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

A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft

The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath

Lamb mince fries with onion, garlic, ginger and a spice mix of garam masala, cumin, coriander and chilli

Napa cabbage quarters and salts in heavy salt water 4 hours; rinses well; drains

Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft

The trotters get a hard initial boil to set the meat and start releasing gelatin; the water is changed

A thick batter of gram (chickpea) flour, rice flour, ajwain, turmeric, chilli powder and salt mixes with cold water to a…

The Burmese fish cakes that arrive at lahpet-thoke salad tables and street snack stalls alike, bright with lime and curry leaf

Potato cubes are par-boiled separately so the dish comes together quickly in the pan

Lamb mince fries with onion, garlic, cumin, coriander and chilli to a dry savoury filling