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You can also browse recipes from the following other geographical regions of the Asian Continent:
| Eastern Asia | Central Asia | Southern Asia | South-East Asia |
| Western Asia | Russia | The Indian sub-Continent | Arabia and the Levant |
Alphabetical list of recipes from the Southern Asia follows (limited to 100 recipes per page). There are 218 recipes in total:
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Bund Gobi aur Narial (Coconut Cabbage) Origin: India | Ginger Garlic Paste Origin: India |
| Aam ki Hari Chatni (Green Mango and Apple Chutney) Origin: India | Cauli-matar Ko Tarakari Origin: Nepal | Gjar ka Halva (Carrot Halva) Origin: Pakistan |
| Achhar Origin: Nepal | Cauliflower Roti Origin: India | Goan Crab Claw Curry Origin: India |
| Aloo Anardana Origin: India | Chaat Masala Origin: India | Goan Lamb Xacutti Origin: Goa |
| Aloo Dhaniya (Balti Potatoes and Coriander) Origin: India | Chicken and Broccoli in a Curried Yoghurt Sauce Origin: India | Gond Panjiri (Nuts, Seeds and Tree Sap Fudge) Origin: India |
| Aloobukhara Chutney (Prune Chutney) Origin: Pakistan | Chicken Balti Origin: India | Grain Mustard Based Fish Curry Origin: India |
| Amb Halad Ka Achar (Zedoary Pickle) Origin: India | Chicken Bhuna Masala Origin: India | Gram Flour Bread Origin: Anglo-Indian |
| Amb Halad Ka Shorba (Zedoary Soup) Origin: India | Chicken Biryani Origin: India | Green Mango and Tamarillo Chutney Origin: India |
| Anardana Jheenga (Pomegranate-flavoured Prawns) Origin: India | Chicken Chaat (Chicken Snacks) Origin: Pakistan | Gulab Jamun Origin: Pakistan |
| Arrowroot Halwa Origin: Indian | Chicken Chana Dhal (Chicken with Lentils) Origin: India | Halva Origin: Iran |
| Balti Chicken Pasanda Origin: India | Chicken Curry Origin: India | Hapai Hantue (Filled Buckwheat Dumplings) Origin: Bhutan |
| Balti Garam Masala Origin: India | Chicken Makhani Origin: Bangladesh | Hareesa Origin: India |
| Banana Lassi Origin: India | Chicken Shashlick Origin: Pakistan | Hari Chatni with Anardana (Green Chutney with Pomegranate Seeds) Origin: North India |
| Banana Skin and Cowpeas Origin: India | Chicken Tikka Origin: India | Hinga Mirsang (Green Chillies in Asafoetida) Origin: India |
| Bangladeshi Fish Korma Origin: Bangladesh | Chicken Tikka Masala Origin: India | Honey and Ginger Chicken Skewers Origin: Anglo-Indian |
| Bangladeshi Vindaloo Origin: Bangladesh | Cholay Chaat (Chickpea Salad) Origin: Pakistan | Honey, Ginger and Chilli Marinade Origin: Anglo-Indian |
| Beef and Mushroom Tshoem Origin: Bhutan | Classic Vindaloo Curry Origin: India | Hot Lime Pickle Origin: India |
| Beef Madras Origin: India | Coconut Cream Origin: India | Imli Chatni (Tamarind Chutney) Origin: North India |
| Beef Samosas Origin: North India | Coriander Paste Origin: India | Imli Chutney (Tamarind Chutney) Origin: Pakistan |
| Bengali Chicken Curry Origin: India | Cream of Carrot Soup Origin: Sri Lanka | Indian Cooked Chicken Origin: India |
| Bengali Crab Curry Origin: India | Cucumbers with Onion and Cheese Origin: Bhutan | Jasha Maroo (Minced Chicken Tshoem) Origin: Bhutan |
| Bengali Fish Curry Origin: India | Cumin Paste Origin: India | Kalia (Garlic Mustard Greens Bhutuwa) Origin: Bangladesh |
| Bengali Pilau Rice Origin: India | Dal Makhani Origin: Pakistan | Kangchu Maroo (Pig's Trotter Tshoem) Origin: Bhutan |
| Bengali Pineapple Chutney Origin: India | Elaichi Gosht (Lamb With Cardamom) Origin: India | Kedgeree Origin: Anglo-Indian |
| Bengali Prawns and Rice Origin: India | Ema Datshi (Chillies with Cheese) Origin: Bhutan | Keema Mattar Origin: India |
| Bengali Spinach Origin: Bangladesh | Faluda Origin: Pakistan | Kerala Plantain Errisery Origin: India |
| Bengali Tilapia Curry Origin: India | Firni (Ground Rice Blancmange) Origin: India | Kewa Datshi (Potatoes with Cheese) Origin: Bhutan |
| Bhapa Ilish Patey (Steamed Hilsa Fish) Origin: Bangladesh | Fish Dopeaja Origin: Bangladesh | Kewa Phagsha (Spicy Pork with Potatoes) Origin: Bhutan |
| Bhuna Ghost Origin: India | Fish in Mustard Oil Origin: Bangladesh | Kheer Origin: India |
| Bhuna Khichuri Origin: India | Fruity Naan Bread Origin: India | Khichuri Origin: India |
| Bhutanese Red Rice Origin: Bhutan | Fulkopir Baati Jhaal (Potato and Cauliflower Stew) Origin: Bangladesh | Khubani ka Meetha (Apricot Mousse) Origin: India |
| Bombay Vegetables Origin: India | Gadjar Murghi Meetha (Chicken and Carrot Stew) Origin: India | Kokam Aloo (Kokam Potatoes) Origin: India |
| Bombaylinis Origin: India | Gajar Ka Halwa (Carrot Halwa) Origin: India | |
| Bori Origin: India | Garam Masala Origin: India |
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Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.