
Aloo Tikki
Floury potatoes boil in their skins, then mash dry
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

Floury potatoes boil in their skins, then mash dry

Alur chop (alu meaning potato, chop being a Bengali loan-word for a fried cutlet, inherited from the British "chop") is…

A luxurious, amber-hued sauce featuring tender lobster meat and shells creating a rich, umami-forward base

A breadlike yeasted dough is pressed into 23 cm cake tins, given a thick rim, and baked over a deeply reduced tomato…

Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…

Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…

Aushak are the Afghan leek-and-mint dumplings that share their plating shape with mantu: a smear of garlic yogurt under…

The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…

BIR chicken handi is the rich ghee-laden curry named for the clay handi pot it traditionally cooks in, the dish that…

Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…

A handful of vegetables (drumstick, ash gourd, carrot, runner beans, green plantain) are cut into uniform 5 cm batons…

The Bahamas' Saturday-morning hangover cure, the breakfast bowl that arrives steaming in fish shacks and family kitchens…

A dark, brown-roux-thickened stew that sits closer to Louisiana gumbo than to Jamaican brown stew chicken, a tell of how…