Aloo Paratha
Whole-wheat (atta) flour is mixed with salt and just enough warm water to make a soft dough; rests for 20 minutes
Sides
Discover · complex + vegetarian + chili
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Course & method
Ingredients
Aloo Tikki
Floury potatoes boil in their skins, then mash dry
Snacks
Alur Chop
Alur chop (alu meaning potato, chop being a Bengali loan-word for a fried cutlet, inherited from the British "chop") is…
Snacks
Atchara
Green papaya is peeled, seeded and shredded on a coarse grater
Sides
Avial
A handful of vegetables (drumstick, ash gourd, carrot, runner beans, green plantain) are cut into uniform 5 cm batons…
Sides
Baingan Bharta
A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft
Sides
Bánh Xèo Chay
Rice flour, turmeric, coconut milk and water make a thin yellow batter
Vietnamese
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Beguni (from begun, the Bengali word for brinjal/eggplant) is the simplest of the great Bengali pakoras: long thin…
Snacks
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The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces
Sides
Bolani
Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of…
Snacks
Bombay Potatoes
Bombay Potatoes is comfort food at its finest
Sides
Burmese Samosa
The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin
Snacks
Buss-Up-Shut Roti with Curry
Buss-up-shut, also called paratha roti, is the flaky-layered Trinidadian roti that takes its English name from "burst-up…
Trinidadian
Chakalaka
Onion is softened in oil; garlic, ginger and curry powder bloom
South African
Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Sides
Chanar Dalna
The vegetarian centrepiece of Bengali Sunday lunches and festival meals, the curry that arrives on the rice plate when…
Bengali