SpicesBite
Two tables, one kitchen
Find restaurants you will love — or follow the halal trail from plate to butcher shop.
More than a directory
SpicesBite explains the food, not just where to find it — real spice guides, ingredient-by-ingredient dish breakdowns, and a halal trust system that goes further than a checkbox.
Every dish explained
Ingredients, method and calories for hundreds of dishes — not just a menu listing.
Verified halal, not just claimed
A two-tier trust system shows whether halal status is admin-verified or self-declared.
Real spice guides
What each spice is, what it tastes like, and which dishes use it.
The spice guide
See all spices
Turmeric
The spice that gives most Indian and Nepali curries their yellow colour, used more for col…
Cardamom
A small, intensely fragrant pod that scents both sweet and savory cooking — the spice most…
Cumin
The seed most responsible for the smell of a South Asian kitchen: dropped into hot oil or …
Chilli
The source of heat in South Asian cooking, used fresh, dried whole or ground, and — despit…
Food culture
All food-culture guides
Sattvic Diet
The Hindu and yogic classification that sorts every food into three qualities — sattvic (c…
Jain Food Rules
The Jain diet is one of the strictest vegetarian traditions in the world, built on a singl…
Turmeric in Hindu Tradition
Turmeric's place in Hindu life runs well beyond the spice tin: the same golden powder that…
Nepali Festival Foods
Nepal's festival calendar sets its table. Dasain, the country's biggest festival, means go…
The Indian pantry
Browse the pantry
Toor Dal
The dal behind sambar and most everyday North Indian dal dishes: split, skinned pigeon pea…
Basmati Rice
The long-grain aromatic rice that defines Indian and much Nepali cooking: dry, separate gr…
Ghee
Butter cooked until its water boils off and its milk solids toast brown, then strained — a…
Mango Achar
Raw green mango preserved the achar way: salted, packed in spice and covered in oil, then …
Learn to cook
All cooking guides
How to Cook Basmati Rice
The absorption method for long-grain basmati — the difference between separate, aromatic g…
Tadka: The Art of Tempering
The thirty-second technique that finishes most Indian and Nepali dishes: whole spices bloo…
Making Sense of Garam Masala
What garam masala actually is — a warming whole-spice finishing blend, not a curry powder …
Buying Indian Spices in Japan
Where to actually buy cumin, coriander and garam masala in Japan — the Indian and Nepali g…
Popular dishes
See all dishes
Chicken Momo
Nepal's steamed dumpling, eaten by hand with a bowl of sesame-tomato achar.
Veg Momo
The vegetarian momo, where the filling has to be seasoned harder to carry itself.
Butter Chicken
Tandoori chicken finished in a tomato and cream gravy — mild, and deliberately so.
Lamb Curry
Bone-in lamb cooked slowly until the sauce thickens around it.