Introduction: Masala chai, meaning 'spiced tea', is the daily drink of the Indian subcontinent, made by simmering black tea with milk and a fragrant blend of whole spices such as cardamom, cinnamon, ginger and cloves. Served throughout the day in homes, halal restaurants and street-side chai stalls, it is as much a social ritual as […]
Introduction: Rogan josh is a signature dish of Kashmiri cuisine, its name referring to the rich red colour and warmth achieved through slow braising halal lamb with dried Kashmiri chillies and aromatic whole spices. Brought to the region by Persian influence and refined in Kashmiri kitchens, it remains one of the most celebrated dishes of […]
Introduction: Chicken tikka masala developed within South Asian immigrant communities in Britain, building on the Punjabi tradition of tandoor-grilled tikka chicken by simmering it in a creamy, spiced tomato sauce. It has become one of the most widely loved halal curry dishes across the world, found on menus from Karachi to London, and is often […]
Introduction: Biryani is a layered rice dish with roots in Mughal royal kitchens, now considered a centrepiece of celebration across South Asia. Halal chicken is marinated in yoghurt and spices, then layered with part-cooked basmati rice and slow-steamed together in a sealed pot — a technique called 'dum' — so the rice absorbs the meat's […]
Introduction: A South Asian fusion favourite, chicken tikka soup takes the smoky, spiced flavours of grilled tikka chicken and turns them into a warming, brothy rice soup. It reflects the South Asian tradition of adapting beloved grill and curry flavours into new formats, and is commonly found in home kitchens and halal restaurants across Pakistan […]
Introduction: Harira is Morocco's most celebrated soup, traditionally used to break the daily fast during Ramadan. Cultural Background: Harira is Morocco's most celebrated soup, traditionally used to break the daily fast during Ramadan. Rich with halal lamb or beef, lentils, chickpeas and tomatoes, and thickened with a flour-and-water mixture called 'tedouira', it is deeply warming […]
Introduction: Misir wot, a deeply spiced red lentil stew, is one of the most iconic dishes of Ethiopian Orthodox fasting cuisine. Cultural Background: Misir wot, a deeply spiced red lentil stew, is one of the most iconic dishes of Ethiopian Orthodox fasting cuisine. Ethiopian Orthodox Tewahedo Christians observe an unusually large number of fasting days, […]
Introduction: Gomen, gently spiced braised collard greens, is a staple side dish across Ethiopia and a natural fit for Orthodox Tewahedo fasting, since its traditional preparation calls for vegetable oil rather than the butter or niter kibbeh used on non-fasting days. It appears alongside injera and other wot (stews) as part of the large shared […]
Introduction: Handvo is a savoury, cake-like bake from Gujarat made from a fermented batter of rice and mixed lentils, studded with vegetables. It is traditionally cooked slowly in a heavy pan so the base turns deep golden and crisp while the inside stays soft, and is a common Jain household breakfast or after-school snack, since […]
Introduction: Lovo is Fiji’s traditional earth-oven cooking method: food wrapped in banana or taro leaves is slow-cooked over heated volcanic stones buried in a pit. Cultural Background: Lovo is Fiji’s traditional earth-oven cooking method: food wrapped in banana or taro leaves is slow-cooked over heated volcanic stones buried in a pit. Lovo pork is the […]