, shatteringly crisp clusters…
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Appetizers
Takoyaki
Osaka's street-food icon: molten batter spheres with a nugget of octopus at the centre, turned with a skewer in a…
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Dinner
Keema Matar
Minced lamb browned hard and simmered with peas in a tight, dry masala. A weeknight dish across North India and…
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Dinner
Haleem
Wheat, barley, lentils and meat cooked for hours and then pounded together until the whole pot becomes one smooth…
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Breakfast
Century Egg Congee
Rice cooked in eight times its volume of stock until the grains collapse into a silken porridge, served with century…
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Dinner
Goan Lamb Vindaloo
The Goan original, descended from a Portuguese pork dish preserved in wine and garlic. Vinegar, not just chilli, is…
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Holiday Specials
Peking Duck
Lacquered, glass-crisp skin carved off a duck that has been air-dried for a full day, wrapped in thin pancakes with…
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Dinner
Kerala Fish Curry
Meen curry from the Malabar coast: fish poached in a coconut milk gravy sharpened with kudampuli, the smoky sour…
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Dinner
Unagi Don
Grilled freshwater eel lacquered in a sweet soy tare, laid over rice with more tare spooned across. Eaten in the…
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Lunch
Soto Ayam
Indonesian turmeric chicken soup with a fragrant spice paste, served over noodles and rice with sambal, fried…
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Lunch
Bunny Chow
A quarter loaf of white bread hollowed out and filled with Durban mutton curry, with the scooped-out bread on the…
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Dinner
Shui Zhu Fish
White fish poached in a chilli and Sichuan pepper broth, buried under dried chillies and garlic, and finished by…
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Healthy
Mul Naengmyeon
Chewy buckwheat noodles in an icy beef and radish broth, with pear, cucumber, sliced beef and half a boiled egg. The…
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Dinner
Osaka Okonomiyaki
The Osaka savoury pancake — cabbage bound with a dashi batter, griddled thick, then covered in sweet-sharp sauce…
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Dinner
Nigerian Pepper Soup
A thin, fiercely hot broth built on a blend of West African spices, with goat, fish or chicken and almost nothing…
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Dinner
Buta no Kakuni
Pork belly simmered for two and a half hours in dashi, soy and sake until a chopstick passes through it without…
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Healthy
Harira Soup
The Moroccan soup traditionally eaten to break the fast during Ramadan: lentils, chickpeas and tomato thickened with…
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Appetizers
Agedashi Tofu
Silken tofu dusted in potato starch, deep fried until the outside is a thin crackling shell, and served in warm…
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Dinner
Cá Kho Tộ
Fish steaks braised in a clay pot with caramel sauce, fish sauce and black pepper until the liquid reduces to a…
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Dinner
Sri Lankan Fish Curry
Fish simmered in coconut milk with roasted curry powder, goraka and curry leaves — dark, sour and considerably…
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Appetizers
Kelewele
Ripe plantain cut into cubes, tossed with ginger, chilli, cloves and anise, and deep fried until the edges…
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Dinner
Lion's Head Meatballs
Enormous pork meatballs braised in a light broth with cabbage, so tender they barely hold together. From Huaiyang…
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Dinner
Ayam Masak Merah
Chicken fried and then simmered in a red chilli and tomato gravy sweetened with a little sugar and finished with…
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Dinner
Tofu and Edamame Stir-Fry
Firm tofu pressed, cornflour-crusted and fried hard, then tossed with edamame and greens in a garlic-ginger sauce…
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Desserts
Baked Cinnamon Apples
Apples baked slowly with cinnamon and a splash of orange juice until they collapse into their own syrup. The only…
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Dinner
Chicken Cauliflower Fried Rice
Cauliflower blitzed to rice grains and fried hard with chicken thigh, egg and spring onion — the wok dish without…
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Drinks
Sujeonggwa
Korean cinnamon and ginger punch, simmered dark and served ice cold with soft dried persimmon and pine nuts floating…
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Drinks
Sorrel Drink
Trinidadian Christmas in a glass: dried sorrel steeped with ginger, clove and orange peel, sweetened and usually…
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Drinks
Sobolo
The Ghanaian hibiscus drink, steeped with pineapple skin, ginger and cloves and drunk cold from a bottle on any hot…
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Drinks
Bandrek
Indonesian ginger drink from the hills of West Java, simmered hard with palm sugar, pandan, lemongrass and cloves…
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Quick Meals
Chakalaka
A South African relish of onions, peppers, carrot and beans cooked hard with curry powder and chilli — served with…
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Healthy
Atakilt Wat
Ethiopian cabbage, carrot and potato stewed gently with turmeric and ginger until everything is soft and golden —…
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Baking
Pumpkin Bread
Dark, damp and heavily spiced, with the pumpkin purée cooked down first so the loaf tastes of squash rather than of…
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Holiday Specials
Sweet Potato Casserole
Roasted rather than boiled sweet potatoes, so the sugars concentrate instead of leaching into the water, under a…
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Drinks
Masala Chai Latte
Whole spices cracked and simmered in water first, then milk and tea added in stages. Nothing from a syrup bottle…
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Drinks
Glögg
Swedish mulled wine, served with raisins and blanched almonds in the bottom of the glass and a spoon to eat them…
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Drinks
Mulled Cider
Dry cider warmed with apple, orange and whole spices, sweetened only just enough. Lighter than mulled wine and…
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Drinks
Kombucha
Sweet tea fermented by a culture into something sour and lightly fizzy, then bottled with fruit for a second ferment…
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Dinner
Singapore Chilli Crab
Singapore's national dish: whole crab wok-fried in a sweet, sour, savoury chilli gravy thickened with egg, eaten…
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Healthy
Roasted Butternut Squash Soup
Squash roasted until it is caramelising at the edges before anything is blended, with the onions and garlic roasted…
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Quick Meals
Sesame Peanut Noodles
Cold noodles in a peanut, sesame and black vinegar sauce, thinned with hot noodle water so it coats instead of…
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Quick Meals
Quick Chickpea Curry
A tin of chickpeas, a tin of tomatoes and a proper spice base, done in half an hour. The onions do not get twenty…
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Quick Meals
Black Pepper Beef
Velveted beef seared hard with peppers and onion in a sauce built on a great deal of coarsely cracked black pepper…
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Dinner
Kjøttkaker
Norwegian meat cakes: coarse beef bound with potato starch and milk, fried and then simmered in their own brown…
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Dinner
Coconut Dal
Sri Lankan parippu: red lentils cooked soft in coconut milk with turmeric, finished with a tempering of mustard…
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Dinner
Tofu Katsu Curry
Firm tofu pressed, crumbed in panko and baked crisp, over a proper katsu sauce built from onions cooked down for…
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Dinner
Marqa Hlouwa
Lamb stewed with quince, prunes and cinnamon into something sweet against the harissa. Made for Eid, and the…
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Lunch
Mulligatawny Soup
Anglo-Indian curried soup, invented in Madras for officers who wanted a soup course and were given pepper water…
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Appetizers
Piccalilli
Cauliflower, onion and cucumber in a sharp turmeric-yellow mustard sauce, made from vegetables kept deliberately…
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Appetizers
Cumberland Sauce
Redcurrant jelly loosened with port and sharpened with orange, mustard and ginger. Cold, clear, and the correct…
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Baking
Treacle Tart
Golden syrup, breadcrumbs and lemon in a pastry case, under a lattice. Sweet enough to make your teeth ache and the…
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Desserts
Rhubarb Fool
Roasted rhubarb folded through whipped cream so it stays in ribbons rather than turning the whole thing pink…
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Baking
Yorkshire Parkin
An oatmeal, treacle and ginger cake that is inedible on the day it is baked and excellent a week later. Yorkshire…
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Appetizers
Chicken Feet in Black Bean Sauce
Chicken feet deep-fried, soaked until they puff, then braised in black bean and steamed. Three stages, two days, and…
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Appetizers
Sheng Jian Bao
Shanghai buns with a crisp fried base and soup inside, cooked base-down in a covered pan and finished with sesame…
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Lunch
Rou Jia Mo
Chopped braised pork packed into a flatbread baked on a griddle. Xi'an has sold it for two thousand years and calls…
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Appetizers
Bang Bang Chicken
Poached chicken torn into shreds under a sesame and chilli sauce. Named for the stick used to beat the meat loose…
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Appetizers
Drunken Chicken
Poached chicken steeped for a day in Shaoxing wine and its own jellied stock, then sliced cold. Shanghai in summer…
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Appetizers
Red Oil Wontons
Pork wontons under a slick of red chilli oil, black vinegar and garlic. Sichuan's answer to the soup version, and…
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Appetizers
Marbled Tea Eggs
Hard-boiled eggs cracked all over and simmered in tea, soy and star anise until the shell pattern shows through as…
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Dinner
Dongpo Rou
Squares of pork belly tied with string and braised in Shaoxing wine and soy for three hours, until the fat is…
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Dinner
Yuxiang Rousi
Shredded pork in a sweet, sour and hot sauce that contains no fish at all — the name refers to the seasonings…
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Dinner
Zhajiangmian
Thick wheat noodles under a dark salty pork sauce and a heap of raw shredded vegetables that you mix in yourself at…
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Dinner
La Zi Ji
Fried chicken pieces buried in a wok of dried chillies and Sichuan pepper, from which you hunt out the chicken…
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Dinner
Duo Jiao Yu Tou
A split fish head steamed under a mound of chopped salted red chillies. Hunan's signature, and it uses fresh pickled…
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Dinner
Beggar's Chicken
A whole chicken wrapped in lotus leaves, sealed in clay and baked for three hours, then broken open at the table…
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Dinner
White Cut Chicken
A whole chicken poached below a simmer and plunged into ice, served cold with a ginger and scallion oil. The most…
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Dinner
Soy Sauce Chicken
A whole chicken poached in a dark soy master stock until the skin is mahogany and glossy. The stock is kept and…
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Dinner
Three Cup Chicken
Chicken cooked down in equal parts sesame oil, soy sauce and rice wine until the sauce is a glaze, with a great…
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Dinner
Salt Baked Chicken
A chicken buried in three kilos of hot coarse salt and baked until it is cooked through by conducted heat alone…
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Dinner
Da Pan Ji
Chicken, potatoes and peppers stewed with beer and chilli in one enormous plate, with wide hand-pulled noodles slid…
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Dinner
Braised Beef Brisket
Brisket and daikon braised for three hours in a chu hou and bean paste sauce until the tendon has gone to jelly. The…
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Dinner
Sweet and Sour Spare Ribs
Short ribs braised in Chinkiang vinegar and rock sugar until the sauce reduces to a lacquer. Shanghai, and it is…
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Dinner
Steamed Ribs with Black Bean
Bite-sized ribs marinated with fermented black beans and garlic, steamed for twenty-five minutes on a plate. Easier…
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Dinner
Mei Cai Kou Rou
Pork belly fried, sliced, packed face-down over preserved mustard greens and steamed for two hours, then turned out…
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Dinner
Ginger and Scallion Crab
Whole crab chopped through the shell, dusted in cornflour, flash-fried and tossed with a mountain of ginger and…
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Dinner
Steamed Whole Fish
A whole fish steamed for twelve minutes and finished with smoking oil poured over raw ginger and spring onion. The…
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Dinner
Dry-Fried Green Beans
Green beans fried until their skins blister and wrinkle, then tossed with minced pork, preserved vegetable and…
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Dinner
Choy Sum in Oyster Sauce
Choy sum blanched in oiled salted water and dressed in warmed oyster sauce. Three minutes, and the oil in the water…
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Dinner
Home-Style Tofu
Tofu triangles fried until golden and puffed, then braised with pork and doubanjiang. What Sichuan households cook…
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Dinner
Yong Tau Foo
Tofu, peppers, aubergine and chillies stuffed with a fish and pork paste, fried and then simmered in a clear soup…
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Dinner
Yangzhou Fried Rice
Fried rice with prawns, char siu and egg, where every grain is separate and coated in yolk. The version everything…
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Dinner
Claypot Rice
Rice cooked in a clay pot with sausage and chicken laid on top, until a crisp golden crust forms on the base that…
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Dinner
Vinegar Cabbage
Cabbage torn by hand rather than cut, fried hard with dried chilli and finished with black vinegar. Five minutes…
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Dinner
Stir-Fried Lotus Root
Lotus root sliced thin, rinsed of its starch and fried for barely two minutes, so it stays as crisp as an apple.
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Dinner
Hot and Sour Potato Slivers
Potato cut into matchsticks, rinsed of starch and fried for ninety seconds so it stays crunchy. Sour, hot, and…
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Lunch
West Lake Beef Soup
A thick clear soup of minced beef and egg white with a great deal of coriander. Hangzhou, and it takes twenty…
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Lunch
Egg Drop Soup
Stock thickened lightly and finished with beaten egg poured in a thread so it sets into ribbons. Ten minutes, four…
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Lunch
Winter Melon Soup
Winter melon simmered with pork ribs and dried shrimp until it turns translucent and takes on everything around it…
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Lunch
Lotus Root and Pork Rib Soup
Lotus root and pork ribs simmered for two hours until the root goes floury and pulls into starchy threads when you…
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Appetizers
Sichuan Chilli Oil
Hot oil poured over chilli flakes and spices in stages, so the sediment toasts without burning. Fifteen minutes, and…
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Appetizers
XO Sauce
Dried scallop and shrimp shredded and fried with chilli, ham and garlic until crisp. Invented in a Hong Kong hotel…
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Desserts
Tangyuan
Glutinous rice balls with a molten black sesame centre, floated in ginger syrup. Eaten at the lantern festival and…
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Dinner
Paneer Butter Masala
Paneer in a glossy tomato and cashew gravy, finished with butter and cream. The restaurant dish people try to…
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Dinner
Matar Paneer
Paneer and peas in an onion-tomato gravy, the weeknight version of the butter masala and the one most Indian…
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Dinner
Kadai Paneer
Paneer and peppers tossed in a coarse, freshly pounded coriander-and-chilli masala. Drier and sharper than the…
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Breakfast
Paneer Bhurji
Crumbled paneer scrambled with onion, tomato and green chilli. Fifteen minutes, and the standard Indian answer to a…
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Appetizers
Chilli Paneer
Battered paneer tossed with peppers and onion in a dark, glossy soy and chilli sauce. Indo-Chinese, and the one…
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Appetizers
Gobi Manchurian
Cauliflower fried in a spiced batter and tossed in a dark garlic and soy sauce. Kolkata Hakka cooking, and the dish…
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Dinner
Hakka Noodles
Egg noodles tossed with shredded vegetables over a high flame. The Indian Chinese restaurant staple, and fifteen…
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Dinner
Schezwan Fried Rice
Fried rice with a spoonful of red schezwan sauce through it. Nothing to do with Sichuan, everything to do with the…
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Appetizers
Chicken 65
Small pieces of chicken in a red, curry-leaf-scented coating, fried hard and tossed with yoghurt and chilli. A…
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Appetizers
Chicken Lollipop
Chicken wings frenched into a lollipop, battered red and fried. Bar food across India, and the reason wing drumettes…
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Dinner
Chicken Chettinad
Chicken in a black, coconut-and-pepper masala from the Chettinad country of Tamil Nadu. One of the hottest curries…
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Dinner
Mutton Curry
Bone-in mutton browned hard and simmered ninety minutes in onion and whole spice, until the gravy is dark and the…
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Dinner
Egg Curry
Boiled eggs halved into a spiced onion and tomato gravy. The cheapest good curry there is, and on the table in…
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Appetizers
Fish Tikka
Firm white fish in a yoghurt and carom seed marinade, charred at the edges. Thirty-five minutes and no tandoor…
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Dinner
Prawn Masala
Prawns in a quick coastal gravy of onion, tomato and curry leaf. Thirty-five minutes, and the prawns cook in four of…
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Dinner
Khichdi
Rice and split moong cooked soft together with turmeric and ghee. What Indian households eat when they are ill, and…
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Dinner
Vegetable Biryani
Vegetables and part-cooked rice layered with saffron milk and fried onion, then sealed and steamed. The dum method…
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Breakfast
Upma
Semolina roasted and steamed with mustard seed, curry leaf and vegetables. Ready in twenty-five minutes and the…
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Breakfast
Medu Vada
Doughnut-shaped urad dal fritters, crisp outside and airy in. The hardest simple thing in a south Indian kitchen.
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Appetizers
Vegetable Momos
Pleated Himalayan dumplings of finely chopped cabbage and carrot, steamed and eaten with a fiery tomato chutney.
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Dinner
Jjajangmyeon
Thick wheat noodles under a black bean sauce of pork and diced vegetables. Korea's most-ordered delivery food, eaten…
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Dinner
Bossam
Pork belly boiled with aromatics until it slices clean, wrapped in lettuce with salted shrimp and radish. No frying…
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Dinner
Shoyu Ramen
A clear chicken broth seasoned with a soy tare, with chashu pork, a marinated egg and thin curled noodles. The…
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Dinner
Phở Gà
Chicken pho: a clear broth of charred ginger and onion with poached chicken and flat rice noodles. Lighter than the…
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Dinner
Bò Kho
Beef shin stewed with lemongrass, star anise and annatto until it falls apart, with carrots cut thick. Eaten with…
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Quick Meals
Vegetable Stir-Fry
Whatever is in the fridge, cut evenly and cooked hard for four minutes in a sauce that clings. Twenty-five minutes…
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Appetizers
Coconut Chutney
Fresh coconut ground with green chilli and roasted gram, finished with a mustard seed tempering. The thing every…
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Appetizers
Pani Puri
Hollow crisp spheres filled with spiced water, potato and chickpea, eaten whole in one go. India's most-loved street…
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Appetizers
Dhokla
A steamed savoury sponge of gram flour, sharp with lemon and sweet with a sugar tempering. Gujarat's teatime, and…
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Dinner
Chicken Karahi
Chicken cooked hard in a wok with tomato, ginger and green chilli, and almost nothing else. No onion, no cream, no…
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Dinner
Aloo Keema
Minced lamb and potato cooked down together until the mince is dry and catching. A Pakistani weeknight standard.
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Dinner
Chicken Inasal
Chicken marinated in calamansi, lemongrass and vinegar, then grilled under a constant basting of annatto oil.
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Dinner
Jerk Pork
Pork shoulder in a scotch bonnet and allspice marinade, cooked slowly over smoke until the outside is black and the…
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Dinner
Shiro Wat
Toasted chickpea flour whisked into a spiced stew that thickens as you stir. On the table in half an hour.
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Dinner
Misir Wat
Red lentils cooked down with berbere until they go dark and glossy and the oil separates out. The dry onion start…
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Dinner
Ojingeo Bokkeum
Squid scored, cut and stir-fried in gochujang with onion and courgette. Thirty-five minutes, and the squid cooks in…
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Lunch
Zosui
Rice simmered in dashi with egg stirred through. Thirty minutes, and what Japanese households make from yesterday's…
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Appetizers
Hiyayakko
Cold tofu with ginger, spring onion and soy. Ten minutes, four ingredients, and it depends entirely on the tofu.
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Lunch
Gỏi Gà
Poached chicken torn into shreds with cabbage, herbs and a sharp fish sauce dressing. Forty minutes, mostly cooling.
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Dinner
Paneer Tikka Masala
Paneer charred under a grill first, then folded into a tomato gravy. The char is what separates it from every other…
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Dinner
Veg Kolhapuri
Mixed vegetables in a dark, fiercely hot masala of roasted coconut and dried chilli from western Maharashtra.
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Dinner
Tawa Pulao
Cooked rice fried on a griddle with pav bhaji masala and vegetables. Twenty minutes and unmistakably Bombay.
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Appetizers
Masala Pav
Soft rolls split and griddled in butter with a spiced onion and tomato mixture pressed into them. Twenty-five minutes.
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Appetizers
Samosa Chaat
A samosa crushed under chickpea curry, yoghurt and three chutneys. Twenty-five minutes if the samosas are bought.
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Appetizers
Dahi Vada
Lentil dumplings soaked soft, squeezed and drowned in sweetened yoghurt with two chutneys. Cold, and best made a few…
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Drinks
Jaljeera
Cumin, mint, tamarind and black salt in cold water. Fifteen minutes, no cooking, and it tastes like nothing else.
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Drinks
Chaas
Yoghurt thinned with water and seasoned with cumin, ginger and curry leaf. Ten minutes, and it is what an Indian…
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Dinner
Lanzhou Beef Noodle Soup
A clear beef broth over hand-pulled noodles with white radish, coriander and a spoonful of chilli oil. Two and a…
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