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Silky scrambled eggs infused with warm spices and fresh aromatics. The turmeric adds a earthy golden color while ginger and chilli provide warmth and complexity. Served with fresh coriander, this makes an excellent quick snack, elegant starter, or gourmet canapé topping.
Sweetened condensed milk, cocoa powder and butter cook together in a heavy pan over medium-low heat, stirring constantly. The mixture goes from runny to slightly thick to a thick paste that pulls cleanly from the bottom of the pan when the spoon is drawn through. Off the heat, cool fully, then roll into small balls and drop in chocolate sprinkles.
Spring onions infuse hot milk for 10 minutes off the heat. Floury potatoes boil and dry; everything mashes together with a generous amount of butter. The classic finish: a hollow scooped out of the centre of the mound on each plate, filled with melting butter.
Floury potatoes boil; cabbage or kale wilts in butter with spring onions; the lot is mashed with hot milk and lots of butter. The cabbage softens but keeps a little texture; the mash should be smooth, with green flecks throughout.
Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered until completely tender. A tomato-and-spice masala is built separately with onion, garlic, ginger and a careful hand with the spices. The lentils are folded into the masala and simmered, low and slow, for two hours, while butter and cream are stirred through in the final stage. The lentils break down into a glossy, almost-velvet finish.
Corn kernels, fresh in season, frozen the rest of the year, are charred in a hot dry pan with a bit of oil until many kernels are blackened. Off the heat: mayo, sour cream, lime, garlic, chilli powder and cheese are folded through. Coriander and more cheese top each bowl.
Cornflour is whisked into water; sugar dissolves with saffron; the lot bubbles together with ghee being drizzled in slowly. The mixture goes from opaque to translucent amber over 25 minutes; the texture goes from runny to gooey-thick like soft caramel. Cardamom and peanuts fold in at the end; everything pours into a tray to set.
Aged basmati rice is rinsed and soaked for 30 minutes (a step that helps the grains elongate during cooking). Ghee is heated and cumin seeds are bloomed with a small cluster of whole spices, the rice is added to coat in the spiced fat, then water is poured in and the pot covered to steam. The grains finish long, separate and fragrant.
Make spätzle as the base. Caramelise onions slowly in butter. Layer the spätzle with grated cheese (and a splash of cream) in a baking dish, top with the onions, and bake until bubbling. Serve with a green salad to cut through the richness.
The gentler, more domestic cousin of ema datshi: a Bhutanese family supper of potatoes simmered with chilli and cheese into a creamy, lively sauce. You slice waxy potatoes into thin rounds and drop them into a single pot with green chillies, onion, garlic, butter and the cheese mixture, then cover with water and simmer for about twenty-five minutes until the potatoes are tender and the cheese has melted into a thick, pale-yellow chilli-flecked sauce. The technique is the simplest in Bhutanese cooking: everything goes in together and cooks down without ceremony. The art is in the chilli-to-cheese ratio. More chilli and the dish reads as fiery; more cheese and it reads as rich. Either way it's eaten with red Bhutanese rice, the potatoes half-melting into the rice as you spoon.
Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked). The chickpea cooking liquor is measured and reserved as part of the rice cooking liquid. A fried-onion base is built in ghee with whole spices, ginger-garlic paste and ground spices, and the cooked chickpeas are folded in. Soaked basmati is toasted in the base, then the measured cooking liquor goes in for the steam. A scatter of fried onion and coriander finishes.
Onion is softened in oil; sweet paprika blooms off the heat (don't burn it). Strips of yellow pepper go in next to soften. Tomatoes follow; the lot stews until the peppers are silky and the sauce has reduced to a thick, jammy compote. Often finished with eggs or an egg yolk for richness.
Onion and pepper soften in butter; corn kernels (cut from the cob, with the milky pulp scraped after) join in; tomato adds for body. The lot stews for 25 minutes until the corn is tender and the mixture is thick. A splash of cream finishes; spring onion and hot sauce on top.
Sliced onions are fried into golden-brown crisps and lifted out. Basmati is rinsed, soaked for ½ hour and drained. A whole-spice tempering of cumin, bay, cardamom, cinnamon and cloves is bloomed in the ghee left from the onions, the drained rice goes in to toast, then water and peas join the pot for a covered steam. The fried onions go back on top before serving.
Spinach is blanched for one minute then plunged into iced water (a step that locks the colour bright green). The drained spinach is blended with green chilli into a smooth puree. A masala of onion, ginger, garlic and tomato is built and the puree stirred in. Cubes of paneer, lightly pan-fried, are added at the end so they sit on top of the gravy rather than dissolving into it. Finished with cream and kasuri methi.
Sweet (sour, "polvilho doce" or sweet) tapioca starch combines with hot milk-and-oil mixture (scalds the starch), then eggs and grated cheese. The mixture is sticky and unmanageable, refrigerate for 30 minutes to firm up, or use damp hands to roll. Small balls bake until puffed and golden. Best straight from the oven.