Introduction: Saffron rice pilaf is a golden, fragrant side dish found throughout Persian and wider Middle Eastern cuisine, where saffron — one of the world's most prized spices — is used to perfume and colour the rice a deep gold. Traditionally accompanying halal meat mains at celebrations, it is prepared with care to achieve fluffy, […]
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: Sarma, cabbage leaves rolled around a savory filling, is a beloved dish across the Balkans, but the Lenten version — posne sarme — swaps the usual minced meat for rice, mushrooms, and vegetables. It is a fixture of Serbian Orthodox Christmas Eve (Badnji dan), when the fast is at its strictest, and of ordinary […]
Introduction: Modak are delicate, steamed rice-flour dumplings filled with a sweet coconut and jaggery mixture, shaped into distinctive pleated pouches. They hold deep religious significance across western India and are commonly offered and eaten during Jain festivals such as Paryushan, as well as during Diwali and Ganesh Chaturthi, made entirely from ingredients within Jain dietary […]
Introduction: Poha is one of the most widely eaten breakfasts across western and central India. Cultural Background: Poha is one of the most widely eaten breakfasts across western and central India. The Jain version leaves out the onion and potato found in the mainstream dish, leaning instead on peanuts, curry leaves and a squeeze of […]
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: Khichdi, a simple one-pot rice and lentil porridge, is considered one of the most easily digestible dishes in Indian home cooking and is often the first solid food given to children or eaten while recovering from illness. The Jain version relies on cumin, asafoetida and ghee for warmth and depth rather than onion or […]