Flat-beans stuffed with the never-fails-to-impress shorshe-posto (mustard-poppy seeds) paste, dipped in batter and fried golden.

Fresh radish. A throw of green peas. A kiss of asafoetida. A hint of cumin and coriander. The luxury of a dollop of ghee.

Peyejkoli paired with Rui or Katla. A hint of cumin. Of course some wicked chilies thrown in for the heat. Divine. With piping hot rice.

Vietnamese Square Sticky Rice Cake (Banh Chung) is a must in the Lunar New Year celebration of Vietnam.

My mother’s recipe for Murgir Jhol. The Sunday Chicken Curry. Earthy. Finger-licking delicious. Packed with flavor.

Russian cabbage pie with flaky einkorn flour crust.

CockaLeekie soup or Cock a Leekie soup date back to the 1500’s and my version embraces the traditional use of prunes and barley.

Succulent chicken legs. Sinfully caramelised onions. A melange of roasted spices, a touch of Malai, a kiss of ghee, it’s an absolute stunner.

Succulent jumbo prawns. A potpourri of spices. A hint of cashew paste. A kiss of poppy-seed paste. Sinfully caramelized onions.

Bombay Duck, a Bengali style stir-fried Bombay Duck with an overdose of onions, an explosion of chillies and a profusion of coriander leaves

Fried freshwater Katla (or Rohu). The earthy sweetness of lauki. The tart of tomatoes. The heady aroma of fenugreek seeds.

Quintessentially Bengali, the fish is slow cooked in a mustard-curd paste and finished with a dollop of coconut milk.

Shol maach with radish. Flavored with cumin and coriander. Perfumed with ginger. And whole spices. Quintessentially Bengali.

Ischoklad’s, a Swedish wintertime treat made with chocolate and coconut fat. It melts in your mouth like ice, hence the name of ice chocolate.

Homemade German Semmelknödel – simple vegetarian German recipe, made from leftover bread. Simply, fast, filling and delightful recipe.

Traditional Russian cabbage soup, called shchi, tangy, flavorful, nourishing, made with slow simmered bone broth.

Easy sweet potato casserole with a rich, buttery taste and crunchy topping (in German)

Easy, tender German pot roast, marinated in earthy herbs, port, and red wine vinegar. Easy and delicious!

Sake Kasu has got to be the best kept secret for a burst of umami and as a meat tenderizer with high nutritional values.

A traditional Bengali delicacy– mochar ghonto – is at your disposal today! The rich and spice curry made from banana flower.

Traditional Irish Brown Soda Bread – Taste of Ireland.

Traditional Paella Valenciana is a great dish to share with family and friends!