Akuri (Indian Spicy Scrambled Eggs)
Silky scrambled eggs infused with warm spices and fresh aromatics
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Silky scrambled eggs infused with warm spices and fresh aromatics
Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)
A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…
A sophisticated sweet-savoury sauce combining tart raspberry vinegar with tropical banana sweetness
Rib-eye or sirloin sliced paper-thin sits in a marinade of soy, brown sugar, sesame oil, garlic, ginger and grated Asian…
A rich, creamy tomato-based curry with mild spice and buttery finish
The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…
Chicken thighs poach with onion, saffron, ginger, cinnamon and orange-flower water until tender; the meat is shredded…
Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else…
Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas
Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered…
Ethiopia's national dish, the spiced chicken stew that turns up at every wedding, Easter feast and Christmas table, and…
Chicken thighs are browned in oil; onions and garlic are softened alongside
Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente
A handheld pastry that looks like a Cornish pasty but tastes nothing like one
The Bhutanese weeknight chicken stew, the dish a Thimphu cook turns to after a long day