His dish is a vegetarian adaptation of the original pork version. This is an interesting dish because of how the sauce is cooked. It is layers of salt from the soy sauce, acid from the vinegar, and sweetness from the sugar. The balance is critical, with the three flavors in harmony. In addition, we normally think of Thai dishes as spicy; this dish is on the other side of the spectrum. Mild and elegant, highlighting the diversity of cuisines from the region. This is a thin coo

This is a simple dal from the modern era after green peas became available in India as an ingredient. The cooking technique is unique, though, wherein the lentils are first pureed and then cooked. Traditionally, in India, lentils are simmered until they break down; here, the process is reversed to some extent. Green peas were introduced to India by the British during their colonial rule in the 16th-18th centuries. They have stayed on the periphery for quite a time, as they we

Taro root is common in India; the entire plant is rized. The tuber is most commonly used in stir-fries or curries, but the leaves and stem are also used in dishes. The tuber is a great substitute for potatoes and is often mistakenly used as a low-calorie diet option, which it is not. One of the most common ways this tuber is enjoyed is as chips, dusted with salt or chili powder. They are very crunchy and delicious. This is a simple stir-fry dish, but one that pops with spices