Let's start with some history of this dish. It arrived via Yunnanese Chinese Muslim traders, the Chin Haw, through Myanmar and Laos. They settled in Northern Thailand, specifically in the Chiang Mai and Chiang Rai regions. As it travelled through Myanmar, it picked up strong Burmese characteristics, particularly from the dish Ohn No Khao Swe, which translates to "coconut milk noodles". The name Khao soi means "cut noodles", and the origins of this name are still disputed. One

We made this curry in Sri Lanka with Chef Peper Kuruvita during one of his many cooking demonstrations. I fell in love with this curry; it is unique. Kalu kukul mas curry literally translates to "blackened chicken", and is a classic village-style dish in Sri Lanka. It is most popular around Galle and the southern Western region of the island, where spices grow abundantly. As history tells us, this is an ancient curry, pre-dating Colonialism and dating back to Buddhist times.

This dish highlights rustic cooking with local ingredients that are so common on the island. The ingredients are local, goat or lamb from the hills, anchovies from the sea and ingredients from the land. The richness of the goat is cut by the anchovies' umami; it truly is a beautiful combination. The rosemary adds a lovely aroma and herby flavour, and the lime, a tang. The Italian concept of agrodolce is highlighted in the recipe, the use of sharp, salty and acidic elements i