Explore restaurants

Injera fermented three days in the back room, served with wot that has been simmering since morning.

Tajines sealed under clay lids, and pastilla folded sheet by sheet in a Fez kitchen.

Cairo street food from copper pots: layered koshary, molokhia cut fine, and bread from a wood oven.

Cold-pressed juice made to order and fruit bowls built on açaí, with nothing added from a bottle.

A French bakery laminating its own butter dough overnight, with croissants out of the oven at seven.

Coffee roasted in the back of the shop on a six-kilo drum, with brunch cooked to order till two.

Gelato churned each morning in steel pozzetti, made with Sicilian pistachio, Piedmont hazelnut and whole milk.

Kathmandu home cooking: momo folded to order, dal bhat with refills, buffalo sukuti dried over the stove.

Backwater cooking from Alappuzha: coconut milk stews, appam off the pan, fish cooked in banana leaf.

Sri Lankan short eats from a Colombo kitchen: hoppers off the pan, kottu chopped on the griddle.