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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":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":504,"pronunciation":526,"substitutions":527,"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"region":545,"baseServings":546,"prepMinutes":547,"cookMinutes":455,"difficulty":548,"course":549,"diet":552,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":540,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"Muri is puffed rice, made by tossing parboiled rice grains in hot sand until they burst and expand, then sieving the sand away. It is extremely light, almost flavourless on its own and very cheap, which is why it is a staple snack across Bengal. Any plain unsweetened puffed rice sold as murmura, mamra or kurmura works for this recipe.","What exactly is muri?",{"answer":398,"question":399},"Because of the water in the vegetables and the lime juice. Pat the chopped cucumber and tomato dry before adding them, keep the lime for the very last second, and mix only what you are about to eat. Jhal muri is designed to be built to order — street vendors never make a batch and let it sit.","Why does my jhal muri go soggy so fast?",{"answer":401,"question":402},"You can, but it will be a different snack. Raw mustard oil provides the sharp, sinus-clearing pungency that the dish is built around, in the same way olive oil defines a good salad. If you cannot get it, use a neutral oil with a little English mustard whisked in and add extra green chile and lime.","Can I make jhal muri without mustard oil?",{"answer":404,"question":405},"It is as spicy as you make it. Jhal literally means hot, and street versions are usually assertive, but the chile is added at the mixing stage so it is entirely under your control. Two finely chopped green chiles for four people gives a moderate heat; vendors will happily double or triple that on request.","Is jhal muri very spicy?",{"answer":407,"question":408},"Almost anything crunchy, sour or salty. Common additions are boiled potato cubes, slivers of fresh coconut, matchsticks of green mango, roasted chickpeas, fried lentils, chopped coriander and a spoonful of mustard paste. The structure to keep is dry puffed rice, something wet and fresh, something salty and crunchy, and raw mustard oil binding it.","What can I add to jhal muri besides the basics?",[410,411,412,413,414,415],"Check the muri is properly crisp before you start. If it has softened in the packet, spread it on a tray in a 140°C oven for 5 minutes and cool it completely.","Chop the onion, chile and cucumber very small, about the size of a puffed rice grain. Large pieces sink to the bottom and the mouthfuls stop being balanced.","Pat the cucumber and tomato dry on paper before they go in. Their water is what turns the muri soggy fastest.","Add the lime juice absolutely last, with the bowl already in your hand and the plates ready. Everything else can wait; lime cannot.","Mix by shaking the bowl or tossing with both hands rather than stirring with a spoon, which crushes the rice.","Black salt matters more than it looks. Ordinary salt makes a fine snack but a noticeably flatter one.","🌶️","Jhal muri is puffed rice tossed with raw mustard oil and a handful of sharp, crunchy, wet things: chopped onion, green chile, cucumber, tomato, roasted peanuts, fried chickpea noodles and a squeeze of lime. Jhal means hot, muri means puffed rice, and there is no cooking involved beyond toasting the peanuts. It works because of contrast — the rice is weightless and dry, the mustard oil is pungent and raw, the vegetables are cold and wet, and the salt is black salt, which brings a sulphurous tang that ordinary salt does not. It is street food sold in twists of newspaper across Bangladesh and West Bengal, it costs almost nothing, and it must be eaten within about five minutes before the muri goes soft.","Muri — rice puffed by tossing grains in hot sand until they explode — is one of the great cheap staples of Bengal, sold by the sack, eaten plain with tea, soaked in milk for breakfast, mixed with jaggery, or turned into jhal muri when someone wants it interesting. The dish belongs to vendors more than to kitchens. A muriwala carries a tin drum of puffed rice, a stack of small steel containers holding chopped onion, chile, coconut slivers and spice mixes, a bottle of mustard oil and a knife, and builds each portion to order in a tin, shaking it hard so everything distributes, then pouring it into a cone of rolled newspaper.\n\nThe theatre is part of the appeal. A good vendor never measures, works fast, and asks only one question — how much chile. In Dhaka and Kolkata alike these carts cluster near schools, bus stops, cinema queues and riversides, and the dish has followed the Bengali diaspora abroad; a well-known jhal muri stall has traded in London markets for years, which is how a great many people outside South Asia first met it.\n\nThe non-negotiable ingredient is raw mustard oil. It is added unheated, and its pungency is the backbone of the dish in the same way olive oil is the backbone of a good salad. Bangladeshi and Indian versions differ mostly in details: Kolkata jhal muri often includes slivers of fresh coconut and a chunk of boiled potato, while Bangladeshi carts lean harder on chanachur, the fried chickpea-flour snack mix, and on more chile.\n\nThe rest is negotiable and always has been. Green mango when it is in season, roasted chickpeas, boiled potato, fried lentils, a scatter of coriander, a spoon of mustard-and-chile paste in some carts. What does not change is that it is mixed at the last second, because muri that has sat in lime juice and cucumber water for ten minutes is no longer a snack, it is a paste.","Jhal muri does not keep. It is at its best within about three minutes of mixing and effectively finished within ten, once the cucumber and lime have wetted the rice. You can prep every component ahead — chop the vegetables and keep them covered in the fridge for a day, keep the muri and chanachur airtight — and mix at the moment of eating. Do not refrigerate mixed jhal muri; it becomes an unpleasant paste.",[421,422,423,424],"Built the way a vendor builds it — everything prepped, then mixed in seconds so the puffed rice stays crisp.","Uses raw mustard oil as the base rather than treating it as an optional flourish.","No cooking beyond a two-minute peanut toast, and no equipment beyond a large bowl or tin.","Explains the three-part balance of dry, wet and pungent so you can improvise the way street carts do.",[426,427,428],"Large mixing bowl or a tin with a lid","Sharp knife","Small dry pan for the peanuts",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},16,31,5,690,8,290,[437],"Hot sweet milky tea, and a paper cone or a folded sheet of newspaper to eat it from — a bowl works but it is not the same.",[439,442,445],{"name":440,"description":441},"Kolkata-style jhal muri","Adds slivers of fresh coconut and cubes of boiled potato, with a little less chile. Slightly sweeter and denser than the Bangladeshi version.",{"name":443,"description":444},"Jhal muri with green mango","Unripe green mango cut into matchsticks replaces some of the lime in spring. Sour, crunchy and the seasonal favourite version.",{"name":446,"description":447},"Bhel puri","The Mumbai relative, built on the same puffed rice but with tamarind and mint chutneys instead of mustard oil, and topped with crushed puri shells.",[449,454,458,464,468,471,474,479,484,487,491,494,497,501],{"qty":450,"name":451,"unit":452,"group":453},100,"plain puffed rice (muri or murmura)","g","The base",{"qty":455,"name":456,"unit":457,"group":453},3,"mustard oil, raw and unheated","tbsp",{"qty":459,"ref":460,"name":461,"unit":462,"group":463},1,"onion","onion, very finely chopped","piece","The fresh things",{"qty":465,"ref":466,"name":467,"unit":462,"group":463},2,"green-chili","green chiles, finely chopped",{"qty":459,"ref":469,"name":470,"unit":462,"group":463},"cucumber","small cucumber, finely diced and patted dry",{"qty":459,"ref":472,"name":473,"unit":462,"group":463},"tomato","firm tomato, seeded and finely diced",{"qty":475,"ref":476,"name":477,"unit":478,"group":463},0.5,"cilantro","coriander leaves, chopped","cup",{"qty":480,"ref":481,"name":482,"unit":452,"group":483},60,"peanuts","raw peanuts, to be toasted","The crunchy things",{"qty":480,"ref":485,"name":486,"unit":452,"group":483},"chickpeas","roasted chickpeas or chanachur snack mix",{"qty":459,"name":488,"unit":489,"group":490},"black salt (kala namak)","tsp","The seasoning",{"qty":459,"ref":492,"name":493,"unit":489,"group":490},"cumin","roasted ground cumin",{"qty":475,"ref":495,"name":496,"unit":489,"group":490},"chili-flakes","red chile powder",{"qty":498,"ref":499,"name":500,"unit":489,"group":490,"optional":8},0.25,"turmeric","ground turmeric",{"qty":459,"ref":502,"name":503,"unit":462,"group":490},"lime","lime, juiced",[505,509,513,517,520,523],{"text":506,"title":507,"timerSeconds":508},"Put {qty:peanuts} of raw peanuts in a dry pan over medium heat and shake for 3 minutes, until the skins darken and split and they smell roasted. Tip them onto a plate to cool — they must be completely cold and brittle before they go into the mix.","Toast the peanuts",180,{"text":510,"title":511,"timerSeconds":512},"Eat one puffed rice grain. If it is anything less than shatteringly dry, spread the muri on a baking tray and dry it in a 140°C oven for 5 minutes, then cool it fully. Soft muri cannot be rescued once the oil goes on.","Check the muri is crisp",300,{"tip":514,"text":515,"title":516},"From here the whole dish takes under a minute, so get everything within arm's reach first.","Chop the onion, chiles, cucumber and tomato to roughly the size of a grain of puffed rice, and press the cucumber and tomato between sheets of paper towel to take off their surface water. Have the coriander chopped and the lime cut before you go any further.","Prep everything into small pieces",{"text":518,"title":519},"Tip the muri into a large bowl or a lidded tin, pour over the mustard oil, and toss hard with both hands or shake the closed tin for 15 seconds until every grain looks faintly glossy and the sharp mustard smell rises out of the bowl.","Mix the base",{"text":521,"title":522},"Add the chopped vegetables, coriander, toasted peanuts, chanachur, black salt, roasted cumin, chile powder and turmeric, and toss again for 10 seconds until evenly distributed. Squeeze the lime over at the last possible second and give it one final toss.","Add everything else and shake",{"text":524,"title":525},"Scoop into paper cones or bowls and eat straight away, within three or four minutes while the rice is still crisp and the vegetables still cold. Anything left over should be eaten now, not saved.","Serve immediately","JHAAL MOO-ree",[528,532,536],{"note":529,"swap":530,"original":531},"The raw pungency is central to jhal muri, so this is a compromise rather than a swap. Mustard oil keeps for a year and is sold in every South Asian shop.","Neutral oil with half a teaspoon of English mustard whisked in","Mustard oil",{"note":533,"swap":534,"original":535},"You need something salty and crunchy that is denser than the muri. Even crushed salted crisps do the job in an emergency.","Any crisp fried savoury snack mix, or extra roasted peanuts","Chanachur or bhujia",{"note":537,"swap":538,"original":539},"The extra acidity partly compensates for the missing tang, though the sulphurous note that defines the flavour cannot be reproduced.","Sea salt plus a small squeeze of extra lime","Black salt (kala namak)","jhal-muri","Jhal Muri (Bengali Spicy Puffed Rice Snack)","Jhal Muri","ঝাল মুড়ি","bangladesh","Nationwide",4,12,"easy",[550,551],"snack","street-food",[553,554,555],"vegan","vegetarian","dairy-free",[460,466,469,481,502],[558,561,563,565],{"alt":559,"src":560},"Paper cone of jhal muri — puffed rice tossed with chopped onion, green chile, cucumber and peanuts","\u002Fimages\u002Frecipes\u002Fjhal-muri\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fjhal-muri\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fjhal-muri\u002Fhero-4x3.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fjhal-muri\u002Fhero-1x1.jpg",[568,569,570,571,572,573],"jhal muri","puffed rice","bengali street food","mustard oil","bangladeshi snack","muri","2026-08-20","dishroute-kitchen","Puffed rice shaken in a tin with raw mustard oil, onion, green chile, cucumber, roasted chickpeas and lime — assembled in a minute and eaten from a paper cone.",{"en":578},"\u002Frecipe\u002Fjhal-muri",{"items":580,"total":836,"page":459,"limit":858,"hasMore":859},[581,615,643,674,706,735,763,773,804,830],{"slug":582,"title":583,"shortTitle":584,"nativeName":585,"countrySlug":544,"region":545,"baseServings":432,"prepMinutes":586,"cookMinutes":587,"difficulty":588,"course":589,"diet":591,"mainIngredients":594,"images":598,"keywords":608,"publishedAt":574,"updatedAt":574,"authorSlug":575},"bangladeshi-beef-bhuna","Beef Bhuna (Bangladeshi Dry-Roasted Spiced Beef)","Beef Bhuna","গরুর মাংস ভুনা",20,105,"medium",[590],"main",[555,592,593],"gluten-free","halal-friendly",[595,460,596,597,499],"beef-chuck","garlic","ginger",[599,602,604,606],{"alt":600,"src":601},"Dark glossy beef bhuna in a heavy pan with oil separating at the edges and slit green chiles on top","\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-4x3.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-1x1.jpg",[609,610,611,612,613,614],"beef bhuna","bhuna technique","bangladeshi beef","eid food","dry curry","kosha",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"countrySlug":544,"region":620,"baseServings":432,"prepMinutes":621,"cookMinutes":622,"difficulty":588,"course":623,"diet":624,"mainIngredients":625,"images":626,"keywords":636,"publishedAt":574,"updatedAt":574,"authorSlug":575},"beef-shatkora","Beef Shatkora (Sylheti Beef with Bitter Citrus)","Beef Shatkora","সাতকরা দিয়ে গরুর মাংস","Sylhet",25,95,[590],[555,592,593],[595,460,597,466,499],[627,630,632,634],{"alt":628,"src":629},"Sylheti beef curry with thick wedges of green shatkora citrus rind in a dark, oily gravy","\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-1x1.jpg",[637,638,639,640,641,642],"beef shatkora","sylhet","bitter citrus","bangladeshi curry","satkara","beef curry",{"slug":644,"title":645,"shortTitle":646,"nativeName":647,"countrySlug":544,"region":545,"baseServings":546,"prepMinutes":648,"cookMinutes":649,"difficulty":548,"course":650,"diet":651,"mainIngredients":653,"images":657,"keywords":667,"publishedAt":574,"updatedAt":574,"authorSlug":575},"bhuna-khichuri","Bhuna Khichuri (Bengali Rice and Lentil Pilaf)","Bhuna Khichuri","ভুনা খিচুড়ি",15,45,[590],[554,592,652],"nut-free",[654,655,656,460,499],"rice","lentils","ghee",[658,661,663,665],{"alt":659,"src":660},"Golden bhuna khichuri of rice and moong dal with whole spices and slit green chiles in a heavy pot","\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-4x3.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-1x1.jpg",[668,669,670,671,672,673],"bhuna khichuri","khichuri","rice and lentils","monsoon food","bangladeshi","moong dal",{"slug":675,"title":676,"shortTitle":677,"nativeName":678,"countrySlug":544,"region":679,"baseServings":547,"prepMinutes":649,"cookMinutes":649,"restMinutes":680,"difficulty":681,"course":682,"diet":684,"mainIngredients":685,"images":690,"keywords":700,"publishedAt":574,"updatedAt":574,"authorSlug":575},"chomchom","Chomchom (Porabari Syrup-Soaked Cheese Sweet)","Chomchom","চমচম","Porabari, Tangail",120,"hard",[683],"dessert",[554,652],[686,687,688,689],"milk","lemon","semolina","cardamom",[691,694,696,698],{"alt":692,"src":693},"Oval Bengali chomchom sweets dusted with milk crumbs, resting in a shallow pool of sugar syrup","\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-1x1.jpg",[675,701,702,703,704,705],"bengali sweets","chhana","porabari","milk sweet","bangladeshi dessert",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":544,"region":711,"baseServings":546,"prepMinutes":649,"cookMinutes":712,"restMinutes":480,"difficulty":588,"course":713,"diet":714,"mainIngredients":715,"images":719,"keywords":729,"publishedAt":574,"updatedAt":574,"authorSlug":575},"fuchka","Fuchka (Bangladeshi Crisp Shells with Spiced Filling)","Fuchka","ফুচকা","Dhaka and Chattogram",30,[551,550],[554,555,652],[716,485,717,718,688],"potato","tamarind","eggs",[720,723,725,727],{"alt":721,"src":722},"Crisp hollow fuchka shells stuffed with spiced potato, chickpeas and egg beside a bowl of tamarind water","\u002Fimages\u002Frecipes\u002Ffuchka\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Ffuchka\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Ffuchka\u002Fhero-4x3.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Ffuchka\u002Fhero-1x1.jpg",[707,730,731,732,733,734],"puchka","pani puri","bangladeshi street food","tamarind water","dhaka snacks",{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"countrySlug":544,"region":740,"baseServings":546,"prepMinutes":586,"cookMinutes":621,"restMinutes":586,"difficulty":588,"course":741,"diet":742,"mainIngredients":744,"images":747,"keywords":757,"publishedAt":574,"updatedAt":574,"authorSlug":575},"ilish-bhapa","Ilish Bhapa (Hilsa Steamed in Mustard Paste)","Ilish Bhapa","ইলিশ ভাপা","The Padma and Meghna delta",[590],[743,592,555],"pescatarian",[745,746,466,499],"mackerel","mustard-seed",[748,751,753,755],{"alt":749,"src":750},"Steamed hilsa steaks in a thick yellow mustard sauce with whole slit green chiles in a steel container","\u002Fimages\u002Frecipes\u002Filish-bhapa\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Filish-bhapa\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Filish-bhapa\u002Fhero-4x3.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Filish-bhapa\u002Fhero-1x1.jpg",[758,759,760,761,762,672],"ilish bhapa","hilsa","steamed fish","mustard paste","bengali 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