Rasmalai

Soft Bengali paneer dumplings soaked in saffron and cardamom cream — a luxurious Indian dessert.

Spaghetti alla Carbonara

A classic Roman pasta dish with crispy guanciale, eggs, and pecorino cheese creating a silky sauce without cream.

Caramelised Onion and Goat Cheese Pizza

Deeply sweet caramelised onions with creamy goat cheese and walnuts — a sophisticated pizza.

Risotto ai Funghi Porcini

A luxurious northern Italian risotto with dried porcini mushrooms and fresh herbs creating deep earthy flavours.

Empanadas de Picadillo

Mexican hand pies filled with spiced beef, raisins and olives — fried until golden and served with salsa.

Lamb Pasanda

Thin lamb escalopes in a mild, creamy sauce with almonds and saffron — elegant Mughal court cooking.

Tiramisu Classico

The definitive Italian dessert — layers of espresso-soaked savoiardi and mascarpone cream dusted with cocoa.

Saltimbocca alla Romana

Thin veal escalopes wrapped with prosciutto and sage, pan-fried in butter and white wine — ready in 15 minutes.

Enfrijoladas con Pollo

Chicken-filled tortillas bathed in black bean sauce — a complete and satisfying Mexican meal.

Bruschetta al Pomodoro

The perfect Italian starter — grilled sourdough rubbed with garlic and topped with ripe tomatoes and basil.

Gnocchi al Gorgonzola e Noci

Pillowy potato gnocchi in a rich gorgonzola and walnut cream sauce — indulgent northern Italian comfort food.

Stracciatella in Brodo

Rome's restorative egg drop soup — rich chicken broth with eggs beaten with parmesan and nutmeg.

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Chicken Xacuti

Goan chicken curry with a complex spice paste of roasted coconut, poppy seeds and whole spices.

Mansaf

Jordanian lamb slow-cooked in fermented yoghurt sauce served over rice with toasted nuts.

Melanzane alla Parmigiana

The definitive southern Italian comfort dish — layers of fried aubergine, tomato sauce and melted cheese baked until bubbling.

Gnocchi alla Sorrentina

Soft potato gnocchi baked in a bubbling tomato sauce with fresh mozzarella and basil — Sorrento's greatest gift.

Sev Puri

Mumbai chaat — crispy puris topped with potato, chutneys, raw onion and crispy sev noodles.

Pambazos

Mexico City sandwiches dipped in guajillo sauce and fried until the bread is deeply red and crispy.

Porchetta di Ariccia

The iconic Roman roast pork belly rolled with wild fennel, garlic and rosemary — crispy crackling guaranteed.

Polenta Taragna con Formaggi

A rich Alpine polenta from Valtellina made with buckwheat flour and melted mountain cheeses — pure winter comfort.

Involtini di Melanzane

Grilled aubergine rolls filled with ricotta, basil and pine nuts, baked in a simple tomato sauce.

Gorditas de Frijoles

Thick masa cakes split and filled with refried beans, salsa and queso — a beloved Mexican street snack.

Grilled Octopus

Mediterranean charred octopus with olive oil, lemon and oregano — tender inside with crispy charred tentacles.

Pastilla

The extraordinary Moroccan chicken pie with almonds, cinnamon and eggs in thin filo pastry.

Cannoli Siciliani

Sicily's iconic fried pastry tubes filled with sweet ricotta cream, chocolate chips and candied orange peel.

Chiles Chipotles en Adobo Caseros

Homemade chipotle chillis in a rich tomato and spice adobo sauce — the foundation of Mexican cooking.

Rogan Josh

The celebrated Kashmiri lamb curry with Kashmiri chilli, whole spices and yoghurt — deep red and aromatic.

Fagioli all'Uccelletto

Tuscan white beans stewed with sage, garlic and tomato — a humble side dish that outshines many main courses.

Ribollita Toscana con Salsiccia

A meaty variation of the classic Tuscan soup with Italian sausage added for extra richness and depth.

Arepas con Queso

Colombian griddled corn cakes split and filled with melted cheese — simple, satisfying and endlessly versatile.

Peperonata

Slow-cooked sweet peppers with tomatoes, onions and basil — a versatile Italian condiment that goes with everything.

Frittata di Spaghetti

Naples' brilliant way with leftover pasta — spaghetti set in an egg and cheese frittata, crispy outside and tender within.

Tonno e Fagioli

The simplest and most satisfying Italian salad — good quality tuna with cannellini beans, red onion and olive oil.

Pasta al Forno con Besciamella

A rich baked pasta with creamy bechamel, mushrooms and ham — northern Italian comfort food at its finest.

Classic Beef Burger

A juicy smash burger with caramelised edges, American cheese and special sauce on a brioche bun.

Chupe de Camarones

Peruvian prawn chowder with corn, potato and aji amarillo — thick, creamy and profoundly satisfying.

Maccheroni al Forno

Southern Italian baked pasta with rich meat ragu, hard-boiled eggs and melted cheese — Sunday lunch perfection.

Lasagne al Forno

The authentic layered pasta of Emilia-Romagna — slow ragu, creamy bechamel and fresh egg pasta sheets baked to perfection.

Mac and Cheese

Ultra creamy baked macaroni and cheese with a crispy breadcrumb topping — the ultimate American comfort food.

Sopas Secas de Fideos

Mexican dry noodle soup — fideos toasted then simmered in tomato sauce until all liquid is absorbed.

Saganaki

Greek pan-fried cheese flamed with ouzo and served sizzling — a dramatic mezze classic.

Agnello al Forno con Patate

Slow-roasted lamb shoulder with potatoes, rosemary and white wine — the definitive Italian Sunday roast.

Ceviche Mixto

A generous mixed seafood ceviche with fish, prawns and squid in leche de tigre with sweet potato.

BBQ Pulled Pork

Slow-cooked pork shoulder rubbed with spices and pulled apart — served in brioche buns with coleslaw.

Fiori di Zucca Fritti

Rome's irresistible fried zucchini flowers stuffed with anchovy and mozzarella in a light batter.

Pici al Ragu di Salsiccia

Hand-rolled thick Tuscan pasta with a rustic pork sausage and fennel ragu.

Cioppino Italiano

A rich Italian-American seafood stew with San Francisco roots — dungeness crab, clams and fish in spiced tomato broth.

Fried Chicken

Crispy Southern fried chicken with a seasoned buttermilk batter — juicy inside and impossibly crunchy outside.