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Earthy roasted beetroot, juicy orange and tangy lemon yogurt get an extra bite from golden, pan-fried rice. A colorful side dish that’s delicious served warm or at room temperature.

Tender, smoky zucchini gets a fresh counterpoint from labneh with lemon and garlic. Toasted hazelnuts add crunch; a few drops of chili oil bring just enough heat.

A hearty tomato stew with tender chickpeas and Swiss chard, brightened with lemon and yogurt. Crispy strips of pita turn it into a complete meal.

Golden-brown pan-fried fennel, creamy lemon yogurt and spiced lentils with crispy edges: a vegetable-rich side dish with bright acidity and a variety of textures.

This refreshing chilled soup combines smooth cucumber yogurt with crunchy cucumber pieces, dill, mint and a drizzle of chili oil. Toasted sourdough croutons add just the right amount of crunch.

Fluffy bulgur, golden-brown pumpkin and chickpeas make this pilaf a hearty meal. Lemon, parsley and mint keep the flavours fresh, while the yogurt-tahini sauce and toasted pumpkin seeds add creaminess and crunch.

Tender-crisp green beans, a fresh tahini sauce and chickpeas with golden-brown edges turn a simple vegetable side into a plate full of contrast. Serve it warm, with chili oil if you’d like a little extra heat.

Sweet, lightly caramelized carrots get a fresh base of lemon yogurt and a topping of mint, chili oil and pistachios. A colorful side dish that works well served warm or at room temperature.

Fried aubergine soaks up a spiced coconut sauce without immediately falling apart. Tamarind keeps the sauce bright, while crispy shallots and coriander add contrast. Serve with rice for a satisfying plant-based main.

Golden-brown corn flatbread is topped with creamy feta, crisp corn kernels and a fresh cucumber-and-herb salad. Chili oil adds a gentle, warming kick.

Pointed cabbage develops dark, smoky sear marks in a hot pan while the centre softens. A creamy tahini, orange and lemon dressing brings freshness; toasted pumpkin seeds and mint add crunch and a green accent.

A hearty soup that brings tender leeks and creamy white beans together with lemon, tangy yogurt and crispy sage. A few drops of chili oil and some toasted bread make it a complete meal.

Roasted carrots, tahini and lemon come together in a creamy sauce for short pasta. Set aside some of the carrots to keep as soft, sweet pieces, then finish the dish with crisp breadcrumbs, parsley and chili oil.

Soft fennel and fragrant rice form the base of this light meal; broad beans, lemon and fresh herbs keep every bite bright. Yogurt makes it creamy, while toasted almonds add a crunchy contrast.

Pan-fried tempeh soaks up a mild coconut-ginger sauce, while quickly fried pointed cabbage adds bite. Lime and coriander keep it fresh; rice catches the sauce.

Golden-brown tempeh cubes, sweet and earthy roasted beetroot, and fresh dill yogurt come together in a colorful starter. A few drops of chili oil add a little extra heat to the creamy dip and crispy crust.

Seasoned tempeh and aubergine roast together until golden at the edges and soft inside. Green tahini sauce, fresh yogurt and crispy chickpeas make this a complete meal with contrast in every bite.

Crispy pan-fried tempeh gets a quick glaze of orange, lime and soy sauce. Serve the slices with fresh lemon yogurt, homemade chili oil and airy rice-paper crackers: a colorful starter with sweet-and-sour flavor, heat and crunch.

Spiced, golden-brown tempeh koftas get a fresh counterpoint from tahini yogurt, red onion and mint. Toasted pieces of pita add a crisp contrast.

Soft rice noodles, a creamy but spicy fish curry, and a generous handful of crunchy vegetables: with kanom jeen nam ya, every bite strikes a different balance. Set the toppings out separately so everyone can mix and match.

Soft sweet potato, warming cumin and ginger, with peanuts for bite and a crisp breadcrumb coating. These oval chops are a familiar, contemporary take on Bengali vegetable chops; serve them warm with kasundi.

In pad fak thong sai khai, pumpkin gets some color in a hot wok, then cooks through with a small splash of water. Egg, light soy sauce and white pepper make this a simple, savory side dish that goes well with steamed rice.

Crispy chickpea batter wraps around a soft, spiced filling of sweet potato, ginger and green chilli. Served with fresh coconut chutney, these make a flavourful starter best enjoyed warm.

In kumror chhokka, tender pumpkin is paired with hearty chickpeas and the warm, slightly nutty aroma of panch phoron. This Bengali side dish has enough substance to serve alongside rice or roti.