Veg Recipes
Showing 697 recipes matching your Veg dietary preference.
Adai
Protein-rich thick crepe made of mixed lentils and rice. Best served with avial or jaggery.
Age-Dashi Tofu
Deep-fried tofu in savory sauce.
Agedashi Tofu
Deep fried tofu in savory sauce.
Ajwain Paratha
Layered flatbread flavored with carom seeds (ajwain) and roasted with ghee.
Akki Roti
Rice flour flatbread.
Aloo Bhujia
Crispy fried potato and chickpea flour thin noodles. Great lunchbox addition.
Aloo Gobhi
Dry spiced potato and cauliflower stir-fry, a daily staple in North Indian homes.
Aloo Lachha
Crispy fried grated potato sticks seasoned with salt and black pepper.
Aloo Methi
Dry stir-fry of potato cubes cooked with fresh, slightly bitter fenugreek leaves.
Aloo Paratha
Traditional flatbread stuffed with spiced mashed potatoes. Serve with butter and curd.
Aloo Pyaz Paratha
Layered wheat flatbread stuffed with spiced potatoes and finely chopped onions.
Aloo Sandwich
Toasted bread sandwich stuffed with a spiced boiled potato mash.
Aloo Shimla Mirch
Stir-fried potatoes and green bell peppers cooked dry with coriander and turmeric.
Aloo Tikki
Crispy pan-fried potato patties served with sweet and tangy chutneys.
American Chopsuey Veg
Sweet and sour tomato sauce with vegetables, served over a bed of crispy fried noodles.
Amla-ginger mixed pickle
Mix of amla and ginger.
Angu
Soft cornmeal porridge.
Apfelstrudel
Sweet apple pastry.
Appam
Serve appam hot with coconut milk or vegetable stew.
Apple cinnamon tea
Warming fruit tea.
Arabic Coffee (Qahwa)
Spiced cardamom coffee.
Arhar Dal Yellow
Pigeon pea yellow dal, plain and comforting, tempered with cumin and asafoetida.
Arisi Upma
Traditional Tamil Nadu breakfast made with broken raw rice, toor dal, and pepper-cumin tempering.
Asparagus Risotto
Spring risotto.
Atayef
Stuffed sweet pancakes.
Avial
A thick mixture of mixed vegetables cooked in a coconut and curd paste, seasoned with coconut oil and curry leaves.
Ayran
Yogurt-based salty drink.
Baby Corn Manchurian
Crispy fried baby corn spears tossed in a tangy ginger-garlic-soy sauce.
Baby mango pickle (Maavadu)
Whole tender baby mangoes in brine.
Bacalao al Pil Pil
Cod in garlic and oil sauce.
Baklava
Sweet pastry with nuts and syrup.
Banana Chips
Thinly sliced raw plantains deep-fried in coconut oil.
Banana Leaf Fish Pollichathu
Kerala coastal delicacy of whole fish marinated in red chili, turmeric, and lime, layered with caramelized shallot-curry leaf masala, wrapped in charred banana leaf, and pan-roasted.
Banoffee Pie
Banana and toffee biscuit base pie.
Barley tea
Nutty roasted barley tea.
Basbousa
Semolina cake soaked in syrup.
Basil Chicken Pad Krapow
Savoury stir-fried chicken with garlic, Thai bird's eye chilies, and holy basil served over steamed rice with a crispy fried egg.
Batata Harra
Spicy fried potato cubes.
Bean Burritos
Quick vegetarian burrito.
Beans Carrot Poriyal
Finely chopped french beans and carrots stir-fried with coconut.
Bedmi Poori Aloo
Crispy wheat pooris stuffed with a spiced urad dal paste, served with spicy potato curry.
Beetroot Thoran
Finely chopped beetroot sautéed with spices and fresh coconut.
Beijinho
Coconut fudge balls.
Besan Cheela
Savory gram flour pancakes with onions, chillies, and fresh coriander. Quick and healthy.
Besan Kadhi Plain
Sour yogurt curry tempered with fenugreek, mustard, and green chillies, served with plain rice.
Besan Laddu
Sweet roasted chickpea flour balls. Spills-free and kid-friendly sweet.
Bhel Puri
Puffed rice tossed with onions, tomatoes, sev, peanuts, and tangy chutneys.
Bhindi Do Pyaza
Dry okra stir-fry cooked with double the amount of sliced onions and spices.
Bhindi Masala
Sautéed okra cooked with onions, tomatoes, and dry spices.
Bibim Guksu
Spicy mixed noodles.
Bibimbap
Mixed rice bowl with vegetables.
Birria QuesaTacos
Crispy corn tortillas dipped in spiced beef broth, loaded with tender slow-braised shredded chuck roast, melted Oaxaca cheese, onions, and cilantro.
Bisi Bele Bath
Traditional spiced rice-lentil dish cooked with vegetables, tamarind, and a unique Bisi Bele Bath spice powder.
Bitter gourd pickle (Pavakkai oorugai)
Crispy bitter gourd pickle.
Black Bean Soup
Hearty vegetarian bean soup.
Black tea
Classic oxidized tea.
Boondi Raita
Cooling yogurt side dish mixed with tiny crispy fried gram flour balls.
Bossam
Boiled pork wraps.
Bossam Kimchi
Cabbage wraps.
Bratwurst with Sauerkraut
Classic Bavarian style sausage.
Brazilian Moqueca Baiana
Rich coconut milk seafood stew with white fish, bell peppers, tomatoes, garlic, coriander, and red palm oil (dendê).
Bread Pakora
Spiced potato sandwich dipped in gram flour batter and deep-fried.
Bread Potato Rolls
Spiced potato mash rolled inside a flattened bread slice and shallow fried.
Bread Upma
Savory spiced bread cubes.
Brezel
Homemade soft pretzels.
Brigadeiro
Classic chocolate fudge balls.
Brinjal pickle (Kathirikai oorugai)
Tangy brinjal side dish.
Bruschetta
Toasted bread with tomato topping.
Bubble and Squeak
Fried leftover vegetables and potatoes.
Bublik
Russian bread rings.
Buchujeon
Garlic chive pancake.
Bulgogi
Marinated thinly sliced beef.
Bulgur Pilavi
Tomato-based bulgur pilaf.
Butter Murukku
Melt-in-the-mouth crispy rice flour snack made with soft butter.
Butter Naan
Soft, leavened flatbread brushed with melted butter.
Butterfly pea flower tea
Color-changing tea.
Ca Phe Sua Da
Iced coffee with condensed milk.
Cabbage Matar Sabzi
Finely shredded cabbage stir-fried with green peas and ginger.
Cabbage Poriyal
Finely shredded cabbage stir-fried with mustard, curry leaves, split urad dal, and fresh coconut.
Cacik
Refreshing yogurt and cucumber side dish.
Cacio e Pepe
Prep Time: 10 mins Cook Time: 15 mins Timeless Roman pasta masterclass crafted with bronze-cut tonnarelli spaghetti, freshly toasted cracked black peppercorns, and finely microplaned Pecorino Romano cheese emulsified with starchy pasta cooking water into an ultra-creamy, glossy sauce without any cream or butter. 1. Bring a large pot of water to a boil and season lightly with salt (less than usual, as Pecorino is naturally salty). 2. Drop tonnarelli or spaghetti into boiling water and cook until 2 minutes shy of al dente. 3. In a wide stainless steel skillet or pan, toast freshly coarse-ground black pepper over medium heat until fragrant and slightly smoking. 4. Ladle half a cup of starchy pasta water into the skillet with the toasted pepper, creating a bubbling pepper broth. 5. In a separate bowl, whisk finely grated Pecorino Romano cheese with a ladle of warm pasta water until a thick, smooth cheese paste forms. 6. Transfer al dente pasta directly into the pepper pan, tossing vigorously over low heat to coat strands. 7. Remove pan from heat, wait 20 seconds, then vigorously stir in the Pecorino cream paste until it emulsifies into a silky, velvety coating. 8. Plate immediately with an extra dusting of Pecorino Romano and cracked black pepper.
Calamari alla Griglia
Tender whole squid scored and charred over high heat on a screaming-hot grill, brushed with a Sicilian salmoriglio dressing of extra virgin olive oil, fresh lemon juice, garlic, wild oregano, and flat-leaf parsley.
Canjica
Sweet white corn porridge.
Cannoli
Ricotta filled pastries.
Caprese Salad
Fresh tomato and mozzarella salad.
Cavatelli with Broccoli
Pasta with broccoli.
Ceviche Mixto
Fresh sea bass and tender shrimp cured in freshly squeezed key lime juice, tossed with sliced red onions, cilantro, and served with steamed sweet potato and giant corn.
Ceylon tea
Crisp black tea.
Chaat Papdi
Crispy fried dough wafers served with boiled potatoes, chickpeas, yogurt, and sweet chutney.
Champaran Mutton Handi
Legendary Bihari Ahuna earthenware pot mutton slow-cooked sealed with wheat dough, infused with whole roasted garlic bulbs, mustard oil, onions, and coarse whole spices over low charcoal embers.
Champiñones al Ajillo
Sizzling Spanish garlic mushrooms sautéed in extra virgin olive oil with thin-sliced garlic, red pepper flakes, dry sherry, and flat-leaf parsley.
Chana Chaat
Zesty snack made with boiled brown chickpeas, fresh onions, tomatoes, and lemon juice.
Chana Sundal
Black chickpea stir fry.
Chapati
Soft whole wheat flatbread, a staple healthy dinner option.
Char Siu BBQ Pork
Tender Cantonese roasted pork shoulder marinated in hoisin, fermented red bean curd, five-spice, honey, and Shaoxing wine, roasted to caramelized perfection with a sweet glossy maltose glaze.
Che Ba Mau
Three-color dessert.
Cheese Dosa
Crepe filled with melted cheese.
Cheese Garlic Breadsticks
Easy kids favorite breadsticks coated with garlic butter and melted cheese.
Chettinad Pepper Chicken
Fiery and aromatic South Indian chicken curry cooked with freshly roasted Chettinad spices, black pepper, curry leaves, and coconut.
Chicken Changezi
Royal Old Delhi Mughlai roasted chicken simmered in a velvety gravy of reduced milk, roasted cashews, caramelized onions, tomatoes, and aromatic dried fenugreek.
Chicken Karaage
Prep Time: 20 mins Cook Time: 15 mins Irresistibly crispy Japanese izakaya fried chicken marinated in soy sauce, fresh ginger, garlic, sake, and toasted sesame oil, dredged in potato starch and double-fried to golden, ultra-crispy perfection, served with Japanese Kewpie mayonnaise and fresh lemon wedges. 1. Cut boneless, skin-on chicken thighs into bite-sized 4cm pieces. 2. In a bowl, combine grated ginger, grated garlic, soy sauce, Japanese sake, toasted sesame oil, sugar, black pepper, and salt. 3. Add chicken pieces, massage marinade into meat, and let rest for 20 minutes to absorb deep flavors. 4. Generously dredge each marinated chicken piece in potato starch, shaking off excess so a light, even powdery coating forms. 5. Heat vegetable oil in a deep pan to 160°C (320°F); fry chicken in batches for 3-4 minutes until lightly golden, then remove and rest for 3 minutes. 6. Increase oil temperature to 185°C (365°F) and flash-fry chicken for 60-90 seconds until deeply golden, shatteringly crisp, and sizzling. 7. Drain on a wire rack and serve immediately with Kewpie mayonnaise, lemon wedges, and a pinch of shichimi togarashi.
Chicken Karahi
A vibrant, spicy stir-fried chicken curry cooked in a traditional wok (karahi) with fresh tomatoes, ginger, and green chilies.
Chicken Shawarma Bowl
Spiced marinated chicken thighs grilled and served over turmeric rice with garlic toum sauce and pickled turnips.
Chilli Idli
Stir-fried leftover idli cubes with onions, capsicum, soy sauce, and green chillies.
Chilli Mushroom
Button mushrooms fried crispy and tossed in a garlic-chili-soy sauce.
Chilli Paneer Dry
Crispy fried paneer cubes tossed with bell peppers and onions in a spicy chili-soy sauce.
Chilli Paneer Gravy
Cottage cheese cubes and capsicums cooked in a hot and sour red chili-garlic-soy sauce gravy.
Chilli Parotta
Tossed parotta pieces with onions, capsicum, and spicy sauces, a popular Indo-Chinese fusion dinner.
Chole Bhature
Puffed fried leavened bread served with spicy chickpea curry. A Punjabi favorite.
Chole Masala
Spicy, dark chickpea curry cooked with a blend of aromatic spices.
Chorizo a la Sidra
Chorizo cooked in cider.
Chrysanthemum tea
Floral herbal infusion.
Churros
Sweet fried dough pastry.
Chwee Kueh
Steamed rice cakes with preserved radish.
Classic Guacamole
Fresh avocado dip.
Classic Hummus
Creamy chickpea dip with tahini.
Coconut Chutney
Classic side dish.
Coconut Ice Cream
Rich homemade coconut ice cream.
Coconut Rice
Fragrant rice mixed with freshly grated coconut and tempered with mustard, curry leaves, and cashews.
Colcannon
Mashed potatoes with cabbage.
Cold Cucumber Salad
Refreshing side dish.
Coorg Pandi Curry
Iconic Kodava dark pork curry slow-cooked with a deeply roasted aromatic spice masala, fresh curry leaves, green chilies, and tangy sour kachampuli vinegar.
Coquilles Saint-Jacques
Scallops in creamy white wine sauce.
Corn Cutlet
Crispy pan-fried sweet corn and potato patties. Highly kid-friendly for school snacks.
Corn tea
Sweet roasted corn tea.
Creamy Sun-Dried Tomato Salmon
Pan-seared crisp-skin salmon fillets nestled in a rich garlic, sun-dried tomato, baby spinach, parmesan, and heavy cream pan sauce.
Crispy Baked Falafel Pita Pocket with Tahini
Golden oven-baked herb-packed chickpea falafels served in warm pita pockets with crisp cucumber, fresh tomatoes, and creamy lemon-tahini sauce.
Crispy Feta Spanakorizo Bowl
Classic Greek spinach rice pilaf infused with fresh dill, lemon zest, and extra virgin olive oil, topped with golden pan-seared sesame-crusted feta cheese.
Crispy Layered Feta Spinach Borek
Flaky, golden phyllo pastry spiral filled with sautéed spinach, creamy feta cheese, ricotta, garlic, and dill, sprinkled with black sesame seeds.
Crispy Pork Belly Banh Mi
Crispy roasted pork belly with crackling skin tucked into a crisp baguette with liver pâté, pickled daikon & carrots, fresh cucumber, cilantro, and chili.
Crispy Scallion Oil Noodles
Shanghainese comfort staple featuring thin wheat noodles tossed in slow-infused aromatic crispy scallion oil, light soy sauce, dark soy sauce, and caramelized sugar.
Crispy Sesame Tofu Poke Bowl
Crispy pan-fried sesame tofu served over steamed jasmine rice with cucumber, edamame, and spicy sriracha mayo.
Croissant
Buttery and flaky crescent rolls.
Crumpets
Griddle cakes with holes.
Cucumber Sunomono
Refreshing cucumber salad.
Curau de Milho
Sweet corn pudding.
Curd Rice
Creamy mashed rice mixed with fresh yogurt and milk, tempered with mustard, green chillies, ginger, and curry leaves.
Curry leaf pickle (Karuveppilai oorugai)
Nutritious curry leaf thogayal.
Currywurst
Popular street food sausage.
Da hong pao
Roasted rock oolong.
Dahi Bhalla
Soft, fried urad dal dumplings soaked in water and served in sweet yogurt with chutneys.
Dahi Puri
Hollow pooris filled with boiled potatoes, yogurt, sweet and green chutneys, topped with sev.
Dahi Vada
Fried lentil dumplings soaked in creamy sweet yogurt, garnished with tamarind chutney and cumin powder.
Dakgalbi
Chuncheon-style Korean sizzling skillet dish of boneless chicken thighs marinated in a fiery-sweet gochujang sauce, stir-fried on a hot cast iron grill with chewy rice cakes (tteok), sweet potato, green cabbage, perilla leaves, and melted mozzarella cheese.
Dakos
Cretan barley rusk salad.
Dal Fry
Yellow lentils cooked and then fried with spices, onions, and tomatoes, perfect with tawa roti.
Dal Khichdi
Ultimate comfort food made with rice, yellow lentils, and basic tempering.
Dal Makhani
Creamy, slow-cooked black lentils and kidney beans, a North Indian favorite.
Dal Palak
Nutritious yellow lentils cooked with fresh spinach, garlic, and red chillies.
Dal Tadka
Smooth yellow lentils tempered with ghee, cumin, garlic, and red chillies.
Dalia Khichdi
Healthy broken wheat porridge cooked with yellow lentils and vegetables.
Dampfnudeln
Sweet steamed buns.
Dandelion tea
Dandelion root tea.
Dawood Basha
Lebanese spiced beef meatballs scented with allspice and cinnamon, seared golden and simmered in a garlicky tomato sauce with pomegranate molasses and toasted pine nuts.
Devilled Kidneys
Spicy breakfast kidneys on toast.
Dhokla
Steamed, spongy gram flour cake tempered with mustard, green chillies, and coconut.
Dibba Rotti
Thick crispy pan-baked cake.
Doenjang Jjigae
Soybean paste stew.
Dolma
Stuffed grape leaves with rice and herbs.
Dolmades
Stuffed grape leaves.
Dosa
Spread thin on a hot tawa for crispy dosas.
Dragon well (Longjing)
Pan-fired flat green tea leaves.
Drumstick pickle (Murungakkai oorugai)
Flavorful drumstick pieces.
Dry Fruit Laddu
Sugar-free energy balls made of dates and mixed nuts.
Dubu Jorim
Braised tofu.
Dum Aloo
Baby potatoes deep fried and slow cooked in a rich, spiced curd-based gravy.
Earl Grey
Bergamot scented tea.
Edamame
Steamed soybeans with salt.
Eggs Cilbir
Poached eggs served over garlic-infused Greek yogurt and drizzled with warm Aleppo pepper butter.
Ennai Kathirikai Curry
Baby eggplants stuffed with a roasted sesame-peanut paste in tamarind sauce.
Erissery
Sweet pumpkin and cowpeas cooked in a roasted coconut gravy.
Escargots de Bourgogne
Snails with garlic and parsley butter.
Ethiopian Doro Wat
Spicy chicken stew slow-cooked with berbere spice blend, red onions, niter kibbeh (spiced clarified butter), and hard-boiled eggs.
Eton Mess
Strawberry and meringue cream dessert.
Ezogelin Corbasi
Spicy lentil and bulgur soup.
Fagioli all Uccelletto
Beans in tomato sauce.
Falafel
Crispy deep-fried chickpea patties.
Fasolada
Traditional bean soup.
Fatayer
Spinach stuffed savory pastries.
Fatayer Spinach
Triangular savory spinach pastries.
Fattet Hummus
Chickpeas, yogurt, and pita layers.
Fattoush
Traditional salad with fried pita bread.
Fennel tea
Digestive fennel tea.
Fenugreek tea
Earthy digestive tea.
Fettuccine Alfredo
Creamy parmesan fettuccine.
Fideua
Valencian coastal specialty crafted with golden toasted short fideo noodles cooked in a rich saffron-infused seafood broth with squid rings, juicy prawns, sweet paprika, and topped with dollops of creamy homemade garlic alioli.
Focaccia
Herbed flatbread.
Ful Medames
Fava bean stew.
Galbi Jjim
Luxurious Korean slow-braised beef short ribs simmered in a savory-sweet glaze of soy sauce, mirin, grated Korean pear, and toasted sesame oil with tender daikon radish, carrots, shiitake mushrooms, and chestnuts.
Gamjatang
Pork bone soup.
Gammon with Parsley Sauce
Salty ham with creamy sauce.
Garlic Bok Choy
Healthy greens with garlic.
Garlic Cheese Bread
Pull-apart soft bread rolls stuffed with sweetened cream cheese and drenched in savory garlic parsley butter.
Garlic Naan
Leavened oven flatbread flavored with chopped garlic and coriander.
Garlic pickle (Poondu oorugai)
Pungent garlic cloves in spices.
Gatte ki Sabzi
Rajasthani specialty made of cooked gram flour dumplings in a spicy yogurt curry.
Gavurdagi Salatasi
Walnut and tomato salad.
Gazpacho
Refreshing chilled vegetable soup.
Gelato
Italian style ice cream.
Gemista
Stuffed peppers and tomatoes.
Genmaicha
Green tea with roasted rice.
Ghee Roast
Crispy paper-thin dosa smeared with ghee.
Ghormeh Sabzi
Iran's historic national stew of tender beef chuck simmered with a massive bounty of slow-sautéed emerald herbs (parsley, cilantro, fenugreek, scallions), red kidney beans, and intensely tangy sun-dried Persian black limes.
Gigantes Plaki
Baked giant beans.
Gimbap
Korean seaweed rice rolls.
Ginger Chutney
Spiced ginger side dish.
Ginger pickle (Inji oorugai)
Zesty ginger preserve.
Ginger Tea
Traditional spiced ginger tea.
Gnocchi with Marinara
Soft potato dumplings in tomato sauce.
Gobi Kempu
Crispy, spicy cauliflower florets marinated in spices and deep-fried.
Gobi Manchurian Dry
Crispy deep-fried cauliflower florets tossed in a sweet, spicy, and tangy soy sauce.
Gobi Manchurian Gravy
Crispy cauliflower florets coated and simmered in a dark, glossy Manchurian sauce.
Gobi Paratha
Flatbread stuffed with spiced grated cauliflower.
Gochujang Creamy Garlic Pasta
Silky, spicy-sweet Korean gochujang chili paste and heavy cream sauce tossed with al dente rigatoni pasta, garlic, and grated parmesan cheese.
Godhuma Kanji
Sweet broken wheat porridge cooked with milk and sweetened with jaggery.
Godhuma Rava Upma
Broken wheat upma.
Golden milk
Turmeric milk tea.
Golgappa
Crispy hollow pooris stuffed with potatoes and chickpeas, filled with spicy mint water.
Gongura Mutton
Authentic Andhra-style tender mutton braised in a spicy, tangy sorrel leaf (gongura) reduction with green chilies, garlic, and freshly roasted spices.
Gooseberry pickle (Nellikai oorugai)
Healthy tangy gooseberry pickle.
Gozleme
Flatbread filled with spinach and cheese.
Greek Chickpea Soup
Rustic chickpea soup.
Greek Lemon Herb Spatchcock Chicken
Juicy roasted spatchcock chicken marinated with Greek oregano, garlic, extra virgin olive oil, and fresh lemon juice over roasted golden potatoes.
Greek Lemon Potatoes
Roasted potatoes with lemon and oregano.
Greek Salad
Fresh salad with feta cheese.
Greek Souvlaki Chicken Bowl
Lemon-herb marinated grilled chicken thighs served over fluffy basmati rice with creamy cucumber-garlic tzatziki, Kalamata olives, tomatoes, and warm pita.
Greek Yogurt with Honey
Simple healthy breakfast.
Green chili pickle (Milagai oorugai)
Fiery green chili pickle.
Green tea
Simple steeped green tea.
Grenki
Garlic fried bread.
Guacamole
Fresh avocado dip.
Guayusa
Energizing holly tea.
Gunpowder tea
Rolled green tea leaves.
Gyeran Jjim
Steamed egg.
Gyeran-mari
Rolled omelet.
Gyokuro
Shade-grown premium green tea.
Haemul Pajeon
Seafood green onion pancake.
Hainan Chicken Rice
Prep Time: 25 mins Cook Time: 45 mins Renowned Singaporean and Hainanese culinary icon featuring silky, succulent poached whole chicken steeped in ginger, scallions, and aromatics, served over fragrant jasmine rice toasted in rendered chicken fat and simmered in poaching broth, accompanied by homemade ginger-scallion oil, dark sweet soy sauce, and fiery chili-garlic sauce. 1. Rub whole chicken generously with coarse salt inside and out to clean and smooth the skin; rinse and pat dry. 2. Stuff chicken cavity with crushed ginger slices, scallion stalks, and garlic. 3. Lower chicken into a large pot of simmering water with salt; gently poach at a bare simmer for 40 minutes until just cooked through. 4. Immediately plunge poached chicken into an ice bath for 10 minutes to lock in juices and create a delicate gelatinous skin; brush skin with toasted sesame oil. 5. In a pot, render chicken fat with garlic and ginger; add washed jasmine rice and sauté until translucent. Pour in seasoned chicken poaching broth and cook until fluffy and aromatic. 6. Prepare ginger-scallion sauce by pouring hot oil over minced ginger, scallions, and salt. 7. Chop chicken into neat portions and serve alongside fragrant rice, sliced cucumber, fresh cilantro, ginger-scallion oil, and chili-garlic dip.
Haydari
Thick yogurt dip with herbs.
Hibiscus tea
Tart red tea.
Hojicha
Roasted green tea.
Honey Chilli Potatoes
Crispy fried potato wedges tossed in a sweet and spicy honey-chili sauce and sesame seeds.
Honeybush tea
Sweet honey-like herbal tea.
Horiatiki Bread
Traditional rustic bread.
Hot and Sour Soup Veg
Spicy and sour soup cooked with finely chopped carrots, cabbage, mushrooms, and bamboo shoots.
Hummus
Creamy chickpea dip with tahini.
Hyderabadi Dum Biryani
Legendary slow-cooked Hyderabadi chicken biryani layered with fragrant basmati rice, saffron milk, fried onions, and fresh mint.
Idiyappam
Steamed rice string hoppers. Serve with sweetened coconut milk or vegetable stew.
Idli
Serve hot with Sambar and Coconut Chutney. Soak rice and dal for 4-6 hours before grinding.
Idli Upma
A quick breakfast made by crumbling leftover idlis and tempering them with mustard, green chillies, and curry leaves.
Inji Puli
Dark, sweet, sour, and spicy ginger tamarind reduction.
Inji Rasam
Warm, digestive rasam loaded with fresh ginger and pepper.
Insalata di Rucola
Arugula salad.
Italian Creamy Tuscan Sun-Dried Tomato Salmon
Pan-seared salmon fillets simmered in a luscious garlic, sun-dried tomato, baby spinach, and Parmesan cream sauce.
Jackfruit Chips
Crisp chips made of raw jackfruit arils fried in coconut oil.
Jajangmyeon
Noodles in black bean sauce.
Jam Roly-Poly
Classic steamed suet pudding.
Japanese Garlic Butter Miso Ramen
A rich, comforting Hokkaido-style miso ramen soup featuring rich broth, red miso tare, garlic butter, and ramen noodles.
Japanese Honey Butter Fried Chicken
Ultra-crispy double-fried chicken bites tossed in a glossy sweet and savory garlic honey butter glaze.
Japanese Potato Salad
Creamy mashed potato salad.
Japchae
Stir-fried glass noodles.
Jeera Aloo
Quick and simple stir-fry of baby potato cubes tossed with cumin seeds and coriander.
Jeera Onion Pulao
Basmati rice cooked with caramelized onions and double cumin seeds, a quick dinner.
Jeera Rice
Aromatic Basmati rice seasoned with ghee and cumin seeds.
Jeyuk Bokkeum
Spicy stir-fried pork.
Jonna Rotte
Traditional Andhra sorghum flatbread (Jowar Roti) patted by hand and cooked.
Jowar Dosa
Healthy gluten-free crepes made from sorghum.
Junshan yinzhen
Rare yellow tea.
Kachori Aloo
Puffed flaky pastry filled with spiced lentil mixture, served with aloo curry.
Kadai Chole
Dry, dark chickpeas tossed with capsicum, onions, and freshly roasted spices.
Kadai Mushroom
Fresh mushrooms sautéed with capsicum, onion, and fresh kadai masala.
Kadai Paneer
Spicy paneer sautéed with onions, capsicum, and freshly ground Kadai spices.
Kadalai Curry
Spicy black chickpeas curry cooked in roasted coconut gravy.
Kadhi Pakora
Sour yogurt and gram flour curry with onion fritters dipped in it.
Kafta Bil Sanieh
Prep Time: 25 mins Cook Time: 45 mins Beloved Lebanese baked traybake featuring spiced minced beef and lamb infused with finely blended parsley, onions, seven spices, and garlic, layered under golden sliced potatoes and baked in a rich garlic-tomato sauce with a drizzle of extra virgin olive oil. 1. In a food processor, pulse yellow onion, garlic, and fresh flat-leaf parsley until finely minced. 2. In a bowl, combine ground beef and ground lamb with the onion-parsley mixture, Lebanese seven spice, cumin, coriander, cinnamon, salt, and black pepper; knead thoroughly until pasty and cohesive. 3. Press the spiced meat mixture evenly into the bottom of a large round baking tray or casserole dish. 4. Arrange thinly sliced golden potatoes and sliced tomatoes in an overlapping pattern over the meat layer. 5. Whisk tomato paste, warm water, crushed garlic, pomegranate molasses, olive oil, salt, and black pepper together, then pour evenly over the tray. 6. Cover with foil and bake at 200°C (400°F) for 35 minutes; remove foil and broil for 10 minutes until potatoes are golden and bubbling. 7. Garnish with toasted pine nuts and fresh parsley, and serve with vermicelli rice and pita bread.
Kalan
Traditional sour yogurt gravy cooked with yam, raw banana, pepper, and fresh coconut paste.
Kambu Dosa
Healthy, gluten-free crepes made from pearl millet and black lentils batter.
Kambu Kool
Nutritious and cooling pearl millet porridge mixed with sour buttermilk and raw onions.
Kanchipuram Idli
Spiced, aromatic idlis flavored with pepper, cumin, and ginger powder.
Kanda Batata Poha
Flattened rice cooked with onions, potatoes, turmeric, and peanuts.
Kara Adai
Spicy and thick mixed lentil crepe served with fresh butter or jaggery.
Kara Boondi
Fried gram flour droplets mixed with peanuts, cashews, and curry leaves.
Kara Sev
Crunchy black pepper chickpea flour sticks.
Karonda pickle
Tart and spicy berry pickle.
Karonda pickle (Kalakai oorugai)
Pickle made with seasonal Karonda berries.
Kartoffelsalat
Traditional German potato salad.
Kartoshka
Pan-fried potatoes.
Karuveppilai Sadam
Aromatic rice mixed with a freshly ground roasted curry leaves powder.
Kasha
Buckwheat porridge.
Kashmiri Pulao
Fragrant, mild Basmati rice pilaf cooked with milk, saffron, nuts, and fresh fruits.
Kashmiri Shahi Dum Aloo
Baby potatoes slow-cooked in a silky, rich fennel and dry ginger infused yogurt sauce following authentic Kashmiri royal tradition.
Kathiyawadi Sev Tamatar Nu Shaak
A fiery Gujarati dhaba staple featuring juicy ripe tomatoes simmered with spices and jaggery, topped generously with crunchy thick chickpea Sev.
Katsu Curry Sando
Crispy panko-crusted chicken cutlet sandwiched between pillowy Japanese milk bread with Japanese curry sauce and shredded cabbage.
Keerai Masiyal
Healthy mashed spinach tempered with mustard, split urad dal, and red chillies.
Keerai Poriyal
Finely chopped amaranth leaves stir-fried and topped with coconut.
Kerala Style Vegetable Stew
Mild and aromatic vegetable stew cooked in coconut milk.
Khandvi
Silky, tightly rolled savory snacks made of cooked gram flour and buttermilk.
Kimbap
Seaweed rice rolls.
Kimchi Fried Rice
Classic spicy fermented cabbage rice.
Kimchi Jjigae
Spicy kimchi stew.
Kimchi Jjigae with Pork Belly & Tofu
Sizzling Korean comfort stew simmered with aged sour kimchi, succulent sliced pork belly, silken tofu, scallions, gochugaru, and anchovy-kelp broth.
Kimchi Pancake
Kimchi pancake.
Kisel
Fruit berry dessert drink.
Kisir
Bulgur salad with herbs and spices.
Kitsune Udon
Udon noodles with sweet fried tofu.
Kolhapuri Spicy Chicken Sukka
A fiery, dry-marinated Maharashtra chicken dish cooked with deeply roasted dry coconut, whole aromatic spices, and caramelized onions.
Kolkata Chicken Kathi Roll
Iconic Kolkata street food wrap featuring flaky egg-layered parottas stuffed with juicy spiced chicken boti skewers, crunchy red onions, green chilies, and tangy chaat masala.
Kollu Rasam
Nutritious rasam made with horsegram extract and black pepper.
Kollu Sadam
Healthy and rustic variety rice made with horsegram and a roasted spice powder.
Kombucha
Fermented tea drink.
Kongnamul Muchim
Seasoned bean sprouts.
Kootu Chow Chow
Chayote squash cooked with split yellow mung dal and coconut paste.
Kootu Curry
Yam, raw banana, and black chickpeas cooked in a roasted coconut paste.
Kootu Senai
Yam and black-eyed peas cooked with a coconut-cumin paste.
Korean Cheese Buldak (Spicy Fire Chicken)
Tender chicken thigh pieces coated in a fiery sweet-spicy Gochujang glaze, topped with a thick blanket of gooey melted Mozzarella cheese.
Korean Cream Cheese Garlic Bread
Soft brioche rolls sliced into star patterns, filled with whipped sweetened cream cheese, dipped in rich garlic butter custard, and baked golden.
Korean Creamy Rose Tteokbokki
Chewy Korean cylindrical rice cakes and fish cakes simmered in a silky, spicy-sweet Gochujang and heavy cream rose sauce.
Korean Gochujang Honey Garlic Fried Chicken
Crispy double-fried chicken bites coated in a sticky, sweet, and spicy Korean Gochujang honey garlic glaze.
Koshari
Egypt's iconic national street food masterpiece featuring layers of spiced brown lentils, Egyptian rice, and macaroni topped with garlicky cumin tomato sauce, fiery shatta chili oil, dakkah garlic vinegar, and crispy fried onions.
Kothu Idli
Leftover idlis cut into cubes and stir-fried with onions, tomatoes, and idli podi.
Koulouri
Sesame seed bread rings.
Kovakkai Fry
Ivy gourd cut into thin rounds and stir-fried with basic South Indian spices.
Kozhi Porichathu
Prep Time: 20 mins Cook Time: 25 mins Authentic Kerala-style crispy spiced fried chicken marinated with freshly crushed fennel, ginger, garlic, Kashmiri red chili, and aromatic curry leaves, shallow fried in coconut oil until golden and fragrant. 1. In a mortar or bowl, crush fennel seeds, garlic, ginger, and curry leaves into a coarse paste. 2. Mix with Kashmiri red chili powder, turmeric powder, coriander powder, black pepper, lemon juice, cornstarch, rice flour, and salt. 3. Coat chicken pieces thoroughly with the marinade and rest for 20 minutes. 4. Heat coconut oil in a deep skillet over medium heat. Fry chicken pieces with extra curry leaves and green chilies for 15-20 minutes until deeply golden, crispy, and cooked through. 5. Drain on paper towels and serve hot with onion rings and lemon wedges.
Kozhukattai
Steamed savory dumplings.
Kozhukattai Sweet
Steamed rice flour dumplings stuffed with sweet coconut and jaggery.
Kumpir
Giant baked potato with various fillings.
Kunafa
Cheese pastry soaked in syrup.
Kunefe
Sweet cheese pastry soaked in syrup.
Kuzhi Paniyaram
Savory rice batter dumplings.
Kuzhi Paniyaram Sweet
Sweet puffed dumplings made using rice batter and jaggery.
Kvass
Fermented rye bread drink.
Laal Maas
Royal Rajasthani fiery smoked mutton curry braised in a rich reduction of soaked Mathania red chilies, garlic, ghee, yogurt, and aromatic whole spices, infused with traditional dhungar charcoal smoke.
Labneh
Strained yogurt dip.
Lachha Paratha
Layered whole wheat flatbread, flaky and soft.
Lamb Shawarma Rice Bowl
Spiced marinating lamb shawarma served over turmeric spiced basmati rice with garlic toum sauce, pickled turnip, and cucumber tomato salad.
Lamb Tagine with Prunes and Almonds
Fragrant slow-simmered Moroccan clay pot stew of tender lamb shoulder braised in ginger, saffron, cinnamon, and turmeric, topped with honey-caramelized prunes, toasted almonds, and sesame seeds.
Lapsang souchong
Smoky black tea.
Lauki Kofta
Soft bottle gourd dumplings simmered in a rich tomato-onion gravy.
Lavender tea
Floral calming tea.
Lebanese Chicken Fatteh
A vibrant Middle Eastern layered dish featuring crispy toasted pita, warm spiced chicken, chickpeas, velvety garlic yogurt tahini sauce, toasted pine nuts, and pomegranate seeds.
Lebanese Garlic Chicken Shish Tawook
Yogurt, lemon, and garlic marinated tender chicken breast skewers charred over high heat and served with whipped toum and pita.
Lemon Herb Orzo Chicken Skillet
One-pan Mediterranean skillet of golden seared chicken thighs nestled in creamy lemon-dill orzo with baby spinach, marinated artichoke hearts, Kalamata olives, and crumbled feta cheese.
Lemon Orzo Chicken
Tender pan-seared chicken thighs simmered with orzo pasta, lemon juice, chicken broth, and baby spinach.
Lemon pickle (Elumichai oorugai)
Tangy and spicy lemon preserve.
Lemon Poha
Lemon flavored flattened rice.
Lemon Rice
Tangy, yellow rice flavored with lemon juice and tempered with mustard, curry leaves, green chillies, and peanuts.
Lemon Tea
Refreshing hot lemon tea.
Lemongrass tea
Citrus herbal tea.
Lentil Soup
Hearty red lentil soup.
Loukoumades
Fried dough balls with honey.
Maddur Vada
Crispy, onion-rich flat vadas flavored with curry leaves and semolina.
Makki di Roti
Traditional Punjabi maize flour flatbread.
Malabar Chemmeen Prawn Roast
Kerala style spicy prawn roast with shallots, curry leaves, crushed black pepper, fennel, tomato, and coconut oil.
Malabar Parotta
Layered, flaky flatbread made with maida, very popular for dinner. Best served with Salna or Kurma.
Manakish Za'atar
Flatbread topped with za'atar spice.
Manchow Soup Veg
Spicy garlic-flavored soup cooked with vegetables and topped with crispy fried noodles.
Mandu
Korean dumplings.
Manga Curry
Tangy raw mango pieces tossed in red chilli powder and coconut oil.
Manga Thokku
Spicy, tangy grated raw mango cooked in sesame oil.
Mangalore Bonda
Spiced, sour yogurt and maida fritters, crispy outside and spongy inside.
Mangalorean Ghee Roast Chicken
A legendary coastal Karnataka dish featuring tender chicken cooked in a rich, roasted Byadgi chili spice paste and golden ghee with curry leaves and tamarind.
Mango pickle (Avakkai)
Traditional spicy mango pickle.
Mango Sticky Rice
Sweet coconut sticky rice with mango.
Manjar de Coco
Coconut pudding with plum syrup.
Margherita Pizza
Traditional thin crust pizza.
Marry Me Chicken
Tender chicken breasts seared to golden perfection and simmered in a creamy sun-dried tomato, garlic, and heavy cream sauce infused with Italian herbs.
Masala chai
Spiced milk tea.
Masala Dosa
Stuff dosa with spiced potato bhaji before folding.
Masala Poori
Bangalore street-style chat made with crushed crispy pooris soaked in a warm peas gravy and topped with sev.
Masala Vada
Deep-fried spiced patties made with coarsely ground chana dal.
Masoor Dal Tadka
Comforting red lentils cooked and tempered with cumin, onions, and garlic.
Matar Kachori
Crispy deep-fried flaky pastries stuffed with a spiced green peas filling.
Matar Paneer
Cottage cheese cubes and green peas cooked in a spiced onion-tomato gravy.
Matar Pulao
Aromatic Basmati rice pilaf cooked with sweet green peas and cardamom.
Matcha
Whisked powdered green tea.
Matcha Mochi
Sweet rice cake with green tea.
Mathri
Flaky, deep-fried spiced flour crackers flavored with carom and black pepper.
Medu Vada
Deep fry till golden brown and crispy on the outside.
Melanzane alla Parmigiana
Southern Italian baked comfort classic of golden roasted eggplant layered with rich San Marzano tomato marinara, fresh mozzarella, aged Parmigiano-Reggiano, and fragrant fresh basil.
Melomakarona
Honey soaked Christmas cookies.
Mercimek Corbasi
Traditional red lentil soup.
Methi Dosa
Crepes flavored with fresh fenugreek leaves.
Methi Matar Malai
Sweet and creamy green peas and fresh fenugreek leaves curry.
Methi Thepla
Gujarati flatbread made of wheat flour, gram flour, and fresh fenugreek leaves. Perfect for travel.
Mexican Hot Chocolate
Spicy chocolate drink.
Mexican Street Corn
Grilled corn with creamy topping.
Mexican Street Corn Salad
Deconstructed corn salad.
Middle Eastern Crispy Falafel Bowl with Tahini Drizzle
Crispy golden chickpea falafels served over a nourishing grain bowl with cucumbers, tomatoes, pickled turnip, and lemon tahini dressing.
Migas
Breadcrumbs with chorizo and peppers.
Milk oolong
Naturally creamy oolong.
Minestra di Verdure
Vegetable soup.
Minestrone Soup
Hearty vegetable soup.
Mint Chutney
Mint side dish.
Miso Soup
Traditional fermented bean paste soup.
Missi Roti
Spiced flatbread made of gram flour and wheat flour.
Mix Veg Raita
Creamy yogurt whisked with finely chopped onions, tomatoes, and cucumbers.
Miyeok Guk
Seaweed soup.
Mochi
Sweet rice cake.
Mooli Paratha
Flatbread stuffed with spiced grated radish and coriander.
Moong Dal Cheela
Healthy and protein-packed yellow lentil crepes, optionally stuffed with paneer.
Moong Dal Kachori
Flaky pastry stuffed with a spiced yellow moong dal mixture, perfect dry snack.
Moqueca de Banana
Vegetarian plantain stew.
Morcilla a la Plancha
Grilled blood sausage.
Moringa tea
Nutrient-rich herbal tea.
Morkovcha
Spicy carrot salad.
Moroccan Chicken Tagine with Preserved Lemon & Olives
Slow-simmered tender chicken thighs cooked with preserved lemons, green olives, saffron, ginger, and garlic in an aromatic tagine pot.
Morozhenoye
Russian style ice cream.
Moru Curry
Seasoned sour buttermilk tempered with shallots, garlic, ginger, mustard, and green chillies.
Mujadara
Lentils and rice with caramelized onions.
Mul Naengmyeon
Cold noodle soup.
Mumbai Cheese Burst Frankie Roll
Spiced potato and paneer mash wrapped in flaky paratha with melted cheese, raw red onion, spicy green chutney, and tangy frankie masala.
Murukku
Deep-fried spiral savory snack. Store in an airtight container.
Murungakkai Sambar
Classic South Indian lentil soup cooked with drumsticks, tomatoes, and tamarind.
Mushroom Masala
Button mushrooms cooked in a semi-dry, spicy onion-tomato gravy.
Mushroom Pepper Roast
Spicy button mushroom stir-fry with onions, green chillies, and crushed pepper.
Mushroom Salna
Roadside-style thin and spicy gravy loaded with fresh button mushrooms.
Mushroom Stir Fry
Earthy mushroom dish.
Mutton Ishtu
Soothing Kerala Syrian Christian slow-simmered mutton stew cooked with tender potatoes, carrots, green chilies, and aromatic whole spices bathed in velvety fresh coconut milk tempered in coconut oil with fresh curry leaves.
Mutton Sukka Varuval
Madurai style spicy dry mutton roast tossed with caramelized shallots, curry leaves, crushed black peppercorns, and stone-ground spices.
Nadan Tharavu Roast
Traditional Kuttanad-style Kerala slow-roasted duck pieces cooked with shallots, crushed ginger, garlic, green chilies, and black pepper in pure coconut oil, simmered in thick coconut milk.
Naengmyeon
Cold buckwheat noodles.
Nalli Nihari
Prep Time: 25 mins Cook Time: 120 mins Royal Mughlai slow-cooked mutton shank stew simmered gently in rich bone marrow broth infused with whole spices, fennel, mace, and dry ginger, thickened with roasted wheat flour slurry and finished with sizzling ghee tarka, ginger juliennes, and fresh cilantro. 1. Heat ghee in a heavy-bottomed pot or handi; add sliced red onions and sauté until golden brown. 2. Add mutton shanks, ginger-garlic paste, and sear on high heat until browned. 3. Stir in Kashmiri red chili powder, turmeric, coriander, nihari spice blend (fennel, cardamom, mace, nutmeg, clove), and salt. 4. Add water and bone broth, bring to a gentle boil, cover tightly, and simmer on low heat for 90-110 minutes until mutton shanks are melt-in-mouth tender. 5. Whisk roasted whole wheat flour with water into a smooth slurry, stir into the curry, and simmer for 10 minutes until rich and velvety. 6. Garnish with ginger juliennes, green chilies, fresh cilantro, and a squeeze of fresh lime juice.
Namak Para
Crunchy, diamond-shaped deep-fried pastry snacks flavored with carom seeds.
Namkeen Sevai
Vermicelli breakfast cooked with onions, peas, and mild spices.
Neer Dosa
Delicate, lace-like, thin rice crepes from coastal Karnataka.
Nellikai-mixed vegetable pickle
Medley of veggies and gooseberry.
Nellikkai Sadam
Tangy, refreshing lunchbox rice made with grated gooseberry (amla) and basic tempering.
Nettle tea
Nutritious herbal tea.
Nippattu
Spiced crispy rice crackers. Highly portable.
North Indian Paneer Tikka Kathi Roll
Smoky grilled spiced paneer cubes wrapped in a flaky layered paratha with mint chutney and thinly sliced pickled onions.
Oats Cranberry Energy Balls
Healthy no-bake energy bites made with oats, dates, honey, and dried cranberries.
Oats Dosa
Instant crispy crepes made with rolled oats, rice flour, and yogurt batter.
Oats Upma
Healthy rolled oats with vegetables.
Obatzda
Spiced cheese dip.
Oi Muchim
Spicy cucumber salad.
Olan
A simple and gentle Kerala Sadya dish made of white pumpkin and red cowpeas in rich coconut milk.
Onion Pakoda
Crispy fried onion juliennes bound with gram flour and spices.
Onion Uttapam
Thick rice-lentil pancake topped with onions.
Oolong tea
Partially oxidized tea.
Osso Buco
Braised veal shanks.
Othappam Podi
Thick rice crepe topped generously with spicy gun powder (podi) and sesame oil.
Oyakodon
Japanese mother-and-child rice bowl featuring juicy chicken thigh and sweet onions simmered in savory dashi broth, bound with soft custardy eggs.
Pad Kee Mao
Sizzling high-heat Thai wok-tossed wide flat rice noodles with sliced chicken breast, garlic, bird's eye chilies, baby corn, sweet bell peppers, and copious handfuls of peppery holy basil in a smoky savory sauce.
Pajeon
Green onion pancake.
Palak Corn
Sweet corn kernels cooked in a creamy, garlic-flavored spinach gravy.
Palak Mushroom
Button mushrooms cooked in a flavorful garlic-spinach gravy.
Palak Paneer
Paneer cubes in a smooth, vibrant spinach gravy, seasoned with garlic and cream.
Palestinian Sumac Chicken Musakhan
Spiced roasted chicken served over olive-oil caramelized sumac onions on fluffy Taboon flatbread topped with toasted pine nuts.
Panchmel Dal
Traditional Rajasthani mixture of five lentils, thick and richly tempered.
Paneer Bhurji
Scrambled paneer cooked with green peas, onions, tomatoes, and mild spices. Quick dinner.
Paneer Bhurji Kathi Roll
Wrap made with paratha stuffed with spiced paneer bhurji.
Paneer Bhurji Toast
Spiced scrambled cottage cheese served over buttered crispy toasts.
Paneer Bread Roll
Crispy bread rolls stuffed with spiced paneer and sweet corn mixture.
Paneer Butter Masala
Rich, sweet, and creamy tomato-cashew gravy loaded with paneer cubes.
Paneer Do Pyaza
Paneer cubes simmered in a spiced onion gravy, topped with caramelized onion petals.
Paneer Manchurian
Crispy paneer cubes tossed in a thick and savory garlic-Manchurian sauce.
Paneer Paratha
Wheat flatbread stuffed with spiced grated paneer. High protein breakfast.
Paneer Tikka
Grilled paneer cubes marinated in yogurt, tandoori masala, and herbs.
Paneer Tikka Masala
Grilled paneer cubes cooked in a rich, spicy, and smoky onion-tomato gravy.
Panna Cotta
Creamy vanilla pudding.
Panzanella
Tuscan bread salad.
Parippu Curry
Steamed yellow lentils mashed with fresh coconut, cumin, and garlic.
Pasta alla Gricia
Classic Roman pasta dish made with crispy guanciale, finely grated Pecorino Romano, starchy pasta water emulsion, and toasted black pepper.
Pasta e Fagioli
Pasta and bean soup.
Pasta Primavera
Vegetable pasta.
Patatas Bravas
Fried potatoes with spicy sauce.
Pathiri
Soft, thin, gluten-free flatbread made of cooked rice flour, a Malabar classic.
Pav Bhaji
Thick mashed vegetable curry served hot with buttered pav rolls.
Pavakkai Pitlai
Bitter gourd cooked with chana dal in a tangy tamarind gravy, enriched with roasted coconut-spice paste.
Pavê de Chocolate
Layered dessert with biscuits and cream.
Peach tea
Sweet peach infusion.
Peanut Chikki
Traditional peanut and jaggery bars. High energy snack.
Peanut Sundal
Healthy boiled peanut snack tempered with mustard, red chillies, and coconut.
Peerkangai Thogayal
A thick, flavorful chutney made with ridge gourd, roasted lentils, and red chillies, perfect for mixing with hot rice.
Penne Arrabbiata
Spicy tomato pasta.
Peppermint tea
Refreshing mint tea.
Pesara Dosa
Spiced whole green gram crepes from Andhra Pradesh. Serve with ginger chutney.
Peshawari Chapli Kebab
Melt-in-mouth flattened spiced minced beef patties infused with coarsely crushed coriander seeds, pomegranate seeds (anardana), green chilies, fresh mint, and pan-fried with a fresh tomato slice pressed on top.
Pesto Genovese
Basil sauce.
Pesto Pasta
Fresh basil pesto with penne.
Pico de Gallo
Fresh tomato salsa.
Pimientos de Padrón
Fried peppers.
Pineapple Pulissery
Sweet and sour ripe pineapple buttermilk curry.
Pirozhki
Small stuffed buns.
Pistachio Pesto Mortadella Burrata Focaccia
Crispy rosemary focaccia loaded with thinly sliced mortadella, creamy burrata cheese, pistachio pesto, and crushed toasted pistachios.
Pistachio Pesto Pasta with Burrata
Al dente artisanal pasta enrobed in a rich emerald Sicilian pistachio pesto with fresh basil, extra virgin olive oil, Parmigiano-Reggiano, and topped with a creamy torn sphere of fresh burrata.
Pithla Bhakri
Thick, savory gram flour porridge served with rustic sorghum flatbread (Bhakri).
Piyaz
White bean salad with tahini sauce.
Pizza Margherita
Bake in a preheated oven at maximum temperature for a crispy crust.
Pizzaiola Sauce
Tomato sauce for steak.
Podi Dosa
Crepe smeared with gun powder.
Podi Idli
Mini idlis tossed in a generous amount of ghee and spicy gun powder.
Poha
Light and fluffy flattened rice dish with peanuts and spices.
Poha Bread Upma
Quick breakfast made by scrambling bread slices and cooking with mustard, peanuts, and turmeric.
Poha Chivda
Crunchy, low-fat savory mix of roasted flattened rice and peanuts.
Polenta
Creamy cornmeal porridge.
Pollo alla Cacciatore
Prep Time: 20 mins Cook Time: 45 mins Classic Italian Hunter's Style braised chicken thighs seared in extra virgin olive oil and simmered with cremini mushrooms, sweet bell peppers, garlic, fresh rosemary, dry white wine, and San Marzano crushed plum tomatoes. 1. Season bone-in chicken thighs with sea salt and freshly cracked black pepper; dust lightly with flour. 2. Heat olive oil in a large Dutch oven over medium-high heat; sear chicken thighs skin-side down until golden brown and crisp, then set aside. 3. In the same pot, sauté yellow onion, garlic, bell peppers, and sliced cremini mushrooms for 6-8 minutes until tender. 4. Pour in dry white wine to deglaze the pot, scraping up caramelized browned bits, and simmer until reduced by half. 5. Stir in crushed plum tomatoes, tomato paste, fresh rosemary sprigs, fresh thyme, kalamata olives, and red pepper flakes. 6. Return chicken thighs to the pot, cover, and braise on low heat for 30 minutes until chicken is tender and sauce is rich. 7. Finish with fresh flat-leaf parsley and serve with crusty artisan bread or polenta.
Poondu Rasam
A comforting, garlicky rasam made with crushed garlic, tomatoes, black pepper, and tamarind.
Poori
Puff fried wheat flatbread. Serve hot with potato masala or kurma.
Poori Bhaji
Deep-fried wheat pooris served with a simple, spicy potato curry.
Popiah
Fresh spring rolls.
Potato Bonda
Batter-fried potato mash dumplings flavored with ginger, turmeric, and mustard.
Potato Cheese Balls
Mini breaded potato balls filled with cheese. Pack dry.
Potato Fry
Crispy and spicy potato cubes pan-fried with mustard, garlic, and chilli powder.
Potato Gratin
Creamy sliced potatoes baked to perfection.
Potato Masala
Classic spiced potato side dish for Poori and Masala Dosa.
Pu-erh
Fermented aged tea.
Pudalangai Kootu
Snake gourd cooked with yellow split moong dal, coconut-cumin paste, and tempered with mustard.
Pudalangai Poriyal
Snake gourd stir-fried with mustard, green chillies, split urad dal, and fresh coconut.
Puli Upma
Tangy upma made from rice rava and tamarind extract, flavored with roasted peanuts.
Pulicha keera masiyal
Tangy sorrel leaves mash.
Puttu
Steam puttu in a puttu maker using layered rice flour and grated coconut. Serve with kadala curry or banana.
Puttu with Kadala Curry
Kerala steamed rice cake served with a spicy black chickpeas coconut curry.
Ragi Dosa
Finger millet crepes.
Ragi Kali
Nutritional finger millet balls served with a spicy curry or sour buttermilk.
Ragi Mudde
Healthy finger millet balls.
Ragi Roti
Rustic flatbread made with finger millet flour, chopped onions, green chillies, and curry leaves.
Ragi Upma
Healthy semolina-style breakfast made from finger millet flour and vegetables.
Rajma Masala
Kidney beans slow cooked in a thick, spiced tomato-onion gravy. Perfect with rice.
Rasam
Spicy and tangy tamarind soup.
Rava Dosa
Instant, thin, crispy crepe made with semolina and rice flour.
Rava Idli
Instant semolina steamed cakes.
Rava Khichdi
A colorful and soft rava dish made with mixed vegetables and ghee.
Rava Laddu
Sweet semolina balls. Dry and easy to pack for kids' lunchboxes.
Rava Paniyaram
Soft instant paniyarams made with rava and yogurt.
Rava Upma
Roast rava well before adding to boiling water to avoid lumps.
Ravioli with Sage Butter
Stuffed pasta in sauce.
Refried Beans
Classic creamy side dish.
Ribbon Pakoda
Crispy ribbon shaped snack made of rice flour and besan.
Risotto ai Funghi
Creamy mushroom risotto.
Roasted brown rice tea
Roasted rice tea.
Roasted Makhana
Healthy, crunchy roasted foxnuts. A perfect chip alternative.
Romeu e Julieta
Guava paste and white cheese dessert.
Rooibos
Caffeine-free red bush tea.
Roti Phulka
Soft puffed stove-top flatbread made with whole wheat.
Roti Prata
Flaky South Indian-style flatbread.
Rotkohl
Braised red cabbage.
Rumali Roti
Extremely thin, soft, and folded flatbread, perfect with rich Mughlai gravies.
Sabudana Khichdi
Tapioca pearl pilaf cooked with potatoes and roasted peanuts, popular during fasts.
Saffron Joojeh Kabab
Iconic Persian grilled chicken skewers marinated in blooming saffron, Greek yogurt, freshly squeezed lemon juice, grated onion, and olive oil, served with roasted tomatoes and sumac.
Saffron Tahdig Rice
Classic Persian parboiled long-grain basmati rice layered with bloomed saffron, Greek yogurt, egg yolk, and melted butter, slow-steamed to create an ultra-crispy, golden tahdig bottom crust.
Saganaki
Fried cheese appetizer.
Sakkarai Pongal
Sweet and rich rice-lentil pudding sweetened with jaggery, flavored with cardamom, and loaded with ghee-fried cashews.
Salmon Rice Bowl with Sriracha Mayo
Flaked cooked salmon mixed with warm jasmine rice, drizzled with creamy sriracha mayo, soy sauce, and kewpie mayo, garnished with avocado and roasted seaweed.
Salsa Verde
Tangy tomatillo salsa.
Saltimbocca
Veal with prosciutto and sage.
Sambal Stingray
Grilled stingray with spicy sambal.
Sambar
Lentil vegetable stew.
Sambar Rice
A comforting one-pot meal of rice, lentils, and mixed vegetables cooked together with sambar spices and ghee.
Samgyetang
Ginseng chicken soup.
Samosa
Crisp pastry shells stuffed with a spiced potato and peas mixture.
San Sebastian Basque Burnt Cheesecake
Crustless cheesecake baked at high heat to achieve a caramelized, burnt top and a silky, molten custard center.
Schezwan Fried Rice
Spicy fried rice tossed in home-made Schezwan chili paste and garlic.
Schezwan Noodles
Spicy, fiery Hakka noodles tossed in rich Schezwan sauce and garlic.
Scones
Buttery scones for afternoon tea.
Semiya Biryani
Spiced vermicelli pulao cooked with mixed vegetables, mint, and whole spices.
Semiya Upma
Vermicelli upma.
Senai Kizhangu Varuval
Yam slices marinated in spices and pan-fried until crispy.
Sencha
Steamed green tea.
Sepankizhangu Roast
Colocasia (taro root) boiled, peeled, sliced, and pan-roasted with spices until golden and crispy.
Set Dosa
Very soft, spongy, thick dosas served in a set of 2 or 3.
Sev Tamatar Sabzi
Gujarati quick-fix curry made with tomatoes, spices, and topped with crispy sev.
Sev Usal
Spicy, tangy green peas curry served with bread rolls (pav) and crispy sev.
Sevai Coconut
Steamed rice vermicelli mixed with freshly grated coconut and tempered.
Sevai Lemon
Steamed rice vermicelli tossed with lemon juice, turmeric, and a crunchy tempering.
Sevai Pepper
Rice vermicelli tossed with crushed black pepper, cumin, and cashews.
Sfogliatella
Flaky pastry.
Shahi Paneer
Royal, sweet paneer curry in a creamy onion-cashew-yogurt gravy flavored with saffron.
Shakshuka
Poached eggs nestled in a rich, spiced tomato and red bell pepper sauce infused with cumin, paprika, garlic, and topped with crumbled feta and fresh herbs.
Sheng pu-erh
Raw fermented tea.
Shortbread
Buttery Scottish biscuit.
Shou pu-erh
Ripened fermented tea.
Sicilian Pasta alla Norma
Classic Sicilian pasta featuring golden pan-fried eggplant tossed with a rich garlic tomato-basil sauce, topped with grated Ricotta Salata cheese.
Silver needle
Young white tea buds.
Smash Burger Tacos
Seasoned ground beef smashed thin directly onto flour tortillas, seared until crispy, melted with American cheese, and topped with shredded lettuce, pickles, and burger sauce.
Soba Noodle Salad
Chilled buckwheat noodles.
Soba Salad
Buckwheat noodles with vegetables.
Sole Meunière
Pan-fried fish with lemon butter sauce.
Sooji Halwa
Sweet semolina pudding cooked with ghee and milk, often served with Poori.
Sooji Toast
Crispy bread toast topped with semolina and yogurt veggies.
South Indian Chettinad Mushroom Chukka
A fiery Chettinad-style dry mushroom stir-fry cooked with freshly roasted whole spices, shallots, and fragrant curry leaves.
South Indian Thali Rice
Perfectly cooked plain white rice, the foundation of every South Indian lunch.
Soya Chaap Gravy
Spicy, protein-packed soya chaap chunks cooked in a rich tandoori gravy.
Spaghetti Aglio e Olio
Classic garlic and oil pasta.
Spanakopita Greek Spinach Pie
Authentic Greek baked pie with crispy golden phyllo pastry sheets enclosing a tangy filling of spinach, feta cheese, ricotta, dill, and olive oil.
Spanakorizo with Halloumi
Vibrant Greek spinach and arborio rice dish simmered with scallions, fresh dill, lemon zest, and extra virgin olive oil, topped with golden pan-seared crispy halloumi cheese slabs.
Spanish Gambas al Ajillo
Classic Spanish tapas dish of succulent shrimp sizzled in extra virgin olive oil with thin garlic slices, red chili pepper, sherry, and parsley.
Spanish Seafood Paella
Traditional saffron-scented Bomba rice cooked in a wide paella pan with jumbo shrimp, mussels, bell peppers, tomatoes, and smoky paprika.
Spearmint tea
Refreshing spearmint tea.
Spiced apple cider tea
Hot apple spice tea.
Spiced Harira Lamb Soup
Traditional North African and Moroccan spiced soup packed with tender lamb morsels, brown lentils, chickpeas, crushed tomatoes, fragrant celery, cilantro, ginger, cinnamon, and vermicelli.
Spiced Herbal Tea
Soothing tea with local spices.
Spicy Calabrian Chili Rigatoni
Al dente bronze-cut rigatoni tossed in a vibrant, creamy sauce of crushed Calabrian chilis, sweet shallots, garlic, tomato paste, vodka reduction, heavy cream, and freshly grated Parmigiano-Reggiano.
Spicy Dan Dan Noodles
Classic Sichuan street noodles in a fiery, fragrant broth of chili oil, sesame paste, soy sauce, and Sichuan peppercorns, topped with crispy spiced ground chicken, preserved greens, and scallions.
Spicy Japanese Miso Sesame Ramen
Rich umami ramen broth seasoned with red miso and tahini sesame paste, topped with fresh noodles, soft-boiled egg, baby bok choy, and chili oil.
Spotted Dick
Dried fruit pudding.
Spring Rolls
Crispy vegetable spring rolls.
Spring Rolls Veg
Crispy fried wrappers filled with dry stir-fried seasoned vegetables.
Sprouted Moong Salad
Raw sprouted moong beans tossed with onions, tomatoes, cucumber, lemon, and spices.
Steamed Rava Cake
Soft, spongy, steamed semolina and yogurt cake squares.
Sticky Gochujang Salmon Bites
Crispy bite-sized salmon cubes glazed in sweet-spicy Korean gochujang chili sauce, garlic, ginger, and toasted sesame oil over warm steamed rice with scallions.
Stollen
Traditional fruit bread.
Stuffed Paratha Roll
Handheld whole wheat roll stuffed with spiced potato and paneer.
Suji Toast
Crispy bread slices topped with a mixture of semolina, cream, and chopped vegetables.
Summer Pudding
Bread-lined bowl filled with berry juices.
Sundal Sweet Corn
Quick and healthy steamed sweet corn tossed with mustard, curry leaves, and grated coconut.
Sundubu Jjigae
Soft tofu stew.
Sunomono
Cucumber vinegar salad.
Sweet Appam
Puffed sweet appams made with banana and jaggery.
Sweet Corn Soup Veg
Mild, comforting cream of sweet corn soup cooked with vegetables.
Sweet Mathri
Crispy, flaky sweet flour crackers flavored with sesame seeds. Easy to pack.
Sweet Puttu
Sweet steamed rice flour.
Sweet Seedai
Crispy deep-fried sweet rice flour balls made with jaggery.
Tabbouleh
Refreshing parsley and bulgur salad.
Tagliatelle al Tartufo
Truffle pasta.
Taiwanese Lu Rou Fan (Braised Pork Rice)
Melt-in-your-mouth tender pork belly cubes braised with fried shallots, Five-Spice, soy sauce, and rock sugar, served over steamed rice with braised eggs.
Taiwanese Popcorn Chicken
Crispy bite-sized chicken thigh pieces marinated in five-spice powder, soy sauce, and garlic, coated in sweet potato starch and fried with fresh Thai basil.
Tamarind Rice
A classic tangy and spiced rice dish flavored with tamarind paste, peanuts, and a special spice mix.
Tandoori Roti
Oven-baked whole wheat flatbread.
Taramosalata
Fish roe dip.
Tarte Tatin
Upside-down caramelized apple tart.
Tarte Tatin aux Poires
Upside-down pear tart.
Tau Huay
Silken tofu dessert.
Tawa Roti
Soft home-style whole wheat flatbread cooked on a griddle.
Thai Basil Tofu Stir-Fry (Pad Krapow Tofu)
Crispy golden tofu wok-tossed with aromatic Thai holy basil, spicy bird's eye chilies, garlic, and savory soy glaze over steaming jasmine rice.
Thai Tom Yum Goong
Iconic hot and sour Thai soup with tender jumbo shrimp, lemongrass, galangal, kaffir lime leaves, straw mushrooms, and chili jam.
Thakkali Kurma
Spicy tomato coconut gravy, an excellent light side dish for Chapati and Idli.
Thattai
Crispy, flat savory crackers made of rice flour and roasted gram flour.
Thattil Kutti Dosa
Small, soft, and thick dosas made in batches of 4, served with spicy garlic chutney.
Three Cup Chicken
Classic Taiwanese sizzling clay pot dish of chicken thighs braised to a glossy glaze in equal parts toasted sesame oil, premium soy sauce, and Shaoxing rice wine with whole garlic cloves, ginger coins, and fresh Thai basil.
Thunder Tea Rice
Rice topped with vegetables and herbal tea soup.
Tie guan yin
Aromatic floral oolong.
Tinda Masala
Baby gourd (round melon) cooked in a simple spiced onion-tomato gravy.
Tomato Chutney
Tangy side dish.
Tomato pickle (Thakkali oorugai)
Spicy tomato relish.
Tomato Rasam
Tangy and spicy soup made of tomatoes, tamarind, crushed black pepper, cumin, and garlic.
Tomato Rice
Spicy and tangy rice cooked with fresh tomatoes, onions, garlic, and aromatic spices.
Tomato Sevai
Steamed rice vermicelli tossed in a spicy tomato-onion masala.
Tostadas
Crispy flat tortillas with toppings.
Trifle
Layered dessert with sponge and custard.
Tteokbokki
Spicy rice cakes.
Tulsi tea
Holy basil tea.
Turkish Cilbir Eggs
Poached eggs resting on warm garlic-infused yogurt, drizzled with spicy Aleppo pepper brown butter and finished with fresh dill.
Turkish Egg Cilbir
Warm garlic-infused yogurt topped with poached eggs, drizzled with spicy Aleppo pepper butter and fresh dill.
Turmeric tea
Anti-inflammatory tea.
Tuscan Bean Soup
Hearty bean soup.
Tuscan Butter Steak
Juicy pan-seared ribeye steak basted in garlic and rosemary butter, smothered in a decadent garlic, sun-dried tomato, spinach, and heavy cream reduction.
Tzatziki
Refreshing cucumber yogurt dip.
Udon Noodle Soup
Thick wheat noodles in broth.
Ulundhu Kali
Highly nutritious sweet fudge made of black urad dal flour and sesame oil.
Ulundhu Kanji
Urad dal porridge.
Ulundhu Sadam
Nutritious and traditional rice cooked with whole black gram (urad dal), garlic, and fenugreek.
Urulai Kizhangu Podimas
Mashed potatoes scrambled with onions, ginger, and green chillies.
Vada Curry
Spiced lentil dumpling curry.
Vada Pav
Spicy potato fritter in a soft bun smeared with dry garlic chutney.
Varenyky
Dumplings with potato filling.
Vazhaikkai Podimas
Grated raw banana scramble with ginger, chillies, and lemon juice.
Vazhaikkai Varuval
Crispy pan-fried raw banana slices marinated in a spicy masala paste.
Vazhaipoo Vadai Curry
Spiced banana flower dumplings in a flavorful coconut gravy.
Vazhaithandu Kootu
Fiber-rich banana stem cooked with moong dal and fresh coconut.
Veg Biryani
Fragrant layered Basmati rice cooked with mixed vegetables, saffron, mint, and spices.
Veg Fried Rice
Stir-fried Basmati rice cooked with finely chopped spring onions, carrots, and beans.
Veg Hakka Noodles
Classic Indo-Chinese street-style thin noodles stir-fried with julienned vegetables.
Veg Jalfrezi
Semi-dry stir-fried mixed vegetables cooked in a tangy tomato-spice sauce.
Veg Kurma
Mildly spiced mixed vegetable curry in a coconut-cashew gravy, the perfect pairing for Parotta and Chapati.
Veg Manchurian Dry
Fried vegetable balls tossed in a thick, glossy garlic and chili soy sauce.
Veg Manchurian Gravy
Deep-fried mixed vegetable balls in a tangy, thick soy-garlic-ginger gravy.
Veg Mayonnaise Sandwich
Cold sandwich made with chopped vegetables mixed with mayonnaise.
Veg Pulao
Mildly spiced Basmati rice cooked with mixed vegetables and whole spices.
Veg Salna
Roadside style empty/vegetable salna served hot with Parotta.
Vegetable Biryani
Aromatic layered rice dish made with mixed vegetables, mint, coriander, and coconut milk.
Vegetable Chow Fun
Wide noodle stir fry.
Vegetable Cutlet
Crispy vegetable patties. Pack with ketchup on the side.
Vegetable Fajitas
Sizzling veggie mix.
Vegetable Quesadilla
Cheesy veggie filled tortillas.
Vegetable Spring Rolls
Crispy rolls with veggie filling.
Vegetable Stir Fry
Fresh crunchy vegetables.
Vegetable Tempura
Crispy fried seasonal vegetables.
Ven Pongal
Serve hot topped with ghee and accompanied by Sambar and Coconut Chutney.
Vendakkai Mandi
Okra cooked in rice-washed water (mandi) with tamarind and green chillies.
Vendakkai Poriyal
Okra sautéed with mustard, curry leaves, and fresh coconut.
Vendhaya Kali
Traditional healthy sweet fudge made with fenugreek seeds, rice, and dark palm jaggery.
Vinegret
Beetroot salad.
Warak Enab
Stuffed grape leaves with rice and herbs.
Waraq Enab
Stuffed grape leaves.
Welsh Rarebit
Savory melted cheese sauce on toasted bread.
West African Jollof Rice
Fragrant long-grain parboiled rice cooked in a smoky, rich reduction of blended red bell peppers, plum tomatoes, onions, garlic, thyme, and curry powder.
Wheat Dosa
Wheat flour crepes.
Wheat Flour Biscuits
Eggless whole wheat cookies. Great dry snack for school breaks.
Wheat Rava Khichdi
Healthy broken wheat cooked with loaded vegetables and mild spices.
Whipped Feta Dip with Roasted Cherry Tomatoes & Honey
Silky, creamy whipped feta blended with Greek yogurt and garlic, crowned with blistered garlic-thyme roasted cherry tomatoes and warm honey-chili drizzle.
White peony
White tea with buds and leaves.
White tea
Delicate buds and leaves.
Yellow tea
Lightly fermented tea.
Yemista
Stuffed vegetables with herbs.
Yerba mate
Energizing herbal infusion.
Zereshk Polo Morgh
Persian celebratory feast dish of golden pan-seared chicken braised in a saffron-turmeric tomato reduction, served over fragrant basmati rice crowned with ruby red tart barberries, slivered pistachios, and saffron water.
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