Tom Kha Soup: Thailand’s Coconut and Galangal Soup
A creamy Thai coconut soup with galangal, lemongrass and mushrooms, balanced between sour, salty and spicy.
Japchae: Korea’s Glossy Glass Noodle Stir Fry (Vegetarian)
A Korean festival dish of chewy sweet potato glass noodles stir fried with vegetables, soy sauce and sesame oil.
Pajeon: The Korean Scallion Pancake for Rainy Days
A crisp, chewy Korean scallion pancake with a soy and vinegar dipping sauce, a favourite on rainy days.
Fattoush: The Crunchy Lebanese Salad With Fried Pita and Sumac
A fresh Lebanese salad of crisp vegetables and fried pita, dressed with lemon, olive oil and sumac.
Undhiyu Recipe: Gujarat’s Winter Mixed Vegetable Speciality
Gujarat’s winter dish of seasonal vegetables, green masala and methi muthiya, slow cooked.
Mishti Doi Recipe: Bengali Caramelised Sweet Yogurt
A Bengal sweet yogurt set in clay or steel cups with caramelised sugar.
Dabeli Recipe: Kutchi Street Food at Home
The sweet-spicy potato filled bun from Kutch in Gujarat, with its own dabeli masala.
Kuku Sabzi: The Persian Herb Frittata Eaten at Nowruz
An Iranian herb frittata packed with parsley, coriander, dill and spinach, traditionally made for the Persian New Year.
Hot and Sour Soup: The Indo-Chinese Winter Favourite
A peppery, tangy hot and sour soup with vegetables and tofu, ready in 20 minutes.
Mapo Tofu: Sichuan’s Fiery, Numbing Comfort Dish (Vegetarian Version)
A vegetarian take on Sichuan mapo tofu, with silky tofu in a spicy, numbing chilli bean sauce.
