Our guide on how to make Paneer Butter Masala for you to try at home. Paneer Butter Masala, also known as Paneer Makhani, is one of the most popular and beloved dishes in Indian cuisine. It’s a rich, creamy, and mildly spiced curry made with paneer (Indian cottage cheese), tomatoes, butter, and cream. This dish …
Açaí has become a global food trend, often spotted in smoothie bars and Instagram feeds across the world. But what most people don’t realize is that the real açaí experience is far removed from the sugary, over-decorated bowls served abroad. In its native Brazil—especially in the Amazon and northern coastal regions—authentic açaí is a staple …
Poke (pronounced “poh-keh”) is more than just a trendy bowl you see on Instagram. It’s a traditional Hawaiian dish deeply rooted in island culture, combining simplicity, freshness, and bold flavor. While modern “poke bowls” have taken over health food spots worldwide, the true essence of poke is often lost in translation. Real poke isn’t a …
Sarma is a beloved dish across the Balkans, Eastern Europe, and parts of the Middle East, featuring cabbage leaves stuffed with a savoury mixture of minced meat, rice, and herbs, then slowly simmered until tender and deeply flavourful. This dish is a staple at family gatherings, festive celebrations, and cosy winter meals, representing warmth, tradition, …
Escargots—snails, yes, but not just any snails—have been a symbol of refined French cuisine for centuries. Served sizzling in garlic-parsley butter, these delicate morsels are a surprise to many who dare to try them. What seems exotic or even shocking to some is, in France, a beloved staple appetizer that’s as common as a cheese …
If you ask anyone in Myanmar what the national dish is, chances are they’ll say Mohinga—a fragrant, comforting noodle soup traditionally eaten for breakfast. But for locals, it’s so much more than a morning meal. Mohinga is woven into the rhythm of daily life, sold on street corners by early risers, and served at family …
Few Italian dishes manage to be both rustic and luxurious quite like Gnocchi alla Gorgonzola. Soft, pillowy potato gnocchi coated in a rich, velvety blue cheese sauce—this dish is a decadent embrace from northern Italy. Originating from the Lombardy and Piedmont regions, it’s beloved for its comforting texture and bold, creamy flavor. While Gorgonzola might …
Dorayaki may look like a simple pancake sandwich at first glance, but it’s one of Japan’s most beloved traditional sweets—soft, golden castella-style pancakes filled with sweet red bean paste (anko). Light, airy, and subtly sweet, it’s a snack that strikes the perfect balance between comfort food and cultural delicacy. Making dorayaki at home is surprisingly …
Tarta de Santiago, also known as Santiago almond cake, is a traditional Spanish dessert that originates from Galicia in the northwest region of Spain. This cake is famous for its simple yet rich flavours, featuring finely ground almonds, eggs, sugar, and a hint of lemon zest or cinnamon for aromatic depth. In this recipe guide, …
Calamares a la Romana, or Spanish-style fried calamari, is a beloved dish served in tapas bars across Spain. Known for its light, crispy coating and tender squid rings, this dish is a staple along the Spanish coast, where fresh seafood is part of daily life. In this recipe guide, you’ll learn how to make authentic …
When it comes to iconic Italian pasta dishes, few spark more debate than Spaghetti Bolognese and Spaghetti Carbonara. Both dishes have crossed borders, landed on international menus, and been reinterpreted countless times—but ask any Italian, and you’ll quickly realize these two plates aren’t just recipes, they’re cultural identities on a plate. Spaghetti Bolognese, with its …
If you’re tired of the usual pasta and pizza dominating Italian menus, it’s time to meet a northern Italian gem: Vitello Tonnato. This elegant dish features thinly sliced, chilled veal topped with a creamy, tangy tuna-caper sauce that surprises first-timers and wins over skeptics with one bite. Originating from Piedmont, it’s the kind of dish …