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

I wanted to make Khao soi , and I realised I couldn't serve the dish without this essential side. Pickled mustard greens are an essential side to the main soup, bright, acidic, and fresh, in contrast to the rich soup. So I looked through my cookbooks and found this recipe, more in the Burmese style, but an acceptable substitute. But pickled mustard greens are more than just a side; they are an essential flavour to the cuisine. Pickles are an essential way to preserve seasonal