Taste bud trippin’
SOUTHEAST-ASIAN
Dishes from this part of the world are lightly prepared but strongly flavoured with citrus (usually lime), coriander, basil, fish sauce, tamarind, galangal and lemongrass. Think crispy satay rolls, pad Thai and hot and sour soup.
MEXICAN
There are few things more satisfying than a tray of nachos laden with cheese and guac, but Mexican food doesn’t have to entirely derail your good intentions. Keep things light and savour more of the flavour with ingredients like fresh corn, lettuce, lime, coriander and obviously, loads of chilli.
MIDDLE EASTERN
It’s hard to choose a hero ingredient or dish from this vast region (hello, hummus) but keep your kitchen stocked with basics like cumin, coriander, olive tapenade, pita bread, chickpeas, butter beans, tahini, lemon juice, garlic, falafel and aubergine and you’ll be ready to whip up a Middle Eastern feast whenever the craving strikes.
INDIAN
You’re going to need to upgrade your spice rack and herb collection (tip: grow your own) if you’re serious about Indian cooking. Stock up on chilli powder, black mustard seeds, cardamom, turmeric, garlic, coriander, cinnamon, cloves, ginger, bay leaves and fenugreek. Add chickpeas, lentils, rice, naan bread… and a few readymade pastes and sauces to help you along.
ITALIAN-AMERICAN
This comforting combo is what you get when you cross a few Western favourites with some old-school Italian classics – think BBQ meatball pizza, for example. Stock up on all manner of tomato ingredients, mozzarella cheese, meatballs, pasta, sauces, pesto and pizza bases and a Soprano’s-style feast will always be just minutes away.