
Chicken Xacuti
Chicken xacuti is the deep dark Goan curry built on a roasted-coconut masala that takes the coconut almost to the burnt…
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Chicken xacuti is the deep dark Goan curry built on a roasted-coconut masala that takes the coconut almost to the burnt…

Chilli crisp is the condiment that's eaten the world by storm, the Chinese-pantry essential that elevates anything from…

Kare-kare is the Filipino feast-day stew of slow-simmered oxtail in a thick golden peanut sauce, the dish that lands at…

BIR kashmiri chicken is the restaurant's aromatic mild curry, named for the Kashmir region of India even though it bears…

A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves

Lamb shoulder cubes brown deeply, then simmer slow with onion, garlic and a Moroccan spice blend (ras el hanout, ginger, cinnamon)

Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock

A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…

The sauce (the technical heart of the dish) reduces palm sugar, fish sauce, tamarind paste, water, ginger and dried…

Chicken rezala is a Mughlai dish associated with Kolkata's Muslim-quarter restaurants, traditionally a delicate…

Roujiamo is often, lazily, called the Chinese hamburger, but it is older than the burger by perhaps a thousand years and…

This is the classic Sichuan gongbao jiding, named for Ding Baozhen, the 19th-century Sichuan governor whose imperial…