You may recognise pilau from Indian cuisine but here, Reza shares his recipe from Zanzibar for the crispy, spiced rice dish.
Coating the sardines with the chilli paste and then shallow frying them gives them a lovely, zingy, golden finish.
Bunny chow is a street food dish from Derban, South Africa that Reza puts his own spin on using duck and a brioche bun.
Here’s some almost-instant sunshine in a bowl from the Bengali coastal region.
Traditionally baked by Ashkenazi Jews for Rosh Hashanah (Jewish New Year), honey cake symbolises the hope of a ‘sweet’ and prosperous new year.
Some might say it’s not Worcestershire sauce unless it’s come from Worcestershire. Well, that may be true, but what else to call our version of this classic dark...
These cakes capture the true essence of an aromatic, soul-warming Indian marsala chai (or chai tea).
The name translates as 'three or five', as this blend traditionally has three or five ingredients (although every cook in Sri Lanka has their own recipe).
An incredilbly popular Sri Lankan snack, these patties blend colonial Portuguese flavours with traditional ingredients.
The cloves make for a delightfully aromatic drink, perfect for a winter night.
Curries are a playground for spices. Here the chana dhal provides a neutral backdrop to let them play and sing to mellow perfection.
This dessert defines an exact moment in the season – the end of autumn and the beginning of winter – and I prepare it as soon as the first quince are ripe.