
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

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin

Chicken thighs poach with onion, saffron, ginger, cinnamon and orange-flower water until tender; the meat is shredded…

Chicken xacuti is the deep dark Goan curry built on a roasted-coconut masala that takes the coconut almost to the burnt…

Chicken thighs (or lamb) are browned, onions and tomato cooked down with garlic and a single whole chilli, then the meat…

Spicy Thai salad with glass noodles, prawns, and pork

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

Goan coconut rice is the side dish that turns plain basmati into something faintly sweet and warmly spiced, the rice…

Goan fish curry is the dish that turns up at every Goan family lunch, a sharply acidic, deeply red coconut curry that…

Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath

Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente

These are tender chicken meatballs in a fragrant coconut-and-curry sauce, the Indonesian home-cook's answer to a quick…

Jhal muri (literally "spicy puffed rice") is the most democratic snack in Bengal: assembled in seconds from a tin trunk…