Chicken dhansak is a timeless Indian dish where the humble lentil is transformed into something wonderful. Overlay some big Bengali flavours and it might become a new classic.
Heresy? Maybe. But I like it. A lot. Because it’s just tasty. And it’s way easier than the original. That’s a dish meant for Sunday dinner. For special occasions. Serious business.
Chicken karaage is this wonderful Japanese take on fried chicken. It gets a big flavour kick from a quick marinade. And the potato starch makes it super crispy. Tasty stuff. Like the best chicken nugget you ever had.
Karahi chicken curry done restaurant style. All the great tastes of classic karahi chicken with that thick, rich gravy you only get in restaurants.
Panang curry. Rich. A bit sweet. Spicy. A great mix of south east asian flavours. It’s the Thai curry you should be making.
Butter chicken done right can be an incredible curry. Rich. Creamy. Well-spiced. Just really tasty. Big, big tastes.
Laksa is a spicy coconut noodle soup that needs to be in your repertoire. Creamy. A bit spicy. Great southeast Asian flavours. It just screams delicious.
Spicy. Salty. Savoury. Smoky. Asian grilled chicken wings. Delicious. And dead easy.
Korean ramen. It has to happen. Japanese ramen with big, bold, spicy Korean flavours. There’s nothing here not to love. Someday this is going to be everywhere.