Recipes
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Shorshe Maach Bengali Mustard Fish Curry
Fish simmered in a pungent ground mustard seed and green chili sauce.
Bangladeshi Bhuna Khichuri with Cumin
Thick rice and lentil one-pot cooked in ghee with whole spices.
Sri Lankan Kaju Maluwa Cashew Curry
Creamy coconut milk curry of soft cashews, green peas and mild spices.
Sri Lankan Parippu Red Lentil Curry with Fenugreek
Everyday Sri Lankan dhal with coconut milk, fenugreek and mustard seeds.
Sri Lankan Watalappan Cardamom Coconut Custard
Steamed jaggery and coconut milk custard with cashews and nutmeg.
Nepali Golbheda Til Achar Sesame Tomato Pickle
Roasted tomato and toasted sesame relish from the Kathmandu valley.
Nepali Chicken Momo with Cumin and Coriander Seed Filling
Steamed Himalayan dumplings with ginger, cumin and coriander, served with chili sauce.
Hummus Masabacha with Warm Chickpeas and Tahini
Levantine hummus served warm with whole chickpeas, lemon and cumin.
Smoky Baba Ghanoush with Tahini and Pomegranate
Charred eggplant dip blended with tahini, lemon and garlic.
Egyptian Ta'ameya Fava Falafel with Sesame
Green-herb fava bean falafel coated in sesame seeds and fried until crisp.
Mujaddara with Cumin and Crispy Onions
Lentils and rice topped with deeply caramelized onions, a Levantine staple.
Lebanese Fattet Hummus with Toasted Pine Nuts
Layered crisp pita, warm chickpeas and garlicky yogurt finished with pine nuts.