
Atchara
Green papaya is peeled, seeded and shredded on a coarse grater
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Green papaya is peeled, seeded and shredded on a coarse grater

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

The Sunday-lunch counterpart to goat curry across Jamaica; not curry-driven but built on a deep mahogany gravy that gets…

A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…

The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…

Onion is softened in oil; garlic, ginger and curry powder bloom

When cooking Chinese food, it's essential to think about the flavours and textures of ingredients working in harmony

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

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

Kabuli pulao is Afghanistan's national dish, the centrepiece of every wedding, Eid and important Friday lunch: a layered…

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

Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock

Two parallel jobs: a long-simmered chicken broth made from a whole bird with onion, carrot and celery, skimmed clean and…

This Anglo-Indian mulligatawny soup blends curry spices with vegetables in a smooth, warming broth

Potatoes, cauliflower, peas boil until tender

Onion and ginger char black on a flame to give the broth its signature smoky depth