Ajad
A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled
Sides
Discover · vegetarian + coriander + spicy
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Akuri (Indian Spicy Scrambled Eggs)
Silky scrambled eggs infused with warm spices and fresh aromatics
Indian
Aloo Gobi
Cumin seeds bloom in hot oil; chopped onion is fried until gold; ginger-garlic paste, turmeric, chilli and coriander…
Sides
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
Aloo Tikki
Floury potatoes boil in their skins, then mash dry
Snacks
Alur Chop
Alur chop (alu meaning potato, chop being a Bengali loan-word for a fried cutlet, inherited from the British "chop") is…
Snacks
Baharat
Baharat is the signature spice blend of the Eastern Mediterranean and Arabian cuisine
Spices
Baingan Bharta
A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft
Sides
Balti Masala
Balti masala is a mild, balanced spice blend designed as the foundation for British-Indian curries
Curry Powder
Bánh Xèo Chay
Rice flour, turmeric, coconut milk and water make a thin yellow batter
Vietnamese
Batata Harra
Potato cubes par-boil for 6 minutes to set the inside, drain, dry
Sides
Beguni
Beguni (from begun, the Bengali word for brinjal/eggplant) is the simplest of the great Bengali pakoras: long thin…
Snacks
Berbere
Berbere is the cornerstone of Ethiopian cuisine, a powerfully hot and complex spice blend that's both a condiment and a cooking base
Spices
Bhindi Masala
The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces
Sides
Bolani
Bolani are the stuffed Afghan flatbreads sold at every roadside stall and bus station, fried golden in a thin film of…
Snacks
Bombay Potatoes
Bombay Potatoes is comfort food at its finest
Sides