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Pastrmajlija is a Macedonian oval flatbread boat topped with seasoned pork and often finished with an egg, yielding a rustic, savory, and hearty main. The crisp-chewy crust and rich pork-lard topping deliver bold flavor with a touch of sweet paprika.
Crispy cod-and-seaweed bites bound with egg and oats, pan-seared in butter, and brightened with lemon-garlic and a light honey drizzle. Briny, crunchy, and delicately sweet—perfect as a coastal-inspired nibble.
Molodaya kartoshka s ukropom is a classic Russian-style dish of tender young potatoes tossed with butter, fresh dill, garlic, and scallions, finished with black pepper and a squeeze of lemon. Creamy sour cream on the side adds tang to the herby, buttery potatoes. Simple, comforting, and perfect as a side or light meal.
A Cambodian-inspired savory take on Sankhya Lapov: creamy pumpkin and coconut rice gently cooked with aromatics, turmeric, and chili, brightened with lime and cilantro.
Thankuni Pata Bhorta is a Bengali-style mashed herb relish made from pennywort leaves, mustard oil, chilies, aromatics, lemon, and a hint of roasted sesame. Bright, earthy, and spicy, it’s typically served with warm rice as a punchy side or starter.
Placali is a smooth, slightly tangy West African cassava paste, traditionally fermented and served as a starchy base alongside hearty soups and stews. It’s naturally gluten-free and very simple, made from cassava, water, and a touch of salt.
Sorpa is a traditional Central Asian mutton soup with a rich, aromatic broth, tender meat, root vegetables, and noodles. Finished with fresh dill, parsley, and green onions, it’s hearty, comforting, and deeply flavorful.
Crisp, aromatic crayfish coated in a golden coconut crust with lime, garlic, ginger, and a touch of Scotch bonnet heat—an Anguillian-inspired bite that’s zesty, spicy, and satisfying.
A mild, creamy, semi-hard cow’s milk cheese in a classic red wax ball. Made with mesophilic culture, rennet, and annatto for color, then brined and waxed before aging to develop a buttery, slightly nutty flavor.
Crispy, herb-studded Caspian zander fritters seasoned with lemon, coriander, and smoked paprika, fried in sunflower oil and served with a tangy yogurt–mayo–caper sauce. Fresh dill, cilantro, and scallions brighten the delicate fish, while lavash and lemon wedges round out the plate.
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