A combination of ground spices mixed with plain rice, making an aromatic accompaniment for any curry.

This quick, sweetly spiced, tofu meal can be eaten as a side dish or with rice as part of a main meal.

A spicy mashed vegetable curry, cooked with special spices and served with a soft buttered bread.

A complementary mixture of vegetables made into a tomato based curry.

A classic Middle Eastern salad with crunchy fresh vegetables topped with fried pita bread .

Curried Yogurt (curd) Rice.

A traditional Malaysian dish cooked using coconut milk and served during festivals. You can also use other vegetables like jackfruit, or soy based proteins like tofu or tempeh as a substitute for the pumpkin.

A sumptuous root based pie, oven-baked with soya, tomatoes, and onions. Pom is one of the most popular Surinam dishes and is often prepared for festive occasions.

Fragrant coconut rice served with spicy paneer in a cream sauce. Widely served as lunch or dinner in Malaysia’s Sai Youth camps, centre or state-level Sai events.

Potatoes cooked with fenugreek leaves, best enjoyed with chapati and dahi (yogurt).