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The dishes that make people stay on the page.
Bibimbap
비빔밥
A Korean rice bowl of seasoned vegetables, chilli paste and a runny yolk — mixed at the table until everything is the same red-gold colour.
1 hrMedium🌶️🌶️
Tteokbokki
떡볶이
Chewy rice cakes in a glossy gochujang sauce — the street stall that made K-food a late-night sport.
30 minEasy🌶️🌶️🌶️
Yangnyeom chicken
양념치킨
Twice-fried Korean chicken in a sticky sweet-chilli glaze — the reason 'chimaek' became a word.
1 hrMedium🌶️🌶️
Tacos al pastor
Tacos al pastor
Mexico City pork tacos with achiote, chilli and pineapple — shawarma technique that became something entirely Mexican.
3 hr 10 minMedium🌶️🌶️
Phở bò
Phở bò
Vietnamese beef noodle soup: a long, clear-ish broth, rice noodles, herbs, and a table full of finishing flavours.
4 hrA bit of work🌶️
Paella
Paella
A wide-pan rice from Valencia — saffron, sofrito, and a toasted bottom. Not a dumping ground for every seafood in the shop.
1 hr 10 minA bit of workNo chilli
Butter chicken
मुरग़ मखनी
Delhi restaurant gravy: tandoori-style chicken in a tomato-butter sauce. Famous, modern, and not a stand-in for 'Indian food'.
2 hr 5 minMedium🌶️
Katsu curry
カツカレー
A breaded cutlet on Japanese curry rice — the student special that became a national comfort plate.
1 hrMedium🌶️
Lomo saltado
Lomo saltado
A Peruvian-Chinese stir-fry: beef, onion, tomato, soy and fries — on the same plate as rice.
40 minMedium🌶️
Doro wat
ዶሮ ወጥ
Chicken in a dark berbere-onion sauce, a hard-boiled egg — the feast pot, not a weeknight curry.
2 hrMedium🌶️🌶️🌶️
Hummus
حمص
Chickpeas, tahini, lemon and garlic — a dip, not a yoghurt smoothie, and not a Turkish restaurant garnish.
8 hr 15 minEasyNo chilli