
Aromatic Salt (Two Versions)
Aromatic salt is specifically designed for British-Indian Balti cooking, a finishing salt that brings subtle spice notes…
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Aromatic salt is specifically designed for British-Indian Balti cooking, a finishing salt that brings subtle spice notes…

A generous and warming autumnal crumble featuring tart cranberry, fragrant quince, and sweet apples, crowned with a…

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

Charoset is the Passover seder centrepiece, a sweet apple-and-walnut compote that symbolises the mortar the Israelites…

Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste

Plain steamed rice (often last night's leftovers) is the base

Gado-gado is the Indonesian composed salad with peanut sauce, a plate of vegetables (raw and lightly-blanched), tofu…

A simple oil-based cake built around a generous pour of dark honey, brewed coffee for moisture and depth, and a quartet…

Raw peanuts toast in a dry pan 10 min till deep gold and fragrant; skins rub off

A bunch of mint and a bunch of coriander are blended with green chilli, garlic, ginger, lemon juice, cumin and a small…

A temper of mustard seeds, chana dal, urad dal, peanuts, dried red chilli and curry leaves is bloomed in sesame oil

Classical baklava holds the geometry: layered filo, nut filling, sugar syrup

A jewelled preserve capturing summer peaches with warming spice and bright citrus

This is the masala. The sauce that turns tikka, the marinated, grilled protein from [Restaurant-Style…

Sayur lodeh is the Indonesian vegetable curry from Central Java, a turmeric-yellow coconut-milk stew of vegetables and…

Spicy peanut balls are the kind of snack the kitchens of southern Chinese street stalls turn out by the bowlful…