A famous Indian chickpea delicacy, eaten with poori, chapati or rice.

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.

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.

Print Recipe Gateau Piment Gateau piment, or the Mauritian dal fritter, is a common snack in Mauritius. The first recipe shows how to make the Gateau piment, followed by a second recipe on how to use the dal fritter to make ‘Salade Gateau Piment’. The final recipe is on how to cook it to make
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Momos are eaten all-round the year in Nepal, especially during the winter, and this dumpling recipe has a spicy vegetable cheese filling.