• Biryani vs Pilaf


    BIRYANI is a rice-based dish in which the rice is cooked with the meat and spices. PILAF OR PULAO is a similar rice dish to biryani, the main difference being that the rice, meat and vegetables are cooked separately and combined in the final stages of cooking.


    Cucumber raita vs Tzatziki


    CUCUMBER RAITA is a condiment in Indian cuisine comprising a mixture of cucumber and thick yoghurt, with the addition of spices. TZATZIKI is a condiment in Greek cuisine. Similar to raita, but without the spices, it is a mixture of cucumber and thick yoghurt with garlic and the optional addition of herbs, like fresh mint or dill.
    Soya sauce vs Tamari sauce


    SOYA SAUCE is a dark sauce originating from Chinese cuisine with a full, salty flavour. TAMARI SAUCE is similar in taste to the better-known soya sauce; however, tamari has Japanese origins and contains much less or no wheat (depending on the brand), making it an excellent alternative to soya sauce for those sensitive to gluten.
    Hollandaise sauce vs Béarnise sauce

    HOLLANDAISE SAUCE is an emulsion of butter and egg yolks seasoned with vinegar and lemon juice – most famously served atop eggs Benedict. BÉARNAISE SAUCE is hollandaise sauce with the addition of chopped tarragon – most famously served alongside fillet steak.
    Sour cream vs Crème fraîche

    SOUR CREAM has a fat content of about 20 per cent and a tangy flavour. CRÈME FRAÎCHE has a fat content of about 30 per cent. Because of the higher fat content compared to sour cream, crème fraîche is thicker and richer in flavour and slightly less tangy.


    Porterhouse vs Sirloin steak

    PORTERHOUSE is taken from the short loin of the animal and is very similar to a T-bone (with sirloin on the one side and fillet on the other), but with much more tenderloin. SIRLOIN, a very popular cut, comes from the upper middle part of the cow. It is very tender and well-marbled with fat.