Food Category Terms
Sweet, sour and spicy, this is a simple Sri Lankan curry that treats the mango more like a vegetable.
Make your own fragrant curry paste in seconds with Ben Milbourne's easy hack.
A classic Bengali dish, shukto makes use of the delicious veg you've got in the house and is commonly served as a starter.
Almost every culture in the world has a meat pie and this is another one to add to your delicious repertoire. #BringBackTheClassics
Letting the cardamom, cloves, and cinnamon sizzle in oil for a few minutes gives this Namibian curry a wicked depth of flavour that will keep you going back...
Owing to diverse culinary influences, Malaysian cuisine is as varied as it is delicious. From the Indonesian-born rendang to the fiery curries of India, to the...
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.
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.
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).
This ‘traybake’ lamb curry is very easy to put together. At the end of cooking, I stir in some cashew cream in place of the more usual yoghurt, which gives a...