Baku Kitchen! An independent reference of traditional food

chilli powder

179 dishes.

Hamhung NaengmyeonExtra-chewy potato-starch noodles in fiery sauce, often topped with raw skatemainHamour mashwigrilled grouper rubbed with baharat, served with rice and limeHaraimifirm fish steaks braised in hot chili-cumin tomato sauceHasa adasThick lentil soup with tomato, carrot and cumin, topped with fried onionHummus el ShamHot chickpea broth with cumin and lemon, drunk from a cup on winter streetsHyderabadi HaleemWheat, lentils and mutton pounded to a paste and eaten during RamadansnackInswaFlying termites fried without oil until crisp, eaten by the handfulsnackIshwaFlying termites gathered at dusk and dry-fried until cracklingstreet foodIsso WadeCrisp lentil fritter topped with whole prawns, sold along the Galle Face seafrontstreet foodJogae GuiClams grilled in their shells over an open flame at seaside stalls.Kacchi BiryaniDhaka wedding biryani of raw marinated mutton layered with ricesalad & sideKachilaRaw minced buffalo dressed with mustard oil, ginger and roasted spicessoup & stewKadhi PakoraTangy yoghurt and gram-flour gravy holding fried onion fritters, ladled over riceKala BhunaBeef fried down with onion and spice until almost black, dense and intensesoup & stewKamouniaoffal and cumin stew, slow-simmered until richKamundeleGoat or beef skewers grilled with onion and chili, eaten with chikwangaKankankanRoast peanut, chili and spice powder dusted over grilled meatstreet foodKanyenyaFish or meat deep-fried in seasoned batter and served with hot chipsstreet foodKapanaflame-grilled beef strips sold sizzling at open markets with chili saltmainKat Kyi KaikFlat rice noodles fried with squid, prawn, egg and fish cakestreet foodKatakatOffal and spices chopped noisily on a flat hot griddleKategnaInjera toasted crisp and brushed with spiced butter and berbereKathi RollParatha wrapped around skewered kebab, raw onion and chutney, eaten walkingfermented & pickledKimchiNorthern-style fermented cabbage, milder and juicier than southern versionssoup & stewKimchi JjigaeBubbling stew of aged kimchi, pork and tofuKooseFried bean-flour fritters, morning partner to Hausa kokostreet foodKossaipuffy black-eyed-pea fritters fried at dawn, eaten with chiliKottuChopped godhamba roti stir-fried noisily with vegetables, egg and currymainKukul Mas CurryChicken curry in roasted spice and coconut gravysnackMaddtart wild saba fruit eaten with salt and chili or blended into juiceMadoradried mopane worms fried with tomato and chilimainMaghaz MasalaGoat or lamb brain fried with tomato, ginger and green chilli until creamyMahi wa JelabiFried river fish eaten with syrup-soaked jalebi, a Kabul winter Friday traditionMais braiseCharcoal-roasted maize cobs, chewy and smoky, often eaten with fresh coconutstreet foodMalu PaanSoft bun stuffed with spiced fish and potato, sold from tuk-tuk bakeriesmainMandalay Mee ShayRice noodles with braised pork, fermented bean sauce and pickled greens

  • Buka buka

    Lake Tanganyika perch, firm and white, grilled or fried whole. Ready in 20 minutes prep and 20 minutes cooking. Serves…

  • Capitaine grille

    Whole Niger River perch grilled over coals with onion, chili and lime. Ready in 30 minutes prep and 30 minutes…

  • Cassava Chips

    Thin cassava slices deep-fried crisp and salted; sold in market bags. Ready in 30 minutes prep and 20 minutes cooking.…

  • Chana Chaat

    Boiled chickpeas with onion, chilli and tamarind, a standard Ramadan iftar plate. Ready in 20 minutes prep and 45 minutes,…

  • Chamoy

    Salty-sour-sweet fruit sauce poured over mango, jicama and iced drinks. Ready in 20 min prep and 25 min cooking. About…

  • Chatpate

    Puffed rice tossed with noodles, lime, chilli and raw onion, mixed to order. 15 min to prepare. 4 servings. A…

  • Chatamari

    Newari rice-flour crepe topped with minced meat and egg. Ready in 20 min prep and 40 min cooking. 6 crepes.…

  • Chicken tikka masala

    Tandoori chicken in creamy spiced tomato sauce; curry-house favourite. Ready in 30 min prep and 50 min cooking. 6 servings.…

  • Chicken Tikka

    Yoghurt-marinated chicken pieces charred in a tandoor, served with naan and chutney. Ready in 30 min prep and 20 min…

  • Chingri Malai Curry

    Prawns simmered in thick coconut milk with green chilli and turmeric. Ready in 20 min prep and 30 min cooking.…