
Gai Yang
Gai yang ("grilled chicken") is one of the cornerstones of Isaan cooking, the cuisine of north-eastern Thailand that has…
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Gai yang ("grilled chicken") is one of the cornerstones of Isaan cooking, the cuisine of north-eastern Thailand that has…

Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh…

A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves

Lo bak go is the turnip cake of Cantonese dim-sum carts: square pale-grey slabs pan-fried golden on the outside and…

A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…

The sauce (the technical heart of the dish) reduces palm sugar, fish sauce, tamarind paste, water, ginger and dried…

Made popular by Chinese restaurants and takeaways, these are another menu item that have been adapted to have a subtle Thai flavour

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

A Madras lives or dies by balance

Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad, usually balanced with jaggery, vinegar or…

Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…

BIR special balti is the customisable British restaurant chef's signature, mixing pre-cooked meats, seafood and…

Two cuts of pork (sliced belly and seasoned mince patties) are marinated in a fish-sauce, garlic and shallot mixture…