A delicious vegetarian dish from Goa that combines creaminess, citrus zing and a bit of a spicy kick.

A vegetarian recipe for bhuna, a delicious dish from Bengal and other northwestern parts of the Indian subcontinent

A quick, healthy soup-meal dish of Pan-Asian influences. If you like Vietnamese pho or Thai Tom Yum noodle soups, you'll like this

A delicious and quick Chinese dish of beef with noodles full of the fiery spiciness of the traditional Sichuan kitchen

Tikka Masala is one of the most popular Indian dishes from the Diaspora, especially with chicken. So let's try something different...

This version of the Kashmiri lamb dish Rogan Josh is based on the South African iterations of this dish known across much of India.

Jalfrezi is a popular style dish across the Indian Subcontinent. This Indian Ocean version looks to okra as a key ingredient

An Indian crowd-pleaser of questionable origin, butter chicken or murgh mahanakni is a dish no kitchen should be without.

A Keralan curry full of coconut creaminess, the bite of green chillies and the delight of sweet potatoes and okra

A quotidian Japanese modern street food, this version of yakisoba uses duck in an upmarket version of the recipe

An easy Indian Jalfrezi recipe with a South African angle that is extremely versatile but always delicious whether chicken, lamb or vegan

A very quick high-protein dish of king prawns, scallops and egg noodles with a Japanese teriyaki twist

Another healthier fishy take on fast food with Japanese influences in the form of the beloved burger

A delicious and filling version of Massaman curry, the Thai dish thought to have its origins in Muslim Persian cooking

Tikka masala curry is one of the most popular spicy Indian dishes. This recipe offers both the full DIY version and the easy hack

A low-fat pescatarian fusion meal of white fish with an Indian twist served with vegetable pilaf

Karel Doms' definitive wine and beer pairing to accompany Japanese beef peppers teriyaki

Onions are the key to dopiaza, the spicy Indian dish with Persian origins that's technically not a curry

Cape Town bobotie, the perfect mix of Cape Malay mildly spiced lamb, spices and vegetables cooked with a quiche-look topping

Karel Doms' riposte to my kedgeree recipe that Anglo-Indian classic with its roots as a military breakfast in the days of the British Raj