Aloo Gobi
Cumin seeds bloom in hot oil; chopped onion is fried until gold; ginger-garlic paste, turmeric, chilli and coriander…
Sides
Discover · garlic + sides + vegetarian
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Arroz Blanco Hondureño
Honduran white rice is the foundation under every Honduran main, simple long-grain toasted with aromatics and steamed…
Sides
Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
Sides
Baba Ganoush
Baba ganoush is the Levantine smoky aubergine dip, fire-charred whole aubergines mashed with tahini, lemon and garlic…
Sides
Bagels
Bagels are the boiled-then-baked New York-Jewish rolls, the dense chewy ring with a glossy mahogany crust that defines…
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
Batata Harra
Potato cubes par-boil for 6 minutes to set the inside, drain, dry
Sides
Bhindi Masala
The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces
Sides
Bolo Do Caco
Bolo do caco is the Madeiran flatbread you'll get at every restaurant on the island, traditionally cooked on a hot…
Sides
Boniato Mash
Boniato mash is the Cuban answer to the everyday mashed potato, made from boniato (Cuban white sweet potato) whose flesh…
Sides
Borani Banjan
Borani banjan is an Afghan aubergine dish that does the same work as a moussaka or a melitzanosalata: pan-fried…
Sides
Brussels Sprouts au Gratin
Brussels sprouts au gratin is the side dish that turns the most maligned vegetable on the British table into something…
Sides
Cabbage Foogath
Foogath is the Goan way of cooking any green vegetable, a coconut-stir-fry method where the veg picks up the…
Sides
Cabbage Thoran
Cabbage is finely shredded into ribbons
Sides
Calabacitas
Courgettes are diced and cooked with onion, garlic and roasted poblano until just tender, then sweetcorn and tomato are…
Sides
Caponata
Aubergine cubes are salted to weep, fried hard in olive oil to deep gold, and reserved
Sides