• JoyceQuerubino on August 11, 2025

  I love this book!

• pomona on July 03, 2022

  A very beautiful book, but does have a not unexpected western European point of view.

Notes about Recipes in this book

• Burmese ginger salad (Gin throke)

  • wlisik on April 05, 2023

    Substituted chickpea flour for gram flour.

• Aphrodisiac greens

  • joneshayley on June 04, 2022

    Flavour packed and delicious. A lovely side.

  • joneshayley on June 15, 2022

    A very good sode and an easy way to eat a lot of spinach

• Sizzling ginger raita (Adarak raita)

  • joneshayley on June 19, 2022

    A surprising and delicious raita. Great variation on a classic

  • ozfoodie on February 10, 2023

    Lovely! We enjoyed this with our biryani.

• Grilled mackerel with ginger chilli sambal (Ikan sambal jahe)

  • Frenchfoodie on June 13, 2022

    This is delicious, the sambal has a mellow zing that really complements the mackerel which is simple but delicious.

• Egg & bacon rougaille (Rougaille dizef)

  • joneshayley on June 15, 2022

    Really very simple and super delicious. Better than other shashuka recipes that I follow often.

• Karak chai

  • Frenchfoodie on November 19, 2025

    Exceeded all expectations. I normally go for a much more spicy and complex chai so expected this to be a bit one dimensional. It was delicious, mildly spicy, rounded and creamy. A definate repeat.

• Green peppercorns asparagus (Prik Thai orn kab nor mai farang)

  • joneshayley on June 01, 2022

    A wonderful recipe. Delicious and fresh. A side to outshine any meal you serve it alongside. One to make again and again

• Keralan black pepper chicken (Kozhi kurumulagu)

  • Frenchfoodie on June 13, 2022

    This is really good with warm, rounded flavours, a zip of heat and a sauce you can take to caramelisation or leave to pour over. It tastes much more complex than the short ingredients list suggests. I did in a wide pan and wilted spinach in it over the last few minutes of cooking so all you need to add is a carb. A definite keeper.

  • joneshayley on June 19, 2022

    Thoroughly enjoyed this, comforting spiced and well rounded.

• Mouth-tingling potatoes (Tepla ambat)

  • Frenchfoodie on June 13, 2022

    I was not a big fan on day 1, it was a little one dimensional zing/tang with a bitter note. But on day 2 it was great. I made with floury potatoes and they held up well with only very minimal stirring. A great addition to a curry feast.

• Nutmeg & pepper pork (Semur babi)

  • Frenchfoodie on November 23, 2025

    Used this recipe with ribs, cooking the onions, combining with other ingredients and adding juices from slowly oven cooked ribs then blending and slathering on ribs before caramelising under a grill )broiler). Delicious. Reminded me of a much more involved rib dish with star anise glaze in terms of sweet warmth of the glaze.

• Royal saffron paneer (Shahi paneer)

  • jenburkholder on September 30, 2023

    Very nice - hadn’t ever tried the trick with the paneer and boiling water, but was happy with its results. Subbed cashew cream for heavy cream, but otherwise made as listed. Mild, floral, and creamy.

• Egyptian "birds' tongues" soup (Shurbat lisan asfour)

  • joneshayley on June 01, 2022

    Made without the mastic grains- I’d have loved to use them but I could not source. To make up for the lack, and ensure it was as good as possible I made fresh chicken stock - with the bones from a chicken I split into breasts (for the cashew chicken in the book) and thighs (for the minced chicken from the book). The soup is subtle and fragrant. A comforting, soothing and evocative soup. I’d make this for any ill loved one, or as a starter at a dinner party. I love it.

• Cashew cream chicken (Kaju ni gravy ma marghi)

  • joneshayley on June 03, 2022

    The most delicious creamy chicken I’ve made! Perfectly balanced spices, and perfectly contrasted salad and juicy delicious chicken. We all loved this and it will be a regular from now on

• Venetian chicken with almond milk & dates (Ambroyno)

  • ozfoodie on June 23, 2022

    Loved it. Made half recipe. Made my own almond milk and probably needed the full amount of that, as it seemed to dry up a bit too quickly. The end result was beautiful, balanced flavours. Served with the suggested spinach side, and Basmati with Cardamom (also in this book).

• Red-cooked duck breasts (Hong shao yazi)

  • joneshayley on June 19, 2022

    The skin didn’t crisp and so wasn’t edible- but don’t let that put you off! This is a great recipe, rich and well seasoned . Loved it

• Duck with vanilla (Canard à la vanille)

  • joneshayley on June 19, 2022

    Too sweet for us, but well cooked duck, and perfectly edible.

• Slow-roast lamb with advieh & fragrant rice

  • joneshayley on June 03, 2022

    Gorgeous lamb- melting and delicious. Cooked in the instant pot 45 minutes pressure 30npr- perfect. The rice cooked in the cooking liquor is divine!

• Pork shoulder vindaloo (Vindaloo)

  • meginyeg on June 20, 2023

    By far the best version of vindaloo I have had. Will definitely make it again.

• Crunchy, tangy Vietnamese salad (Goi chay)

  • jenburkholder on July 03, 2022

    Good, generically southeast Asian-tasting salad. We omitted the beansprouts.

  • Frenchfoodie on October 16, 2022

    Easy to pull together and tastes delicious; there are plenty of such recipes around, this is a reliable version. I made the dressing a few hours in advance but combined close to serving as instructed.

• Massaman beef curry (Gang massaman)

  • joneshayley on June 04, 2022

    As good, perhaps better (?!) than her outstanding beef rendang from the earlier fire islands. Aromatic and rounded, not a hot curry, but a sour sweet spiced curry.

  • Frenchfoodie on January 12, 2024

    Delicious, a really good massaman. Freezes well too though the poato goes a but mealy.

• Garlic clove curry (Sudu lunu hodi)

  • Foodycat on June 29, 2022

    Unlikely but so delicious! I made a half quantity as a side dish. I used regular British "Medium" curry powder.

• Aloo bhujia

  • Frenchfoodie on November 19, 2025

    Swift, easy and tasty. Didn’t crisp up easily but were delicious so it didn’t really matter.

• Red lentil dal with panch phoron (Dal)

  • jenburkholder on September 29, 2023

    Quite pleasant for being so simple. Good accompaniment to more complex and richer dishes.

  • Anea25 on September 19, 2025

    a great recipe, not the best dal i've made but it is quite tasty and very very fast to make which is perfect for a week day meal

• Every week tomato lentils

  • joneshayley on June 19, 2022

    Another hit, a great new way with lentils- the curry leaves really lend a delightful fragrance.

  • angela_woef21 on February 15, 2026

    Has a bit of a chilli kick, which was good. I made this as meal prep for work lunches

• Curried udon noodles (Yaki udon)

  • Frenchfoodie on October 16, 2022

    Delicious curry udon, really well balanced and quick to make. Mine dried up and clumped a bit when the noodles were added, will drain them less well next time.

• Roasted malai broccoli with cashew & cardamom

  • amy_9scy2c on April 25, 2026

    Very easy and delicious. The cardamom gives it a nice light floral aroma and flavour. This is a favourite broccoli/broccolini recipe. When we do not have heavy cream, I substitute whole milk and it turns out fine (I always use full fat yogurt for cooking).

• Minced chicken kebabs with sweet spices (Kafta)

  • joneshayley on June 03, 2022

    Very good kebabs! Juicy and succulent , a lovely subtle spicing. Easy to make easy to eat

  • Anea25 on September 06, 2023

    This was a big big hit. Very easy to make and so flavorful. It will be a regular weekday dinner.

  • Frenchfoodie on November 22, 2025

    Quick and easy to make and tasty too. Baked as a single slab then cut up to serve to keep juicy and reduce prep time.

• Tandoori roast chicken (Tandoori murgh)

  • joneshayley on June 19, 2022

    The marinades are lovely, and completely infuse the chicken. It’s deeply spiced and satisfying. Lovely chicken

• Kavey Eats by Kavey Favelle

  Full of gloriously vivid illustrations, richly narrated history and stories and food writing that bring the past to life.

  Full review