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I made the Tomb Raider Cookbook's recipe for Mango Lassi, a mango, yogurt and milk-based drink from the Punjab region of India. It doesn't always have mango in it, but this recipe does. Some variations have strawberry in them instead. They usually incorporate cardamom, cumin
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The next dish I made from the Tomb Raider Cookbook was Anzac Biscuits, a biscuit (NOT a cookie) of Australia-New Zealand origin (hence "Anzac"). Having existed since at least World War I, they contain rolled oats, shredded coconut (a modern addition), golden syrup, butter, flour and in
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The next dish I made from the Tomb Raider Cookbook was Salteñas, a Bolivian kind of baked empanada or turnover. They're filled with a beef and vegetable stew that's cooked ahead of time and left to chill in the fridge, with gelatin so it solidifies and
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I was very excited to make the next dish from the Tomb Raider Cookbook, which was New York Cheesecake. One of my favorite desserts, and one I don't have very often, I saved it for last among the North American recipes so I could savor it. In Tomb
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The next recipe that caught my eye from the Tomb Raider Cookbook was another UK favorite and pub classic, Bangers and Mash. For those not in the know, it's a plate of pork sausages ("bangers") with mashed potato, commonly served with an onion gravy and peas.
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On a rainy Sunday, I made the next recipe from the Tomb Raider Cookbook, Apple Hand Pies. As one of the book's North American recipes, it is a timeless American classic dessert made portable for adventures out in the world, or hikes. Lara Croft hasn't visited
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One of the dishes I was most excited to make from the Tomb Raider Cookbook was Chicken Tikka Masala. An Indian-British fusion staple, it's very similar to the more traditional butter chicken, but perhaps anglicized for the Londoner's palette. Either way, it's something
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After the Coconut Prawn Curry, I made the Tomb Raider Cookbook's Mediterranean Mezze Platter. It's actually a recipe for three dips to be included as part of a platter of vegetables, pita bread, olives and anything else you fancy. The dips are Tzatziki, Hummus, and Tyrokafteri.
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After Spanakopita, the next recipe I made from Tomb Raider: The Official Cookbook and Travel Guide was Coconut Prawn Curry. As the book says, curries originate from India and spread through the world via shipping routes, with this particular recipe taking inspiration from the Andaman Sea. Lara visits that location
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What did I make next from the Tomb Raider Cookbook, you ask? Why, Spanakopita, of course! This is a Greek recipe for a traditional phyllo pie filled with spinach, feta, onions and herbs. I've enjoyed it in pie form, as turnovers and even a rice dish inspired by
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The next recipe I made from Tomb Raider: The Official Cookbook and Travel Guide was Sledging Biscuits. A very simple recipe, they're intended as a high-calorie, life-sustaining snack/meal for travel in harsh conditions, namely Antarctica. Lara may well have taken some with her for sustenance
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The next Tomb Raider Cookbook recipe that I made was Lort Cha. A Cambodian stir fried noodle recipe, it is something Lara could very well have eaten during any of her travels there (as seen in the opening of Tomb Raider: The Last Revelation or the climax of Lara Croft: