Agra Ginger Chicken
A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes. This vibrant dish is designed to be accessible and fresh, with spinach and lime lifting the finished curry.
Indian
Discover · garlic + ginger + coriander
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Course & method
Ingredients
Akuri (Indian Spicy Scrambled Eggs)
Silky scrambled eggs infused with warm spices and fresh aromatics. The turmeric adds a earthy golden color while ginger and chilli provide warmth and complexity. Served with fresh coriander, this makes an excellent quick snack, elegant starter, or gourmet canapé topping.
Indian
Aloo Gobi
Cumin seeds bloom in hot oil; chopped onion is fried until gold; ginger-garlic paste, turmeric, chilli and coriander toast briefly; tomato softens into a quick sauce. The potatoes go in first (they need longest), the cauliflower follows; both cook covered until tender, stirred occasionally. Garam masala and chopped coriander at the end.
Sides
Andhra Chicken Curry
Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli. A dry-roast of poppy seeds, sesame seeds, coconut, fennel, coriander and dried red chillies is ground with a splash of water into a coarse paste. The base is built with shallots, curry leaves and tomato; the chicken is browned in stages; and the masala paste is folded in for the long, gentle simmer. Tamarind and a curry-leaf temper finish.
Indian
Angry Bird
Simple tandoori-style chicken thighs marinated in yogurt and spices for tender, flavorful meat. Thighs or drumsticks work best; use mild paprika for color and flavor, or chilli powder for heat. Yogurt and lemon tenderize the meat, allowing spices to penetrate deeply.
Indian
Authentic Chicken Handi
A rich, ghee-laden chicken handi cooked in the traditional style, featuring tender chicken thighs simmered in a spiced tomato-onion base with yoghurt and cream. Named for the handi pot, this dish varies by chef but delivers deep, authentic flavors.
Indian
Authentic Jamaican Curry Chicken
Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras, lighter on cumin, and built on a technique called "burning the curry" that gives the dish its character. The technique is exactly what it sounds like, dry curry powder hits hot oil and is stirred for 30 seconds until it darkens from yellow to deep gold and smells like toasted spice. That move concentrates the flavours and removes any raw edge. The finished stew is bright yellow stained slightly orange, savoury and aromatic rather than searingly hot, with thyme and a whole pierced Scotch bonnet scenting the gravy without flooring it. Smell: bloomed curry powder, allspice, browned chicken fat. Not difficult, but requires confidence in the 30-second bloom (under-do it and the dish is flat; over-do it and you have to start over). A Sunday-dinner staple across Jamaica and the diaspora, served over white rice with the gravy spooned generously over.
Jamaican
Ayam Goreng (Malaysian Fried Chicken)
Bone-in chicken pieces are marinated with a freshly pounded spice paste of shallots, garlic, ginger, galangal, lemongrass and turmeric, then dipped in a thin egg and cornflour batter and shallow-fried until golden. The result is a deeply spiced, crackly-crusted fried chicken that picks up colour from the turmeric and depth from the toasted seeds. An overnight marinate is optional but rewards the wait.
Malaysian
b'Stilla
Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon). The shredded meat returns to a reduced sauce thickened with beaten eggs to make a soft set. Toasted almonds with sugar and cinnamon form a layer. Everything wraps in butter-brushed filo, baked golden, and dusted with icing sugar and cinnamon.
Moroccan
Baingan Bharta
A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft. The charred skin is peeled off and the flesh roughly mashed. A masala of onion, garlic, ginger, green chilli and tomato is cooked down to a thick base, and the smoky aubergine flesh is folded through with a finishing touch of garam masala and coriander. Vegetable-side or vegetarian main; the smoke is what makes it.
Sides
Bean Akyaw
The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets. You soak yellow split peas overnight until they're softened but not mushy, then blitz to a coarse sandy paste with shallot, garlic, ginger, turmeric and coriander. No flour, no binder; the natural starch in the peas holds the fritters together as they fry. Tablespoonfuls drop into hot oil and fry until they're deep gold and craggy at the edges. Eaten hot from the cone with a sour-sweet tamarind dipping sauce, a wedge of lime, and whatever you can carry while you walk on through the evening crowds.
Snacks
Beef Nihari
Beef shank with bones browns in ghee; onions cook to deep golden; whole spices bloom. Stock simmers everything for 3-4 hours until the meat is fork-tender. A wheat-flour slurry whisks in to thicken to a glossy, slightly silky gravy. Tarka of fried garlic and Kashmiri chilli pours over hot. Served with naan and a heavy plate of garnishes.
Pakistani
Beef Pho
This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth.
Vietnamese
Beef Rendang
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. This rich, aromatic curry features beef slowly simmered in coconut milk and spices until deeply flavoured.
Indonesian
Bhindi Masala
The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces. A dry-fry over high heat for 10 minutes cooks away the surface moisture that causes slime. Onion is then browned with whole cumin in a separate go, ginger and garlic added, tomato cooked down with the ground spices, and the dry-fried okra folded in for a final dry simmer. Finished with garam masala, amchur and coriander.
Sides
Biryani
Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then assembled in layers where flavors permeate through steam cooking. This isn't a one-step rice dish; rather, it's an architectural construction where yogurt-marinated lamb develops tenderization and flavor, then cooks slowly with warm spices and tomato, while basmati rice is independently flavored with saffron infusion and whole spices. Upon assembly, the two elements marry through steam, creating a unified dish where lamb and rice are inseparable in flavor. Traditionally cooked during festivals and royal celebrations, biryani requires patience and multiple steps but rewards with sophistication.
Indian
Bobotie
Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom. Apricot jam, mango chutney, vinegar and lemon balance the spice with sweet-sour notes. Raisins, toasted almonds and the soaked bread are folded through. The mixture is pressed into a baking dish; eggs are whisked with the leftover milk and poured over; bay leaves are stuck into the surface; the lot is baked until the topping is just-set with a faint wobble.
South African
Briouat Bil Lahm (Meat Briouats)
Onion is softened slowly in olive oil 15 minutes. Lamb mince browns with the onion; ras-el-hanout, cumin, cinnamon, salt and pepper season. Stock or a splash of water; simmered for 8-10 minutes till dry-fragrant. Off heat: parsley, coriander, beaten egg, finely chopped preserved lemon. Left to cool. Warka strips lay flat; a teaspoon of filling at one end; flag-folded up the strip into a triangle. Sealed with egg-wash. Deep-fried for 3 minutes till deep gold.
Snacks
Burmese Samosa
The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin. You make a hot-water dough that rolls out very thin so the fried shell ends up glassy and crisp rather than bready. The filling is mild by Indian standards: turmeric, ginger, fried onion and a whisper of cumin folded into mashed potato and peas, finished with crushed peanuts for the nuttiness that marks the Burmese version. The triangles fry at moderate heat until amber and crackling, the pastry blistering as it goes. Eaten hot dipped in tamarind sauce, or torn into chunks for a samusa-thoke salad later.
Snacks
Butter Chicken
The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a hit of garam masala at the end. Mildly spiced, lightly sweet, deeply savoury. The sauce is built on a paste of cooked onion, tomato and cashews / almonds, finished off-heat with cold butter for the signature gloss.
Indian