Aloo Paratha
Whole-wheat (atta) flour is mixed with salt and just enough warm water to make a soft dough; rests for 20 minutes
Sides
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13 recipes
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Course & method
Ingredients
Bolinhos de Bacalhau
Salt cod soaks for 24 hours with several water changes to draw out the salt
Sides
Bolo Do Caco
Bolo do caco is the Madeiran flatbread you'll get at every restaurant on the island, traditionally cooked on a hot…
Sides
Bombay Potatoes
Bombay Potatoes is comfort food at its finest
Sides
Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Sides
Empanadas Colombianas
Colombian empanadas are deep-fried half-moons in a vivid yellow-corn casing, sold by the dozen at every street stall in Bogotá and Medellín
Sides
Gratin Dauphinois
Gratin dauphinois is the rich potato gratin from the Dauphiné region of southeast France, a slab of overlapping potato…
Sides
Guriltai Shul
Mutton on the bone simmers for 1 hour 15 minutes with onion, bay and a few peppercorns
Sides
Mixed Vegetable Pakora
A thick batter of gram (chickpea) flour, rice flour, ajwain, turmeric, chilli powder and salt mixes with cold water to a…
Sides
Patatas Bravas
Maris Piper or floury potatoes peel and cube 2 ½ cm
Sides
Salade Niçoise
Salade niçoise is the classic Provençal salad named for the city of Nice, a composed plate of cooked ingredients laid…
Sides
Salade Niçoise with Seared Tuna
This is the modern bistro version of salade niçoise, the Provençal salad reworked with seared fresh tuna instead of…
Sides
Shukto
Shukto is the dish that confuses newcomers and converts Bengalis for life
Sides