All Recipes
7 recipes — filter by cuisine or category below
7 recipes
Hyderabadi Haleem: The Slow-Cooked Lentil and Meat Dish That Takes All Day
Wheat, barley, lentils, and mutton pounded into a thick, spiced porridge over 8 hours — Hyderabad's Ramadan staple and one of the most labour-intensive dishes in South Asian cooking.
Shorshe Ilish (Hilsa in Mustard Sauce): Bangladesh's National Dish
Hilsa fish steaks cooked in a pungent paste of ground black and yellow mustard seeds, green chillies, and mustard oil — the dish that defines Bangladeshi cuisine.
Kottu Roti at Home: Sri Lanka's Most Iconic Street Food
Torn godamba roti chopped on a hot griddle with egg, vegetables, and spices — Sri Lanka's noisiest, most addictive street food, made properly at home.
Authentic Beef Nihari: Lahore's Slow-Cooked Breakfast Stew
Bone-in beef shank simmered for hours in a flour-thickened spice broth until the marrow dissolves into the gravy — the dish that built Lahore's food reputation.
Pani Puri with Green Mint Water and Tamarind Chutney
Crisp hollow spheres filled with spiced potato-chickpea and drowned in two waters — the tangy-spicy green mint pani and the sweet-sour tamarind version.
Kacchi Biryani (Dum Pukht Method)
Raw marinated mutton layered under parboiled basmati and slow-cooked sealed under dough — the most demanding and most rewarding biryani there is.
Dhaba-Style Chicken Karahi
A fiery, tomato-rich karahi cooked in a cast-iron wok with ginger julienne and whole black pepper — the way roadside dhabas in Lahore do it.