Corn is a staple grain in Indonesia, second only to rice. It is essential to the cuisines and is used in many dishes, especially in street food and smaller snacks. Here is a very traditional dish that is the perfect small bite. This is a lovely snack; the corn pops with sweetness, and the spices complement it wonderfully. The aroma of kaffir lime is unmistakable, and the other spices make the fritter pop. This is a dish that depends on the perfect balance of sweet, herb and s

The Heart of Rajasthani cuisine is the Mathania chilli. It is also called "Laal Badshah" or "Red emperor" and is used exclusively in the cuisine. The chilliis characterised by its balance of heat and sweet-smokiness. The colour is also beautiful, a deep maroon that maintains its hue even after cooking. This is a lovely and pungent chutney. The chillies add the smokiness, and the garlic adds a deep pungency that makes this chutney pop. The colour is beautiful. This chutney is

Raita is the perfect foil for biryani. The rice is rich and greasy, the spices can be bold, and the dish is hot. Raita is the complete contrast, cold or room temperature, mild or even sweet, cooling and opening to the palate. The only requirement for a raita is yoghurt; it can contain almost anything else: vegetables, fresh or fried, fried lentils or lentil products, fruit, and, of course, lots of spices and herbs. They are usually simple to make, and an Indian table is almos