Bhuna gosht: Pakistani slow-cooked mutton with a dry masala
Bhuna gosht is bone-in goat or mutton cooked in onions, yogurt and spices, then fried down in ghee until the masala turns dark and clings to the meat.
TheTasteHQ Desk
Parmigiano-Reggiano: how to buy, store and replace it
How to buy, store and use Parmigiano-Reggiano, and which cheeses and pantry swaps work when you can’t find it or need a rennet-free option.
Soupe au pistou: a Provençal summer vegetable soup
A bright Provençal vegetable and bean soup finished with garlicky basil pistou, simple enough for a weeknight, generous enough for guests.
Gimbap: Korean rice and vegetable rolls, step by step
Learn to roll classic Korean gimbap with seasoned rice, beef, carrot, spinach and egg, sliced into neat, colourful bites.
Bhindi Masala: Pakistani and North Indian okra curry
A dry-spiced okra curry with crisp-edged bhindi in a quick onion-tomato masala. Naturally vegan, gluten-free and ready in under an hour.
Tteok (Korean rice cakes): types, buying tips and how to cook them
A plain guide to tteok: which shape goes in tteokbokki or soup, how to buy and store it, and what to use if your market has none.
Beef seekh kebab: smoky spiced skewers you can grill or pan-sear
Juicy spiced ground beef skewers, grilled or pan-seared Pakistani style, with the mix and the grip you need to keep them on the stick.
Mango lassi: a 10-minute Punjabi yogurt drink
A cold, thick blend of ripe mango, yogurt and cardamom from Punjab, ready in minutes and perfect alongside spicy food or on its own.
Cacio e pepe: the Roman cheese and pepper pasta
A three-ingredient Roman classic: pasta, pecorino and black pepper worked into a glossy, peppery sauce without any cream.
Curry leaves: how to buy, store, use and substitute them
A home cook’s guide to fresh curry leaves: what they are, how to pick and store them, how to temper them properly, and the best stand-ins.