
Ajad
A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled
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A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled

Apricot cognac mousse is the elegant fruit dessert that brings together ripe summer apricots and a generous splash of…

Aromatic salt is specifically designed for British-Indian Balti cooking, a finishing salt that brings subtle spice notes…

Cold water and a pinch of baking soda (standing in for juniper ash, the ash's alkali helps the corn release niacin and…

The older, more ceremonial form of lahpet, the version that predates the salad

Cashew chicken is the gentler cousin of kung pao, a dish for nights when you want stir-fry rhythm without the chilli burn

Charoset is the Passover seder centrepiece, a sweet apple-and-walnut compote that symbolises the mortar the Israelites…

Chestnut cream is the autumn French restaurant dessert that celebrates the chestnut harvest in late October, a refined…

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

This is a hugely popular dish at Thai restaurants and takeaways, and my family love it

The cold drink that finishes every Punjabi summer lunch, and the one you'll find served in tall steel glasses from…

Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste

Crème Pralinée combines the richness of crème pâtissière with the lightness of crème Chantilly, infused with the…

Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh…

Goan cucumber salad is the cooling raita-meets-salad that lives beside every Goan fish curry, fresh cucumber tossed with…

Green beans almondine (haricots verts amandine) is the classic French side dish that turns a humble bowl of green beans…