red chilli
253 dishes.
AboboeBoiled bambara beans doused in palm oil and pepper, sold in bowls
Achar GoshtMutton curry cooked with pickling spices, whole green chillies and mustard oil
Achardmustard-dressed pickled vegetables eaten with bread
AgasheSkewered meat crusted in peanut-chili spice, grilled
Ai ManasFiery crushed-chili condiment spooned onto everything
Ajikafiery Abkhazian-Megrelian paste of chili, garlic and spices
Ajvarroasted red-pepper relish made each autumn
Aleppo peppersun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse paste
Aloo ParathaGriddled flatbread stuffed with spiced potato, served with curd and pickle
Aloo TamaSour curry of potatoes, fermented bamboo shoots and black-eyed peas
AmiwoRed corn dough cooked in tomato-pepper broth, paired with chicken
Asam LaksaPenang's sour mackerel-tamarind noodle soup with torch ginger
Asam PedasSour and fiery tamarind fish stew with okra and torch ginger
AsinanVegetables or fruit steeped in sweet-sour vinegar brine with peanuts and crackers
Ayam BetutuWhole chicken packed with spice paste, wrapped in leaves and steamed for hours
Ayam Buah KeluakChicken stewed with black nuts whose fermented kernels are scooped out and eaten
Ayam PercikKelantan grilled chicken basted in coconut-chili gravy
Ayam Rica-RicaChicken cooked with pounded bird's eye chilli, ginger and lime leaf, searingly hot
AyimolouRice and beans with dark pepper sauce, everyday street lunch
BabboucheSpiced snail broth with thyme, aniseed and liquorice root, drunk from small bowls
Babi GulingBalinese spice-stuffed roast suckling pig with crackling
BagoongFermented fish or shrimp paste, salty and sharp, eaten with mango and pinakbet
BalachaungCrispy fried dried-shrimp, garlic and chili relish for rice
BasbaasGreen chili, coriander and lime relish set on every table
BatagorFried fish and tofu dumplings cut up and drowned in peanut sauce
Batar DaanHomely stew of corn, mung beans and pumpkin
Batata harracubed potatoes fried with garlic, coriander and chili
BathupHand-pinched dough pieces in broth with dried meat and greens, a cold-weather staple
Bazindense barley-dough dome with tomato-lamb sauce, potatoes and eggs, eaten communally
Beef Noodle SoupSlow-braised beef shank and chewy noodles in rich soy-spiced broth
Beef RendangBeef slow-cooked dry in coconut and spices for festive days
BelacanCompressed block of fermented shrimp, toasted before pounding into sambal
BengaRice cooked with beans, dressed in oil and pepper
BeondegiSteamed silkworm pupae sold in paper cups, nutty and startlingly earthy
BerbereFiery red chili and spice blend that colours and defines Eritrean stews
BhortaMashes of aubergine, potato or dried fish with mustard oil and chilies-
Yong Tau Foo
Tofu and vegetables stuffed with fish paste, served in soup or dry with sauce. Ready in 1 hour prep and…
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Vindaloo
Goan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark red. Ready in 30 minutes prep and 1…
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Turshu
Vegetables and fruit pickled in vinegar and set out beside pilaf. Ready in 40 minutes prep and 10 minutes cooking.…
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Aboboe
Boiled bambara beans doused in palm oil and pepper, sold in bowls. Ready in 15 minutes prep and 2 hours…