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Kati Rolls are a street food snack from Kolkata, India, which is a paratha or roti flatbread wrapped around a filling, which can either be meat or a vegetarian alternate. In the Bengali language, "kati" means "stick". The Tomb Raider Cookbook's recipe for Kati
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Lefse is a soft flatbread or pancake from Norway, made with mashed potatoes and slightly sweetened, then griddled and served with butter and cinnamon sugar. They were the next Tomb Raider Cookbook dish I made, and the bulk of the work was done a day in advance, making them even
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Okonomiyaki is a cabbage fritter from Japan, using shredded cabbage that's dipped in a batter with bacon, scallions, pickled ginger and/or other flavorings, then pan-fried until crispy and served with toppings like a soy ketchup sauce, bonito flakes, kewpie mayo, scallions and furikake. It's
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One of the dishes, or rather drinks, that most intrigued me in the Tomb Raider Cookbook has been Po Cha (pronounced "paw cha"). It's a Tibetan recipe for butter tea, consumed by the people there because it's highly caloric, warming and life-sustaining in
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Soon after Curried Trail Mix, I made Mango Sticky Rice, a Thai dessert, from the Tomb Raider Cookbook. The recipe has instructions for cooking the rice in a steamer basket, which is what they would traditionally use in Thailand, but it says you can easily use a rice cooker. I
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The next dish I made from the Tomb Raider Cookbook was Curried Trail Mix, a snack in the Asia & Oceania chapter. While many of the recipes have a country of origin, this does not, so it's more or less an invented recipe inspired by Asian flavors. Curried
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The next dish I made from the Tomb Raider Cookbook was Seaweed Salad, a recipe of Japanese origin. The recipe recommends using wakame, a sweet variety of seaweed, but I used nori, the same kind you'd use to make sushi rolls. Whatever you use, the seaweed is tossed
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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.