Reza shares his recipe from the Johannesburg, from episode 3 of Reza's African Kitchen.
Reza shares his recipe from the Cape West Coast of South Africa, from episode 1 of Reza's African Kitchen.
Sukka means ‘dry’, so less liquid is added to this recipe compared with others.
Here’s some almost-instant sunshine in a bowl from the Bengali coastal region.
This recipe is from Tamil Nadu, where they use peppers in every possible form, from black pepper to chilli peppers. What I love about food from this part of the...
This is a coconut milk-based Goan mushroom curry; flavourful and not too spicy. The earthiness of the mushrooms with tamarind and coconut are a real winner for me.
What an eye opener this dish is - read the recipe and you’re thinking herb frittata - assemble it and you realise that herbs are the supreme stars and eggs simply...
An abundance of herbs makes this vegetable green curry really sing.
This is my version of the Indian classic with saag meaning greens (and we usually have a variety), and paneer being the fresh ‘cheese’ that we make in house.
An incredilbly popular Sri Lankan snack, these patties blend colonial Portuguese flavours with traditional ingredients.
A delicious comfort food that makes a perfect side (or a meal in its own right!), the curry spices add a burst of flavour to the roasted potatoes and parsnip.
Curries are a playground for spices. Here the chana dhal provides a neutral backdrop to let them play and sing to mellow perfection.
The secret to our version of this Thai classic is the extra layers of fresh flavours - the chicken is marinated in fresh turmeric and we make our chilli oil from...