People travel, and along with them, they carry ingredients and cooking techniques. This dish highlights this aspect of a movement and migration of communities. The Chinese migrated to Thailand, and with them came deep frying and tofu. But arriving in Thailand, this dish is cooked with its own characteristics and flavours, adapting to the local palate. The tofu is still deep-fried, but the sauce is all regional: peanuts, sugar, and souring vinegar. I loved this dish; it is as

Wok frying is an art: the high heat that singes the food, the fast Maillard reactions, and charring are a must. It is a technique referred to as Wok Hei, or "breath of the wok". The concept is simple: high heat cooks the ingredients quickly, searing the outsides and leaving the insides tender and, in the case of vegetables, crunchy. Cooking on high heat in a wok is not about stirring but about pushing the vegetables from the base, where it is hottest, to the sides, where it i

Lentils are an important part of the Indian diet nationwide. Every region of the country made lentils in some form or another. Lentils were a source of fibre, micronutrients, and vegetable protein for the country's mainly vegetarian population. Over thirty varieties of lentils are used in dals, sautés, curries, as thickeners, and more, in innumerable varieties of both vegetarian and meat dishes. Indian cuisine would not be what it is without lentils. This is a simple dal, a s