Gajar matar (pan-fried carrots and peas)
Gajar Matar is a traditional dish from northern India, originating from home kitchens where seasonal carrots and peas were combined. […]
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Baingan bharta (smoky eggplant and ginger caviar)
Baingan Bharta is a traditional dish from northern India made from smoky eggplant and ginger, born from Mughal cuisine. Originally […]
Tori (golden courgette and turmeric caviar)
Tori is a Mediterranean vegetable caviar made from courgette and turmeric, born from the blending of Andalusian and Sephardic cultures […]
Hawal ki kheer (vegan rice pudding with cardamom)
The history of Kheer dates back to ancient India, more than 2,000 years ago. It’s believed to be one of […]
Vegan bechamel sauce
Bechamel sauce, born in the French courts of the 17th century, has for centuries been a pillar of traditional cooking. […]
Vegan aioli
The history of vegan aioli is the meeting point between an age-old Mediterranean tradition and modern culinary innovation.Originally, aioli (from […]
Ratatouille in a casserole dish or in the oven
The ratatouille recipe is a classic of Provençal French cuisine, similar to a stew, with many variations. In this dish, each ingredient is cooked separately and then combined for a slow, shared cooking process that concentrates all the flavors.
Allo gobi (cauliflower with potato)
Aloo Gobi is an emblematic dish from the Punjab region, in northern India and Pakistan. Its name combines the words […]
Allo gobi (coliflor con patata)
El Aloo Gobi es un plato emblemático de la región del Panyab, en el norte de la India y Pakistán. Su nombre combina […]