
Agra Ginger Chicken
A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes
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A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes

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

Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight

A wide shallow pot is brushed with beef fat, the warishita sauce (soy-mirin-sake-sugar) is poured in, then thinly sliced…

A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…

Onion, garlic and tomato cook in oil until softened

Chicken thighs are browned in oil; onions and garlic are softened alongside

Beef (or goat, or prawns) parboils briefly

Beef or goat is parboiled with onion, stock cube and salt to make a base stock

A soft yeasted olive-oil dough rises for 45 minutes

Frittata is the Italian open-faced omelette, eggs whisked with seasonal vegetables and Parmesan, set on the hob and…

The "gumbo of herbs", the green Lenten gumbo traditionally made by Cajun and Creole families during the fasting weeks…

Sweet potato glass noodles (dangmyeon) boil and toss in a soy-sesame sauce

BIR lamb saag is the restaurant version of the classic Punjabi saag gosht, a bright green spinach-based curry that pairs…

Onion, garlic and tomato fry to a sofrito

Maultaschen are the Swabian dumplings the German monks supposedly invented to hide forbidden meat during Lent (the local…