[{"data":1,"prerenderedAt":906},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:aloo-paratha:en":392,"recipe:country:india":611},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":441,"ingredients":451,"instructions":523,"pronunciation":555,"substitutions":556,"slug":573,"title":574,"shortTitle":575,"nativeName":576,"romanized":577,"countrySlug":578,"region":579,"baseServings":486,"prepMinutes":580,"cookMinutes":516,"restMinutes":516,"difficulty":581,"course":582,"diet":585,"mainIngredients":588,"images":589,"keywords":599,"publishedAt":606,"updatedAt":606,"authorSlug":607,"summary":608,"localeSlug":573,"alternates":609},[394,397,400,403,406],{"answer":395,"question":396},"Nearly always a wet filling. Boil the potatoes whole in their skins so they do not soak up water, cool them completely before mashing, and leave out anything that releases liquid — raw onion, tomato, fresh coriander stems. The other two causes are overfilling and uneven rolling. Use a filling ball roughly the same size as the dough ball, no bigger, and roll with light even pressure, turning the disc as you go rather than flattening one area.","Why does my aloo paratha keep tearing when I roll it?",{"answer":398,"question":399},"Yes, and it makes a weekday breakfast realistic. The filling keeps 2 days in the fridge; bring it to room temperature before using, since fridge-cold mash is stiff and tears the dough. Dough can be made a day ahead, wrapped tightly and refrigerated, and it actually rolls better after a long rest. You can also stuff and roll the parathas fully, stack them between parchment, and freeze — cook from frozen on medium-low heat.","Can I make the filling and dough ahead of time?",{"answer":401,"question":402},"Three usual suspects: a dough that was too stiff, not enough resting, or too much heat. The dough should be noticeably softer than pasta or bread dough — tacky enough to just cling to your fingers — and it needs at least 20 minutes to relax. Cook on medium heat and take the bread off as soon as both sides are blistered; every extra minute on the pan drives out moisture and turns it into a cracker.","Why is my paratha hard instead of soft?",{"answer":404,"question":405},"A normal heavy frying pan works fine. A tava is simply a flat, uncoated cast-iron disc with no sides, which makes flipping easier and gives a more even surface heat. Cast iron of any shape is ideal; non-stick works but never gets the surface hot enough for really dark blisters. What matters most is that the pan is heavy enough to hold steady heat through six or eight parathas in a row.","Do I need a tava or will a normal frying pan work?",{"answer":407,"question":408},"No. A plain paratha is dough folded with ghee between the layers and rolled out, giving a flaky bread with no filling. Laccha paratha takes that further, pleating the dough into a coil so it cooks into many visible layers. Aloo paratha is a stuffed paratha: a single sealed pocket of dough around a filling, rolled flat. Different techniques, different textures, all Punjabi.","Is this the same as a plain paratha or a laccha paratha?",[410,411,412,413,414,415],"Boil the potatoes whole with the skin on, then peel them warm and let them cool completely before mashing. Cubed boiled potatoes take on water and make a filling that tears every dough you wrap it in.","Never put raw onion or tomato in the filling. Salt draws water out of them within minutes and you will be rolling out a leaking parcel.","Mash with a masher or grate the cold potatoes — never use a food processor, which turns them gluey.","Rest the dough at least 20 minutes. Unrested dough springs back as you roll and forces you to press harder, which is exactly how the filling breaks through.","Roll from the centre outward with light, even pressure and rotate the disc a quarter turn between passes. Bearing down on one spot is what makes a thin patch that bursts.","Cook on medium, not high. High heat browns the outside before the dough inside the seam is cooked, and you get a raw doughy line through the middle.","🫓","Aloo paratha is a whole-wheat flatbread with a seasoned potato filling sealed inside it, rolled out into a single thin round and cooked on a dry griddle with ghee brushed on as it puffs. Done well it has a soft, chewy crust freckled with dark blisters, and a filling that stays distinctly potato — warm, salty, sour with dried mango powder, prickly with green chile and carom seed — rather than dissolving into the bread. It is the standard Punjabi winter breakfast, eaten straight off the tava with a spoonful of cold yogurt, a knob of white butter melting on top, and a piece of mango pickle. Nothing about it is delicate, and that is the point.","Parathas belong to the wheat belt. Punjab, Haryana and western Uttar Pradesh grow and eat wheat as their staple grain, and the paratha — a roti enriched with fat, folded and rolled so it cooks in layers — is the everyday breakfast bread of that region. Stuffing it turns a side dish into a meal, and there is a whole family of them: mooli paratha with grated radish, gobi with cauliflower, methi with fenugreek leaves, paneer, and in winter a version made with fresh green peas. Aloo is the most common of all, because potatoes are cheap, filling, and leftovers from last night are already boiled.\n\nThe cultural setting is as much roadside as domestic. Along the Grand Trunk Road, dhabas — truckers' roadside kitchens — serve stacks of parathas cooked to order on huge tavas, swimming in ghee, with a slab of white butter and a glass of lassi, and that image of Punjabi hospitality travelled with Punjabi migration across India and abroad. There is even a village in Punjab, and a lane in Old Delhi called Paranthe Wali Gali, where the entire business is frying parathas. Meanwhile the home version stays quieter: made in the morning, one at a time, eaten by whoever is at the table as it comes off the pan.\n\nThe technique has one genuine difficulty and everyone who cooks it has fought with it. Wet filling tears the dough. Punjabi cooks manage this by boiling the potatoes whole in their skins so they absorb no water, cooling them completely before mashing, and never adding fresh onion or tomato to the stuffing — both release liquid the moment they hit salt. Understand that one constraint and the rest is just rolling. A tear or two is normal even for someone who has made thousands; you patch it with a pinch of dry flour and keep going.","Parathas are best straight off the tava, but they keep well for a packed lunch: stack them, wrap the stack in a clean cloth and then in foil, and they stay soft for about 6 hours. Refrigerate up to 3 days and reheat on a dry hot pan for a minute a side — never in a microwave, which steams them soft and rubbery. You can also freeze uncooked stuffed parathas between sheets of parchment for 2 months and cook them straight from frozen over lower heat. The filling on its own keeps 2 days refrigerated.",[421,422,423,424],"A dry-filling method — potatoes boiled in their skins, cooled, no raw onion — so the paratha does not split as you roll it.","Two sealing techniques explained, the pouch and the sandwich, with an honest verdict on which is easier for a beginner.","Ghee added after the first flip, not before, which is what gets blisters instead of a greasy, pale bread.","Dough hydration and rest times that give a soft paratha still edible an hour later, not a leathery one.",[426,427,428,429],"Flat cast-iron tava or heavy frying pan","Rolling pin","Potato masher","Mixing bowls",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},20,72,8,960,13,520,[438,439,440],"Cold plain yogurt or a thin salted chaas, and a knob of white butter placed on the hot bread so it melts in.","Mango or lime pickle — the sour-salty kick is doing real work against a rich, starchy bread.","Masala chai. This is a breakfast, and the tea is part of the dish as far as Punjab is concerned.",[442,445,448],{"name":443,"description":444},"Mooli paratha","Grated white radish instead of potato — squeeze it hard in a cloth first, since radish holds enormous amounts of water. Sharper and more peppery, and a Punjabi winter favourite.",{"name":446,"description":447},"Paneer paratha","Crumbled fresh paneer with green chile, ginger and cilantro. Richer, faster than boiling potatoes, and the filling is naturally dry enough to be forgiving.",{"name":449,"description":450},"Sandwich method","Roll two small discs, spread filling on one, cover with the second and press the edges together. It holds far more filling with far less risk of tearing, and it is how many cooks make them for a crowd.",[452,458,462,467,472,477,481,485,490,493,496,498,500,502,504,508,511,515,519],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},320,"flour","atta (Indian whole-wheat flour)","g","For the dough",{"qty":459,"name":460,"unit":461,"group":457},0.75,"fine salt","tsp",{"qty":463,"ref":464,"name":465,"unit":466,"group":457},1,"ghee","ghee, melted, for the dough","tbsp",{"qty":468,"name":469,"note":470,"unit":471,"group":457},220,"lukewarm water, approximately","add gradually — flours vary","ml",{"qty":473,"ref":474,"name":475,"unit":456,"group":476},600,"potato","floury potatoes, boiled whole in their skins and cooled","For the filling",{"qty":478,"ref":479,"name":480,"unit":456,"group":476},15,"ginger","fresh ginger, finely grated",{"qty":482,"name":483,"unit":484,"group":476},2,"green chiles, very finely chopped","piece",{"qty":486,"ref":487,"name":488,"note":489,"unit":466,"group":476},4,"cilantro","cilantro leaves, finely chopped","leaves only — stems hold water",{"qty":463,"ref":491,"name":492,"unit":461,"group":476},"cumin","cumin seeds, lightly crushed",{"qty":494,"name":495,"unit":461,"group":476},0.5,"ajwain (carom seeds)",{"qty":463,"name":497,"unit":461,"group":476},"amchur (dried mango powder)",{"qty":459,"name":499,"unit":461,"group":476},"garam masala",{"qty":494,"name":501,"unit":461,"group":476},"red chili powder",{"qty":503,"name":460,"unit":461,"group":476},1.25,{"qty":505,"name":506,"unit":466,"group":507,"noScale":8},5,"ghee or neutral oil, for griddling","To cook and serve",{"qty":509,"name":510,"unit":466,"group":507,"noScale":8},3,"dry flour, for dusting",{"qty":512,"ref":513,"name":514,"unit":456,"group":507},300,"yogurt","cold plain yogurt, to serve",{"qty":516,"ref":517,"name":518,"unit":456,"group":507,"optional":8},30,"butter","white butter, to melt on top",{"qty":520,"name":521,"unit":522,"group":507},null,"mango or lime pickle, to serve","to taste",[524,529,533,536,540,543,548,552],{"tip":525,"text":526,"title":527,"timerSeconds":528},"If the dough springs back hard when you press it, it needs more rest, not more flour.","Mix the flour and salt in a bowl, rub in the melted ghee, then add the water a little at a time, gathering the flour into a shaggy mass. Knead for 5 minutes until it is smooth and noticeably soft — softer than bread dough, tacky enough to just cling to your palm. Cover with a damp cloth and rest 30 minutes.","Make and rest the dough",1800,{"tip":530,"text":531,"title":532},"Do not use a blender or food processor. Potato starch turns gluey the moment it is whipped.","Peel the cooled boiled potatoes and mash them with a masher until no lumps remain — it should look like coarse dry crumbs holding together, not a wet purée. Spread the mash out on a plate for a few minutes if it feels at all damp.","Mash the potatoes dry",{"text":534,"title":535},"Fold in the ginger, green chiles, cilantro leaves, crushed cumin, ajwain, amchur, garam masala, chili powder and salt. Taste it — it should be assertively salty and sour on its own, because the plain dough around it will mute everything. Divide into 8 balls the size of a golf ball.","Season the filling",{"tip":537,"text":538,"title":539},"Thinner edges are the whole trick — pleating thick dough at the top gives you a lump of raw dough in the finished bread.","Divide the dough into 8 equal balls too. Roll one into a 10 cm disc, press the edges thinner than the centre, sit a filling ball in the middle, then draw the edges up and over it like a purse and pinch the top firmly shut. Flatten the sealed ball gently with your palm, seam side down.","Stuff the dough",{"text":541,"title":542},"Dust the stuffed ball with dry flour and roll it out to about 20 cm, working from the centre outward with light pressure and turning it a quarter turn every few passes. If the filling breaks through, pinch the hole shut, dust that spot with flour and carry on — it will still cook fine.","Roll it out",{"tip":544,"text":545,"title":546,"timerSeconds":547},"Ghee goes on after the first flip, never before. Fat on a raw surface fries the dough pale and greasy instead of blistering it.","Set a tava or heavy pan over medium heat. Lay on the paratha dry and cook about 45 seconds, until the surface loses its raw sheen and small bubbles rise. Flip, brush the cooked side with half a teaspoon of ghee, and cook another minute until the underside shows dark brown blisters.","Griddle dry, then add ghee",105,{"text":549,"title":550,"timerSeconds":551},"Flip once more, brush the second side with ghee, and press the paratha down gently with a folded cloth or spatula, moving around the surface — it should balloon in places and the seam should feel firm rather than soft. Cook a final 30–45 seconds, then stack the finished parathas in a cloth-lined bowl to keep them soft while you make the rest.","Press and finish",45,{"text":553,"title":554},"Serve each paratha hot, with a spoonful of cold yogurt, a small knob of white butter melting on top and a piece of pickle on the side. They are meant to be eaten as they come off the pan, not assembled into a plated meal.","Serve immediately","AH-loo puh-RAHN-thah",[557,561,565,569],{"note":558,"swap":559,"original":560},"Atta is milled very finely from a soft wheat and gives a notably softer bread. Western whole-wheat is coarser — add an extra tablespoon or two of water and rest the dough longer.","Regular whole-wheat flour, or half whole-wheat and half plain flour","Atta (Indian whole-wheat flour)",{"note":562,"swap":563,"original":564},"Amchur is the sour note that keeps the filling from tasting flat. Lemon works but adds moisture, so mash the potatoes a little drier.","1 tsp lemon juice added at the end, or 1 tsp pomegranate seed powder","Amchur (dried mango powder)",{"note":566,"swap":567,"original":568},"Makes the paratha vegan when served with a plant yogurt. Ghee browns better and is the traditional fat, but oil gives a perfectly good bread.","Neutral oil or vegan butter","Ghee",{"note":570,"swap":571,"original":572},"Ajwain has a sharp thyme-oregano note and is traditionally added because it is thought to help digest heavy potato. It is not essential to the flavour balance.","A pinch of dried thyme, or omit","Ajwain (carom seeds)","aloo-paratha","Aloo Paratha (Punjabi Potato-Stuffed Flatbread)","Aloo Paratha","ਆਲੂ ਪਰੌਂਠਾ","Aloo paranthaa","india","Punjab",35,"medium",[583,584],"bread","breakfast",[586,587],"vegetarian","nut-free",[474,454,464,513],[590,593,595,597],{"alt":591,"src":592},"Blistered whole-wheat aloo paratha torn open to show spiced potato filling, with yogurt and mango pickle","\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero-4x3.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Faloo-paratha\u002Fhero-1x1.jpg",[600,601,602,603,474,604,605],"aloo paratha","stuffed paratha","punjabi breakfast","indian flatbread","tava","atta","2026-08-19","dishroute-kitchen","Punjab's breakfast flatbread: soft whole-wheat dough wrapped around spiced mashed potato, rolled out thin and griddled in ghee until blistered, then eaten with cold yogurt and pickle.",{"en":610},"\u002Frecipe\u002Faloo-paratha",{"items":612,"total":700,"page":463,"limit":904,"hasMore":905},[613,623,659,693,724,756,789,817,846,875],{"slug":573,"title":574,"shortTitle":575,"nativeName":576,"romanized":577,"countrySlug":578,"region":579,"baseServings":486,"prepMinutes":580,"cookMinutes":516,"restMinutes":516,"difficulty":581,"course":614,"diet":615,"mainIngredients":616,"images":617,"keywords":622,"publishedAt":606,"updatedAt":606,"authorSlug":607},[583,584],[586,587],[474,454,464,513],[618,619,620,621],{"alt":591,"src":592},{"alt":591,"src":594},{"alt":591,"src":596},{"alt":591,"src":598},[600,601,602,603,474,604,605],{"slug":624,"title":625,"shortTitle":626,"nativeName":627,"romanized":628,"countrySlug":578,"region":629,"baseServings":486,"prepMinutes":630,"cookMinutes":551,"restMinutes":631,"difficulty":581,"course":632,"diet":634,"mainIngredients":636,"images":640,"keywords":650,"publishedAt":658,"updatedAt":658,"authorSlug":607},"butter-chicken","Butter Chicken (Murgh Makhani)","Butter Chicken","मुर्ग़ मक्खनी","Murgh makhani","Delhi \u002F Punjab",25,240,[633],"main",[635,587],"gluten-free",[637,638,517,639],"chicken","tomato","heavy-cream",[641,644,646,648],{"alt":642,"src":643},"Butter chicken pieces in a glossy orange tomato-cream sauce with a swirl of cream and cilantro","\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero.jpg",{"alt":642,"src":645},"\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero-1x1.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Fbutter-chicken\u002Fhero-4x3.jpg",[651,652,653,654,655,656,657],"butter chicken","murgh makhani","indian curry","delhi","moti mahal","tandoori","makhani sauce","2026-08-18",{"slug":660,"title":661,"shortTitle":662,"nativeName":663,"romanized":664,"countrySlug":578,"region":665,"baseServings":486,"prepMinutes":478,"cookMinutes":666,"difficulty":667,"course":668,"diet":669,"mainIngredients":672,"images":675,"keywords":685,"publishedAt":658,"updatedAt":658,"authorSlug":607},"chana-masala","Chana Masala (North Indian Chickpea Curry)","Chana Masala","चना मसाला","Chanā masālā","Punjab \u002F North India",40,"easy",[633],[670,586,635,671,587],"vegan","dairy-free",[673,638,674],"chickpeas","onion",[676,679,681,683],{"alt":677,"src":678},"Chickpea curry in a thick reddish-brown masala gravy topped with cilantro and ginger slivers","\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero.jpg",{"alt":677,"src":680},"\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero-4x3.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fchana-masala\u002Fhero-1x1.jpg",[686,687,688,689,690,691,692],"chana masala","chickpea curry","chole","vegan indian","punjab","amchur","onion tomato masala",{"slug":694,"title":695,"shortTitle":696,"nativeName":697,"romanized":698,"countrySlug":578,"region":699,"baseServings":486,"prepMinutes":700,"cookMinutes":666,"difficulty":667,"course":701,"diet":703,"mainIngredients":704,"images":707,"keywords":717,"publishedAt":658,"updatedAt":658,"authorSlug":607},"dal-tadka","Dal Tadka (Yellow Lentils with Sizzling Tempering)","Dal Tadka","दाल तड़का","Dāl taṛkā","North India",10,[633,702],"soup",[586,635,587],[705,706,638],"lentils","garlic",[708,711,713,715],{"alt":709,"src":710},"Bowl of creamy yellow dal topped with a sizzled ghee tempering of cumin, garlic and red chiles","\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fdal-tadka\u002Fhero-1x1.jpg",[718,719,705,720,721,722,723],"dal tadka","yellow dal","tadka","tempering","dhaba","indian vegetarian",{"slug":725,"title":726,"shortTitle":727,"nativeName":728,"romanized":729,"countrySlug":578,"region":730,"baseServings":731,"prepMinutes":630,"cookMinutes":732,"difficulty":667,"course":733,"diet":735,"mainIngredients":736,"images":740,"keywords":750,"publishedAt":606,"updatedAt":606,"authorSlug":607},"gajar-ka-halwa","Gajar Ka Halwa (North Indian Carrot Milk Pudding)","Gajar Ka Halwa","गाजर का हलवा","Gājar kā halwā","Punjab, Delhi and the North",6,65,[734],"dessert",[586,635],[737,738,464,739],"carrot","milk","cardamom",[741,744,746,748],{"alt":742,"src":743},"Bowl of deep orange carrot halwa topped with fried cashews, pistachios and raisins, glossy with ghee","\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero.jpg",{"alt":742,"src":745},"\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero-16x9.jpg",{"alt":742,"src":747},"\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero-4x3.jpg",{"alt":742,"src":749},"\u002Fimages\u002Frecipes\u002Fgajar-ka-halwa\u002Fhero-1x1.jpg",[751,752,753,754,755,739,464],"gajar ka halwa","carrot halwa","indian dessert","winter sweet","punjabi",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"romanized":761,"countrySlug":578,"region":762,"baseServings":731,"prepMinutes":551,"cookMinutes":763,"restMinutes":631,"difficulty":764,"course":765,"diet":766,"mainIngredients":768,"images":771,"keywords":781,"publishedAt":606,"updatedAt":606,"authorSlug":607},"hyderabadi-biryani","Hyderabadi Kacchi Biryani (Dum-Cooked Mutton and Saffron Rice)","Hyderabadi Kacchi Biryani","حیدرآبادی بریانی","Hyderabadi kacchi gosht ki biryani","Hyderabad, Telangana",70,"hard",[633],[767,587],"halal-friendly",[769,770,513,674,464],"lamb","rice",[772,775,777,779],{"alt":773,"src":774},"Open pot of Hyderabadi biryani showing saffron-streaked basmati over bone-in mutton with fried onions and mint","\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fhyderabadi-biryani\u002Fhero-1x1.jpg",[782,783,784,785,786,787,788],"hyderabadi biryani","kacchi biryani","dum biryani","mutton biryani","basmati","saffron","deccan",{"slug":790,"title":791,"shortTitle":792,"nativeName":793,"romanized":794,"countrySlug":578,"region":795,"baseServings":486,"prepMinutes":516,"cookMinutes":666,"restMinutes":434,"difficulty":764,"course":796,"diet":797,"mainIngredients":798,"images":799,"keywords":809,"publishedAt":606,"updatedAt":606,"authorSlug":607},"masala-dosa","Masala Dosa (Fermented Rice Crepe with Potato Masala)","Masala Dosa","ಮಸಾಲೆ ದೋಸೆ","Masale dose \u002F masala dosai","Karnataka and Tamil Nadu",[584],[586,635,587],[770,474,674,464],[800,803,805,807],{"alt":801,"src":802},"Golden crisp masala dosa folded over yellow potato filling, with coconut chutney and sambar alongside","\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero.jpg",{"alt":801,"src":804},"\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero-16x9.jpg",{"alt":801,"src":806},"\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero-4x3.jpg",{"alt":801,"src":808},"\u002Fimages\u002Frecipes\u002Fmasala-dosa\u002Fhero-1x1.jpg",[810,811,812,813,814,815,816],"masala dosa","dosa","south indian breakfast","fermented batter","urad dal","potato masala","udupi",{"slug":818,"title":819,"shortTitle":820,"nativeName":821,"romanized":822,"countrySlug":578,"region":823,"baseServings":486,"prepMinutes":431,"cookMinutes":666,"difficulty":667,"course":824,"diet":826,"mainIngredients":827,"images":830,"keywords":840,"publishedAt":606,"updatedAt":606,"authorSlug":607},"pav-bhaji","Pav Bhaji (Mumbai Mashed Vegetables with Buttered Rolls)","Pav Bhaji","पाव भाजी","Pāv bhājī","Mumbai, Maharashtra",[825,633],"street-food",[586],[474,828,829,638,517],"cauliflower","peas",[831,834,836,838],{"alt":832,"src":833},"Bowl of red pav bhaji topped with melting butter, raw onion and coriander, with buttered toasted rolls alongside","\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero.jpg",{"alt":832,"src":835},"\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero-16x9.jpg",{"alt":832,"src":837},"\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero-4x3.jpg",{"alt":832,"src":839},"\u002Fimages\u002Frecipes\u002Fpav-bhaji\u002Fhero-1x1.jpg",[841,842,723,843,844,845,517],"pav bhaji","mumbai street food","bhaji","maharashtra","tawa",{"slug":847,"title":848,"shortTitle":849,"nativeName":850,"romanized":851,"countrySlug":578,"region":852,"baseServings":486,"prepMinutes":431,"cookMinutes":853,"difficulty":581,"course":854,"diet":855,"mainIngredients":856,"images":857,"keywords":867,"publishedAt":606,"updatedAt":606,"authorSlug":607},"rogan-josh","Rogan Josh (Kashmiri Red Lamb Curry)","Rogan Josh","روگن جوش","Rogan josh","Kashmir Valley",95,[633],[635,767,587],[769,513,464],[858,861,863,865],{"alt":859,"src":860},"Deep red Kashmiri rogan josh with bone-in lamb pieces in a glossy thin sauce, served beside basmati rice","\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero.jpg",{"alt":859,"src":862},"\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero-16x9.jpg",{"alt":859,"src":864},"\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero-4x3.jpg",{"alt":859,"src":866},"\u002Fimages\u002Frecipes\u002Frogan-josh\u002Fhero-1x1.jpg",[868,869,870,871,872,873,874],"rogan josh","kashmiri curry","lamb curry","kashmiri chili","fennel","yogurt curry","braise",{"slug":876,"title":877,"shortTitle":878,"nativeName":879,"romanized":880,"countrySlug":578,"region":881,"baseServings":486,"prepMinutes":431,"cookMinutes":666,"difficulty":667,"course":882,"diet":883,"mainIngredients":884,"images":889,"keywords":899,"publishedAt":606,"updatedAt":606,"authorSlug":607},"sambar","Sambar (South Indian Tamarind Lentil and Vegetable Stew)","Sambar","சாம்பார்","Sāmbār","Tamil Nadu, Karnataka and Kerala",[702,633],[586,670,671],[705,885,886,887,888],"tamarind","curry-leaves","mustard-seed","eggplant",[890,893,895,897],{"alt":891,"src":892},"Bowl of South Indian sambar with shallots, aubergine and drumstick in tamarind lentil broth, curry leaves on top","\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero.jpg",{"alt":891,"src":894},"\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero-16x9.jpg",{"alt":891,"src":896},"\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero-4x3.jpg",{"alt":891,"src":898},"\u002Fimages\u002Frecipes\u002Fsambar\u002Fhero-1x1.jpg",[876,900,885,901,902,903,689],"toor dal","south indian","lentil stew","curry leaves",24,false,1788563790168]