Restaurant-Style Madras
A Madras lives or dies by balance
Indian
Discover · fish + ginger + complex
44 recipes
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Course & method
Ingredients
Restaurant-Style Pathia
Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad, usually balanced with jaggery, vinegar or…
Indian
Restaurant-Style Rogan Josh
Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…
Indian
Restaurant-Style South Indian Tamarind Curry
South Indian cooking leans heavily on the sour register, tamarind, kokum, curd, and lime do work that yoghurt and tomato…
Indian
Restaurant-Style Vindaloo
The British restaurant vindaloo descends from Goan vindalho (which itself came from Portuguese carne de vinha d'alhos)…
Indian
Sichuan Hot Pot
Sichuan hot pot is less a dish than a method of eating: a pot of fiercely spiced red broth (and ideally a second clear…
Chinese
Sizzling Rice Prawns
This is the dish you cook to make somebody gasp
Chinese
Sri Lankan Chicken Curry
Whole spices dry-toast until smoky, then grind to a Sri Lankan curry powder (coriander, cumin, fennel, cardamom…
Sri Lankan
Takoyaki
A thin batter is whisked from plain flour, dashi (Japanese stock), eggs, a touch of soy and mirin, salt, like a thin pancake batter
Snacks
Tandoori King Prawn
Tandoori King Prawns are elegant, restaurant-quality appetizers or mains
Sides
Vegetable and Prawn Tempura
Ice-cold sparkling water meets soft flour in a barely-stirred batter; the batter goes onto sliced vegetables and prawns…
Japanese
Wet Tha Hin Lay
The Burmese pork curry, the simplest of the country's red-oil-slick curries and the dish that turns up in every household's lunch rotation
Burmese