An earthy turmeric leaf cake filled with coconut, rice, jaggery and cardamom, commonly found on Indian's west coast.
Sweet, sour and spicy, this is a simple Sri Lankan curry that treats the mango more like a vegetable.
Celebrating the artichoke, the basis of this dish is the chermoula, full of exotic spices, fresh herbs, chilli, garlic and ginger.
You can grind your own spices for this generous, all-in-one rice dish, or use a good ready-made curry paste for an easy option.
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...
Almost every culture in the world has a meat pie and this is another one to add to your delicious repertoire. #BringBackTheClassics
Fresh turmeric is not just for adding to smoothies. You can use it like you would ginger in stir-fries and curries.
The marinade here is definitely ‘finger-licking good’ in the true sense of those words and it adds wonderfully to the caramelisation of the skin. You’re a...
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.