
Akuri (Indian Spicy Scrambled Eggs)
Silky scrambled eggs infused with warm spices and fresh aromatics
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

Silky scrambled eggs infused with warm spices and fresh aromatics

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

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

Bone-in chicken pieces are marinated with a freshly pounded spice paste of shallots, garlic, ginger, galangal…

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

Bacalhau à Brás is the dish Portugal turns to when the salt cod, the onions and the eggs all need to find their place in…

Bagels are the boiled-then-baked New York-Jewish rolls, the dense chewy ring with a glossy mahogany crust that defines…

Australia's hand-held lunch and the unofficial national snack: hot beef gravy in a shortcrust base under a flaky puff…

The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

Salt cod soaks for 24 hours with several water changes to draw out the salt

Boudin balls are the Cajun snack that turns the porky-rice filling of a boudin sausage into a deep-fried bar-snack…

Bouillabaisse is the Marseille fishermen's stew that began as a way to use the cuts of fish nobody wanted to buy at…

Onion is softened slowly in olive oil 15 minutes

A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…