
Agra Ginger Chicken
A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes
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A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes

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

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…

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

The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets

This is the dish that defines Cantonese-American takeaway: thin slices of beef velveted in cornflour and soy so they…

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

Beguni (from begun, the Bengali word for brinjal/eggplant) is the simplest of the great Bengali pakoras: long thin…

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

A dish that wears its multi-culture origin on its sleeve: chicken, potato and green pepper in a sweet-savoury soy-based…

Onion is softened slowly in olive oil 15 minutes

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

The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin

Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…