
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

Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…

Bone-in chicken pieces are marinated with a freshly pounded spice paste of shallots, garlic, ginger, galangal…

This is the dish that defines Cantonese-American takeaway: thin slices of beef velveted in cornflour and soy so they…

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

A dish that wears its multi-culture origin on its sleeve: chicken, potato and green pepper in a sweet-savoury soy-based…

Onion is softened slowly in olive oil 15 minutes

The Sunday-lunch counterpart to goat curry across Jamaica; not curry-driven but built on a deep mahogany gravy that gets…

Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…

In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in

Mince browns with onion, garlic, curry powder, ginger and a small chopped chilli; the filling is cooled

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…

This is the gentle Cantonese-style stir-fry you cook for someone new to Chinese food: no chilli, no fermented bite, just textural balance

BIR chicken balti is Birmingham's defining curry, cooked hard and fast in a thin two-handled steel balti pan over a…