
Aloo Paratha
Whole-wheat (atta) flour is mixed with salt and just enough warm water to make a soft dough; rests for 20 minutes
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Whole-wheat (atta) flour is mixed with salt and just enough warm water to make a soft dough; rests for 20 minutes

Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…

A handful of vegetables (drumstick, ash gourd, carrot, runner beans, green plantain) are cut into uniform 5 cm batons…

A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft

The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces

Dried black-eyed peas, soaked overnight, simmered low and slow with a smoked ham hock and aromatics

Bombay Potatoes is comfort food at its finest

Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender…

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

Falafel is the Levantine deep-fried chickpea-and-herb croquette, the snack stall and street-corner staple from Cairo to…

Chicken poaches with onion, cardamom and bay 35 minutes; shredded off the bone

The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions

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

Lamb mince fries with onion, garlic, ginger and a spice mix of garam masala, cumin, coriander and chilli