I love cluster beans. As a child, my aunt in Mumbai made a mildly spicy gravy with cluster beans and a hint of jaggery; they've always been one of my favourite bean varieties. They have an earthy flavour, with a hint of bitterness in the mature beans. These beans flood the market in the summer and are abundant. A pulusu is a style of dish from Andhra Pradesh; it is a sour dish defined by tamarind. The combination balances tamarind with green chillies and jaggery, creating a s

Yunnan is known for its potatoes; several varieties are endemic to the region. People enjoy them for their subtle flavours, usually stir-fried with salt and a touch of chilli. This preparation highlights the region's potato flavours. Here, the dish is made into a simple pancake. The potatoes are similar to American hash browns, but with a pop of spice from Sichuan chilli and chives. In India, chives are hard to find, so I substituted garlic chives instead. You can also use sc

Burmese cuisine has its own unique joy, as do all cuisines. This simple, home-kitchen-friendly recipe always turns out beautifully. This recipe centers on dried or extra-firm tofu, which holds its shape when you wok-fry it. Sambal oelek, a spicy chili sauce, is the sauce's core. Originally from Indonesia, it's used broadly in South Asian cuisine. It is coarsely ground red chilies, with skin and seeds, that give this sauce a punch. It is a core condiment across the region, but