Malai Kofta: Creamy Paneer Dumplings in North Indian Gravy
Golden fried paneer and potato dumplings swimming in a cashew-tomato gravy. A rich, mildly spiced North Indian classic for special occasions.
Halal
Doenjang jjigae: Korean soybean paste stew recipe
A savoury, everyday Korean stew of fermented soybean paste, tofu, potato and zucchini, simmered in anchovy stock and served with rice.
Chicken tikka on the grill: a Pakistani BBQ classic
Smoky, charred chicken tikka marinated in yogurt and spices, grilled Pakistani-style. A weekend BBQ staple best eaten hot with naan and chutney.
Ratatouille: the classic Provençal vegetable stew
A slow-cooked Provençal stew of aubergine, courgette, peppers and tomatoes, each vegetable browned on its own before it all melts together.
Bibimbap: a Korean mixed rice bowl with five colors
A bowl of warm rice topped with seasoned vegetables, beef, a fried egg and gochujang, all stirred together before eating.
Baingan bharta: smoky roasted eggplant mash (vegan)
A North Indian classic of fire-charred eggplant mashed into a spiced onion-tomato base. Naturally vegan, gluten-free and simple to make at home.
Nihari: Pakistan’s slow-cooked beef stew for a lazy morning
A deeply spiced, slow-simmered beef shank stew finished with a glossy, thickened gravy. Pakistan’s favourite breakfast-turned-anytime dish.
Thandai: a chilled almond and spice milk drink for Holi
A cooling North Indian milk drink built on a paste of almonds, poppy seeds and fennel, chilled and spiced with saffron, cardamom and rose.
Spaghetti al pomodoro: a classic Italian tomato pasta
A simple Italian tomato and basil pasta that turns a handful of pantry staples into a bright, comforting weeknight plate.
Poulet rôti aux herbes: French herb roast chicken
A simple French Sunday classic: whole chicken rubbed with herb butter, roasted over root vegetables until the skin turns deep gold.