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
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Course & method
Ingredients
Ajiaco
Chicken poaches with onion, garlic and herbs into a clean, golden broth. The first potato (sabanera, or floury maris piper) drops in to start; the small yellow papa criolla follows to break down and thicken; pastusa or red potatoes go in last to hold shape. Cobs of sweet corn cook in the same pot. Guascas, the dish's signature herb, adds at the very end. Each bowl tops with shredded chicken, avocado, capers and a generous spoon of cream; rice on the side.
Colombian
Aloo Paratha
Whole-wheat (atta) flour is mixed with salt and just enough warm water to make a soft dough; rests for 20 minutes. Potatoes boil whole, peel hot, mash with cumin, garam masala, ginger, green chilli, amchoor and coriander. The dough divides into balls. Each ball flattens into a small disc; a heaped spoon of potato sits in the middle; the dough pleats up around the filling and pinches closed; flattens again carefully; rolls out gently to a 20 cm disc. Each cooks on a hot tawa or non-stick pan with ghee, 2 minutes per side, until crispy and gold.
Sides
Alur Chop
Alur chop (alu meaning potato, chop being a Bengali loan-word for a fried cutlet, inherited from the British "chop") is the workhorse of Bengali street snacks: every tea stall, every train platform, every late-afternoon adda has a stack of these warming under a glass cover. The construction is two layers. The inner mash is heavily seasoned: boiled potato folded through fried onion, ginger, green chilli, roasted cumin and a measured punch of Bengali bhaja moshla (a dry-roasted spice blend of cumin, coriander and dried chilli). Some versions add a few peanuts or roasted chana dal for crunch; in Kolkata the mash often includes a slick of mustard oil for fragrance. The outer shell is a thin chickpea-flour batter, the same family as beguni and piyaju, fried hot so it sets into a thin crisp casing rather than a heavy crust. The trick is contrast: a shell crisp enough to crackle, a centre soft and yielding and a touch wet from the onion. They are sold individually wrapped in newspaper for a few rupees and eaten standing up, often with muri puffed rice and a small dollop of kasundi (Bengali fermented mustard sauce) on the side. A monsoon and winter snack above all, when the cold air makes the hot oil and the inside-warm chop feel particularly right.
Snacks
Amok Trey
Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country. You start by pounding kroeung fresh in a mortar (the paste of lemongrass, galangal, turmeric, garlic, shallots, kaffir lime zest and coriander root that defines Khmer cooking, and that no shop-bought paste comes close to matching). The kroeung fries briefly to bloom its aromatics, coconut cream and stock loosen it, and eggs whisk in to set the eventual custard. Chunks of firm white fish fold through with chopped greens (traditionally noni leaves, with spinach or chard standing in), and the whole mix spoons into banana-leaf cups (or small ramekins). Twenty minutes in a steamer turns the custard just-set around the soft fish, and the banana leaves perfume everything. Served from the parcels with steamed rice and a wedge of lime.
Cambodian
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
Arroz Refogado
Rice is rinsed but not soaked (this is Portuguese-style rice, where short-grain is preferred for its slight starchiness). Goan chouriço is rendered in olive oil with garlic and bay, onion is softened, tomato is cooked down to a paste, and the rice is toasted briefly before stock is poured in for a covered steam. Peas are folded through in the final minutes. The dish has a faintly smoky paprika colour and a clear Portuguese DNA.
Rice
Bahamian Souse
The Bahamas' Saturday-morning hangover cure, the breakfast bowl that arrives steaming in fish shacks and family kitchens across the islands the morning after a wedding or a heavy Friday. You poach bone-in chicken pieces (legs or wings) in lightly salted water with onion, celery, allspice, bay and a whole goat pepper for an hour or so, until the meat falls easily from the bone and the broth has taken on the perfume of the spice. Potatoes go in for the last fifteen minutes so they cook through but hold their shape. Off the heat, you acidify the souse hard with the juice of four or five limes (the souse is meant to taste sharply citric, not gently lemony) and a final tweak of salt. Ladle into deep bowls with the goat pepper floated on top for whoever's brave, and serve with johnnycake or grits on the side to soak.
Bahamian
Bahamian Stew Chicken
A dark, brown-roux-thickened stew that sits closer to Louisiana gumbo than to Jamaican brown stew chicken, a tell of how strong the Gulf Coast crossover is in Bahamian cooking. The dark roux is the defining step: flour cooked in oil until it goes the colour of cocoa or dark caramel, building toasted-nut depth that the rest of the dish leans on. The flavour profile is layered savoury: thyme as the dominant herb, smoked paprika for smoke, allspice (in the seasoned salt) for Caribbean lift, a single Scotch bonnet for fruity heat, lime juice at the end to wake everything up. The vegetables make it a complete dish, sweet potato, cassava, carrot, corn-on-the-cob pieces and yellow plantain, all hearty and starchy, all picking up the dark sauce. Smell is roasted flour, thyme, and slow-cooked tomato. Not hard but not quick, the roux needs unbroken attention for 5-8 minutes to avoid burning, and the rest is patient stewing. A Sunday-lunch staple across the Bahamas, traditionally served with rice and Johnny Cake (a Bahamian cornbread), and the kind of dish where the leftovers on day two are arguably better than day one.
Bahamian
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
Baklava
A Middle Eastern delicacy of honey-soaked, crispy-layered filo pastry studded with pistachios and warm spices, cut into diamonds and served at room temperature. This globally beloved pastry achieves its legendary texture through careful assembly and the crucial overnight soaking that allows the honey syrup to penetrate all layers while maintaining crispness.
Desserts
Bamia Iraqi
Lamb shoulder is browned hard; onion is softened; garlic, baharat and tomato paste join. Stock, tamarind, dried lime and tinned tomato deglaze. The lamb is braised for 75 minutes. Small whole okra goes in the last 25 minutes (long enough to soften, short enough not to disintegrate). Taqliya, crushed garlic and coriander sizzled in oil, is drizzled over at the end.
Iraq
Bánh Xèo Chay
Rice flour, turmeric, coconut milk and water make a thin yellow batter. Filling vegetables, mushrooms, sliced onion, tofu, are sautéed in a hot pan; the batter is poured over to form a thin pancake; beansprouts pile in last; the lot is folded in half and slides out crisp. Pieces are wrapped in lettuce with herbs and dipped in nuoc cham.
Vietnamese
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 Panang Curry
A thick, sweet Panang curry with peanuts, served over jasmine rice. Similar to red curry but sweeter and thicker; add vegetables for extra nutrition or keep traditional.
Thai
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
Beef Si Byan
A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile. You marinate chunks of beef chuck or shin in turmeric, fish sauce and salt while you fry onions in oil until they're deep brown - that long onion fry is the foundation. The beef browns in the same oil, then ginger-garlic paste, paprika and chilli powder go in, then tomato and water turn it into a stew. Two hours of slow simmer until the meat falls apart at a fork. The signature finish is the see byan, a deep red-orange oil slick that rises to the top of the curry as it reduces, which is what the dish is named for. Eaten with rice or paratha, and a small bowl of pickled vegetable on the side.
Burmese
Beguni
Beguni (from begun, the Bengali word for brinjal/eggplant) is the simplest of the great Bengali pakoras: long thin slices of aubergine, dipped in seasoned chickpea-flour batter and deep-fried. Done well, the contrast is everything, a shatteringly crisp shell with the lightly bitter, custard-soft eggplant inside. It is the defining iftar fritter across Bangladesh, where it appears every evening during Ramadan alongside piyaju (onion fritters) and chickpea ghugni; in West Bengal it is the tea-stall companion of muri and a monsoon-day comfort food. The technique is short on ingredients but particular: the eggplant must be salted first to draw out bitter water and prevent the slice from absorbing oil; the batter must be just thick enough to coat the back of a spoon, with the texture of double cream; and the oil must be hot enough (around 180 C) that the batter sets instantly into a crisp shell. The traditional fat is mustard oil heated until just smoking, then cooled briefly to take the raw edge off; this gives beguni its characteristic mustardy back-note. Nigella seeds (kalonji) in the batter are non-negotiable in Bangladesh, they pop slightly in the hot oil and give the fritter its distinctive aroma. Eat immediately, with a few slivers of raw onion, a green chilli and a wedge of lime.
Snacks
Birria
Birria is a Mexican braise of long, patient ambition. Originally a goat or lamb dish from Jalisco, it has long since adopted beef in much of Mexico and almost entirely in the popular taco version. The flavour comes from a layered chile base: guajillo for fruit and colour, ancho for raisin sweetness, pasilla for earthy depth, and a handful of arbol for a sharper heat. These are simmered with onion, garlic, cinnamon and peppercorns, blended smooth with chipotles in adobo and fire-roasted tomato, then poured over seared chuck and short rib for a long oven braise. Three hours later the meat is meltingly tender, sitting in a rust-red consomme that is the whole point: ladled over the shredded beef in a bowl, scattered with raw onion, cilantro and lime, or used to dip crisp taco shells for the now-iconic quesabirria. The recipe takes time but very little technique; almost everything happens unattended in the oven. Plan ahead and make it a day in advance so the flavours settle and the fat lifts cleanly off the top before you reheat.
Mexican