Asian cuisine is renowned for its rich variety of vegetarian dishes, a feature that goes back to ancient culinary traditions and practices. Historically, in many parts of Asia, an abundance of meat was a luxury, and consequently much of the daily diet was based on plant products.
A wide range of ingredients
Asian cuisines take advantage of a wide range of plant-based ingredients such as tofu, tempeh, various types of mushrooms, leafy vegetables, roots, and grains like rice and noodles. These ingredients are used to create tasty, nutritious dishes.
Cooking methods
Asian cooking methods such as steaming, stir-frying and broiling are ideal for preparing vegetarian dishes. They retain the natural flavor of the ingredients, while adding spices and herbs to enhance the taste.
An ultra-fresh, creamy cucumber raita, fragrant with spices and perfect with naan, rotis, or rice. Spoonful by spoonful, chilled dahi brings a creamy, bright, tangy texture. Mint adds freshness, cilantro brightens everything, and toasted cumin brings a warm, nutty depth. A traditional cucumber raita needs neither sugar nor an overly […]
A deeply garlicky palak paneer finished with sizzling tadka and softened with a touch of cream: a comforting, flavorful Indian dish. An emerald swirl of rustic spinach, studded with pale cubes of paneer and topped with a crackling fried garlic tadka: lasooni palak paneer announces its signature flavor right away. […]
A fragrant, comforting aloo gobi in which cauliflower and potatoes simmer with Indian spices, then are finished with garam masala and fresh cilantro. Turmeric-golden potatoes meet cauliflower that is just lightly seared. In hot ghee, or in mustard oil heated to its smoke point before use, cumin seeds crackle; at […]
Soft naans stuffed with mozzarella and a touch of chili, cooked in a pan, then held over a flame until beautifully blistered and golden Golden and puffed, cheese naan can mean different things depending on the kitchen: either a savory, melty center or a warm filling of well-spiced paneer. The […]
Ultra-crispy shrimp coated in panko and fried until light and golden, perfect with shredded cabbage and tartar sauce. A great Ebi Fry is all about contrast: a crackling panko crust, ideally made with fresh nama panko in the most carefully prepared versions, and pearly, tender, juicy shrimp inside. The glossy […]
Double-fried Japanese sweet potatoes, glazed with a mirin–soy syrup and finished with black sesame for an irresistible crisp-outside, tender-inside bite. Under the warm glow of street stalls, big wedges of sweet potato gleam beneath a glossy amber coat. The thin crust gives way with a clean crackle. A puff of […]
Savor these irresistible squares of fried rice cake, served with crisp pickles and a sweet-and-tangy sauce, Vietnamese street-food style. On a large cast-iron griddle, blocks of rice starch sizzle and turn deep golden brown. The vendor often cracks a duck egg (or a chicken egg) on top: the yolk spreads, […]
As soon as the pan hits the heat, the gimchijeon batter begins to sizzle and bubble before it even sets. Within moments, the edges curl and brown, while the center stays tender, studded with chopped kimchi that infuses the pancake as it cooks. It’s a simple, wonderfully crispy way to […]
Discover Nurungji, crispy Korean rice pan-toasted and glazed with soy sauce and sugar for an irresistible snack. In a pot set over the fire, the rice swells and then stops boiling. At the bottom, a thin layer keeps sizzling, turns golden, and fills the kitchen with aromas of corn and […]
These double-coated banana fritters, perfumed with coconut milk, have a custardy center and an ultra-crispy crust. The sizzle of hot oil briefly drowns out the roar of traffic. A wire skimmer lifts a raft of golden, crispy, caramelized fritters with ragged-edged crusts. One bite through that delicate shell releases a […]
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