Lunch Recipes
Showing 602 recipes perfect for lunch.
Adana Kebab
Spicy minced lamb kebab on skewers.
Agedashi Tofu
Deep fried tofu in savory sauce.
Albóndigas
Spanish meatballs in tomato sauce.
Aloo Gobhi
Dry spiced potato and cauliflower stir-fry, a daily staple in North Indian homes.
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.
Amla-ginger mixed pickle
Mix of amla and ginger.
Amritsari Fish Fry
Prep Time: 15 minutes | Cook Time: 15 minutes Step 1: Cut boneless firm white fish fillets into 2-inch chunks. Toss with lemon juice, ginger garlic paste, turmeric powder, Kashmiri red chili powder, crushed carom seeds (ajwain), and salt. Marinate for 15 minutes. Step 2: In a bowl, prepare the crispy batter by whisking gram flour (besan), rice flour, crushed carom seeds, ground cumin, red chili flakes, beaten egg, and chilled water into a smooth, thick coating consistency. Step 3: Heat mustard oil in a deep kadai to 180°C (350°F). Dip marinated fish chunks into the spiced batter and gently drop into the hot oil in batches. Fry for 4-5 minutes until light golden and crisp, then drain on a wire rack. Step 4: For signature street-style shatteringly crisp texture, flash-fry the fish pieces a second time at 190°C (375°F) for 90 seconds. Drain, dust generously with tangy chaat masala, and serve piping hot with mint coriander chutney, sliced red onion rings, and lemon wedges.
Angu
Soft cornmeal porridge.
Arayes
Meat-stuffed grilled pita.
Arhar Dal Yellow
Pigeon pea yellow dal, plain and comforting, tempered with cumin and asafoetida.
Arroz a Banda
Rice cooked in fish stock.
Arroz de Carreteiro
Brazilian beef and rice dish.
Avgolemono Soup
Egg and lemon chicken soup.
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.
Baba Ghanoush
Smoky roasted eggplant dip.
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.
Baingan Bharta
Smoky fire-roasted eggplant mashed and cooked with green peas, onions, and tomatoes.
Baingan Masala
Eggplants sliced and cooked in a tangy, spicy roasted peanut-sesame-coconut gravy.
Bak Chor Mee
Minced pork noodles.
Bak Kut Teh
Pork rib soup with herbal broth.
Baked Gigantes Plaki
Plump Greek butter beans slow-baked in an unctuous sauce of sweet tomatoes, extra virgin olive oil, garlic, sweet yellow onions, warm spices, fresh dill, and crumbled salty feta.
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.
Banh Canh Cua
Tapioca noodle soup with crab.
Banh Mi
Crispy baguette with savory fillings.
Banh Xeo
Crispy savory crepe.
Basil Chicken
Quick basil stir-fry.
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.
Bee Hoon Goreng
Stir-fried rice vermicelli.
Beef Chow Fun
Prep Time: 20 minutes | Cook Time: 10 minutes Step 1: Slice flank steak thinly against the grain. Marinate with light soy sauce, Shaoxing wine, cornstarch, baking soda, sugar, black pepper, water, and vegetable oil for 20 minutes to achieve tender velvety texture. Step 2: Gently separate fresh wide flat rice noodles (ho fun) into individual ribbons. Step 3: Heat 1 tablespoon of vegetable oil in a wok over high heat until smoking. Sear marinated beef slices for 90 seconds until 80% cooked. Remove and set aside. Step 4: Wipe wok clean, heat remaining oil over maximum heat until smoking. Add ginger and scallion whites for 10 seconds, add noodles in a single layer, and let sear without stirring for 1 minute to develop charred wok hei. Drizzle dark soy sauce, light soy sauce, oyster sauce, and sesame oil. Toss gently with chopsticks to coat noodles without breaking. Return seared beef, toss in fresh bean sprouts and scallion greens, and flash-fry for 45 seconds until sprouts are tender-crisp. Serve piping hot.
Beef Gyudon
Beef bowl with onions.
Beetroot Thoran
Finely chopped beetroot sautéed with spices and fresh coconut.
Besan Kadhi Plain
Sour yogurt curry tempered with fenugreek, mustard, and green chillies, served with plain rice.
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.
Biang Biang Noodles
Prep Time: 35 minutes | Cook Time: 10 minutes Step 1: Mix all-purpose flour, water, and salt into a smooth dough, knead for 10 minutes, divide into oblong logs, brush with vegetable oil, and rest covered for 1 hour. Step 2: Flatten each dough log with a rolling pin, press a chopstick indentation down the center, gently stretch and slap the noodle ribbon against the counter, then split down the center into wide belt ribbons. Step 3: Bring a large pot of water to a rolling boil. Cook fresh hand-ripped noodles and baby bok choy for 2 minutes until chewy and al dente. Drain and transfer to serving bowls. Step 4: Top hot noodles with minced garlic, finely sliced scallions, chili powder, ground roasted Sichuan peppercorn, light soy sauce, dark soy sauce, and Chinkiang black vinegar. Heat vegetable oil and toasted sesame oil in a small pan until smoking hot, then pour directly over the aromatics to sizzle and bloom. Toss immediately to coat every ribbon in glossy, fragrant chili oil.
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.
Boat Noodles
Rich pork or beef noodle soup.
Bobó de Camarão
Creamy shrimp stew with cassava.
Bolognese Sauce
Meat sauce for pasta.
Boondi Raita
Cooling yogurt side dish mixed with tiny crispy fried gram flour balls.
Borscht
Classic beetroot soup.
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).
Briam
Prep Time: 25 minutes | Cook Time: 60 minutes Step 1: Slice russet potatoes, green zucchini, yellow squash, and red onions into 1/4-inch rounds. Slice red bell pepper and core into thin strips. Step 2: In a large bowl, toss sliced vegetables with crushed garlic, dried oregano, dried thyme, finely chopped fresh parsley, sea salt, black pepper, and 80ml extra virgin olive oil until evenly coated. Step 3: Arrange the vegetable slices in tightly overlapping alternating vertical rows in a large baking casserole or roasting pan. Puree canned crushed tomatoes with 60ml water, a pinch of sugar, and remaining olive oil, then pour evenly over the vegetables. Step 4: Cover tightly with parchment paper and aluminum foil. Bake in a preheated oven at 200°C (400°F) for 40 minutes until vegetables are tender. Remove foil and roast uncovered for an additional 20 minutes until the top edges are charred, caramelized, and liquid is reduced into a rich jammy olive oil sauce. Rest 15 minutes and serve with crusty bread and crumbled feta cheese.
Brinjal pickle (Kathirikai oorugai)
Tangy brinjal side dish.
Bubble and Squeak
Fried leftover vegetables and potatoes.
Budae Jjigae
Prep Time: 15 minutes | Cook Time: 20 minutes Step 1: Whisk spicy jjigae seasoning paste in a bowl: combine gochujang (Korean red chili paste), gochugaru (Korean chili flakes), soy sauce, minced garlic, grated ginger, mirin, sugar, black pepper, and toasted sesame oil with 2 tablespoons anchovy broth. Step 2: Slice spam into 1/4-inch slabs, smoked sausage diagonally into bite-sized coins, and medium-firm tofu into rectangles. Thinly slice green cabbage, shiitake mushrooms, scallions, and drain canned baked beans. Step 3: Arrange spam, smoked sausage, tofu, sliced cabbage, mushrooms, kimchi, baked beans, and sliced rice cakes symmetrically around the perimeter of a wide shallow hot pot or skillet. Place seasoning paste in the center and pour rich broth gently around the ingredients. Step 4: Bring to a vigorous boil over high heat, spooning broth over the center paste to dissolve into soup. Add instant ramen noodles in the center and top with American cheese slice and green scallions. Simmer for 4-5 minutes until ramen noodles are chewy and cheese melts into a velvety, spicy broth. Serve bubbling hot at the table.
Bulgogi Beef Kimbap
Classic Korean rice rolls wrapped in crispy roasted seaweed, packed with tender sweet soy-marinated ribeye beef, yellow pickled radish, blanched sesame spinach, carrots, and fluffy egg ribbons.
Bulgur Pilavi
Tomato-based bulgur pilaf.
Bun Bo Hue
Spicy beef noodle soup.
Bun Cha
Grilled pork with noodles and herbs.
Bun Rieu
Crab and tomato noodle soup.
Butter Chicken
Famous tandoori chicken pieces simmered in a silky, sweet, tomato-butter-cream sauce.
Butter Naan
Soft, leavened flatbread brushed with melted butter.
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.
California Roll
Inside-out sushi roll.
Caponata
Prep Time: 20 minutes | Cook Time: 30 minutes Step 1: Cut eggplants into 1-inch cubes, toss with salt, and drain in a colander for 20 minutes to purge bitter moisture. Pat dry thoroughly with paper towels. Step 2: Heat olive oil in a large skillet and shallow-fry eggplant cubes in batches until golden and tender (8-10 minutes). Transfer to a plate. Step 3: In the same skillet, sauté diced celery, red bell pepper, and yellow onion in olive oil until soft. Stir in minced garlic, tomato paste, crushed canned tomatoes, capers, green olives, golden raisins, and toasted pine nuts. Step 4: Whisk red wine vinegar and sugar together, pour into the sauce, and simmer for 5 minutes. Fold in fried eggplant, fresh basil, black pepper, and salt. Simmer gently on low for 10 minutes until glossy and rich. Serve at room temperature with crusty sourdough bread.
Caprese Salad
Fresh tomato and mozzarella salad.
Carbonara
Classic egg and bacon pasta.
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.
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.
Chapati
Soft whole wheat flatbread, a staple healthy dinner option.
Char Kway Teow
Stir-fried flat rice noodles.
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.
Chettinad Chicken Curry
Fiery and aromatic chicken curry made with a freshly roasted Chettinad spice paste.
Chettinad Egg Masala
Boiled eggs cooked in a spicy, roasted coconut and spice gravy.
Chettinad Pepper Chicken
Fiery and aromatic South Indian chicken curry cooked with freshly roasted Chettinad spices, black pepper, curry leaves, and coconut.
Chicken 65
Prep Time: 20 minutes | Cook Time: 15 minutes Step 1: Marinate 500g boneless chicken cubes with yogurt, ginger-garlic paste, Kashmiri red chili powder, red chili powder, turmeric powder, garam masala, black pepper, lemon juice, cornstarch, rice flour, beaten egg, and salt. Rest for 20 minutes. Step 2: Heat vegetable oil in a deep kadai to 180°C (350°F). Deep fry marinated chicken pieces in batches for 5-6 minutes until golden, crispy, and thoroughly cooked. Drain onto a wire rack. Step 3: Heat ghee in a wide skillet over medium heat. Splutter mustard seeds and cumin seeds. Add slit green chilies, sliced garlic cloves, and fresh curry leaves, sautéing for 30 seconds until crackling and fragrant. Step 4: Whisk 2 tbsp yogurt with 50ml water and a pinch of salt. Pour into the sizzling tempering to create a glossy emulsion. Add the fried chicken pieces and toss vigorously over high heat for 1 minute until every piece is coated in spicy glaze. Serve hot with sliced red onions and fresh lemon wedges.
Chicken Angara
Prep Time: 20 minutes | Cook Time: 35 minutes Step 1: Dry roast coriander seeds, cumin seeds, black peppercorns, cloves, green cardamoms, and cinnamon stick until aromatic, then grind to a fine Angara masala powder. Step 2: Marinate chicken with Greek yogurt, ginger garlic paste, Kashmiri red chili powder, crushed tomato, fried red onions, almond paste, ground Angara masala, kasuri methi, and salt for 30 minutes. Step 3: Heat vegetable oil and butter in a wide heavy pot. Add marinated chicken mixture and sauté over medium-high heat for 10 minutes until oil begins to separate. Pour in warm water, cover, and simmer for 20 minutes until chicken is tender and gravy is thick and crimson. Step 4: Heat a lump of natural charcoal over direct flame until glowing red hot. Place a small steel bowl in the center of the chicken gravy, transfer the hot charcoal into the bowl, drizzle with ghee, and immediately seal with a tight lid for 5 minutes to infuse intense smoky dhungar aroma. Discard charcoal and garnish with fresh cream and coriander leaves before serving.
Chicken Bhuna Masala
Prep Time: 20 minutes | Cook Time: 40 minutes Step 1: Marinate 600g bone-in chicken pieces with yogurt, ginger garlic paste, Kashmiri red chili powder, turmeric powder, and salt. Rest for 20 minutes. Step 2: Heat mustard oil and ghee in a heavy-bottomed kadai or dutch oven over medium heat. Add whole green cardamoms, black cardamom, cloves, cinnamon stick, and bay leaf until sizzling and aromatic. Add finely chopped red onions with a pinch of salt and sauté continuously for 18-20 minutes until deeply browned and caramelized. Step 3: Stir in ginger garlic paste, green chilies, coriander powder, cumin powder, and tomato purée. Bhunao (sauté and fry) the masala over medium-high heat for 8-10 minutes, splashing small amounts of water as needed, until oil separates from the glossy base. Step 4: Add the marinated chicken pieces and sear over high heat for 6 minutes to seal in the juices. Add 100ml water, cover tightly, and simmer on low heat for 15 minutes. Uncover and fry the chicken on medium-high heat while continuously tossing until the gravy reduces into a thick, clinging, glossy brown coat. Finish with garam masala, crushed kasuri methi, fresh cilantro, and serve hot with butter naan or steamed basmati rice.
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 Corn Soup
Creamy comfort soup.
Chicken Curry Punjabi
Rustic and spicy Punjabi home-style chicken curry in onion-tomato gravy.
Chicken Do Pyaza
Spicy chicken gravy cooked with double the amount of onions, in a rich masala paste.
Chicken Fried Rice
Stir-fried rice with shredded chicken breast, eggs, and mixed vegetables.
Chicken Hakka Noodles
Stir-fried noodles with chicken strips, egg, and crunchy julienned veggies.
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 Katsu
Japanese style breaded chicken cutlet.
Chicken Mandi
Traditional Yemeni spiced chicken and rice.
Chicken Quesadillas
Crispy cheesy chicken snacks.
Chicken Salna
A thin, spicy, and highly aromatic chicken gravy served roadside-style with parottas.
Chicken Shawarma Bowl
Spiced marinated chicken thighs grilled and served over turmeric rice with garlic toum sauce and pickled turnips.
Chicken Teriyaki
Classic sweet and savory chicken.
Chicken Tikka Masala
Tandoori grilled chicken chunks simmered in a spicy, creamy, and smoky red gravy.
Chicken Tikka Masala (British Style)
The UK's favorite creamy curry.
Chilli Chicken Dry
Deep-fried battered chicken bites tossed with capsicums, green chillies, and dark soy sauce.
Chilli Chicken Gravy
Crispy chicken chunks simmered in a spicy, glossy soy sauce with bell peppers and onions.
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.
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.
Chow Mein
Stir-fried noodles with veggies.
Churrasco
Brazilian style grilled steak.
Classic Hummus
Creamy chickpea dip with tahini.
Classic Paella
Traditional seafood and saffron rice dish.
Coconut Rice
Fragrant rice mixed with freshly grated coconut and tempered with mustard, curry leaves, and cashews.
Cold Cucumber Salad
Refreshing side dish.
Com Tam
Broken rice with grilled pork.
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.
Cornish Pasty
Traditional pastry filled with meat and veg.
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 Beef Arayes
Crisp, golden pita bread pockets stuffed with juicy spiced minced beef, onions, garlic, fresh parsley, sumac, and pomegranate molasses, griddled in olive oil until sizzling.
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.
Croque Monsieur
Grilled ham and cheese sandwich.
Cucumber Sunomono
Refreshing cucumber salad.
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.
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.
Dakgangjeong
Prep Time: 20 minutes | Cook Time: 20 minutes Step 1: Cut boneless skinless chicken thighs into bite-sized 1.5-inch pieces. Toss with minced ginger, minced garlic, rice wine, salt, and black pepper. Marinate for 15 minutes, then dredge thoroughly in potato starch until heavily coated. Step 2: Prepare the sticky glaze: in a small saucepan, combine gochujang, soy sauce, honey, brown sugar, minced garlic, grated ginger, rice vinegar, water, and toasted sesame oil. Simmer over medium-low heat for 4 minutes until syrupy and bubbling. Step 3: Heat vegetable oil in a deep kadai or heavy pot to 175°C (350°F). Fry chicken pieces in batches for 5 minutes until pale golden. Drain on a wire rack for 5 minutes. Heat oil to 190°C (375°F) and double-fry the chicken for 2-3 minutes until deep golden brown and audibly crispy. Step 4: Immediately transfer hot double-fried chicken into a wide wok with the warm sticky glaze. Toss vigorously over medium heat for 45 seconds until every piece is glossy and candied. Scatter with roasted peanuts, sliced red chili, and toasted sesame seeds. Serve immediately with pickled radish.
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.
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.
Dhaba Style Egg Curry
Golden pan-seared hard-boiled eggs simmered in a robust, smoky onion-tomato gravy flavored with whole spices, kasuri methi, ginger-garlic paste, and aromatic garam masala.
Doenjang Jjigae
Soybean paste stew.
Dolma
Stuffed grape leaves with rice and herbs.
Dolmades
Stuffed grape leaves.
Drumstick pickle (Murungakkai oorugai)
Flavorful drumstick pieces.
Dubu Jorim
Braised tofu.
Dum Aloo
Baby potatoes deep fried and slow cooked in a rich, spiced curd-based gravy.
Egg Curry
Boiled eggs cooked in a spicy onion-tomato-ginger gravy.
Egg Drop Soup
Simple and light soup.
Egg Fried Rice Chinese
Quick and delicious Indo-Chinese scrambled egg fried rice.
Empanada Gallega
Galician meat pie.
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.
Escondidinho
Shepherds pie with cassava mash.
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.
Farofa
Toasted cassava flour side dish.
Fasolada
Traditional bean soup.
Fatayer Spinach
Triangular savory spinach pastries.
Fatteh Hummus
Prep Time: 15 minutes | Cook Time: 15 minutes Step 1: Cut pita bread into 1-inch squares. Toss with 2 tablespoons olive oil and sea salt, then bake at 190°C (375°F) for 10-12 minutes until deeply golden and crunchy. Step 2: Simmer cooked chickpeas in water with ground cumin, minced garlic, and salt for 8 minutes until warm and fragrant. Drain, reserving 3 tablespoons of chickpea broth. Step 3: Whisk Greek yogurt, tahini, minced garlic, lemon juice, reserved warm chickpea broth, salt, and black pepper until completely smooth, silky, and pourable. Step 4: In a deep serving platter, arrange a layer of crispy pita chips, ladle the warm cumin-scented chickpeas over top, and pour the velvety tahini yogurt over everything. In a small skillet, heat ghee and sizzle pine nuts until golden brown. Pour the sizzling ghee and pine nuts immediately over the yogurt. Garnish with ground sumac, paprika, fresh parsley, and pomegranate seeds.
Fattet Hummus
Chickpeas, yogurt, and pita layers.
Fattoush
Traditional salad with fried pita bread.
Feijoada
Traditional black bean stew with pork.
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.
Fish and Chips
Beer-battered fish served with thick fries.
Fish Ball Noodle
Noodles served with fish balls.
Fish Tacos
Light and crispy fish tacos.
Flammkuchen
Thin crust flatbread with cream and bacon.
Flautas
Crispy rolled tacos.
French Onion Soup
Caramelized onions in rich beef broth.
Fried Carrot Cake
Savory radish cake stir-fry.
Frikadellen
German meat patties.
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.
Galinhada
Chicken and rice stew.
Garlic Bok Choy
Healthy greens with garlic.
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.
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 pickle (Inji oorugai)
Zesty ginger preserve.
Ginger Pork (Shogayaki)
Pan-fried pork with ginger sauce.
Gnocchi with Marinara
Soft potato dumplings in tomato sauce.
Goan Fish Curry
Prep Time: 20 minutes | Cook Time: 20 minutes Step 1: Marinate 500g firm white fish fillets (pomfret or kingfish) with turmeric powder, red chili powder, lemon juice, and salt for 15 minutes. Soak kokum petals in 50ml warm water for 15 minutes. Step 2: In a blender, combine freshly grated coconut, whole dried Kashmiri red chilies, coriander seeds, cumin seeds, garlic, ginger, and black peppercorns with 100ml water. Grind into an ultra-smooth, vibrant orange-red spice paste. Step 3: Heat coconut oil in an earthenware pot (chatti) or wide saucepan over medium heat. Sauté sliced red onion and slit green chilies for 3-4 minutes until translucent. Pour in the blended spiced coconut paste and sauté for 4-5 minutes until fragrant. Step 4: Pour in coconut milk, the soaked kokum petals along with their soaking liquid, and 150ml water. Bring to a gentle boil, then reduce heat to simmer for 5 minutes. Gently slide in the marinated fish pieces. Simmer gently on low heat for 6-8 minutes without stirring vigorously until fish is tender and flaky. Rest for 10 minutes before serving with hot steamed parboiled rice.
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.
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.
Goi Cuon
Fresh summer rolls with shrimp.
Goi Ga
Vietnamese chicken salad.
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.
Green chili pickle (Milagai oorugai)
Fiery green chili pickle.
Green Curry
Spicy and aromatic green curry.
Grilled Pork Neck
Marinated grilled pork.
Gyeran Jjim
Steamed egg.
Gyoza
Pan-fried dumplings.
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.
Hainanese Chicken Rice
Iconic poached chicken with fragrant rice.
Hiyashi Chuka
Cold ramen noodle salad.
Hokkien Mee
Stir-fried noodle blend.
Honey Chilli Potatoes
Crispy fried potato wedges tossed in a sweet and spicy honey-chili sauce and sesame seeds.
Horiatiki Bread
Traditional rustic bread.
Hot and Sour Soup
Tangy and spicy soup.
Hot and Sour Soup Veg
Spicy and sour soup cooked with finely chopped carrots, cabbage, mushrooms, and bamboo shoots.
Hu Tieu
Clear noodle soup with pork.
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.
Hyderabadi Haleem
Prep Time: 30 minutes | Cook Time: 90 minutes Step 1: Wash and soak cracked wheat, chana dal, urad dal, masoor dal, and basmati rice in warm water for 1 hour. Drain and boil in 1 liter water until completely soft and mashable. Step 2: Heat ghee and vegetable oil in a large pot. Sauté sliced red onions until golden brown. Add bone-in mutton pieces, ginger-garlic paste, turmeric, Kashmiri red chili powder, coriander powder, garam masala, cinnamon stick, green cardamom, cloves, black pepper, and salt. Cook mutton with water until fall-off-the-bone tender (45-50 minutes). Step 3: Debone the mutton pieces and shred the meat thoroughly. Combine shredded meat, rich meat broth, and cooked lentil-wheat mixture in the heavy pot. Step 4: Use a heavy wooden masher (ghotni) or immersion blender to vigorously pound and blend the mixture until a silky, stretchy, homogeneous porridge forms. Simmer on low heat while stirring continuously with ghee, chopped mint, and coriander leaf. Top with crispy fried onions, toasted cashews, fresh ginger juliennes, and lime juice.
Imam Bayildi
Stuffed eggplant with onions, garlic and tomatoes.
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.
Jajangmyeon
Noodles in black bean sauce.
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 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.
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.
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.
Kafta Kebab
Spiced minced meat skewers.
Kalan
Traditional sour yogurt gravy cooked with yam, raw banana, pepper, and fresh coconut paste.
Karaage
Japanese fried chicken.
Karniyarik
Stuffed eggplant with savory ground meat.
Karonda pickle
Tart and spicy berry pickle.
Karonda pickle (Kalakai oorugai)
Pickle made with seasonal Karonda berries.
Kartoffelsalat
Traditional German potato salad.
Kartoffelsuppe
Creamy potato soup.
Karuveppilai Kuzhambu
Highly aromatic curry made with roasted fresh curry leaves paste, tamarind, and sesame oil.
Karuveppilai Sadam
Aromatic rice mixed with a freshly ground roasted curry leaves powder.
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.
Kathirikai Gotsu
Tangy mashed eggplant curry cooked with tamarind.
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.
Kedgeree
Curried rice and smoked fish dish.
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.
Keftedes
Traditional Greek meatballs.
Kerala Chicken Roast
Prep Time: 20 minutes | Cook Time: 35 minutes Step 1: Marinate 600g chicken pieces with turmeric powder, Kashmiri red chili powder, crushed black pepper, ginger garlic paste, lemon juice, and salt for 20 minutes. Step 2: Heat coconut oil in a heavy traditional cast iron kadai or skillet over medium heat. Add thinly sliced shallots and fresh curry leaves. Sauté with a pinch of salt for 12 minutes until deeply caramelized and reddish-brown. Step 3: Add slit green chilies, minced ginger, minced garlic, coriander powder, fennel powder, and garam masala. Sauté for 2 minutes until raw aroma dissipates. Add chopped tomatoes and cook down into a glossy masala base. Step 4: Add marinated chicken pieces and sear over high heat for 5 minutes. Pour in 100ml water, cover with lid, and simmer over low heat for 15 minutes. Uncover and roast on medium-high heat while continuously tossing for 8 minutes until the gravy turns semi-dry, dark, glossy, and clings tightly to every chicken piece. Finish with fresh curry leaves, freshly ground black pepper, and serve hot with Malabar parotta or steamed rice.
Kerala Fish Curry
Spicy and sour red fish curry made with kudampuli (gambooge) and coconut oil.
Kerala Style Vegetable Stew
Mild and aromatic vegetable stew cooked in coconut milk.
Khao Soi
Northern Thai curry noodle soup.
Kibbeh
Bulgur and meat croquettes.
Kibbeh Nayyeh
Raw meat and bulgur specialty.
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.
Kisir
Bulgur salad with herbs and spices.
Kitsune Udon
Udon noodles with sweet fried tofu.
Kofta bi Tahini
Prep Time: 20 minutes | Cook Time: 35 minutes Step 1: In a large bowl, combine ground lamb, ground beef, finely grated yellow onion, minced garlic, chopped flat-leaf parsley, seven spice (baharat), cumin powder, ground coriander, cinnamon, salt, and black pepper. Knead until emulsified, then form into oval patties. Slice potatoes into 1/2-inch rounds and toss with 1 tablespoon olive oil and salt. Step 2: Arrange potato slices on a baking sheet and roast at 200°C (400°F) for 15 minutes until lightly golden. In a skillet, sear kofta patties in olive oil for 2 minutes per side to develop a savory crust. Step 3: Prepare the velvety tahini sauce by whisking tahini, fresh lemon juice, Greek yogurt, minced garlic, salt, and warm water until completely smooth, silky, and pourable. Step 4: In a deep baking casserole dish, arrange the seared kofta patties and roasted potato slices in alternating rows. Pour lemon-tahini sauce evenly over the top. Bake uncovered at 190°C (375°F) for 20 minutes until bubbling and lightly golden on top. Sizzle pine nuts in ghee and scatter on top with fresh pomegranate seeds and parsley before serving warm with pita bread.
Kofte
Turkish spiced meatballs.
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.
Kolokithokeftedes
Prep Time: 25 minutes | Cook Time: 15 minutes Step 1: Grate fresh zucchini into a colander, toss with salt, and rest for 15 minutes. Squeeze zucchini firmly in cheesecloth to extract all excess liquid. Step 2: In a mixing bowl, combine squeezed zucchini with crumbled feta cheese, chopped scallions, red onion, grated garlic, fresh dill, fresh mint, lemon zest, black pepper, beaten eggs, flour, and baking powder until a thick batter forms. Step 3: Heat olive oil in a wide frying pan over medium-high heat until shimmering (175°C / 350°F). Step 4: Drop spoonfuls of batter into the hot oil, flatten slightly, and fry for 3-4 minutes per side until deeply golden and crispy. Drain on paper towels and serve immediately with cool Greek yogurt tzatziki and lemon wedges.
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 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.
Kotlety
Pan-fried meat patties.
Kotosoupa
Chicken soup with egg-lemon sauce.
Kousa Mahshi
Stuffed zucchini in tomato sauce.
Kovakkai Fry
Ivy gourd cut into thin rounds and stir-fried with basic South Indian spices.
Kozhi Milagu Varuval
Spicy, dry chicken pepper fry cooked with onions, curry leaves, and freshly ground black pepper.
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.
Kozhi Varutha Curry
Kerala roasted coconut chicken curry.
Kumpir
Giant baked potato with various fillings.
Kway Chap
Flat rice noodles in braised soup.
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.
Lachha Paratha
Layered whole wheat flatbread, flaky and soft.
Lahmacun
Thin crispy dough topped with minced meat.
Laksa Lemak
Spicy coconut milk noodle soup.
Lamb Gyro
Sliced seasoned meat in pita.
Lamb Kabsa
Fragrant spiced lamb and rice dish.
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.
Larbb Gai
Spicy minced chicken salad.
Lauki Kofta
Soft bottle gourd dumplings simmered in a rich tomato-onion gravy.
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.
Leberkäse
Meatloaf style dish.
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 Rice
Tangy, yellow rice flavored with lemon juice and tempered with mustard, curry leaves, green chillies, and peanuts.
Lentil Soup
Hearty red lentil soup.
Linseneintopf
Lentil stew.
Lo Mein
Savory noodle stir fry.
Lor Mee
Braised noodle dish with thick gravy.
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 Chicken Biryani
Famous layered chicken biryani made with fragrant short-grain Jeerakasala rice, fried onions, and ghee.
Malabar Chicken Curry
Rich chicken curry cooked in coconut oil, fennel, and thick coconut milk.
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.
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.
Mansaf
Lamb cooked in fermented dried yogurt sauce.
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.
Masoor Dal Tadka
Comforting red lentils cooked and tempered with cumin, onions, and garlic.
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.
Maultaschen
German pasta pockets.
Mee Rebus
Yellow noodles in sweet potato gravy.
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.
Mercimek Corbasi
Traditional red lentil soup.
Methi Matar Malai
Sweet and creamy green peas and fresh fenugreek leaves curry.
Mexican Rice
Flavorful side dish.
Mexican Street Corn Salad
Deconstructed corn salad.
Mi Quang
Turmeric noodles with pork and shrimp.
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.
Minestra di Verdure
Vegetable soup.
Minestrone Soup
Hearty vegetable soup.
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.
Moqueca de Banana
Vegetarian plantain stew.
Moqueca de Peixe
Brazilian fish stew with coconut milk.
Morning Glory Stir Fry
Healthy water spinach stir fry.
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.
Moru Curry
Seasoned sour buttermilk tempered with shallots, garlic, ginger, mustard, and green chillies.
Mour Kozhambu
Ash gourd cooked in a coconut-cumin-chana dal spiced yogurt base.
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.
Murungakkai Sambar
Classic South Indian lentil soup cooked with drumsticks, tomatoes, and tamarind.
Musakhan Rolls
Prep Time: 25 minutes | Cook Time: 25 minutes Step 1: Poach chicken breasts in water with bay leaf, whole cardamom pods, cinnamon stick, and salt until cooked through (15 minutes). Shred the cooked chicken into bite-sized shreds and set aside. Step 2: Heat generous extra virgin olive oil in a wide skillet over medium-low heat. Add finely sliced yellow onions with a pinch of salt and cook slowly for 20 minutes until completely soft, translucent, and sweet without browning. Step 3: Stir in shredded chicken, fragrant Palestinian sumac, ground allspice, cumin, black pepper, salt, and toasted pine nuts into the warm caramelized onions, mixing well for 2 minutes to coat every shred. Step 4: Cut thin markook or lavash flatbread sheets into triangles. Spoon chicken and sumac onion filling along the wide base, fold in sides, and roll tightly like cigars. Brush rolls liberally with olive oil, sprinkle sumac on top, and bake at 200°C (400°F) for 10-12 minutes until golden brown and crispy. Serve with cool tahini yogurt sauce.
Musakka
Baked eggplant and meat casserole.
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.
Mutabal
Prep Time: 15 minutes | Cook Time: 25 minutes Step 1: Prick whole eggplants with a fork and roast directly over an open gas flame or hot grill for 20-25 minutes, turning frequently until the skins are completely charred and flesh is collapsed and smoky. Step 2: Place roasted eggplants in a bowl, cover for 10 minutes to steam, then peel off charred skins. Drain roasted flesh in a fine mesh sieve to remove bitter juices. Step 3: On a cutting board, mash the eggplant flesh with a fork or chef knife to maintain subtle texture. Transfer to a bowl and whisk in tahini, minced garlic, lemon juice, Greek yogurt, cumin, and salt until luscious and creamy. Step 4: Spread the mutabal onto a wide shallow bowl with circular back-of-spoon swirls. Drizzle liberally with extra virgin olive oil, sprinkle with ground sumac, toasted pine nuts, fresh parsley, and ruby pomegranate seeds. Serve with warm pita bread.
Mutta Salna
Hard-boiled eggs simmered in a roadside-style thin and spicy salna gravy.
Muttai Kurma
Boiled eggs simmered in a coconut-cashew gravy with warm spices.
Mutton Chukka
Chettinad pan-fried dry mutton with shallots and freshly ground pepper.
Mutton Korma
Rich Mughlai mutton curry slow-cooked with fried onions, yogurt, and aromatic spices.
Mutton Rogan Josh
Traditional Kashmiri mutton curry cooked with dry ginger, fennel, and Kashmiri chillies.
Mutton Salna
A spicy, rich mutton gravy made with ground spices and coconut, served with parotta.
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.
Nasi Lemak
Fragrant coconut rice with condiments.
Nellikai-mixed vegetable pickle
Medley of veggies and gooseberry.
Nellikkai Sadam
Tangy, refreshing lunchbox rice made with grated gooseberry (amla) and basic tempering.
Nem Nuong
Grilled pork sausages.
Nethili Meen Varuval
Crispy fried anchovies marinated in red chilli powder, turmeric, and lemon juice.
Nom Du Du
Green papaya salad.
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.
Oi Muchim
Spicy cucumber salad.
Okonomiyaki
Savory cabbage pancake.
Okroshka
Cold summer soup.
Olan
A simple and gentle Kerala Sadya dish made of white pumpkin and red cowpeas in rich coconut milk.
Olivier Salad
Classic potato salad.
Omurice
Omelet wrapped fried rice.
Onigiri
Traditional rice balls.
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.
Pad Krapow
Thai holy basil stir-fry.
Pad Thai
Classic stir-fried rice noodles.
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 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 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.
Panzanella
Tuscan bread salad.
Papaya Salad
Healthy shredded papaya salad.
Parippu Curry
Steamed yellow lentils mashed with fresh coconut, cumin, and garlic.
Paruppu Urundai Kozhambu
Steamed spiced lentil dumplings simmered in a tangy tamarind gravy.
Pasta all'Amatriciana
Prep Time: 15 minutes | Cook Time: 20 minutes Step 1: Slice cured guanciale into thick matchsticks. Place in a cold wide skillet over medium-low heat to slowly render the pork fat until the exterior is deeply browned and crisp (7-8 minutes). Transfer crispy guanciale to a plate, leaving rendered fat in pan. Step 2: Deglaze the skillet with dry white wine over high heat, scraping up browned bits. Add crushed red chili flakes (peperoncino) and crushed San Marzano whole peeled tomatoes. Simmer gently over medium heat for 12-15 minutes until sauce thickens and glistens. Step 3: Cook bucatini pasta in a large pot of boiling salted water until 2 minutes shy of al dente. Reserve 1 cup of starchy pasta cooking water. Step 4: Transfer pasta directly into the tomato sauce. Toss vigorously over high heat with reserved pasta water to emulsify. Remove from heat, fold in crispy guanciale, finely grated Pecorino Romano cheese, and freshly cracked black pepper until every strand is coated in velvety crimson sauce.
Pasta alla Gricia
Classic Roman pasta dish made with crispy guanciale, finely grated Pecorino Romano, starchy pasta water emulsion, and toasted black pepper.
Pasta Carbonara
Do not add cream! The creaminess comes from the emulsion of egg yolks, cheese, and pasta water.
Pasta e Fagioli
Pasta and bean soup.
Pasta Primavera
Vegetable pasta.
Pastitsada
Prep Time: 20 minutes | Cook Time: 90 minutes Step 1: Cut chuck roast or beef shin into large 2-inch chunks. Season generously with salt and freshly cracked black pepper. Make small incisions in beef chunks and insert slivers of garlic and whole cloves. Step 2: Heat olive oil and butter in a heavy dutch oven over medium-high heat. Sear beef chunks in batches for 6-8 minutes until deeply browned on all sides. Remove beef and set aside. Step 3: In the same pot, sauté finely chopped yellow onions and grated garlic for 6 minutes until soft. Deglaze with red wine and red wine vinegar, scraping up fond. Add tomato paste, canned San Marzano crushed tomatoes, cinnamon stick, ground allspice, ground cloves, nutmeg, bay leaf, sugar, and beef broth. Step 4: Return beef to the pot, bring to a gentle boil, cover tightly, and braise on low heat for 75-80 minutes until meat is melt-in-your-mouth tender and sauce is thick and dark. Boil bucatini pasta in salted water until al dente. Toss hot bucatini directly into the rich spiced tomato sauce, top with tender braised beef chunks, grated kefalotyri cheese, fresh parsley, and serve immediately.
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.
Peerkangai Thogayal
A thick, flavorful chutney made with ridge gourd, roasted lentils, and red chillies, perfect for mixing with hot rice.
Pelmeni
Traditional meat dumplings.
Penne Arrabbiata
Spicy tomato pasta.
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.
Pfannkuchen
Thin German crepes.
Pho Bo
Classic beef noodle soup with aromatic broth.
Picadinho
Brazilian beef stew with vegetables.
Pilav
Traditional Turkish buttery rice pilaf.
Pineapple Fried Rice
Tropical fried rice.
Pineapple Pulissery
Sweet and sour ripe pineapple buttermilk curry.
Pissaladière
Provençal onion and anchovy tart.
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.
Pisto Manchego
Spanish ratatouille.
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.
Ploughman's Lunch
Cold snack plate with cheese and pickles.
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 Kuzhambu
Spicy and tangy garlic pods simmered in a flavorful tamarind and sesame oil gravy.
Poondu Rasam
A comforting, garlicky rasam made with crushed garlic, tomatoes, black pepper, and tamarind.
Popiah
Fresh spring rolls.
Pork Pie
Cold pie with jellied pork filling.
Potato Fry
Crispy and spicy potato cubes pan-fried with mustard, garlic, and chilli powder.
Potato Masala
Classic spiced potato side dish for Poori and Masala Dosa.
Prawn Balchao
A fiery and tangy coastal Goan curry featuring tiger prawns simmered in an aromatic masala paste of dry red chilies, cumin, cloves, toddy vinegar, and caramelized sweet onions.
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.
Pulicha keera masiyal
Tangy sorrel leaves mash.
Qudsiyeh
Prep Time: 15 minutes | Cook Time: 15 minutes Step 1: In a saucepan, gently simmer cooked fava beans (foul mudammas) with water, ground cumin, minced garlic, and salt for 8 minutes. Partially mash with a fork to create a hearty, rustic textured stew. Step 2: Prepare creamy hummus by blending cooked chickpeas with tahini, lemon juice, garlic, cold ice water, and salt until silky smooth and aerated. Step 3: Prepare fiery Jerusalem tatbila sauce by pounding green chilies, garlic, lemon juice, olive oil, and salt in a mortar and pestle into a vibrant spicy dressing. Step 4: To assemble, spoon a generous ring of silky hummus around the edge of a wide shallow serving bowl. Ladle hot spiced fava bean stew into the center crater. Drizzle tatbila sauce generously over top, finish with extra virgin olive oil, ground cumin, sumac, fresh parsley, and whole warm chickpeas. Serve immediately with warm fluffy pita bread.
Quiche aux Épinards
Spinach and cheese quiche.
Quiche Lorraine
Classic egg tart with bacon and cheese.
Ragi Kali
Nutritional finger millet balls served with a spicy curry or sour buttermilk.
Ragi Mudde
Healthy finger millet balls.
Railway Mutton Curry
Prep Time: 25 minutes | Cook Time: 60 minutes Step 1: Marinate 750g bone-in mutton pieces with yogurt, turmeric powder, Kashmiri red chili powder, ginger garlic paste, and salt for 30 minutes. Step 2: Heat mustard oil in a heavy pressure cooker or Dutch oven until smoking hot, then allow to cool slightly. Fry quartered potato chunks until golden brown on all sides (5 minutes) and remove. Step 3: In the same hot oil, temper whole cumin seeds, black peppercorns, cloves, green cardamoms, black cardamoms, cinnamon stick, and bay leaves until crackling. Add sliced red onions and sauté until deep golden brown. Stir in minced garlic, grated ginger, coriander powder, cumin powder, and fennel powder. Step 4: Add marinated mutton and sear over high heat for 10 minutes until browned. Pour in tamarind pulp and warm water. Cover and pressure cook or simmer for 40 minutes until mutton is fork-tender. Return fried potatoes and simmer for an additional 10 minutes until potatoes are soft and gravy is thick and glossy. Garnish with fresh cilantro leaves and serve hot with steamed basmati rice or paratha.
Rajma Masala
Kidney beans slow cooked in a thick, spiced tomato-onion gravy. Perfect with rice.
Rasam
Spicy and tangy tamarind soup.
Ratatouille
A classic Provençal vegetable stew.
Red Curry
Rich and spicy red curry.
Refried Beans
Classic creamy side dish.
Reibekuchen
Potato pancakes.
Roti Phulka
Soft puffed stove-top flatbread made with whole wheat.
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.
Saksuka
Fried vegetable medley with tomato sauce.
Salade Niçoise
Classic salad with tuna and green beans.
Salmon Nigiri
Fresh salmon over vinegared rice.
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.
Salmorejo
Creamy tomato soup from Cordoba.
Salpicão
Creamy chicken salad with apples.
Salpicón de Marisco
Seafood salad.
Sambar
Lentil vegetable stew.
Sambar Rice
A comforting one-pot meal of rice, lentils, and mixed vegetables cooked together with sambar spices and ghee.
Satay Chicken
Grilled chicken skewers with peanut sauce.
Sauerkraut Soup
Tangy and warming soup.
Scallion Pancake
Prep Time: 30 minutes | Cook Time: 15 minutes Step 1: In a large mixing bowl, combine all-purpose flour with boiling hot water, stirring with chopsticks until shaggy, then stir in cold water. Knead for 8 minutes until a smooth, pliable dough forms. Brush with vegetable oil and rest covered for 30 minutes. Step 2: Prepare aromatic roux paste by mixing 2 tablespoons flour, toasted sesame oil, Chinese five-spice powder, and fine sea salt in a small bowl. Step 3: Divide dough into 4 portions. Roll each portion out very thinly on an oiled work surface into a translucent rectangle. Spread a thin layer of the spiced oil roux over the surface and sprinkle generously with finely sliced green scallions. Roll tightly into a long rope, twist into a spiral snail shape, tuck end underneath, and rest for 10 minutes. Flatten gently with a rolling pin into a 7-inch disc. Step 4: Heat vegetable oil in a heavy cast iron skillet over medium heat. Fry pancakes for 3 minutes per side until golden brown, blistering, and crisp. Use two spatulas to squeeze and fluff the pancake from the edges to shatter the flaky internal layers. Cut into wedges and serve hot with a dipping sauce of soy sauce, Chinkiang vinegar, and chili oil.
Schezwan Chicken
Battered chicken cubes cooked in a fiery hot Schezwan chilli gravy.
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.
Scotch Eggs
Hard-boiled eggs wrapped in sausage meat.
Senai Kizhangu Varuval
Yam slices marinated in spices and pan-fried until crispy.
Sepankizhangu Roast
Colocasia (taro root) boiled, peeled, sliced, and pan-roasted with spices until golden and crispy.
Sev Tamatar Sabzi
Gujarati quick-fix curry made with tomatoes, spices, and topped with crispy sev.
Sfiha
Meat-topped mini pizzas.
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.
Shawarma Chicken
Spiced rotisserie-style chicken.
Shchi
Traditional cabbage soup.
Sheikh el Mahshi
Prep Time: 25 minutes | Cook Time: 35 minutes Step 1: Trim stems of small baby eggplants and peel lengthwise in alternating zebra stripes. Heat vegetable oil in a skillet and shallow-fry baby eggplants for 6-8 minutes until golden and tender. Drain on paper towels and let cool. Step 2: In a skillet, toast pine nuts in ghee until golden brown; remove and set aside. In the same skillet, cook ground beef and finely chopped yellow onion over medium heat until browned. Season with seven spice (baharat), ground cinnamon, salt, and black pepper. Stir in toasted pine nuts. Step 3: Make a lengthwise slit in the belly of each fried baby eggplant and gently stuff with the spiced beef and pine nut mixture. Arrange stuffed eggplants snugly in a baking dish. Step 4: In a pot, whisk whole milk Greek yogurt with water, egg white, cornstarch, minced garlic, and salt until smooth. Cook over medium-low heat while whisking constantly in one direction until the yogurt sauce thickens and gently simmers into a silky consistency. Pour warm yogurt sauce over the stuffed eggplants. Sauté dried mint in hot ghee for 30 seconds, drizzle over the top, and bake at 180°C (350°F) for 15 minutes. Serve warm with vermicelli rice.
Shish Taouk
Marinated chicken skewers.
Shish Tawook
Marinated chicken skewers.
Shish Tawook Wrap
Chicken skewer wrap with garlic sauce.
Shogayaki
Ginger pork stir-fry.
Shorbat Adas
Prep Time: 15 minutes | Cook Time: 25 minutes Step 1: Rinse red lentils thoroughly in cold water until water runs clear. Cut pita bread into 1-inch squares, toss with 2 tbsp olive oil and za'atar, and bake at 190°C (375°F) for 8 minutes until golden and crispy. Step 2: Heat olive oil and butter in a large soup pot over medium heat. Add diced yellow onion, minced garlic, diced carrot, and celery. Sauté for 6-7 minutes until vegetables are softened and translucent. Step 3: Stir in ground cumin, turmeric powder, ground coriander, black pepper, and salt, toasting the spices for 1 minute until fragrant. Add rinsed red lentils, vegetable broth, and water. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils and carrots are completely tender. Step 4: Use an immersion blender to puree the soup until velvety, creamy, and golden yellow. Stir in fresh lemon juice. Ladle into warm bowls, drizzle with extra virgin olive oil, scatter with crunchy pita croutons, fresh chopped parsley, a dust of ground cumin and sumac, and serve with lemon wedges.
Shrimp Ceviche
Fresh citrus-cured shrimp.
Shrimp Fried Rice
Flavorful seafood rice.
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.
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.
Soboro Don
Prep Time: 15 minutes | Cook Time: 15 minutes Step 1: Rinse Japanese short-grain sushi rice and steam with water until fluffy and tender. Boil shelled edamame in lightly salted water for 3 minutes, drain and toss with a drop of sesame oil. Step 2: In a skillet over medium heat, whisk large eggs with sugar, mirin, and salt. Cook while vigorously stirring with four chopsticks or a small whisk in circular motions to break into fine, velvety, golden egg curds. Remove from heat just before fully set and transfer to a bowl. Step 3: In the same skillet, combine ground chicken, soy sauce, mirin, sake, sugar, grated ginger, and water. Stir thoroughly with chopsticks before turning on heat. Cook over medium heat, constantly stirring to break into fine crumbles until liquid evaporates and chicken is glossy and caramelized (5-6 minutes). Step 4: Spoon warm steamed rice into deep serving bowls. Neatly arrange three contrasting sections across the surface: sweet-savory chicken soboro on one side, golden egg curds in the middle, and vibrant green edamame on the other side. Garnish with pickled red ginger (beni shoga), toasted sesame seeds, shredded nori, and serve warm.
Sole Meunière
Pan-fried fish with lemon butter sauce.
Som Tum
Spicy green papaya salad.
Sopa de Lima
Refreshing lime chicken soup.
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.
Soutzoukakia Smyrneika
Prep Time: 25 minutes | Cook Time: 35 minutes Step 1: Soak stale crustless white bread slices in dry red wine for 5 minutes, then squeeze firmly to remove excess liquid. In a bowl, combine ground beef, ground lamb, squeezed bread, grated garlic, ground cumin, beaten egg, olive oil, salt, and black pepper. Knead vigorously for 4 minutes until sticky and cohesive, then shape into oblong football-shaped meatballs. Step 2: Dredge meatballs lightly in all-purpose flour. Heat olive oil in a wide deep skillet over medium-high heat and sear meatballs on all sides for 5-6 minutes until nicely browned. Transfer to a plate. Step 3: In the same skillet, sauté finely diced yellow onion and minced garlic in olive oil for 3 minutes. Deglaze with red wine, scraping up browned bits. Stir in tomato paste, crushed canned San Marzano tomatoes, cinnamon stick, ground cumin, allspice, sugar, salt, and water. Simmer sauce for 10 minutes. Step 4: Gently submerge browned meatballs into the spiced tomato sauce. Cover skillet and simmer gently on low heat for 20 minutes until meatballs are melt-in-your-mouth tender and sauce is thick and fragrant. Remove cinnamon stick, garnish with chopped flat-leaf parsley, and serve over fluffy buttered rice pilaf or mashed potatoes.
Souvlaki
Grilled meat skewers.
Soya Chaap Gravy
Spicy, protein-packed soya chaap chunks cooked in a rich tandoori gravy.
Spaghetti Aglio e Olio
Classic garlic and oil pasta.
Spaghetti all'Assassina
Bari-style killer spaghetti cooked risotto-style directly in an iron skillet with tomato paste broth, garlic, and fiery peperoncino until deeply scorched, smoky, and crisp.
Spaghetti alla Nerano
Prep Time: 15 minutes | Cook Time: 25 minutes Step 1: Slice green zucchinis into thin 2mm coins. Heat extra virgin olive oil in a wide skillet and fry zucchini coins in batches until tender and deep golden brown on both sides (6-8 minutes). Transfer to a bowl lined with paper towels, toss with torn fresh basil, sea salt, and let rest to soften. Step 2: Bring a large pot of water to a rolling boil and season with salt. Drop spaghetti and cook until 2 minutes shy of al dente. Reserve 1.5 cups of starchy pasta water. Step 3: In a large skillet, lightly warm crushed garlic in 2 tablespoons olive oil over low heat for 1 minute, then discard garlic. Add three-quarters of the fried zucchini and mash lightly with a wooden spoon with a ladle of boiling pasta water to release their savory juices. Step 4: Transfer drained pasta into the skillet. Toss vigorously over medium heat while slowly adding finely grated Provolone del Monaco cheese, Parmigiano Reggiano, butter, and splashes of pasta water to create a glossy, creamy emulsion. Fold in remaining fried zucchini, fresh basil leaves, cracked black pepper, and serve immediately.
Spanakopita
Spinach and feta pastry.
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 Seafood Paella
Traditional saffron-scented Bomba rice cooked in a wide paella pan with jumbo shrimp, mussels, bell peppers, tomatoes, and smoky paprika.
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.
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.
Spring Rolls Veg
Crispy fried wrappers filled with dry stir-fried seasoned vegetables.
Steamed Dumplings
Classic steamed dough pockets.
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.
Stuffed Paratha Roll
Handheld whole wheat roll stuffed with spiced potato and paneer.
Sundubu Jjigae
Soft tofu stew.
Sunomono
Cucumber vinegar salad.
Sweet Corn Soup Veg
Mild, comforting cream of sweet corn soup cooked with vegetables.
Syrnoye Pirog
Cheese pie.
Szechuan Eggplant
Spicy stir-fried eggplant.
Tabbouleh
Refreshing parsley and bulgur salad.
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.
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.
Tavuk Sis
Grilled marinated chicken skewers.
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 Beef Salad
Zesty grilled beef salad.
Thai Fried Rice
Classic jasmine rice stir-fry.
Thai Glass Noodle Salad
Refreshing noodle salad.
Thai Omelette
Crispy Thai style omelette.
Thai Tom Yum Goong
Iconic hot and sour Thai soup with tender jumbo shrimp, lemongrass, galangal, kaffir lime leaves, straw mushrooms, and chili jam.
Thalassery Egg Biryani
Spiced egg biryani layered with Kaima rice and topped with caramelized onions.
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.
Tinda Masala
Baby gourd (round melon) cooked in a simple spiced onion-tomato gravy.
Tiropita
Prep Time: 25 minutes | Cook Time: 30 minutes Step 1: In a large bowl, crumble feta cheese and combine with whole milk ricotta cheese, grated kefalotyri cheese, beaten eggs, chopped fresh mint, fresh dill, ground nutmeg, salt, and black pepper until evenly mixed. Step 2: Lay a sheet of phyllo pastry on a clean work surface, brush generously with melted butter and olive oil, and cut lengthwise into 3 equal strips. Step 3: Place a tablespoon of cheese filling at the bottom end of each strip. Fold one corner over the filling diagonally to form a triangle, then continue folding up the strip flag-style until sealed. Brush the outer surface with melted butter. Step 4: Arrange cheese triangles on a baking sheet lined with parchment paper. Sprinkle with white sesame seeds and black sesame seeds. Bake at 190°C (375°F) for 25-30 minutes until puffed, golden, and shatteringly crisp. Drizzle lightly with warm wildflower honey before serving.
Tom Kha Gai
Creamy coconut chicken soup.
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.
Tonkatsu
Prep Time: 20 minutes | Cook Time: 15 minutes Step 1: Trim excess fat from thick pork loin chops and make small slits along connective tissue to prevent curling. Pound gently to 1/2-inch thickness, season both sides evenly with salt and freshly ground black pepper. Step 2: Set up a dredging station with all-purpose flour in one shallow bowl, beaten egg whisked with a tablespoon of water in the second, and Japanese panko breadcrumbs in the third. Dredge each cutlet in flour, dip in egg, and press firmly into panko until thoroughly coated with an airy crust. Step 3: Heat vegetable oil in a deep heavy pot or skillet to 170°C (340°F). Deep fry breaded cutlets for 5-6 minutes, turning once halfway through until crispy and golden. Drain on a wire rack for 4 minutes to let residual heat finish cooking the center. Step 4: Whisk Worcestershire sauce, ketchup, oyster sauce, sugar, and soy sauce together to form tonkatsu sauce. Slice crispy cutlets into thick strips and serve hot alongside finely shredded green cabbage, steamed short-grain white rice, lemon wedges, and karashi mustard.
Tonkotsu Ramen
Pork bone broth ramen.
Tortilla Española
Classic Spanish potato omelet.
Tostadas
Crispy flat tortillas with toppings.
Tuscan Bean Soup
Hearty bean soup.
Tutu de Feijão
Mashed bean paste with cassava flour.
Tzatziki
Refreshing cucumber yogurt dip.
Udon Noodle Soup
Thick wheat noodles in broth.
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.
Varenyky
Dumplings with potato filling.
Vatapá
Creamy shrimp bread-based stew.
Vathal Kozhambu
A tangy Chettinad-style tamarind curry cooked with sun-dried turkey berries.
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 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 Stir Fry
Fresh crunchy vegetables.
Vegetable Tempura
Crispy fried seasonal vegetables.
Vendakkai Mandi
Okra cooked in rice-washed water (mandi) with tamarind and green chillies.
Vendakkai Mor Kuzhambu
Fried okra simmered in a spiced coconut-yogurt gravy.
Vendakkai Poriyal
Okra sautéed with mustard, curry leaves, and fresh coconut.
Vichyssoise
Chilled leek and potato soup.
Vinegret
Beetroot salad.
Wanton Mee
Egg noodles with dumplings.
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.
Wonton Soup
Delicate soup with wontons.
Xoi Ga
Sticky rice with shredded chicken.
Yaki Udon
Stir-fried thick noodles.
Yellow Curry
Mild yellow curry with potatoes.
Yemista
Stuffed vegetables with herbs.
Yong Tau Foo
Stuffed tofu and vegetables.
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.
Zwiebelkuchen
Savory onion tart.
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