A classic Indian dish where dosa is filled with a spicy potato curry and served with an array of delectable accompaniments.
Fermented foods are enjoying a resurgence - Holly Davis explains why that's a good thing for us all.
This Indian fermented batter can be used to make either steamed cakes (idli), or crispy pancakes (dosa).
The brined beetroot can be diced and used to top soups or casseroles and is perfect served with a cheese platter.
Traditionally used as the plate, it is perfect for tearing up and transporting savoury ingredients such as curry and fragrantly spiced sauces to your mouth.
A variation on traditional sauerkraut, this vibrant ferment is perfect paired with rich foods, helping to cut through the fat and balancing strong flavours.
Both of these recipes are traditional Mesoamerican dishes. They work perfectly together but also stand alone in their own right.
When a two-Michelin-star chef throws fancy techniques – and the deep-fryer – out the window, the result is surprisingly fast Indian food.
A three-layered bar with a shortbread bottom, halva in the middle, and a glossy tahini caramel on top.
The secret here is to slightly under-bake the cookies, which keeps them soft and fudgy.
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...