red chilli
253 dishes.
Bhuna KhichuriRich rice-and-lentil pilaf cooked for rainy days and feasts
Bihari KebabPapaya-tenderised beef strips grilled on skewers until smoky and soft
BiryaniFragrant layered rice with marinated meat; Hyderabadi and Lucknowi styles famed
Black Pepper CrabCrab wok-tossed in coarse black pepper, butter and curry leaf, dry and pungent
BoxbolMasa rolled in chayote leaves, boiled and eaten with pumpkin-seed sauce
Ca Kho ToCatfish caramelised in a clay pot with fish sauce and pepper
CarilMild chicken curry with potato and coconut paste, eaten with white rice
Cataplana de mariscoseafood and clams steamed in a copper clamshell pan
Ceviche de camarónShrimp in tomato-citrus marinade, eaten with chifles and popcorn
Cha SremochBeef stir-fried with red tree ants and their eggs, sour and peppery
Chakhokhbilichicken stewed with tomatoes and huge handfuls of fresh herbs
Char Kway TeowFlat noodles wok-charred with prawns, cockles, egg and Chinese sausage
CherchemCracked wheat cooked with beans and mutton and scented with dried herbs
ChichingaSuya-style kebabs rolled in spiced peanut powder
Chicken KarahiChicken fried in a wok with tomatoes, ginger and green chilies
Chilli CrabMud crab in sweet-savory tomato-chili gravy, mopped with fried mantou
Chin Baung KyawSour roselle leaves stir-fried with garlic, chilli and often dried shrimp
Chingri Malai CurryPrawns simmered in thick coconut milk with green chilli and turmeric
ChoilaSpicy grilled buffalo meat with mustard oil, timur and beaten rice
Chole BhatureSpicy chickpea curry with puffy fried bread, Punjabi favourite
ChourbahBeef soup with potato, carrot and chilli, taken to break the fast
ChtithaRed pepper and tomato stew, most often made with liver, chicken or beans
ChukauniBoiled potatoes dressed with yoghurt, fenugreek, sesame and chilli
Coconut CrabGiant land crab roasted in its shell; rich, coconut-scented meat and fat.
Curry LaksaCoconut curry noodle soup with tofu puffs and cockles
Dakuwaballs of roasted peanut, millet and ginger, pressed hard and chewy
Dal BhatTwice-daily platter of rice, lentil soup, curries and pickles
Dan wakebean-flour dumplings tossed in oil, ground peanut and chili
DjenkouméTomato-red cornmeal dough classically served with grilled chicken
DoenjangSalty soybean paste aged in earthenware; base of stews and dipping sauces.
Doenjang JjigaeFermented soybean-paste stew with tofu, courgette and clams
Egusi soupMelon-seed soup with bitterleaf and assorted meats, eaten with pounded yam
Ewa agoyinMashed beans under scorched-pepper palm-oil sauce, scooped with agege bread
EzayRaw chilli pounded with cheese, tomato, garlic and Sichuan pepper as a table relish
Fagioli con le cotichebean and pork-rind soup, Christmas tradition
Fakoyearomatic jute-leaf and meat stew of the Songhai north, over rice-
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…