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Ayam rica-rica
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Ayam rica-rica

Chicken in fresh chilli paste

Rica means chilli in the Manado dialect, and North Sulawesi cooks are not shy with it. Ayam rica-rica turns up at Minahasa family parties and church gatherings, a heap of chicken pieces coated in a coarse, scarlet paste of fresh chillies, shallots and ginger, finished with tomato, spring onion and a fistful of lemon basil. It's hot, bright and fresh rather than deep and stewed, with a sticky sauce that clings to the meat. Serve it with lots of steamed rice and a cooling cucumber salad. Chef's tip: blend the paste coarse, with as little water as possible; a wet, smooth paste steams instead of frying and never gets that glossy, toasty edge.

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Samosa thokeSamosa salad

Samosa thoke is pure Yangon street food, born from the city's Indian-Burmese communities: vendors on Mahabandoola Road chop crisp samosas into a bowl with cabbage, onion and mint, ladle over a thin, spiced lentil broth (pe hin ye), and finish it with tamarind, chilli and a squeeze of lime. The samosas soften at the edges while the middle stays crunchy, and the whole bowl is hot, sour and savoury. Use vegan samosas made without ghee. Chef's tip: ladle the broth over at the very last moment and eat straight away; samosa thoke left to sit turns soggy fast.

45 minBurmeseSaladsVeganSpicy
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KhambirLeavened wholewheat bread

Khambir is the everyday bread of Ladakh: a thick, round wholewheat loaf with a dent pressed into the middle, browned on a griddle and finished in the heat of the kitchen stove. In homes in Leh and Kargil it appears at breakfast, torn into chunks and dipped into salty butter tea, or spread with apricot jam made from the region's dried apricots. The crust is chewy and toasty, the inside dense and slightly sour. Bakers in Leh's old town still sell it warm in the mornings. Chef's tip: let the dough rise until truly doubled; under-risen khambir is heavy and gummy in the middle.

150 minIndianBreads & ParathasVegan
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Sancocho de verdurasVegetable and plantain stew

Sancocho is the big Sunday soup Colombian families cook outdoors on riverbanks and fincas (country houses), with every region from Antioquia to the Valle having its own version. This vegetarian sancocho keeps the essentials: green plantain broken by hand, cassava, potatoes and corn on the cob simmered in a broth seasoned with spring onion, garlic, cumin and plenty of coriander, until the starches thicken it. Serve each bowl with white rice, avocado and lime on the side. Chef's tip: break the plantain into pieces with your hands rather than cutting it; the rough edges release starch and thicken the broth.

60 minColombianSoupsVeganGluten free
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Sancocho panameñoChicken and yam soup

Sancocho is Panama's national dish, a golden chicken soup thickened with ñame (white yam), seasoned with culantro (a strong, saw-edged cousin of coriander), oregano and onion; families make it on Sundays, after a long night out and whenever someone is unwell, and the soup from the town of Chitré in the Azuero peninsula is said to be the best. It is served with white rice on the side, which people spoon into the bowl. The mistake is adding the yam too early; it dissolves and the broth turns gluey, so add it after the chicken has simmered. Chef's tip: some of the yam should break down to thicken the broth, so let it cook until the edges soften.

90 minCentral AmericanSoupsGluten free
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SandeshSoft fresh cheese sweets

Sandesh is the most delicate of Bengal's sweets, made in Kolkata's sweet shops every morning from chhena, fresh milk curds. The chhena is kneaded until silky, cooked briefly with sugar and pressed into little rounds or moulds. It's soft, fine-textured and milky, sweet but light, often scented with cardamom or saffron. This is the soft 'norom pak' style. Serve at room temperature as a sweet with tea or after a meal. Chef's tip: hang the chhena only until it stops dripping; if it's too dry, the sandesh turn crumbly, and if too wet they won't hold a shape.

40 minIndianIndian SweetsGluten free
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HalászléSpicy carp soup

Halászlé is the fiery fisherman's soup of the rivers Tisza and Danube, and on Christmas Eve it is on almost every Hungarian table; the towns of Szeged and Baja each claim the best version. A rich stock is made from fish heads and bones with onions and lots of paprika, sieved until smooth and red, and then thick slices of carp (or catfish) are poached in it at the last moment. Serve with white bread and fresh hot peppers. Chef's tip: poach the fish fillets without stirring; just swirl the pot so the pieces stay whole.

105 minHungarianSoupsGluten freeSpicy
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Suwon galbiGrilled beef short ribs

Suwon, south of Seoul in Gyeonggi province, once had one of the largest cattle markets in Korea, and its galbi houses grew up around that trade. The city's style is unusual: the long, butterflied short ribs are seasoned mainly with salt, garlic and sesame oil rather than the soy marinade most people know. Families and office groups grill them at the table over charcoal, snip them into pieces with scissors and wrap each bite in lettuce with ssamjang and raw garlic. At home a ridged griddle pan or a barbecue does the job well. Chef's tip: score the opened-out meat lightly in a criss-cross pattern on both sides, so the salt seasoning soaks in and the ribbon of meat stays flat on the grill.

90 minKoreanMeat
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Key watSpicy beef stew

Ask for key wat at a restaurant in Addis Ababa and you get a bowl of tender beef drowned in a sauce so red it gives the dish its name: key means red in Amharic. It is everyday celebration food, cooked for Sunday lunch, weddings and the end of a fast, and it shares the slow-cooked onion base of doro wat but with chunks of beef and a sharper, more peppery heat. The sauce should be thick and glossy, with a layer of red oil on top. Spoon it over injera with a cooling plate of greens or lentils beside it. Chef's tip: cut the beef into small, even 2 cm cubes so it soaks up the sauce and becomes tender in under an hour and a half.

90 minEthiopianMeatGluten freeSpicy
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KetoprakTofu and noodles in peanut sauce

Ketoprak is a Jakarta cart dish, made to order: the seller grinds peanuts, garlic and chilli in a wide stone mortar, loosens them with water and sweet soy, then tips fried tofu, rice cake, rice vermicelli and bean sprouts on top. It is a cousin of gado-gado but simpler, with no egg-and-greens platter, and the raw-garlic sauce is the whole point. Eat it at lunch with plenty of crackers. Chef's tip: grind the garlic with the hot fried peanuts so the garlic mellows slightly; a raw paste made with cold nuts is harsh.

35 minIndonesianSnacks & StartersVegan
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HarchaPan-fried semolina bread

Harcha are thick little semolina breads cooked on a griddle and eaten all over Morocco at breakfast and with mid-afternoon tea, especially during Ramadan for the evening meal. The dough is closer to a crumbly batter than a bread dough, so it needs no kneading or rising; it is pressed into rounds and cooked slowly until the outside turns golden and gritty and the inside stays tender, a bit like a savoury shortbread. Split them while warm and spread with butter and honey, apricot jam or a wedge of soft cheese. Chef's tip: let the mixed dough rest for 5 minutes; the semolina drinks up the milk and becomes much easier to shape.

25 minMoroccanBreakfast & Brunch
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KespeEgg noodles in vegetable broth

Kespe is the plainest and most comforting of Kazakh soups: home-made egg noodles, cut thin with a knife, simmered in broth with potato, carrot and onion. The name comes from 'kesu', to cut. Grandmothers in villages around Karaganda and Pavlodar make it on winter evenings and for anyone feeling unwell, and in Kyrgyzstan the same soup goes by the same name. It is usually cooked in mutton broth; this version uses a well-browned vegetable broth. Chef's tip: dry the cut noodles for 20 minutes before cooking; they hold their shape and don't cloud the broth.

60 minKazakhSoups
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SangaCorn and greens in palm cream

Sanga is a home dish of the Beti people around Yaoundé in the Centre region of Cameroon, made in the maize season: young corn is grated off the cob and cooked with finely shredded njama njama (huckleberry leaves) and the orange pulp pressed from palm nuts. It is eaten warm from a bowl, sometimes with a little sugar stirred in. Spinach and tinned palm nut concentrate make a good version abroad. Chef's tip: grate the kernels off the cob rather than slicing them; the milky pulp is what thickens sanga.

60 minCameroonianVegetarianVeganGluten free
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Sangkhya lapovCustard-filled steamed pumpkin

Sangkhya lapov is the showpiece of a Cambodian dessert stall: a squat green pumpkin, hollowed out, filled with an egg, coconut and palm sugar custard and steamed whole, then cut into wedges so every slice shows a band of orange flesh around a creamy caramel-coloured centre. In Phnom Penh it is sold by the slice at night markets and made at home for weddings and Pchum Ben. A small kabocha of about 1 kg is ideal. Chef's tip: cool it completely, ideally overnight in the fridge, before slicing; warm custard is soft and slumps out of the pumpkin.

75 minCambodianDessertsGluten free
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Keropok lekorFried fish sausages

Along the beach road from Kuala Terengganu to Marang, roadside huts sell keropok lekor in paper bags, still hot from the wok. These are long, grey-white sausages of fish and sago starch, boiled until they float and then sliced and fried, so the outside puffs and crisps while the inside stays dense, bouncy and tasting clearly of the sea. Locals dip them in a sweet, garlicky chilli sauce and eat them with tea in the late afternoon. They freeze well after boiling, ready to fry any time. Chef's tip: knead the fish with ice-cold water; keeping the dough cold is what gives the springy bite.

60 minMalaysianSnacks & Starters
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SantulaMildly spiced mixed vegetables

Santula is everyday Odia comfort food, the dish cooks in Bhubaneswar and Cuttack make when someone is unwell or when the family wants something light after festival meals. Papaya, potato, aubergine, pumpkin and raw banana are boiled with turmeric, then given a quick tempering of panch phoron, garlic and dried chilli in a little oil, and finished, in many homes, with a spoon of milk. It is soft, mild and slightly soupy, and eaten with rice and dal. Chef's tip: boil the vegetables only until just tender; santula should look like separate pieces, not a mash.

35 minIndianSidesVeganGluten free
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Kerala meen currySour red fish curry

Down the southern backwater districts of Travancore, around Kottayam and Alappuzha, the everyday fish curry has no coconut at all: just a brick-red gravy of chilli, shallots and coconut oil, made sour and smoky with kudampuli (Malabar tamarind). It is traditionally made in a clay pot (manchatti) and left to sit, because it tastes better hours later or the next morning, when the fish has soaked up the sourness. Kingfish, sardines and mackerel are the usual choices; eat it with boiled red Kerala rice or tapioca. Chef's tip: once the fish is in, never use a spoon — hold the pot with a cloth and swirl it so the sauce coats the pieces without breaking them.

45 minIndianFishGluten freeSpicy
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Kerak telorSticky rice and egg omelette

Kerak telor is the Betawi snack of Jakarta, cooked over charcoal by vendors at the Jakarta Fair and around Monas: a little soaked sticky rice is cooked in a tiny wok, an egg cracked on top, then the wok is turned upside down over the coals so the bottom forms a crust. It is finished with serundeng, a spiced toasted coconut, and fried shallots. Vendors usually add dried shrimp to the coconut; this version doesn't. Chef's tip: soak the sticky rice overnight; half-soaked grains stay hard in the middle.

45 minIndonesianSnacks & StartersGluten free
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Ker sangriDesert berries and beans

Ker sangri is a true desert dish from the Thar in Rajasthan: ker are small, sour wild caper berries and sangri are the thin, chewy bean pods of the khejri tree, both picked in summer and sun-dried to last the year. Soaked, boiled and fried in plenty of mustard oil with chilli, mango powder and coriander, they become tangy, earthy and almost pickle-like. It keeps for days, which is why it travelled with camel herders. Serve with bajra roti or puri, or as a side to dal baati. Chef's tip: taste a ker berry after boiling; if it is still very bitter, boil it again in fresh water before frying.

40 minIndianSidesVegan
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KeleweleSpiced fried plantain

Kelewele is what Accra smells like after dark: ripe plantain cubes tossed in a paste of ginger, onion, chilli and spice, then fried at roadside stalls lit by lamps and sold in paper cones. It is eaten as an evening snack, often with a handful of roasted peanuts, or as a side with red red. The outside caramelises while the spices turn toasty, so every piece is sweet, hot and spicy at once. Chef's tip: use plantains that are yellow with lots of black spots; fully black ones collapse in the oil and green ones never turn sweet.

25 minGhanaianSnacks & StartersVeganGluten freeSpicy
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Sara udonCrispy noodles with seafood sauce

Nagasaki's second famous noodle dish uses the same toppings as champon but turns them into a thick sauce poured over a plate of crunchy fried noodles. The name means plate udon, though the classic noodles are very thin and fried crisp. In Nagasaki homes it is a quick weekend lunch and a standard dish at family gatherings, and supermarkets there sell the fried noodle nests ready to use. People splash it with Worcestershire sauce at the table, and a dab of hot mustard is common too. Chef's tip: pour the sauce over at the very last moment and let the noodles soften slowly as you eat, so you get crisp and soft in every mouthful.

30 minJapanesePasta & Noodles
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Kek lapis SarawakLayer cake

In Kuching, kek lapis Sarawak is baked for Hari Raya, Christmas and Gawai, and every family gives boxes of it away. Unlike Indonesia's spiced lapis legit, Sarawak cakes are sweet, dense and buttery, often made with condensed milk, and famous for their bright geometric patterns. Many layers are grilled one by one, then the cake is cut into strips and glued back together with jam to make the design. This is the beginner's chequerboard in plain and pandan green. Chef's tip: spread each layer thin and even with the back of a spoon; uneven layers make the pattern crooked.

195 minMalaysianBaking
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Keerai masiyalMashed greens

Keerai masiyal is the plain, green, buttery-soft mash Tamil mothers make with whatever keerai the market has that morning: arai keerai, siru keerai, amaranth or plain spinach. The leaves are cooked with shallots, garlic and green chilli and then mashed, traditionally with a wooden mathu, until smooth but still a little textured, then finished with a cumin tempering. It's eaten mixed into hot rice with a spoon of ghee or sesame oil, next to sambar or rasam, and it's a favourite first food for toddlers. Chef's tip: cook the greens uncovered; covering them traps the gases that turn the leaves dull olive instead of bright green.

22 minIndianSidesVeganGluten free
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Hakka lei chaPounded herb and peanut tea

Lei cha means 'pounded tea', and in Hakka villages from Jieyang and Hepo to Taiwan and Malaysia it is still ground by hand in a ridged bowl with a guava-wood stick. Tea leaves, basil, mint and coriander are pounded with sesame and peanuts, then loosened with hot water into a grassy green soup. It's ladled over a bowl of rice topped with small heaps of stir-fried greens, beans, tofu and preserved radish. Some families eat it on the seventh day of the New Year. Chef's tip: toast the sesame and peanuts yourself; the toasting gives the soup its depth.

45 minChineseSoupsVeganGluten free
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Sarawak laksaSpicy coconut noodle soup

Kuching wakes up to laksa Sarawak, ordered at coffee shops before work and reaching its peak on a lazy Sunday morning. It looks nothing like curry laksa: the broth is a russet, gently creamy soup built on a complex paste of chillies, shallots, galangal, toasted sesame, peanuts and warm whole spices, cooked into a chicken and prawn-shell stock with tamarind and a little coconut milk. Thin rice vermicelli is topped with shredded chicken, whole prawns, ribbons of omelette and bean sprouts, and every bowl comes with lime and a dab of sambal belacan. The work is in the paste, which keeps well and makes several batches. Chef's tip: toast the spices, sesame seeds and peanuts separately in a dry pan before grinding; it gives the broth its deep, roasted aroma.

90 minMalaysianSoups
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KedjenouPot-steamed chicken

Kedjenou comes from the Baoulé people of central Côte d'Ivoire, who cooked it in a sealed clay canari set in the embers and shook the pot instead of stirring it; today it is a weekend favourite in Abidjan's maquis, served with attiéké or rice. Chicken, tomato, onion, aubergine, ginger and chilli go into the pot with no water at all, and the vegetables release enough juice to make a light, intense sauce. The mistake is lifting the lid to stir: the steam escapes and the pot can burn, so seal it well and shake it instead. Chef's tip: a heavy casserole with a sheet of foil pressed under the lid works just like the clay pot.

95 minIvorianChickenGluten free
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Guiyang si wa waPancake rolls with shredded vegetables

Guiyang's favourite street snack is a do-it-yourself meal: stalls set out twenty or more small bowls of shredded vegetables, and each person wraps a few strands in a pancake no bigger than a palm, folds it like a swaddled baby and pours in a spoonful of sour, chilli-flecked broth. It's light, crunchy and fun to eat with friends. Use as many fillings as you like; the more colours, the better. Chef's tip: shred everything as fine as you can, so the little parcels stay neat and each mouthful has several flavours.

55 minChineseSnacks & StartersVegan
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SupplìFried rice croquettes

In Rome supplì are bought from pizza-by-the-slice shops and friggitorie and eaten standing up, wrapped in paper, before the pizza arrives. Unlike Sicilian arancini they are oval and the rice is cooked in tomato sauce, so the inside is orange-red; when you bite one in half, the mozzarella stretches into a long 'telephone cord', which is where the nickname al telefono comes from. Roman bars usually add meat ragù; this version keeps it vegetarian with a basil-scented tomato rice. Chef's tip: cook the rice a day ahead and chill it in a thin layer; cold, firm rice shapes neatly and does not split in the oil.

75 minItalianSnacks & Starters
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SatsiviChicken in cold walnut sauce

Satsivi is a dish of the Georgian New Year table, prepared in homes across western Georgia, Imereti and Samegrelo, a day ahead so it can be served cold at the long supra feast on 1 January. Poached chicken is covered in a thick, ivory walnut sauce scented with garlic, fenugreek, coriander and marigold petals and sharpened with vinegar. It is rich and fragrant, eaten with cornbread (mchadi) or fresh bread. Chef's tip: blend the walnuts with a little warm stock until they release their oil; this gives the sauce its silky texture.

105 minGeorgianChickenGluten free
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Sardinhas assadasGrilled sardines

In June the steep lanes of Alfama and Mouraria fill with smoke during the Santos Populares, Lisbon's street festivals for Saint Anthony, and almost every grill is loaded with sardines. They are salted, grilled whole over charcoal until the skin blisters, and laid on a thick slice of country bread that soaks up their juices. Add roasted green peppers and a salad of tomato and onion, and that is the whole feast. Chef's tip: salt the sardines with coarse salt 30 minutes before grilling and keep them chilled; the salt firms the skin so it doesn't stick to the grill.

20 minPortugueseFish
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Kazakh milk teaBlack tea with hot milk

Kazakhs drink more tea per person than almost anyone, and at home it is always sut shai: strong black tea, often brewed from Kenyan or Indian leaves, poured into a wide cup (kese) with hot milk or a spoon of cream. The host keeps the cups barely half full and refills them again and again, and a guest turns the cup upside down when they've had enough. In winter in Astana a pinch of salt or a knob of butter may go in. It accompanies baursak, shelpek and every meal. Chef's tip: heat the milk until it just steams and add it to the cup first; scalded, boiled milk gives the tea a cooked taste.

10 minKazakhDrinksGluten free
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Sarva pindiRice flour and peanut flatbread

Sarva pindi, also called ginne appa or tapala chekka, is a thick, crisp rice-flour bread from rural Telangana, pressed by hand into a heavy pan, studded with holes and baked slowly in oil until the base is golden and crunchy. The dough is full of soaked chana dal, peanuts, sesame, green chilli, curry leaves and coriander, so every bite is savoury and nutty. It is the snack that waits on the stove when children come home from school, and a favourite for Sankranti and long train journeys because it keeps well. Chef's tip: press the dough into a cold pan, not a hot one; it spreads evenly and the holes stay open as it heats.

45 minIndianBreads & ParathasVeganGluten free
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Sata andagiOkinawan doughnuts

In the Okinawan language, sata andagi simply means 'sugar deep-fried'. These round doughnuts came from Chinese sweets brought to the old Ryukyu kingdom and have been a family treat on the islands for centuries, made for celebrations and sold warm in paper bags at Naha's Makishi market. They are dense and cakey inside with a thick, crunchy crust, and as they fry they split open into a shape Okinawans call a smile, a sign of good luck. Okinawa's dark kokuto sugar gives them a caramel flavour; brown sugar works too. Chef's tip: fry in oil that is only warm, about 150°C. Slow frying lets the balls cook through and crack open, while hot oil seals them shut and leaves the middle raw.

40 minJapaneseDesserts
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Satay (Kajang)Chicken satay

The town of Kajang, just south of Kuala Lumpur, built its name on satay, and evenings there still smell of lemongrass smoke drifting from long charcoal troughs. Kajang skewers are cut in larger chunks than most, soaked in a yellow marinade of turmeric, lemongrass, cumin and fennel, and grilled while being basted with oil brushed on through a lemongrass stalk. They come with a chunky, sweet-spicy peanut sauce, cubes of compressed rice (nasi impit), raw onion and cucumber. Order them by the dozen with friends as a starter or a whole supper. Chef's tip: thread a small piece of chicken skin or fat between the meat on each skewer; it melts over the coals and keeps the satay juicy.

60 minMalaysianSnacks & StartersGluten free
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Sate lilitMinced fish skewers

When a Balinese village gets ready for a temple festival, the men gather the night before to chop, pound and mix sate lilit, while the women prepare the offerings. 'Lilit' means to wrap: instead of threaded chunks, a soft mixture of minced fish, grated coconut and base genep spice paste is moulded around lemongrass stalks or flat bamboo sticks and grilled over coconut-husk embers. The result is tender and lightly springy inside, browned and smoky outside, with the lemongrass perfuming every bite. Eat them hot with rice, sambal matah and a wedge of lime. Chef's tip: knead the mixture firmly until it feels sticky and chill it before shaping, or it will slide off the sticks on the grill.

50 minIndonesianFishGluten free
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Sate PadangBeef skewers in spiced sauce

Night-time in Padang and Bukittinggi brings out the sate carts, fanning charcoal under skewers of beef that were already simmered tender in spices before they ever met the grill. That two-stage cooking is what sets West Sumatra's satay apart, and so is the sauce: no peanuts at all, but the spiced cooking broth thickened with rice flour into a smooth, glossy, turmeric-yellow gravy with plenty of chilli and ginger. It is ladled generously over the skewers and over slices of ketupat rice cake on a banana leaf, then finished with fried shallots and a crisp cracker. Chef's tip: keep the cooking broth; it's the base of the sauce, and the deeper it tastes, the better your sate.

90 minIndonesianMeatSpicy
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Kaya toastToast with coconut jam

The kaya toast set is Singapore's breakfast ritual: thin, crisp toast sandwiched with kaya and a cold slab of butter, served with two runny soft-boiled eggs seasoned at the table with dark soy and white pepper, and a cup of kopi. Office workers eat it at kopitiams in Tiong Bahru and Tanjong Pagar before work; children love dunking the toast in the eggs. Chef's tip: put the eggs in water that's just off the boil for exactly 6–7 minutes; the whites should be barely set and wobbly, the yolks completely runny.

15 minSingaporeanBreakfast & Brunch
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KayaPandan coconut jam

Kaya is the coconut and egg jam spread thickly on toast in every kopitiam in Singapore, from heritage chains to the coffee shop under a housing block. This is the green Nyonya-style kaya, gently cooked with pandan leaves until it turns thick, glossy and custardy; the Hainanese version adds caramel for a brown colour. It keeps for a week in the fridge and is the essential part of kaya toast. Chef's tip: cook it slowly over a pan of barely simmering water and keep stirring; rushed kaya scrambles and turns grainy.

60 minSingaporeanBasicsGluten free
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SattiChicken skewers in spicy sauce

Satti is how Zamboanga City starts the day: small skewers of grilled chicken or beef, smoky from charcoal, drowned in a thin, spicy, slightly sweet red sauce and eaten with ta'mu, little rice cakes cooked in woven palm-leaf pouches. Satti houses near the port open before sunrise and are busiest on weekend mornings. It is a cousin of Malaysian and Indonesian satay, but the sauce is runnier and spiced with chilli and a little peanut. Pressed rice cubes or plain rice stand in well for ta'mu at home. Chef's tip: thread the chicken in small, flat pieces and close together; they cook fast and stay juicy before the outside dries.

60 minFilipinoChickenSpicy
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Sattu parathaRoasted gram stuffed flatbread

Sattu paratha is a Bihari breakfast that keeps farmers going until lunch. Sattu, roasted bengal gram ground to a fine flour, is mixed with onion, garlic, green chilli, carom seeds and a dash of pickle masala, then rolled into wholemeal dough and cooked on a hot tawa until blistered. The filling is savoury, punchy and high in protein, and the bread stays soft for hours, which is why it's packed for long journeys. Serve with curd or chokha and a pickle. Chef's tip: moisten the filling just enough to clump; a dry sattu filling bursts through the dough and burns on the tawa.

40 minIndianBreads & ParathasVegan
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Sattu sharbatRoasted gram flour drink

On scorching May afternoons in Patna, handcarts with steel pots and heaps of lemons sell sattu sharbat by the glass: roasted gram flour whisked into cold water with black salt, roasted cumin, lemon and a bit of raw onion and chilli. It is filling enough to stand in for lunch and is the drink rickshaw pullers and farm workers swear by to beat the loo, the hot summer wind. It tastes savoury, nutty and sharp all at once. Chef's tip: whisk the sattu into a little water first to a smooth paste, then dilute it; tipping it straight into a full glass leaves dry lumps.

5 minIndianDrinksVeganGluten free
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