Main dishes↗Palak paneer
Spinach blanched and blended, with cubes of paneer. Spinach must not be stewed or it goes brown.
Serves 4 peopleView recipe →
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Main dishes↗
Snacks↗Samosa
Triangles of potato and pea in a ghee-rich pastry. Fried on a moderate flame, never a fierce one.
Serves 6 peopleView recipe →
Main dishes↗Jiaozi dumplings
Pork and cabbage dumplings, fried and then steamed in the same covered pan.
Serves 4 peopleView recipe →
Main dishes↗Yangzhou fried rice
Rice with prawns, ham and egg, where every grain stays separate under a thin film of egg.
Serves 4 peopleView recipe →
Main dishes↗Chiles rellenos
Poblano peppers stuffed with cheese in an airy egg batter, fried and served under tomato sauce.
Serves 4 peopleView recipe →
Soups↗Pozole rojo
A soup of pork and hominy in a dried chilli broth, with a pile of fresh garnishes on the table.
Serves 8 peopleView recipe →
Main dishes↗Nihari
Beef shin stewed overnight in a thick spiced gravy with marrow, bound with a wheat-flour slurry.
Serves 6 peopleView recipe →
Main dishes↗Chapli kebab
Flat beef patties with cornmeal, tomato and whole coriander seeds.
Serves 4 peopleView recipe →
Soups↗Laksa lemak
Noodles in a coconut broth built on a rempah paste, with prawns and tofu. The paste is fried until the oil separat…
Serves 4 peopleView recipe →
Bread & baking↗Roti canai
A flatbread stretched translucent and crumpled before frying. The layers come from air rather than butter.
Serves 6 peopleView recipe →
Main dishes↗Stamppot
Mashed potato crushed together with curly kale, with smoked sausage and a well of gravy.
Serves 4 peopleView recipe →
Desserts↗Poffertjes
Tiny yeasted pancakes of buckwheat and wheat flour, served with butter and icing sugar.
Serves 4 peopleView recipe →
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