Outside of Indian, Guyana is one of the countries with the largest percentage of people of Indian heritage. Half a world away from the mother country, Guyanese dhal has its own distinctive character.
Category: Sides
Garlic Naan
Naan is a pillowy, chewey, Central/ South Asian flat bread, made with a rich, leavened dough and traditionally cooked at very high temperatures in a tandoor oven. Here we attempt to recreate those conditions in a home kitchen
Chana Dal
Chana dal is made from split, hulled black chickpeas.
This recipe uses spices like cumin, cloves and cardamom, along with onion and tomato, for a delicious, warm, filling dish to serve with rice, naan or chapatis.
Tomato Rasam
Rasam is a South Indian soup or broth, containing tamarind, tomato and spices. It is a staple food, served daily in many households.
Paruppu
Paruppu is the Tamil word for dal. This South Indian recipe is similar to other dal recipes, with the addition of coconut.
Roti/Chapati
Roti is an Indian flatbread made with finely ground whole wheat flour. Along with dal and rice it is a daily staple food for much of India’s population.
Sweet and Sticky Pork and Beans Revisited
American canned pork and beans are known for containing very little pork. Here’s a recipe to doctor them up into something more exciting. Oh, and also a weird and wacky story from Wales.
British Baked Beans Revisited
British baked beans is a “copycat” recipe for the style of canned baked beans popular in Great Britain and other present and former commonwealth countries
outside of North America.
Not Your Average Baked Beans
Based on Bush’s Baked Beans copycat recipes, this is a delicious, sweet and savory, saucy baked bean recipe.
Boston Brown Bread Revisited
Boston Brown Bread is a traditional steamed bread from New England, containing cornmeal and rye flour and sweetened with molasses.
Lorin cooks Legumes 