High-Protein Recipes & Meal Ideas
Power your workout recovery and daily nutrition with protein-packed meals. Features complete macro breakdowns and serving scaling for 2 to 10+ people.
Adai
Protein-rich thick crepe made of mixed lentils and rice. Best served with avial or jaggery.
Albóndigas
Spanish meatballs in tomato sauce.
Ali Nazik
Smoked eggplant yogurt puree topped with minced meat.
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.
Apple cinnamon tea
Warming fruit tea.
Arancini
Fried risotto balls.
Arisi Upma
Traditional Tamil Nadu breakfast made with broken raw rice, toor dal, and pepper-cumin tempering.
Arroz a Banda
Rice cooked in fish stock.
Arroz de Carreteiro
Brazilian beef and rice dish.
Asparagus Risotto
Spring risotto.
Atayef
Stuffed sweet pancakes.
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.
Bacalao al Pil Pil
Cod in garlic and oil sauce.
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.
Bangers and Mash
Sausages served with creamy mashed potatoes and onion gravy.
Banh Bao
Steamed pork buns.
Banh Canh Cua
Tapioca noodle soup with crab.
Banh Flan
Vietnamese caramel custard.
Banh Xeo
Crispy savory crepe.
Barley tea
Nutty roasted barley tea.
Basbousa
Semolina cake soaked in syrup.
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.
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 and Broccoli
Tender beef with crisp broccoli.
Beef and Tofu Stew
Hearty stew.
Beef Bourguignon
Slow-cooked beef stew in red wine.
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.
Beef Rendang
Slow-cooked spicy beef in coconut milk.
Beef Stew with Dumplings
Hearty winter stew.
Beef Stir Fry
Classic savory beef.
Beef Stroganoff
Tender beef in mushroom sauce.
Beef Tacos
Serve with lime wedges and sour cream.
Beef Wellington
Premium beef fillet wrapped in pastry.
Beetroot Thoran
Finely chopped beetroot sautéed with spices and fresh coconut.
Berenjenas con Miel
Fried eggplant with honey.
Besan Kadhi Plain
Sour yogurt curry tempered with fenugreek, mustard, and green chillies, served with plain rice.
Bhel Puri
Puffed rice tossed with onions, tomatoes, sev, peanuts, and tangy chutneys.
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.
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.
Black Bean Soup
Hearty vegetarian bean soup.
Blini
Thin Russian pancakes.
Bo Luc Lac
Shaking beef with peppers.
Boat Noodles
Rich pork or beef noodle soup.
Bobó de Camarão
Creamy shrimp stew with cassava.
Bolinho de Bacalhau
Salt cod fritters.
Bolo de Cenoura
Brazilian carrot cake.
Bolognese Sauce
Meat sauce for pasta.
Borscht
Classic beetroot soup.
Bouillabaisse
Traditional Provençal fish stew.
Brazilian Moqueca Baiana
Rich coconut milk seafood stew with white fish, bell peppers, tomatoes, garlic, coriander, and red palm oil (dendê).
Bread and Butter Pudding
Traditional sweet bread pudding.
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.
Bun Bo Hue
Spicy beef noodle soup.
Bun Cha
Grilled pork with noodles and herbs.
Bun Parotta
Thick, soft, and flaky parotta shaped like a bun, very popular in Madurai.
Bun Rieu
Crab and tomato noodle soup.
Butter Chicken
Famous tandoori chicken pieces simmered in a silky, sweet, tomato-butter-cream sauce.
Ca Kho To
Caramelized fish in a clay pot.
Ca Phe Sua Da
Iced coffee with condensed milk.
Ca Tim Nuong Mo Hanh
Grilled eggplant with scallion oil.
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.
Calamares a la Romana
Fried squid rings.
California Roll
Inside-out sushi roll.
Canjica
Sweet white corn porridge.
Cantonese Spring Chicken
Roasted style chicken.
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.
Ceylon Egg Parotta
Stuffed parotta folded into a square with a spiced egg and minced chicken filling.
Cha Gio
Crispy fried spring rolls.
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.
Chana Chaat
Zesty snack made with boiled brown chickpeas, fresh onions, tomatoes, and lemon juice.
Chana Sundal
Black chickpea stir fry.
Chao Ga
Chicken rice porridge.
Char Kway Teow
Stir-fried flat rice noodles.
Chawanmushi
Steamed savory egg custard.
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 and Mushroom Pie
Creamy chicken pie.
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 Cacciatore
Hunter style chicken.
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 Enchiladas
Baked tortillas with shredded chicken.
Chicken Fajitas
Sizzling strips of chicken and peppers.
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 Mole
Classic dark cocoa-based sauce.
Chicken Parmigiana
Breaded chicken with sauce and cheese.
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.
Chicken Tikka Masala (UK Style)
A very popular British curry.
Chilaquiles
Tortilla chips in salsa.
Chile Rellenos
Stuffed poblano peppers.
Chili Con Carne
Hearty meat and bean stew.
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 Crab
Sweet and savory spicy crab.
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.
Chow Mein
Stir-fried noodles with veggies.
Chu Chee Curry
Dry style curry with fish.
Churrasco
Brazilian style grilled steak.
Clafoutis
Baked fruit dessert with batter.
Classic Lasagna
Layered meat and pasta bake.
Classic Paella
Traditional seafood and saffron rice 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.
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.
Coq au Vin
Chicken braised with wine and mushrooms.
Coquilles Saint-Jacques
Scallops in creamy white wine sauce.
Cordero Asado
Roasted lamb.
Corn tea
Sweet roasted corn tea.
Cornish Pasty
Traditional pastry filled with meat and veg.
Cottage Pie
Beef mince pie with potato topping.
Coxinha
Popular chicken croquettes.
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.
Crema Catalana
Spanish custard dessert.
Crème Brûlée
Custard with a hard caramelized crust.
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 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.
Croquetas de Jamón
Creamy ham croquettes.
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.
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.
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 Tadka
Smooth yellow lentils tempered with ghee, cumin, garlic, and red chillies.
Dampfnudeln
Sweet steamed buns.
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.
Dolma
Stuffed grape leaves with rice and herbs.
Dolmades
Stuffed grape leaves.
Dosa
Spread thin on a hot tawa for crispy dosas.
Duck Confit
Slow-cooked duck leg in its own fat.
Egg Bhurji
Indian home-style scrambled eggs cooked with onions, green chillies, and fresh coriander.
Egg Curry
Boiled eggs cooked in a spicy onion-tomato-ginger gravy.
Egg Dosa
Crepe topped with spiced beaten egg.
Egg Drop Soup
Simple and light soup.
Egg Fried Rice Chinese
Quick and delicious Indo-Chinese scrambled egg fried rice.
Egg Fried Rice Home Style
Quick dinner made with cooked rice, eggs, onions, and basic pepper seasoning.
Egg Kothu Parotta
Popular street food made by shredding parottas and stir-frying with eggs, onions, tomatoes, and spicy salna.
Eggplant Parmigiana
Layered eggplant bake.
Eggs Cilbir
Poached eggs served over garlic-infused Greek yogurt and drizzled with warm Aleppo pepper butter.
Empanada Gallega
Galician meat pie.
Ensaimada
Spiral sweet pastry.
Erissery
Sweet pumpkin and cowpeas cooked in a roasted coconut gravy.
Escargots de Bourgogne
Snails with garlic and parsley butter.
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.
Fagioli all Uccelletto
Beans in tomato sauce.
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.
Feijoada
Traditional black bean stew with pork.
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 Cake
Spicy fried fish cakes.
Fish Head Curry
Spicy curry with fish head and vegetables.
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.
Fried Wontons
Deep fried crunchy snack.
Frikadellen
German meat patties.
Frittata
Italian omelet.
Full English Breakfast
Classic fry-up with eggs and bacon.
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.
Gambas al Ajillo
Garlic shrimp in olive oil.
Gammon with Parsley Sauce
Salty ham with creamy sauce.
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.
Gelato
Italian style ice cream.
General Tso Chicken
Sweet and crispy chicken.
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.
Ginger Tea
Traditional spiced ginger tea.
Gnudi
Ricotta dumplings.
Gobi Kempu
Crispy, spicy cauliflower florets marinated in spices and deep-fried.
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.
Goi Cuon
Fresh summer rolls with shrimp.
Goi Ga
Vietnamese chicken salad.
Golden milk
Turmeric milk tea.
Golgappa
Crispy hollow pooris stuffed with potatoes and chickpeas, filled with spicy mint water.
Golubtsy
Cabbage rolls stuffed with meat.
Gongura Mutton
Authentic Andhra-style tender mutton braised in a spicy, tangy sorrel leaf (gongura) reduction with green chilies, garlic, and freshly roasted spices.
Gozleme
Flatbread filled with spinach and cheese.
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 Omelet
Omelet with feta and spinach.
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 Curry
Spicy and aromatic green curry.
Gulasch
Hearty beef stew.
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.
Harees
Wheat and meat porridge.
Haydari
Thick yogurt dip with herbs.
Hiyashi Chuka
Cold ramen noodle salad.
Hokkien Mee
Stir-fried noodle blend.
Honey Garlic Chicken
Sticky sweet chicken.
Horiatiki Bread
Traditional rustic bread.
Hu Tieu
Clear noodle soup with pork.
Huevos Rancheros
Fried eggs on tortillas.
Hunkar Begendi
Lamb stew served over creamy eggplant puree.
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.
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.
Imam Bayildi
Stuffed eggplant with onions, garlic and tomatoes.
Inji Rasam
Warm, digestive rasam loaded with fresh ginger and pepper.
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.
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.
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.
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.
Kaiserschmarrn
Shredded pancake.
Kalan
Traditional sour yogurt gravy cooked with yam, raw banana, pepper, and fresh coconut paste.
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.
Kanjyum Payarum
Traditional comforting Kerala dinner of hot rice gruel served with seasoned whole green gram.
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.
Karaage
Japanese fried chicken.
Kari Dosa
Madurai specialty dosa topped with a thick, spicy layer of minced mutton and egg.
Karniyarik
Stuffed eggplant with savory ground meat.
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.
Kathi Roll Egg
Paratha wrap filled with a layer of egg, onions, green chillies, and tangy sauces.
Kathirikai Gotsu
Tangy mashed eggplant curry cooked with tamarind.
Katsu Curry Sando
Crispy panko-crusted chicken cutlet sandwiched between pillowy Japanese milk bread with Japanese curry sauce and shredded cabbage.
Kaya Toast
Traditional breakfast with coconut jam.
Kedgeree
Curried rice and smoked fish dish.
Keema Dosa
Crispy dosa stuffed with a spicy dry minced chicken or mutton masala.
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.
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 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.
Kombucha
Fermented tea drink.
Königsberger Klopse
Meatballs in white caper sauce.
Kootu Chow Chow
Chayote squash cooked with split yellow mung dal and 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 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 Chappathi
Leftover chappathis shredded and stir-fried with eggs, veggies, and chicken salna.
Kothu Idli
Leftover idlis cut into cubes and stir-fried with onions, tomatoes, and idli podi.
Kotlety
Pan-fried meat patties.
Kotosoupa
Chicken soup with egg-lemon sauce.
Kousa Mahshi
Stuffed zucchini in tomato sauce.
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.
Kozhukattai
Steamed savory dumplings.
Kung Pao Chicken
Spicy and nutty chicken.
Kuzhi Paniyaram
Savory rice batter dumplings.
Kvass
Fermented rye bread drink.
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.
Labneh
Strained yogurt dip.
Lahmacun
Thin crispy dough topped with minced meat.
Laksa Lemak
Spicy coconut milk noodle soup.
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.
Larbb Gai
Spicy minced chicken salad.
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 Poha
Lemon flavored flattened rice.
Lemon Rice
Tangy, yellow rice flavored with lemon juice and tempered with mustard, curry leaves, green chillies, and peanuts.
Linseneintopf
Lentil stew.
Liver and Onions
Traditional organ meat dish.
Lo Mein
Savory noodle stir fry.
Lor Mee
Braised noodle dish with thick gravy.
Loukoumades
Fried dough balls with honey.
Maddur Vada
Crispy, onion-rich flat vadas flavored with curry leaves and semolina.
Makdous
Oil-cured stuffed eggplants.
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.
Manakish Za'atar
Flatbread topped with za'atar spice.
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 Sticky Rice
Sweet coconut sticky rice with mango.
Mansaf
Lamb cooked in fermented dried yogurt sauce.
Manti
Tiny dumplings topped with 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.
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.
Massaman Curry
Mild and hearty curry with potatoes.
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.
Medovik
Layered honey cake.
Medu Vada
Deep fry till golden brown and crispy on the outside.
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.
Menemen
Classic Turkish egg dish with tomatoes and peppers.
Methi Matar Malai
Sweet and creamy green peas and fresh fenugreek leaves curry.
Mexican Hot Chocolate
Spicy chocolate drink.
Mexican Rice
Flavorful side dish.
Mi Quang
Turmeric noodles with pork and shrimp.
Minestra di Verdure
Vegetable soup.
Miso Glazed Eggplant
Soft eggplant with miso glaze.
Moghrabieh
Giant couscous with chicken and chickpeas.
Moqueca de Peixe
Brazilian fish stew with coconut milk.
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.
Moussaka
Classic eggplant and potato bake.
Mousse au Chocolat
Rich and airy chocolate mousse.
Murtabak
Stuffed pan-fried bread.
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.
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.
Muttai Paniyaram
Egg paniyaram - savory dumplings with egg and onion.
Mutton Chukka
Chettinad pan-fried dry mutton with shallots and freshly ground pepper.
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 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.
Nabeyaki Udon
Udon hot pot.
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.
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.
Nellikkai Sadam
Tangy, refreshing lunchbox rice made with grated gooseberry (amla) and basic tempering.
Nendran Pazham Nirachathu
Sweet Kerala plantains stuffed with coconut, sugar, and cardamoms, roasted in ghee.
Nikujaga
Meat and potato stew.
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.
Oats Dosa
Instant crispy crepes made with rolled oats, rice flour, and yogurt batter.
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.
Onion Pakoda
Crispy fried onion juliennes bound with gram flour and spices.
Orange Chicken
Zesty orange flavored chicken.
Oyakodon
Japanese mother-and-child rice bowl featuring juicy chicken thigh and sweet onions simmered in savory dashi broth, bound with soft custardy eggs.
Oyster Omelette
Egg and oyster pancake.
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 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.
Panang Curry
Creamy peanut-flavored curry.
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.
Pão de Queijo
Authentic cheesy tapioca bread rolls.
Parippu Curry
Steamed yellow lentils mashed with fresh coconut, cumin, and garlic.
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.
Pastitsio
Greek style pasta bake.
Pav Bhaji
Thick mashed vegetable curry served hot with buttered pav rolls.
Pelmeni
Traditional meat dumplings.
Pesce al Cartoccio
Fish baked in foil.
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.
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.
Pithla Bhakri
Thick, savory gram flour porridge served with rustic sorghum flatbread (Bhakri).
Pizza Margherita
Bake in a preheated oven at maximum temperature for a crispy crust.
Ploughman's Lunch
Cold snack plate with cheese and pickles.
Plov
Rice pilaf with meat.
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.
Pollo al Ajillo
Garlic chicken.
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.
Polpette
Italian meatballs.
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.
Pork Pie
Cold pie with jellied pork filling.
Pot-au-Feu
Classic beef vegetable soup.
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.
Profiteroles
Choux pastry balls filled with cream.
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.
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.
Quindim
Sweet egg custard with coconut.
Ragi Dosa
Finger millet crepes.
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.
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.
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 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.
Red Curry
Rich and spicy red curry.
Revani
Semolina cake in syrup.
Revuelto de Setas
Scrambled eggs with mushrooms.
Risotto ai Funghi
Creamy mushroom risotto.
Roast Chicken
Classic Sunday roast chicken.
Roast Chicken with Vegetables
Classic Sunday roast chicken.
Roti Prata
Flaky South Indian-style flatbread.
Rouladen
Beef rolls stuffed with bacon and pickles.
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.
Saksuka
Fried vegetable medley with tomato sauce.
Salade Niçoise
Classic salad with tuna and green beans.
Salmon En Croute
Salmon baked in puff pastry.
Salmorejo
Creamy tomato soup from Cordoba.
Salpicão
Creamy chicken salad with apples.
Salpicón de Marisco
Seafood salad.
Saltimbocca
Veal with prosciutto and sage.
Sambar
Lentil vegetable stew.
Sambar Rice
A comforting one-pot meal of rice, lentils, and mixed vegetables cooked together with sambar spices and ghee.
Samke Harra
Spicy baked fish.
San Sebastian Basque Burnt Cheesecake
Crustless cheesecake baked at high heat to achieve a caramelized, burnt top and a silky, molten custard center.
Satay
Grilled skewered meat with peanut sauce.
Satay Chicken
Grilled chicken skewers with peanut sauce.
Sauerkraut Soup
Tangy and warming soup.
Sayadieh
Spiced fish and rice dish.
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.
Schnitzel
Crispy breaded pork cutlets.
Schwarzwälder Kirschtorte
Black Forest cake.
Scotch Egg
Boiled egg wrapped in sausage meat and breadcrumbs.
Scotch Eggs
Hard-boiled eggs wrapped in sausage meat.
Semiya Upma
Vermicelli upma.
Sepankizhangu Roast
Colocasia (taro root) boiled, peeled, sliced, and pan-roasted with spices until golden and crispy.
Sesame Chicken
Crispy chicken with sesame.
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 Pepper
Rice vermicelli tossed with crushed black pepper, cumin, and cashews.
Shabu Shabu
Hot pot dish with thin meat.
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.
Shish Barak
Meat dumplings in yogurt sauce.
Shish Taouk
Marinated chicken skewers.
Shish Tawook
Marinated chicken skewers.
Shish Tawook Wrap
Chicken skewer wrap with garlic sauce.
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.
Smetannik
Sour cream cake.
Solyanka
Hearty meat and pickle soup.
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.
Sopa de Ajo
Traditional garlic soup.
Sopa de Lima
Refreshing lime chicken soup.
Souffle au Chocolat
Light and airy chocolate souffle.
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.
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 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.
Spätzle
Soft egg noodles.
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.
Spring Rolls
Crispy vegetable spring rolls.
Steak and Kidney Pie
Hearty meat pie with flaky pastry.
Steamed Fish with Ginger
Light and healthy fish.
Steamed Fish with Lime
Tangy steamed fish.
Stifado
Beef stew with pearl onions.
Studen
Meat jelly.
Stuffed Paratha Roll
Handheld whole wheat roll stuffed with spiced potato and paneer.
Sucuklu Yumurta
Spicy sausage with eggs.
Sundal Sweet Corn
Quick and healthy steamed sweet corn tossed with mustard, curry leaves, and grated coconut.
Suquet de Peix
Catalan fish stew.
Syrnoye Pirog
Cheese pie.
Szechuan Eggplant
Spicy stir-fried eggplant.
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.
Tamagoyaki
Japanese rolled omelet.
Tarta de Santiago
Almond cake.
Tau Huay
Silken tofu dessert.
Tavuk Sis
Grilled marinated chicken skewers.
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 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.
Thit Kho Tau
Braised pork belly with eggs.
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.
Tiramisu
Classic coffee-flavored dessert.
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.
Toad in the Hole
Sausages baked in Yorkshire pudding batter.
Tom Kha Gai
Creamy coconut chicken soup.
Tom Yum Goong
Spicy and sour shrimp soup.
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.
Tsukune
Chicken meatballs.
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.
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 Kanji
Urad dal porridge.
Ulundhu Sadam
Nutritious and traditional rice cooked with whole black gram (urad dal), garlic, and fenugreek.
Varenyky
Dumplings with potato filling.
Vatapá
Creamy shrimp bread-based stew.
Vazhaikkai Podimas
Grated raw banana scramble with ginger, chillies, and lemon juice.
Vazhaithandu Kootu
Fiber-rich banana stem cooked with moong dal and fresh coconut.
Veechu Parotta
Paper-thin, large folded flatbread cooked on a hot griddle.
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 Kurma
Mildly spiced mixed vegetable curry in a coconut-cashew gravy, the perfect pairing for Parotta and Chapati.
Veg Pulao
Mildly spiced Basmati rice cooked with mixed vegetables and whole spices.
Vegetable Biryani
Aromatic layered rice dish made with mixed vegetables, mint, coriander, and coconut milk.
Vegetable Fajitas
Sizzling veggie mix.
Vegetable Quesadilla
Cheesy veggie filled tortillas.
Vegetable Stir Fry
Fresh crunchy 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 Mor Kuzhambu
Fried okra simmered in a spiced coconut-yogurt gravy.
Vichyssoise
Chilled leek and potato soup.
Victoria Sponge
Classic sandwich cake.
Victoria Sponge Cake
Classic sandwich cake with jam and cream.
Wanton Mee
Egg noodles with dumplings.
Warak Enab
Stuffed grape leaves with rice and herbs.
Waraq Enab
Stuffed grape leaves.
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.
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.
Wonton Soup
Delicate soup with wontons.
Xoi Ga
Sticky rice with shredded chicken.
Yakitori
Grilled chicken skewers.
Yellow Curry
Mild yellow curry with potatoes.
Yong Tau Foo
Stuffed tofu and vegetables.
Yorkshire Pudding
Classic side for roast dinners.
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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