All Recipes
15 recipes — filter by cuisine or category below
15 recipes
Polos Curry: Sri Lanka's Slow-Cooked Young Jackfruit Curry
Tender young jackfruit simmered low and slow in roasted curry powder, coconut milk, and goraka until the gravy thickens and the oil glistens on top — a rich, deeply spiced Sri Lankan curry that tastes even better the next day.
Isso Vadai: Sri Lanka's Crispy Prawn-Topped Street Fritters
Crispy lentil fritters crowned with whole prawns and deep-fried until golden — Sri Lanka's most iconic street snack, born from South Indian tradition and transformed by island ingenuity.
Pittu: Sri Lanka's Steamed Rice and Coconut Cylinders
Crumbled rice flour and fresh grated coconut packed into a cylindrical mold and steamed until soft — Sri Lanka's everyday breakfast, served with coconut milk and curry.
Watalappan: Sri Lanka's Spiced Coconut Jaggery Custard
A steamed custard of coconut milk, kithul jaggery, and warm spices — Sri Lanka's Malay-influenced dessert, rich and caramel-dark, topped with roasted cashews.
Kiribath (Sri Lankan Milk Rice): The Dish That Marks Every Beginning
Short-grain rice simmered in thick coconut milk until creamy and dense, pressed into a slab, and cut into diamonds — Sri Lanka's most symbolic dish, made simply at home.
Sri Lankan Fish Curry with Coconut Milk (Malu Kirata)
Firm fish simmered in a fragrant coconut milk gravy with roasted curry powder, goraka, curry leaves, and fenugreek — the creamy coastal curry Sri Lanka is built on.
Godamba Roti: Sri Lanka's Paper-Thin Stretchy Flatbread
An oil-enriched dough stretched translucent-thin and cooked on a hot griddle until blistered and flaky — the bread that becomes kottu roti, or gets eaten on its own with a curry.
Halwa Puri: Pakistan's Sunday Morning Breakfast
The complete Pakistani breakfast plate — crisp deep-fried puri, golden semolina halwa, and spiced chickpea curry — the meal that every household in Lahore and Karachi wakes up for.
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.