International Cuisine
Fusion plates and recipes from around the world: bowls, curries, wraps and cross-border combinations.
Quinoa Bowl with Vegetables
A simple and nutritious quinoa bowl with roasted and fresh vegetables, creamy avocado, and a lemon-tahini dressing. A complete and balanced meal ready in under 25 minutes, suitable for vegans and vegetarians.
Chickpea Vegan Burger
A vegan burger built on chickpeas, tahini, and smoked spices — more satisfying than most meatless patties. The chickpeas bring protein and texture, smoked paprika adds depth, and cumin gives it warmth. Comes together in 30 minutes and holds up well on the grill or in a pan.
Classic Caesar Salad
The Caesar salad was born not in Rome but in Tijuana, invented by Italian-Mexican chef Caesar Cardini in the 1920s. Crisp romaine leaves are dressed with a punchy emulsion of egg yolk, anchovies, garlic and lemon, then finished with freshly shaved Parmesan and garlicky croutons. That umami-rich dressing is what sets it apart from any other salad.
Baked Salmon with Lemon and Dill
Baked salmon with lemon and dill has its roots in northern European cooking, where fresh salmon and dill are a natural pairing. Fillets are rubbed with garlic, doused in lemon juice, and roasted gently until the flesh flakes apart in tender, juicy layers. It comes together in twenty minutes and needs little more than a green salad alongside.
Crispy Air Fryer Chicken
Crispy chicken cooked in the air fryer with smoked paprika, garlic powder and oregano. The hot circulating air gives the skin that golden crunch without deep frying, while keeping the meat juicy inside. Ready in about 35 minutes — a no-fuss weeknight dinner that never disappoints.
Buddha Bowl with Quinoa and Avocado
A buddha bowl is a single-bowl meal from the macrobiotic tradition: grains, plant protein, raw or roasted vegetables, and a nourishing dressing all in balanced proportion. This version brings together quinoa, chickpeas, baby spinach, cooked beetroot, and avocado, finished with a tahini-lemon-garlic dressing. Colourful, filling, and light on the stomach.
Homemade Hummus with Toasted Pita
Hummus is a Levantine staple shared across Lebanese, Israeli, Palestinian, and Syrian tables. Cooking and peeling the chickpeas before blending is the small effort that makes all the difference — the result is a silky, lightly tangy cream of chickpeas, quality tahini, lemon, and garlic. Serve with warm toasted pita and a drizzle of olive oil for a simple appetizer that never disappoints.
Chicken Tikka Masala
Chicken tikka masala is an Indo-British curry classic: chicken marinated in yoghurt and spices (garam masala, turmeric, ginger, garlic), charred at high heat, then simmered in a creamy tomato and cream sauce. Long considered the most ordered dish in British restaurants, it is a gentler, richer take on traditional Indian tandoori cooking. Ghee and garam masala give it that unmistakable warmth and aroma.