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Jain recipes: no onion, garlic or root vegetables

2,799

2799 Jain recipes with no onion, garlic, potato, carrot, fresh ginger or other root vegetables, and no mushrooms, eggs or honey. Hing, dry ginger and turmeric powder are fine. Each has photos, step-by-step instructions and cook times. The quickest, Apfelschorle, takes 2 minutes. Most take around 40 minutes.

Filter these by time, diet or cuisine · Make Jain your diet to see only these recipes everywhere on the site.

Fruit sando

Japanese fruit sandwiches started in the fruit parlours of Tokyo and are now sold in every convenience store, but they are just as much a home treat for a sunny weekend or a special after-school snack. Pillowy crustless bread holds a thick layer of barely sweetened whipped cream and whole pieces of fruit arranged so that each cut reveals a neat pattern. It contains gluten and milk (and often egg, in milk bread). Chef's tip: plan the cut before you arrange the fruit, laying the strawberries along the diagonal line you will slice through.

20 minJapaneseSnacks & Starters
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Buko saladYoung coconut fruit salad

Buko salad is the dessert Filipino families bring to every birthday, christening and Christmas Noche Buena: strips of soft young coconut, mixed fruit, chewy nata de coco and sweet cream, chilled until icy cold. Children fish out the cherries first. It is quick to make the day before and is gluten free; it contains milk. Grapes in tinned fruit are already halved, but quarter any whole grapes lengthwise for younger children. Chef's tip: drain the fruit and nata de coco really well in a sieve for 15 minutes, or the salad turns watery overnight.

20 minFilipinoDessertsGluten free
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Mini podi idli

In Tamil Nadu and Karnataka, podi idli is the tiffin parents pack because it stays soft until lunch and needs no chutney: steamed mini idlis are tossed in hot sesame oil with mustard seeds, curry leaves and spicy-nutty idli podi, so every one is coated. Train travellers carry them for the same reason. It is vegan and contains sesame; check that your podi's asafoetida is gluten free if that matters. Chef's tip: let the idlis rest for 5 minutes after steaming so they firm up and don't break when you toss them.

25 minIndianBreakfast & BrunchVegan
by KrazyBadal 0 views

Pumpkin congee for babies (cháo bí đỏ)

Vietnamese grandmothers often make a baby's early bowls of cháo with bí đỏ, the dense orange pumpkin sold in every market from Hà Nội to Cần Thơ. The rice is lightly toasted before simmering, a Vietnamese habit that gives the congee a faint nutty smell, and the pumpkin melts into it, turning it bright gold and naturally sweet. It is a weekday lunch for babies from six months, made without the fish sauce the rest of the family would add. No common allergens are in it (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: choose a dry, dense pumpkin such as kabocha; watery squash makes a thin, bland congee.

55 minVietnameseRice & GrainsVeganGluten free
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Issho mochi (first-birthday rice cake)

In homes all over Japan, a child's first birthday is marked with issho mochi: a single large, round rice cake made from about 1.8 kg of glutinous rice, wrapped in a cloth and strapped to the baby's back. Whether the toddler stands, crawls or plops down laughing, the family cheers, and the mochi is then cut up, grilled and shared by the adults and older children as a wish for a lifetime of plenty. This home version uses glutinous rice flour, so no pounding is needed, and it is free of milk, egg, gluten, nuts and soya. Sticky mochi is a choking risk: the baby only carries it, adults and older children eat it, and small children should only have tiny, soft pieces while an adult watches. Chef's tip: write the child's name on the cloth bundle, not on the cake, so the mochi stays plain and everyone can eat it.

60 minJapaneseDessertsVeganGluten free
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Matpakke (Norwegian packed lunch)

Nearly every Norwegian child carries a matpakke to school: slices of wholemeal bread, each with one simple topping, stacked with sheets of sandwich paper in between and wrapped in a neat parcel. Yellow cheese, sweet caramel-like brown cheese (brunost) and jam are the classics, with cucumber or pepper sticks on the side; liver paste is the meaty favourite. It is plain, filling and built to survive a school bag. It contains gluten (wheat) and milk. Chef's tip: keep wet toppings like tomato out of the stack; they make the bread soggy by lunchtime.

10 minScandinavianBreads & Parathas
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Grechka s molokom (buckwheat with milk)

Grechka s molokom, buckwheat groats cooked soft and served in a bowl of warm milk with a little butter, is the breakfast or light supper that generations of Russian children have eaten at home and in nursery school. The groats are earthy and nutty and the milk makes them gentle and sweet-tasting, without any sugar. Buckwheat is naturally gluten free (despite its name); the dish contains milk and has no egg, nuts, soya, sesame or fish. Chef's tip: use toasted buckwheat (the brown kind sold for kasha), which has the rounder, nuttier flavour.

25 minRussianBreakfast & Brunch
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Fereni for babies (Persian rice-milk porridge)

Fereni is one of the oldest Persian sweets, and in Iranian homes it is also a baby's first spoon food: rice flour cooked slowly in milk until it is soft, pale and silky. Mothers often make it for breakfast or for a winter afternoon. For babies under one it is served plain; older children get the rosewater, a little sugar and a dusting of cinnamon that the family enjoys. It contains milk; there is no egg, gluten, nuts, soya, sesame or fish. Chef's tip: stir with a whisk for the first few minutes, then switch to a spatula so you can scrape the bottom of the pan.

22 minPersianBreakfast & BrunchGluten free
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Bouillie (French baby cereal porridge)

In France, la bouillie is the warm cereal porridge that joins a baby's morning or evening milk at around six months. It is simply the baby's usual milk, breast milk or formula, thickened with plain infant cereal or fine oat or rice flour, and given from a spoon, or thinner from a bottle as many French families do at bedtime. It is creamy and mild. It contains milk from the formula, and gluten if you use oat or wheat cereal; there is no egg, nuts, soya, sesame or fish. Chef's tip: choose a cereal with no added sugar or flavourings; you can add a spoon of fruit purée for sweetness later.

7 minFrenchBreakfast & Brunch
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Välling (Swedish oat and milk drink)

Välling, a thin gruel of cereal and milk, has been the Swedish child's bedtime drink for generations, and many families still make their own for toddlers once they move on to cow's milk at around a year old. It is smooth, warm and lightly oaty, with no added sugar or honey. It contains milk and gluten (oats are often processed with wheat; use certified gluten-free oats if needed); there is no egg, nuts, soya, sesame or fish. Chef's tip: blend the oats to a fine flour first, so the drink is silky and flows easily from a beaker.

10 minScandinavianDrinks
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Bubur merah putih (red and white porridge)

In Java, bubur merah putih is cooked for a baby's naming day, a child's birthday or a new house: a red-brown porridge sweetened with palm sugar and a white one rich with coconut milk, spooned side by side into one bowl. The red is said to stand for courage and the white for purity, and the bowls are shared with neighbours as thanks. The family and older children eat the sweetened red half; it is not for babies under one because of the sugar. Free of milk, egg, gluten, nuts and soya. Chef's tip: tie a pandan leaf in a knot and simmer it in both pots for a gentle vanilla-like scent.

50 minIndonesianDessertsVeganGluten free
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Kisiel (Polish fruit jelly drink)

Kisiel is a Polish childhood staple served in school canteens and at home after school, warm in winter and chilled in summer, somewhere between a thick drink and a soft jelly. Home-made versions use fruit or juice thickened with potato starch, without the bright colours of packet mixes. This one uses mixed berries and only a little sugar. None of the common allergens are in it. Chef's tip: always mix the starch with cold water first and pour it into the boiling fruit while stirring; added dry, it forms lumps that never dissolve.

15 minPolishDessertsVeganGluten free
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Indian bakery cream roll

Cream rolls are a sweet memory for children across India, from the Irani cafés of Mumbai to Kerala's small-town bakeries: spirals of flaky puff pastry baked around a cone, glazed with sugar and piped with soft vanilla cream. They turn up on birthday party plates and in after-school bakery treats. This version uses whipped cream rather than the shortening icing of many shops. It contains gluten and milk. Chef's tip: fill them only an hour or two before serving so the pastry stays crisp.

50 minIndianBaking
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Ssal mieum (Korean first rice gruel)

In Korean homes the weaning journey, called iyusik, begins with ssal mieum, a gruel so thin it is almost a drink. The rice is soaked, blended raw with water and then stirred over a low flame, which gives a finer, silkier result than boiling whole grains. Families offer it at around six months, a spoonful in the morning, before moving on to thicker juk with vegetables a few weeks later. It contains none of the common allergens: no milk, egg, gluten, peanut, tree nuts, soya, sesame or fish. Chef's tip: grind the soaked rice with only part of the water first; a thick slurry blends smoother than a watery one.

80 minKoreanRice & GrainsVeganGluten free
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Sữa chua (Vietnamese set yogurt)

In Vietnamese homes, sữa chua is made in a row of small jars and kept in the fridge or freezer, and children in Hanoi and Saigon eat it after school straight from the cup, sometimes frozen hard like ice cream. The condensed milk gives it a mild caramel sweetness and a smooth, firm set that is less sharp than plain yogurt. It is sweetened, so this version uses less condensed milk than the street-stall kind. It contains milk. Chef's tip: keep the milk at blood heat, about 43 °C; hotter kills the yogurt culture and cooler sets slowly and sour.

25 minVietnameseDessertsGluten free
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Mashed nam wa banana (kluay nam wa bod)

Ask a Thai grandmother about first foods and she will talk about kluay nam wa, the short, plump banana that grows in nearly every garden in Thailand. Ripe ones are steamed, which softens the slightly astringent edge, then scraped and mashed for a baby's first taste, often in the afternoon. It is sweet, creamy and needs nothing added. There are no common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). If you can't find nam wa, use a small, very ripe ordinary banana. Chef's tip: steam the banana in its skin; it keeps the flesh moist and stops it browning.

13 minThaiDessertsVeganGluten free
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Mingau de maisena (cornflour milk porridge)

In homes across Brazil, a little bowl of mingau de maisena is the classic supper before bed: milk stirred with cornflour over a low heat until it turns smooth and spoonable, like a thin custard. Grandmothers usually add sugar and cinnamon, but for babies from nine months the sweetness comes from mashed ripe banana instead. It contains milk (cow's milk is fine cooked into food from this age); it has no gluten, egg, nuts, soya, sesame or fish. Chef's tip: mix the cornflour into cold milk before heating, never into hot milk, or it forms lumps at once.

10 minBrazilianBreakfast & BrunchGluten free
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Polenta e lattePolenta in milk

In farmhouses across Lombardy and the Veneto, the polenta left over from lunch was cut into pieces at night and dropped into bowls of warm milk for the children, and polenta e latte is still remembered fondly as a cosy winter supper. Freshly made polenta works just as well: soft, golden and comforting, with the milk soaking into it. It contains milk; it has no gluten, egg, nuts, soya, sesame or fish. Chef's tip: whisk the polenta into the water in a thin stream, like rain, to keep it smooth.

45 minItalianRice & GrainsGluten free
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Rice atole for babies (atole de arroz)

Atole is the warm, thick drink Mexicans have sipped since before the conquest, and in many homes the first version a baby tastes is atole de arroz, ground rice cooked with a stick of true cinnamon. For grown-ups it is sweetened with piloncillo and drunk at breakfast or on cold evenings around Día de Muertos; for babies the sugar stays out and it is thickened enough to eat from a spoon. It contains milk; there is no egg, gluten, nuts, soya, sesame or fish. Chef's tip: grind the rice yourself in a spice grinder; shop-bought rice flour works, but freshly ground rice tastes sweeter.

25 minMexicanDrinksGluten free
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Fruit and cereal mash (Obst-Getreide-Brei)

German weaning follows a well-known plan: a vegetable lunch first, then a milk and cereal evening meal, and finally an afternoon Obst-Getreide-Brei, a dairy-free mash of cooked cereal flakes and fruit, usually from around seven months. Fine oat or millet flakes are simmered in water, then stirred into stewed apple or pear with a spoon of rapeseed oil, which German paediatric advice recommends for healthy fats. It is fruity, smooth and naturally sweet. It contains gluten if made with oats (use millet flakes for gluten free); there is no milk, egg, nuts, soya, sesame or fish. Chef's tip: stew the fruit in a little water rather than using juice, which adds sugar.

20 minGermanBreakfast & BrunchVegan
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Roti bakar (Indonesian toasted bread)

Roti bakar stalls light up street corners all over Indonesia from late afternoon, and children from Jakarta to Surabaya beg for the classic filling of chocolate sprinkles with grated cheese, an unlikely pairing that works. Thick slices of soft bread are spread with butter, toasted on a hot plate until crisp and golden, filled and cut into fingers. Traditional versions add a lot of condensed milk; here it is an optional drizzle. It contains gluten and milk (and may contain soya in the chocolate). Chef's tip: press the bread flat with a spatula as it toasts so the filling melts into it.

13 minIndonesianSnacks & Starters
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Mango floatMango icebox cake

Mango float is the no-bake party cake of the Philippines, made in a big dish for birthdays, graduations and fiestas when Philippine mangoes are at their sweetest. Layers of crackers soften overnight in sweet cream until they slice like cake, with ripe mango in every forkful. Older children can assemble it themselves. It contains milk and gluten. Chef's tip: use mangoes that are fully ripe and fragrant but still firm enough to slice neatly; stringy, sour mangoes spoil it.

30 minFilipinoDesserts
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Shio pan

Shio pan (塩パン) began in 2003 at a small bakery in Yawatahama, a port town on the Ehime coast of Shikoku, and spread so fast that most Japanese bakeries now sell their own, as do the 'sogeum-ppang' shops of Seoul. Each roll is wound around a stick of cold butter; in the oven the butter melts out and fries the base, leaving a crisp, salty, golden bottom, a hollow, buttery tunnel inside and soft, chewy bread on top, finished with flaky salt. Eat them warm for breakfast with coffee, or split them for an egg or cucumber sandwich. Proving them somewhere too warm is the classic misstep: above about 28°C the butter leaks out before baking and the rolls lose their crunch. Chef's tip: leave the rolls on the tray for a couple of minutes after baking so they soak the melted butter back up into their bases.

165 minJapaneseBreads & Parathas
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Pain de campagneCountry sourdough loaf

Picture a round, flour-dusted boule on the counter of a village bakery in Burgundy or the Auvergne: that is pain de campagne, the 'country loaf' French families once baked weekly in a shared oven and kept in a cloth for days. A little wholemeal rye in the dough gives a greyish crumb, an earthy, gently sour flavour and a thick, crackling crust that stays good for four or five days. Slice it for tartines with butter and honey, toast it for soup, or serve it with a cheese board, onion soup or a slow vegetable stew. This version builds a fresh leaven in the morning and rests the shaped loaf in the fridge overnight, so you bake first thing the next day. Many home loaves come out pale and soft because they are pulled too early; French bakers call the dark finish 'bien cuit', and that colour is where the flavour lives. Chef's tip: bake straight from the fridge into a screaming-hot lidded casserole; the cold, firm dough is easier to score and springs up higher.

1335 minFrenchBreads & ParathasVegan
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Baguette

Four ingredients and nothing else: since a 1993 decree, a loaf sold in France as a baguette de tradition may contain only flour, water, salt and leavening. Parisians buy one or two a day, warm from the boulangerie, and the end of the loaf rarely makes it home uneaten. A good one has a thin, shattering, deep golden crust, an open, creamy crumb and a faint nutty sweetness from a long, slow rise. Tear it for butter and jam at breakfast, split it for a jambon-beurre or a cheese sandwich, or put it on the table with soup, salad and a cheese board. Shaping is where most home bakers go wrong: pressing all the air out while rolling the dough long gives a tight, cottony crumb, so handle it lightly and let the bench rest do the work. Chef's tip: cut the slashes almost lengthways, at a shallow angle with the blade nearly flat, and overlap each one by a third; straight-down, crosswise cuts just open into flat scars instead of the raised 'ears' you want.

445 minFrenchBreads & ParathasVegan
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RohlíkSalt and caraway breakfast roll

Ask a Czech or Slovak what they ate for breakfast as a child and the answer is usually a rohlík: a long, slim roll rolled up from a triangle of dough, sold for a few crowns at every bakery and supermarket from Prague to Bratislava. It has a thin, crisp golden crust scattered with coarse salt and caraway, and a soft, tight spiral inside. People eat it with butter and jam, with a spread such as egg or bean pomazánka, with a cup of white coffee, or simply dunked in a mug of cocoa. This version uses sunflower oil, so it is vegan. Rolling the triangles loosely is the usual mistake; the spiral opens in the oven and the roll splits. Chef's tip: stretch each triangle gently by its point as you roll it up, which keeps the coil tight and gives the long, even shape.

135 minCzechBreads & ParathasVegan
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PalianytsiaRound hearth loaf

Its name is famously hard to pronounce for anyone who did not grow up speaking Ukrainian, and the loaf itself is just as recognisable: a tall, round wheat hearth bread with one deep cut along its side, which opens in the oven into a raised, crunchy crest. Ukrainian families have long baked palianytsia for everyday meals and for welcoming guests. The crust is thick and well browned, the crumb white, open and slightly chewy. It belongs next to a bowl of borscht with garlic, or sliced with sunflower oil, salt and spring onions. A slow rise gives it flavour, so it uses little yeast. A shallow, timid cut is the commonest mistake: the side bursts in a random place instead of lifting into the crest. Chef's tip: cut at a low angle, about 2 cm deep, a third of the way up the side, and cool the loaf fully before slicing.

235 minUkrainianBreads & ParathasVegan
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Borodinsky breadDark sourdough rye with coriander

Moscow's darkest everyday loaf is said to be named after the 1812 Battle of Borodino, though the recipe bakers follow today was fixed by the city's bread trust in 1933. Borodinsky (Бородинский хлеб) is a dense, moist sourdough rye, sweet-sour from molasses and red fermented rye malt, with whole coriander seeds crackling on the crust. Russians slice it thin for breakfast with butter and salted cucumbers, alongside borscht or herring for meat-eaters, or under a slice of cheese with strong tea. The method looks long, but most of it is the starter and the scald quietly working on their own. The usual mistake is cutting it on baking day: rye crumb needs a full day wrapped in a cloth to set, and a warm loaf is gummy right through. Chef's tip: red fermented rye malt gives the colour and the deep flavour; plain diastatic malt will not do the same job, so look for the reddish-brown 'fermented' kind in Eastern European shops.

1120 minRussianBreads & ParathasVegan
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TelerasSoft two-groove sandwich rolls

Without teleras there would be no torta, Mexico City's great lunchtime sandwich. These wide, flattish oval rolls, marked with two long grooves, have a thin, tender crust and a soft, close crumb that holds refried beans, avocado, queso and pickled jalapeños without falling apart. Every neighbourhood panadería piles them on metal trays next to the crustier bolillos, and street stalls toast them on a griddle before filling. Some bakers add a spoonful of lard to the dough; vegetable shortening gives the same softness and keeps these vegan. Pressing the grooves too gently is the usual mistake, because they puff closed in the oven and you lose the three-part shape. Chef's tip: for a proper torta, split the roll, pull out a little of the crumb and toast the cut sides on a hot comal with a smear of oil or butter.

160 minMexicanBreads & ParathasVegan
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ChaplasHollow puffed Andean bread

Walk through Ayacucho's central market at seven in the morning and you will see women selling stacks of chaplas from cloth-lined baskets, still warm from the wood-fired ovens of the Andes. These round wheat breads puff up like pita in the fierce heat, leaving a hollow pocket inside a thin, soft, lightly floury crust. In Ayacucho and Huancavelica they are eaten with sweet coffee or hot emoliente for breakfast, or split and filled with queso fresco, avocado or a spoonful of rocoto sauce. Highland bakers traditionally work in a little lard; vegetable shortening gives the same tenderness and keeps the bread vegan. A cool baking tray is the reason chaplas stay flat, so preheat it thoroughly. Chef's tip: let the rolled rounds rest before baking and flip them upside down onto the tray, so the smooth, dry side meets the heat first and the pocket opens evenly.

149 minPeruvianBreads & ParathasVegan
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Hops breadCrusty breakfast rolls

Saturday breakfast in Trinidad and Tobago often means a paper bag of hops bread from the corner bakery, bought hot and split right away. The rolls are small and round with a crisp, crackly shell that gives way to a soft, airy, almost cotton-like inside. Trinis fill them with cheese and pepper sauce, buljol of saltfish, fried aloo or a smear of butter and guava jelly, and they turn up at lunch with stewed chickpeas too. A little vegetable shortening keeps the crumb tender; there is no milk or butter in the dough, so they are vegan. Underproving is the common mistake: tight, heavy rolls that split along the side. Wait until a fingertip dent fills back slowly. Chef's tip: brush the rolls with water just before and halfway through baking; the moisture is what gives hops their thin, shattering crust.

143 minTrinidadianBreads & ParathasVegan
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Tabouna breadSemolina clay-oven flatbread

Named after the clay oven it is baked in, tabouna bread is slapped by Tunisian village women against the oven's hot inner wall, where it puffs and blisters in minutes. It is a round semolina bread, golden and slightly gritty outside, tender and yellowish within, with the sweet, nutty taste of durum wheat and a hint of olive oil. Roadside stalls from Kairouan to the Cap Bon sell it warm to wrap around harissa, olive oil and mechouia, the smoky grilled-pepper salad, or to tear into a bowl of lablabi, the garlicky chickpea soup. A hot baking tray does the oven's job at home. Semolina drinks water slowly, and adding extra flour because the dough feels wet at first is the mistake that makes a dry, heavy bread. Chef's tip: shape the rounds with wet hands rather than floury ones; it keeps the dough soft and gives the crust its blistered finish.

149 minTunisianBreads & ParathasVegan
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SomunDimpled flatbread

During Ramadan in Sarajevo, queues form outside the Baščaršija bakeries in the last hour before iftar, everyone waiting for somun still warm from the oven. It is a round, pale flatbread about three fingers thick, with a crust so thin it barely crackles and a soft, airy middle, and a criss-cross grid pressed into the top. All year it is split and stuffed with ćevapi and onions at the grill houses; for a meat-free plate, fill it with kajmak, roasted peppers and ajvar or grilled vegetables. Somun should stay pale: leave it in the oven until it is brown and the crust turns hard, which is the commonest mistake. Chef's tip: wrap the loaves in a clean tea towel the moment they come out; the trapped steam softens the crust to that typical pillowy finish.

140 minBalkanBreads & ParathasVegan
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Aish merahrahCorn and fenugreek flatbread

Village women in Sohag, Qena and the countryside around Luxor still bake aish merahrah in mud-brick ovens, a whole week's supply at a time. Made mostly from maize flour with ground fenugreek seeds, it is thin, rough-textured and crisp at the edges, with a gently bitter, maple-like fenugreek aroma and a faint sourness from fermentation. Fresh, it is folded around ful medames, salty mish cheese or a dab of molokhia; dried, it keeps for weeks and is crumbled into soups and stews. A little wholemeal wheat flour holds the dough together, so it is not gluten free. Maize has almost no stretch, and trying to roll it like wheat dough is the classic mistake: it cracks and tears, so pat it out with wet hands instead. Chef's tip: toast the fenugreek seeds in a dry pan for a minute before grinding; it softens their bitterness and deepens the nutty flavour.

180 minEgyptianBreads & ParathasVegan
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BaijimoGriddle-baked flatbread

Xi'an street cooks describe a good baijimo with a three-part saying: an iron ring, a tiger's back and a chrysanthemum heart. That means a pale, firm rim, a top mottled golden like tiger stripes, and a spiral pattern in the middle. Inside it is fluffy and layered, outside thin and crisp, and it is split from the side while hot to make roujiamo, the famous Shaanxi sandwich of chopped braised pork. For a meat-free filling, use braised shiitake and tofu with chilli oil, or spicy shredded potato. The dough is only half-risen on purpose; letting it fully prove is the mistake that gives you a soft, bun-like bread with no crunch. Chef's tip: twist the coil as you stand it on end and press it flat, which is what draws the spiral into the chrysanthemum heart.

88 minChineseBreads & ParathasVegan
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Khoba rotiThick pinched wholewheat flatbread

Pinched by hand into rows of tiny craters, khoba roti is the festive everyday bread of Rajasthan's Marwar and Mewar homes, made when guests come or for a Sunday thali. It is thick, almost a centimetre, with a crisp, toasty crust and a soft, chewy middle, and every hollow on top becomes a little cup for melted ghee. Serve it with panchmel dal, ker sangri, gatte ki sabzi or a fiery garlic chutney. The commonest mistake is a hot tawa: the outside chars while the thick centre stays doughy, so keep the flame low and be patient. Chef's tip: dip your thumb and finger in water between pinches; damp fingertips lift the dough into crisp ridges without tearing it.

45 minIndianBreads & Parathas
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Brun pavHard-crusted bakery bun

Order brun maska at one of Mumbai's old Irani cafés, under the bentwood chairs and slow ceiling fans, and a waiter brings a hard, round bun split and spread thickly with butter, next to a cup of sweet Irani chai. Brun is the opposite of soft ladi pav: its floury top crackles, the crust is thick enough to knock on, and the inside is dense and chewy, made to be dunked until it softens. The bread itself is just flour, water, yeast and salt, so it is vegan; add the butter (or a vegan spread) only when serving. A long, fairly slow bake gives the crust; pulling it out when it is merely golden is the mistake that leaves you with an ordinary roll. Chef's tip: a day-old brun is even better for dunking, so bake a batch ahead and split and toast them lightly before buttering.

225 minIndianBreads & ParathasVegan
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GijdaThick milk and butter bread

Small, thick and glossy, gijda is the richer cousin of the big Uzbek non, sold in stacks at the bazaars of Tashkent and Samarkand and carried to weddings, family visits and long afternoons of green tea. Milk and butter in the dough make it fine-crumbed and tender, a little sweet, with a deep-golden domed rim and a flat, pricked centre that stays crisp. It is eaten with green tea and honey, torn beside plov, or with a bowl of shurpa. Bakers stamp the middle with a chekich, a wooden tool full of nails; a fork does the same job at home. If the centre is not pressed down hard enough it puffs up in the oven and you lose the classic shape, which is the most common mistake. Chef's tip: press the centre flat with the base of a glass first, then prick it all over, so the rim stays high and the middle stays thin.

143 minUzbekBreads & Parathas
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Graham balls

Graham balls are often the first sweet a Filipino child makes, usually for a class party or a cousin's birthday: crushed graham crackers kneaded with condensed milk into a dough, wrapped round a mini marshmallow and rolled in more crumbs, then set in paper cases in the fridge. They need no oven, just clean hands. They contain gluten and milk, and marshmallows usually contain gelatine, so they are not vegetarian unless you use gelatine-free marshmallows or a vegetarian gelling agent version. Graham crackers can be swapped for digestive biscuits. Chef's tip: chill the mixture for 20 minutes before rolling and it stops sticking to your palms.

30 minFilipinoDesserts
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TsochvoruSesame bread rings

Long before office hours, Srinagar's kandur bakers pull trays of tsochvoru from their clay ovens, and by seven a paper bag of them is on most breakfast cloths in the Valley. They are small, bagel-like rings, a little crisp outside and close-textured inside, covered in toasted sesame and faintly rich from milk and ghee. Kashmiris break them into pink, salty noon chai, or eat them with butter alongside kahwa in the afternoon. Unlike bagels they are not boiled, so they stay lighter and crunchier. Sesame sliding off in the oven is the usual disappointment; the dough must be brushed with milk and pressed into the seeds, not just sprinkled. Chef's tip: press each ring top-down into a plate of sesame, then poke the hole a second time just before baking, because it shrinks as the dough proves.

138 minIndianBreads & Parathas
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Octopus sausages (tako-san wiener)

Open a Japanese child's bento almost anywhere in the country and there is a good chance of finding tako-san wiener: small frankfurters with the bottom half cut into legs, which curl out like an octopus when they hit a hot pan. They go in on school-trip days and sports days, often with a tiny sesame-seed face. They contain whatever your sausages contain; check the label for wheat, milk and soya. For children under 5, cut the finished sausages in half lengthwise to avoid a choking risk. Chef's tip: cut the legs only halfway up the sausage, or the head splits off.

10 minJapaneseMeat
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LimpaSweet orange and fennel rye loaf

Sweet, fragrant and a little dark, limpa is the soft rye loaf that Swedes slice thinly for breakfast and stack high on the Christmas julbord. Dark syrup gives it a gentle sweetness and a deep brown crumb, while orange zest, fennel and anise make the whole kitchen smell festive. The Christmas version, vörtlimpa, is made with wort or dark beer; this everyday loaf uses milk instead, so there is no alcohol. Eat it with butter and a sharp aged cheese, with marmalade, or with pickled beetroot and egg on the smörgåsbord. Rye dough is sticky by nature, and working in extra flour until it feels like wheat dough is the classic mistake that bakes a heavy brick; oil your hands instead. Chef's tip: brush the loaves with syrup and water the moment they come out of the oven, which gives them their soft, glossy, slightly sticky crust.

180 minScandinavianBreads & Parathas
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Casadinho (black and white brigadeiro)

No Brazilian children's birthday is complete without a table of docinhos in little paper cases, and casadinho, the 'little married couple', is the one with two halves: dark chocolate brigadeiro and creamy white beijinho-style fudge rolled together into one ball. Children help roll them the day before the party. It contains milk and is gluten free; check the sprinkles are gluten free if that matters to you. Chef's tip: the fudge is cooked when you can drag a spatula across the pan and see the bottom for two seconds before it closes.

50 minBrazilianDessertsGluten free
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Beschuit met muisjesRusks with aniseed sprinkles

When a baby is born in the Netherlands, visitors are greeted with beschuit met muisjes: round, crisp rusks spread with butter and covered in sugared aniseed sprinkles, pink for a girl, blue for a boy, or the older white-and-pink or white-and-blue mix. Brothers, sisters and school friends love handing them round, and the sprinkles are also a favourite on bread at breakfast. Aniseed was once thought to help new mothers. It contains gluten and milk. Chef's tip: butter the rusks generously right to the edge, or the sprinkles roll off; that is why the Dutch say to 'press, not scatter'.

5 minDutchSnacks & Starters
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Ragi laddooFinger millet jaggery balls

In Karnataka, ragi (finger millet) is everyday food, and mothers roll ragi laddoos to keep in a tin for after-school snacks and school sports days, because they are filling and keep well. The flour is roasted in ghee until it smells like toasted biscuits, then bound with melted jaggery and sesame into dark, fudgy balls. Jaggery is still sugar, so these are a treat, kept small. They contain milk (ghee) and sesame. Chef's tip: roast the flour slowly until it darkens a shade and smells nutty; under-roasted ragi tastes raw and floury.

30 minIndianIndian SweetsGluten free
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Sev mamraPuffed rice snack mix

In Gujarati homes from Ahmedabad to Surat, a big steel tin of sev mamra is always ready for children coming home from school, unexpected guests and train journeys. Puffed rice is tossed in a little hot oil with turmeric, curry leaves and peanuts until crisp, then mixed with fine gram-flour sev for a savoury, mildly tangy crunch. A pinch of sugar is traditional; it is optional here. It contains peanuts. Whole peanuts are a choking risk for under-5s, so leave them out or crush them for little ones. Chef's tip: warm the puffed rice in the pan for a few minutes first; even slightly stale mamra turns crisp again.

15 minIndianSnacks & StartersVeganGluten free
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Masala corn cup

In Mumbai and other Indian cities, cups of hot masala corn are sold at beaches, cinema halls and outside tuition classes, and children grab them after school as an easy, savoury snack. Steamed sweetcorn kernels are tossed with butter, a squeeze of lemon and tangy chaat masala, with a little chilli for older children. It is quick and naturally sweet. It contains milk (butter). Chef's tip: add the lemon only at the very end, off the heat, so it stays bright and doesn't make the butter split.

10 minIndianSnacks & StartersGluten free
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Bánh bò hấp (steamed honeycomb rice cake)

Bánh bò hấp are the soft, puffed rice cakes sold from glass-fronted carts in southern Vietnam, and children in the Mekong Delta pick them up in white, pink or pandan green on the way home from school. The yeasted rice-flour batter is steamed in small cups, so each cake splits open on top like a flower and is chewy and bouncy inside, with a gentle coconut flavour. The sugar here is a little lower than in market versions. None of the common allergens are in it. Chef's tip: steam over fierce, rolling boiling water; a gentle simmer gives flat, dense cakes that don't open.

40 minVietnameseDessertsVeganGluten free
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Roasted makhana (crunchy fox nuts)

Across North India, a jar of roasted makhana sits on the kitchen shelf for after-school munching, Navratri fasting days and evening cricket on television. The puffed lotus seeds turn from soft to crisp and light in a few minutes of slow roasting in ghee, like a nutty, savoury popcorn. Rock salt and pepper keep it suitable for fasting; turmeric or chaat masala are everyday variations. It contains milk (ghee). Whole makhana are a choking risk for under-5s, so crush them for little ones. Chef's tip: test one before you season: it should snap with a clean crunch, not bend.

12 minIndianSnacks & StartersGluten free
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Nkatie cake (Ghanaian peanut brittle)

Nkatie cake, from nkatie, the Twi word for groundnut, is the crunchy peanut brittle sold in small squares wrapped in paper by hawkers at school gates and lorry stations all over Ghana, from Accra to Kumasi. Roasted peanuts are stirred into caramelised sugar, spread thin and cut while warm. It is a sweet treat, so cut the pieces small. It contains peanuts. Whole peanuts and hard brittle are a choking risk for under-5s, so it is not for young children. Chef's tip: have everything ready before the sugar melts; once the caramel is amber you have seconds, not minutes.

25 minGhanaianDessertsVeganGluten free
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Vitamina de banana (Brazilian banana smoothie)

In Brazil a smoothie is a vitamina, and vitamina de banana is what parents from São Paulo to Recife whizz up for breakfast or when children get home from school hungry. Ripe banana, cold milk and a spoonful of oats make a thick, naturally sweet drink that fills a gap until dinner, so no sugar is needed. It contains milk and gluten (oats, unless labelled gluten free). Chef's tip: use bananas with brown freckles on the skin; they are sweeter and blend creamier than green-tipped ones.

5 minBrazilianDrinks
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DilkhushCoconut and candied fruit stuffed bread

Teatime at an Iyengar bakery in Bengaluru or Mangaluru means dilkhush ("happy heart") stacked in wedges beside the khara buns: a soft, sweet bread round with a thick layer of grated coconut, sugar, tutti-frutti and cashews baked inside it. The dough in these bakeries is usually eggless, so the crumb is light and milky rather than rich, and the filling stays moist and chewy. Eat a wedge with a small glass of filter coffee or masala chai, or pack it for a school snack. The usual mistake is to pile the filling to the very edge; leave a clear 2 cm rim or the seal splits and the coconut toasts black on the tray. Chef's tip: squeeze a little milk into dry desiccated coconut before mixing the filling, so it tastes closer to fresh coconut and does not steal moisture from the bread.

145 minIndianBreads & Parathas
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Chocolate slices on rye (pålægschokolade)

Pålægschokolade, wafer-thin slices of chocolate made for laying on bread, is a Danish lunchbox treat, usually saved for Fridays or birthdays: buttered dark rye, a slab of chocolate on top, then cut into fingers. The sour, dense rye and the sweet chocolate are a famous match. Shop slices are thin squares; here you make your own from a bar, which lets you pick dark chocolate with less sugar. It contains gluten (rye and wheat), milk and soya (lecithin in most chocolate). Chef's tip: spread the chocolate as thin as a coin; thick pieces crack and fall off.

15 minScandinavianBreads & Parathas
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Ghee-shakkar roti roll

Ask anyone who grew up in north India about school tiffin and the ghee-shakkar roti comes up: a soft, warm chapati brushed with ghee, sprinkled with a little sugar or jaggery powder and rolled like a cigar, made by a parent in the rush before the school bus. It is sweet, buttery and wheaty, and still tastes good cold at the morning break. It contains milk (ghee) and gluten (wheat). Chef's tip: use jaggery powder and a light hand; a teaspoon per roti is plenty, and the ghee carries the flavour.

25 minIndianBreads & Parathas
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Mkate wa siniaCoconut and rice tray cake

Ramadan evenings in Stone Town and Mombasa bring out trays of mkate wa sinia, cut into wedges and set out for iftar beside spiced chai and dates. Soaked rice is blended with coconut milk, sugar, cardamom and yeast into a pourable batter (hence its other name, mkate wa kumimina, 'poured bread'), left to bubble, then baked in a round metal tray called a sinia. Inside it is spongy and full of holes like a crumpet; the top and base turn golden and slightly chewy. It contains no egg, dairy or wheat. Under-blending is what ruins it: a gritty batter bakes into a sandy cake, so blend until a drop rubbed between your fingers feels completely smooth. Chef's tip: add a couple of spoonfuls of cooked rice to the blender, the way coastal cooks do; it makes the crumb softer and more springy.

235 minEast AfricanBakingVeganGluten free
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Ciabatta

Surprisingly young for an Italian classic, ciabatta was created in 1982 by a baker near Adria, in the Veneto, as Italy's answer to the French baguettes that were filling sandwich shops. Its name means 'slipper', after its flat, floury, oblong shape. The dough is so wet it is barely shaped at all, which gives a thin, crisp crust and a chewy, glossy crumb full of irregular holes, with a wheaty, slightly tangy flavour from an overnight biga. Split it for panini with grilled vegetables and mozzarella, dip it in good olive oil, or serve it with soup and antipasti. The commonest error is panicking at the sticky dough and working in extra flour; that closes up the crumb, so use wet hands and a scraper instead. Chef's tip: once the dough has risen, don't shape it, just cut it into strips with a floured scraper and flip each one over onto its cloth, so the bubbled underside becomes the top.

955 minItalianBreads & ParathasVegan
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Butterflap breadFolded buttered rolls

Soft, squishy and folded like a little book, butterflap is a Trinidad and Tobago bakery classic, sold by the bag from Port of Spain to San Fernando. Each roll is an oval of milky dough spread with butter and folded over, so it bakes into a tender roll that peels open along a buttery seam. People eat them warm for breakfast with cheese or a hot cup of cocoa tea, split them for a sandwich at lunch, or tear them up beside a pot of stew. Many bakeries use margarine; butter tastes better. Spreading the butter too thick, right to the edges, is where it goes wrong: it leaks out and fries the base, so keep a clean border. Chef's tip: pack the folded rolls snugly in the tin so they rise up rather than out and stay soft at the sides.

147 minTrinidadianBreads & Parathas
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Pane di AltamuraDurum wheat sourdough loaf

Locals in Altamura like to quote Horace, who praised the bread of this corner of Apulia two thousand years ago; in 2003 it became the first bread in Europe to receive DOP protection. Pane di Altamura is made only from twice-milled durum semolina grown on the Murgia plateau, sourdough, salt and water, and it is famous for keeping fresh for a week. The crust is thick and crunchy, the crumb is sunflower-yellow, springy and faintly sweet. Its classic shapes are the folded 'accavallato' and the tall 'cappello da prete', or priest's hat, made by folding the loaf over itself before baking. Eat it with olive oil and tomatoes, with burrata and grilled vegetables, or in thick slices beside a bean soup. Plain durum flour or coarse pasta semolina are the wrong substitutes: you need the fine, flour-like semola rimacinata, or the dough stays gritty and won't rise. Chef's tip: durum dough is extensible rather than springy, so knead it well and give it a stiff hydration; a wet durum dough spreads flat instead of standing tall.

1210 minItalianBreads & ParathasVegan
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Coppia ferrareseTwisted olive oil bread

Four crunchy horns joined at a soft central knot make the coppia ferrarese the most recognisable bread in Emilia-Romagna; Ferrara's bakers have shaped it since at least the Renaissance, and it has had IGP status since 2001. The dough is stiff and very smooth, rolled thin and twisted into spirals, so the ends bake shatteringly crisp while the 'belly' in the middle stays tender. Ferrarese eat it with salumi for meat-eaters, with cheese, grilled vegetables or a bowl of pumpkin cappellacci. It is traditionally made with lard; this version uses olive oil instead, which keeps it vegan and still gives the light, crumbly crunch. Rolling the strips too thick is the usual slip, because thick horns stay bready instead of crisp. Chef's tip: a pasta machine makes the dough as smooth and thin as a Ferrara baker's rollers, and the barley malt gives the horns their honey-brown colour.

255 minItalianBreads & ParathasVegan
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Jaffles (Australian toasted sandwiches)

Jaffles are Australian childhood in a sandwich: thick bread sealed around a hot filling in a cast-iron jaffle iron over the campfire, or in an electric sandwich press after school and on rainy weekend lunchtimes. Cheese and baked beans, or cheese and tomato, are the classics, and the sealed edges keep everything molten inside. They contain gluten and milk. Chef's tip: butter the outsides, not the insides, so the bread turns crisp and golden against the iron.

13 minAustralianFast Food
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Rice cereal paste (mǐ hú)

Long before boxed cereals, Chinese mothers made mǐ hú, rice paste, by dry-toasting rice in a wok, grinding it fine and cooking it with water. It is still a favourite first food all over China, often served as the baby's breakfast while the family eats congee. Toasting gives it a gentle, biscuity flavour and makes it cook in minutes. There is no salt or sugar, and none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: toast and grind a larger batch, sieve it, and keep the powder in a clean, dry jar for up to two weeks.

20 minChineseBreakfast & BrunchVeganGluten free
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Dal paratha

In north Indian kitchens, last night's thick dal rarely goes to waste: the next morning it is kneaded into wholewheat flour with ajwain and coriander and rolled into soft, savoury parathas for breakfast and the school tiffin. They are golden-flecked, faintly spiced and filling, and taste good cold with yoghurt or pickle. They contain gluten (wheat) and milk (ghee); use oil to make them dairy free. Chef's tip: add the dal before any water; it is often all the liquid the dough needs.

35 minIndianBreads & Parathas
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Pain de mieSoft square sandwich loaf

Ask a Paris café what goes into a croque-monsieur and the answer is pain de mie, the 'crumb bread' baked in a lidded tin so it comes out as a neat square block. Shut away from the oven's heat, the dough rises against the lid into a fine, soft, close crumb with a thin, pale golden crust that barely needs trimming. French children take it to school as tartines with butter and chocolate spread, it makes the best croques, French toast and canapés, and it is the loaf to choose for neat cucumber sandwiches. Milk and butter keep it tender for several days. The tricky moment is the final rise: if the dough reaches the rim before the lid goes on, it squeezes out of the seams and bakes with a dense band; too little rise and the corners come out rounded. Chef's tip: put the lid on when the dough is about 1 cm below the rim, and grease the underside of the lid as well as the tin so the block turns out cleanly.

190 minFrenchBreads & Parathas
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OntbijtkoekSpiced rye breakfast cake

Ontbijtkoek means 'breakfast cake', and in Friesland and Groningen, where the best-loved versions come from, a thick slice spread with butter is still a normal start to the day or a mid-morning snack with coffee. The loaf is dark, sticky and springy, made with rye flour and syrup and scented with the Dutch spice mix koekkruiden: cinnamon, cloves, ginger, nutmeg and cardamom. It contains no egg and no butter in the batter, and it gets better after a day or two wrapped up. Baking it too hot is the usual mistake; the outside goes bitter before the middle sets, so bake it low and slow. Chef's tip: wrap the loaf in cling film while it is still slightly warm and leave it overnight; it softens into the classic tacky, chewy crust.

85 minDutchBaking
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Semolina in broth (semolino in brodo)

Semolino in brodo is the dish Italian nonne cook for anyone who needs something gentle: babies at the start of weaning and older children with a cold. Fine durum-wheat semolina is rained into hot vegetable broth and stirred into a soft, silky porridge, usually served at supper. For babies the broth is home-made without salt, and the grated parmesan that adults add stays out or is kept to the tiniest pinch, because it is salty. It contains gluten (wheat), and milk if you add parmesan; there is no egg, nuts, soya, sesame or fish. Chef's tip: rain the semolina in from a height while whisking, and you will never get lumps.

12 minItalianSoups
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Am (Filipino rice-water first porridge)

Filipino lolas remember giving babies am, the thick, cloudy liquid that rises to the top as rice boils, ladled off and cooled before the rest of the pot is cooked for the family's lunch. Today it is offered as a thin, smooth first porridge, a few spoonfuls alongside other first foods such as mashed squash or banana, rather than on its own. It tastes mild and slightly sweet. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: use more water than usual and keep the lid off, so the liquid thickens into a creamy am instead of evaporating away.

25 minFilipinoDrinksVeganGluten free
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KongguksuCold soybean noodle soup

When the monsoon heat settles over Seoul in July, queues form outside old noodle houses near City Hall for kongguksu: thin wheat noodles in an ice-cold, thick, nutty broth of soybeans boiled and blended with their skins, topped with cucumber and sesame. It is plain, rich and very cooling, and people season it at the table with salt (in Seoul) or sugar (in Jeolla). A bowl is about 520 kcal, a full meal with plenty of protein. Soak the soybeans overnight first, not counted in the times. The most common mistake is overboiling the soybeans, which gives a fermented, "meju" smell; boil them for exactly 10–12 minutes and taste one: it should be cooked but not soft. Chef's tip: blend a handful of pine nuts or toasted sesame with the beans; it makes the broth even creamier.

40 minKoreanPasta & NoodlesVegan
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Zupa owocowaFruit soup with pasta

On a hot July afternoon in a Mazurian village or a Warsaw allotment, a pot of zupa owocowa sits cooling on the windowsill: sour cherries or strawberries simmered with sugar, lightly thickened, and served cold over little pasta shells or bow ties. Polish children often get it as the first course of a summer lunch, and it tastes like a drinkable fruit compote. A common mistake is thickening it too much, so it sets into jelly in the fridge; it should stay pourable. Chef's tip: stir a spoon of soured cream into each bowl, not the pot, so the colour stays bright.

30 minPolishSoups
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ParadiesäpfelCandy apples

Paradiesäpfel shine from the sugar stalls at German fairs and Christmas markets, from the Cannstatter Wasen to the Hamburg Dom: small tart apples on wooden sticks, dipped in a glassy red sugar glaze that cracks when you bite it. Children often get them on the way home from the rides in autumn. The glaze is just sugar, water and a drop of vinegar boiled to the hard-crack stage, so a sugar thermometer helps. The most common mistake is using wet or waxed apples, which makes the glaze slide off. Chef's tip: scrub the apples in hot water and dry them completely first, then dip quickly and twist so the excess drips back into the pan.

40 minGermanDessertsVeganGluten free
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VarenyeFruit preserve in syrup

Varenye is not quite jam: whole berries or fruit are steeped and cooked in short bursts so they stay intact in a clear, glossy syrup. All summer at dachas around Moscow and Vladimir, copper basins of strawberry, cherry or gooseberry varenye bubble outside, and in winter it is spooned into tiny glass rosettes and eaten with tea, sometimes straight from the spoon between sips. The common mistake is boiling it in one long go, which turns the fruit to mush. Chef's tip: cook it in three short boils with long rests between; the fruit soaks up syrup slowly and stays whole.

780 minRussianBasicsVeganGluten free
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Pane ticinesePull-apart white loaf

Pane ticinese comes from Switzerland's Italian-speaking south and is now sold in bakeries across the country: a long, flat loaf made of linked rolls, each section easy to break off, with a soft, slightly chewy crumb thanks to a little olive oil in the dough. In Lugano and Bellinzona it goes on the table at lunch with salami and formaggini, or is torn into hunks for minestrone; this version is vegan. Chef's tip: when shaping, press each fold right down with the side of your hand; the deep creases are what let the loaf snap into neat pieces after baking.

160 minSwissBreads & ParathasVegan
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RundstykkerBreakfast rolls

Weekend mornings in Denmark and Norway start with a bag of warm rundstykker from the bakery, or a tray baked at home. They are crusty white rolls topped with poppy or sesame seeds, split and eaten with cheese, jam or a slice of brunost alongside coffee. This version is vegan and uses an overnight rise in the fridge, so the rolls go straight into the oven in the morning. A common mistake is adding too much flour, which makes them dense. Chef's tip: put a tray of boiling water in the bottom of the oven for the first 10 minutes so the crust turns thin and crackly.

45 minScandinavianBreads & ParathasVegan
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