IndianAppamSoft, bowl-shaped rice and coconut pancakes from Kerala, with a fluffy white centre and crisp lacy edges. Start the batter the day before for a gentle sweet-sour flavour.1 h·Serves 4
IndianMedu VadaCrisp-shelled, fluffy-centred South Indian doughnut fritters made from ground urad dal, black pepper and curry leaves. A satisfying breakfast to dunk in chutney and sambar.4 h 55 min·Serves 4
IndianTomato Tamarind RasamA thin, peppery South Indian soup of tomato, tamarind and lentil water, finished with a sizzling mustard and curry leaf tempering. Quick to make and good with rice or on its own.50 min·Serves 4
IndianSambarA tangy, gently spiced South Indian lentil and vegetable stew finished with a sizzling mustard and curry leaf tempering. Serve it with rice, idli or dosa for an easy everyday lunch.1 h 5 min·Serves 6
PakistaniHari Chutney (Fresh Coriander and Green Chilli Chutney)A bright, sharp green chutney of fresh coriander, green chilli, garlic and lemon, blended in minutes. Serve it beside samosas, kababs and pakoras, or spread it in sandwiches.10 min·Serves 8
PakistaniTinday Masala (Apple Gourd in Onion-Tomato Masala)Tender apple gourds simmered in a thick onion-tomato masala with cumin, coriander and green chilli. A simple everyday sabzi that goes well with hot roti.55 min·Serves 4
PakistaniLahori Chanay (Tea-Simmered Chickpea Curry for Breakfast)A thick, deeply coloured chickpea curry in the style of Lahore's breakfast stalls, simmered with black tea and finished with ginger and lemon. Scoop it up with puri, kulcha or hot naan.1 h 30 min·Serves 4
ThaiThai Green Vegetable CurryVegetables and tofu simmered in coconut milk with green curry paste, lime leaves and Thai basil.35 min·Serves 4
IndianChana MasalaChickpeas in a dark, tangy onion-tomato masala with amchur and garam masala. Pantry cooking at its best.40 min·Serves 4
Middle EasternSilky HummusVery smooth hummus from canned chickpeas, blended with tahini, lemon and ice water.10 min·Serves 6