BROWSE THE ARCHIVE
Asia
Explore this collection
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Afghanistan
(2) -
Armenia
(2) -
Azerbaijan
(1) -
Bahrain
(1) -
Bangladesh
(1) -
Bhutan
(1) -
Brunei
(1) -
Cambodia
(2) -
China
(2) -
Cyprus
(1) -
Georgia
(5) -
India
(6) -
Indonesia
(7) -
Iran
(2) -
Japan
(9) -
Laos
(1) -
Lebanon
(6) -
Malaysia
(7) -
Maldives
(1) -
Myanmar
(1) -
Nepal
(1) -
Oman
(1) -
Pakistan
(3) -
Philippines
(35) -
Singapore
(6) -
South Korea
(4) -
Sri Lanka
(4) -
Syria
(2) -
Thailand
(7) -
Timor-Leste
(1) -
Turkey
(6) -
Vietnam
(7) -
Yemen
(1)
Omani Shuwa — Slow-Roasted Spiced Lamb
Omani shuwa: deeply spiced lamb marinated overnight, wrapped and slow-roasted until exceptionally tender.
Azerbaijani Shah Plov — Saffron Rice in Lavash Crust
Azerbaijani Shah Plov with saffron rice, lamb, chestnuts and dried fruit baked inside a crisp golden lavash crust.
Bahraini Chicken Machboos — Spiced Chicken and Rice
Bahraini chicken machboos with basmati rice, dried black lime, tomato and warm Gulf spices.
Nepalese Chicken Momo with Tomato Achar
Nepalese chicken momo with handmade wrappers, a juicy aromatic chicken filling and roasted tomato-sesame achar.
Bangladeshi Kacchi Biryani — Mutton and Potato Biryani
Bangladeshi kacchi biryani with raw-marinated mutton, fragrant basmati rice, potatoes, fried onions, ghee and saffron.
Timorese Batar Da’an — Corn, Mung Bean and Pumpkin Stew
Traditional Timorese batar da’an: a nourishing plant-based stew of corn, mung beans and pumpkin.
Bruneian Ambuyat with Cacah
Traditional Bruneian ambuyat made from sago starch and served with a sharp chilli-and-sour-fruit cacah dipping sauce.
Lao Larb Gai — Chicken Larb with Herbs
Authentic Lao larb gai with juicy minced chicken, lime, fish sauce, toasted rice powder, chilli, mint and coriander.
Myanmar Mohinga — Traditional Fish Noodle Soup
Traditional Myanmar mohinga with rice noodles, flaky fish, lemongrass, toasted rice flour, eggs, lime and fresh herbs.
