my railway chicken curry, infused with mustard oil and other aromatics; served with khichuri - basmati rice cooked with red lentil and black cumin (kala jeera) seeds... "Railway Chicken/Mutton Curry was developed by the chefs of the Indian Railways during the British Raj keeping in mind the delicate palates of the British people. It was first introduced on the Frontier Mail (Golden Temple Mail) run by the Western Railway during pre-independence era. This milder version of the classic chicken/mutton curry was not too spicy yet an amazing fusion dish blending the taste of both Indian and English spices. The Railway Chicken/Mutton Curry was served with rice, bread or dinner rolls. This curry is mostly prepared using English spices such as pepper, bay leaves, cloves, nutmeg, cinnamon, and Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic etc. It has it’s own distinctive aroma from the flavor of mustard oil, fennel, whole spices, coriander, cumin, vinegar etc. This Railway Mutton Curry was cooked in the railway canteen and served mostly in the recreation rooms and first class dining cars on the train during British Raj." -- Alka Jena Khichuri or Khichri [Hindi: खिचड़ी, Bengali: খিচুড়ি)] is a dish in South Asian cuisine made of rice and lentils (dal), but other variations include bajra and mung dal khichri.The Greek king Seleucus during his campaign in India (305-303 BC), mentioned that rice with pulses is very popular among people of the Indian subcontinent. Strabo also notes that Indian food mainly consisted of rice porridge and a beverage made of rice, presently called Arak. The Moroccan traveller Ibn Battuta mentions khichdi as a dish in India composed of rice and mung beans, during his stay around 1350. khichdi is described in the writings of Afanasiy Nikitin, a Russian adventurer who travelled to the Indian subcontinent in the 15th century. It was very popular with the Mughals, especially Jahangir. Ain-i-Akbari, a 16th-century document, written by Mughal Emperor Akbar's vizier, Abu'l-Fazl ibn Mubarak, mentions the recipe for khichdi, which gives seven variation]. There is an anecdotal story featuring Akbar, Birbal and khichdi. -- Wikipedia Black Cumin or Kala jeera is an ancient spice of India. The seeds of a plant called Nigella Sativa, which were traditionally used for the treatment of several diseases. These seeds are also known by different names like Kalonji, Himali Jira or Kala jeeral. It's a remedy for everything from headaches and congestion to infections. Physicians like Discoredes from ancient Greece recorded that nigella seeds were given to patients for several ailments.

my version -- served with sautéed spinach, and boiled potatoes on fig infused red miso broth; served on kombu; finished with togarashi... "Katsu is a crispy fried cutlet of meat or seafood made with flaky Japanese panko breadcrumbs. Similar in form to a German schnitzel, katsu is one of many Western foods that has been adopted, adapted to suit local tastes, and become a key part of Japanese cuisine. Katsu was invented in the late 1800s by a Tokyo restaurant that wanted to offer a European-style meat cutlet. Now, katsu can be found everywhere from convenience store takeaway bento boxes, to yoshoku (Western-style Japanese food) eateries and katsu specialty restaurants. The dish is primarily made with pork cutlet, but can also be made with chicken, minced meat, and seafood. Whether it’s served with a side of finely shredded raw cabbage and thick katsu sauce, with a side of pungent Japanese curry, on top of a heaping bowl of steaming rice, or sandwiched between two thick layers of bread, katsu is a highly satisfying treat. - gurunavi Konbu (from Japanese: 昆布, romanized: konbu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài). Kelp features in the diets of many civilizations, including Chinese and Icelandic; however, the largest consumers of kelp are the Japanese, who have incorporated kelp and seaweed into their diets for over 1,500 years. Kombu is known for reducing blood cholesterol and hypertension. It is high in iodine, which is essential for thyroid functioning; iron, which helps carry oxygen to the cells; calcium, which builds bones and teeth; as well as vitamins A and C, which support eyes and immunity, respectively. -- Wikipedia here is my another version -- served w/ french lentil and fingerlings potatoes... French lentil cooked with shallots, garlic, herb de provence, brussels sprout, carrots, pepperoncini, thyme, etc.; see my French lentil dish here.

my version -- served with fennel seed infused pan roasted roasted potatoes and micro green citrus salad… "Butter chicken or murgh makhani (pronounced [mʊrg ˈmək.kʰə.ni]) is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in the Indian subcontinent as a curry. The curry was developed in the 1950s by Kundan Lal Jaggi and Kundan Lal Gujral, founders of the Moti Mahal restaurant in Delhi, India. The curry was made "by chance" by mixing leftover tandoori chicken in a tomato gravy, rich in butter and cream. In 1974, a recipe was published for "Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce)". In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan. In Toronto and the Caribbean, it can be found as a filling in wraps, roti, and rolls, while in Australia, and New Zealand, it is also eaten as a pie filling. Chicken is marinated for several hours in a mixture of lemon juice, dahi (yogurt), Kashmiri red chili, salt, garam masala and ginger garlic paste. The marinated chicken is cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato- and garlic and ginger-based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and spicing of the sauce, which is sieved so that it is velvety smooth. Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala and fenugreek (Punjabi/Hindi: kasuri methi). Cream may be used in the sauce or as a garnish. Cashew paste may be used as a thickener and it is finally garnished with coriander.” -- Wikipedia my other version -- finished with yougart cream and tamarind aioli... here chicken is served with kala jeera (black cumin) polao (aromatic basmati rice) cooked with ghee [is a class of clarified butter that originated in ancient India], himalayan pink salt, green peas.

tender fall apart chunks of beef simmered in a rich red wine gravy makes julia child’s bœuf bourguignon an incredible family dinner.... "Julia Child’s Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. Every step is worth it. I don’t know about you but when reading the original recipe from Julia’s book, I immediately became as nervous as Amy Adams’ Julie in the movie Julie and Julia. SO MANY STEPS. So I poured myself a wine and began my mission to follow AT LEAST one recipe in my life as best as I could. The results were unbelievable. I can honestly say I have never enjoyed a stew as much as I did when it was done." - Cafe Delites "Julia Child made cooking fun. She inspired millions to take to the kitchen and appreciate the pleasures of making and eating good food. In 1995, Julia had the foresight to establish The Julia Child Foundation for Gastronomy and the Culinary Arts to further her far-reaching impact as a teacher and mentor after her death. Since 2004, the Foundation, through grants made to other non-profit organizations and by presenting the Julia Child Award, continues Julia’s legacy, educating and encouraging others to live well through the joys of cooking, eating and drinking well."

my version -- blackrice cooked with butter and veg stock, lobster poached in lemmon butter, uni sauce made with sake, shallots, tarragon, heavy cream, and parmigiano-reggiano; finished with microgreens and japanese furikake... "In Japanese, furikake means "to sprinkle over." Furikake are seasonings of various dried ingredients such as egg, seaweed, or sesame, made to top a bowl of plain white rice." "Sea urchins, those spiny, round little guys moving slowly across the rocks and coral at the bottom of the ocean, are actually a delicacy in many parts of the world. Uni may be an acquired taste, but has many health benefits, and is even considered an aphrodisiac. Uni is one of the few remaining delicacies that are harvested from the wild, and are almost always hand-cut by professional scuba divers. In some parts of Korea, though, this feat is tackled by women, who train their whole lives to dive in cold water and hold their breath for long periods of time. Armed with only a mask and a knife, the “sea women” or haenyo dive as deep as 50 feet with no other gear to gather urchins, abalone, seaweed and conch to sell and help support their families.” - Food And Wine "For creamy sea urchin sauce, the typical process is to sauté garlic, shallots, and chiles in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream. It's then cooked just long enough for the sauce to heat through and thicken, taking on a rich, glossy sheen. Both of these basic processes produce decent, simple results, but I found the finished dishes lacked brightness. The Sicilian idea of adding wine to the garlic-and-oil base was a step in the right direction. I tried it with a Pinot Grigio, a dry vermouth, and a dry sake. The wine and sake were both great; the vermouth will do in a pinch if it's all that's in your cabinet at the moment.” - serious eats.

my version -- served with chicken, cauliflower, peas, fresh carrots, kimchi, and micro greens… "Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam. -- Wikipedia "Laksa is one of the most popular dishes of Southeast Asian origin, with a diverse variety of ingredients and preparations which vary greatly by region. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of Penang, Medan, Malacca, Singapore, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables exchanges of ideas to take place, including sharing recipes. There are various theories about the origins of laksa. One theory is that the word laksa is theorised to come from an ancient Persian word for "noodles". Another theory about the dish's origins goes back to the 15th century Ming Chinese naval expeditions led by Zheng He, whose armada navigated Maritime Southeast Asia. Overseas Chinese migrants had settled in various parts of Maritime Southeast Asia, long before Zheng He's expedition. However, it was after this that the number of Chinese migrants and traders significantly increased. These Chinese men intermarried into the local populations, and together they formed mixed-race communities called the Peranakans or Straits Chinese.[8] In Malaysia, the earliest variant of laksa is believed to have been introduced by the Peranakan Chinese in Malacca." -- Wikipedia

one of my versions -- traditional bengali morog polao (মোরগ পোলাও - pan roasted chicken with aromatic basmati rice) cooked in tahdig style (crispy persian rice with saffron -- pan-cooked until a crust has formed on the bottom)... (Persian: ته دیگ‎, tah "bottom" + dīg "pot") -- Tahdig is a famous Persian style rice. Tah-Dig means bottom of the pot, explaining exactly what this recipe is...the rice on the bottom of the pot. "If you’re expecting this dish to be like a chicken biryani, it isn’t. It’s more gently spiced than most biryani, and it’s not meant to be spicy at all. This dish is aromatic, rich in flavor, and very succulent from the onions and chicken. Morog pulao is served as a one-dish meal, often during special occasions.” -- Afsana Liza "To make the yogurt & saffron TahDig, mix yogurt and a pinch of ground saffron powder. Stir in one cup of the cooked rice. Heat the oils in the pan, layer with yogurt mixture and top with the rest of the cooked rice.” -- Persian Mama Leftover tahdig/morog polao with avacado, mango, cucumber, tomato, mint, chives salad... Classic tahdig...

my version --- with eggplant, zucchini, sweet potatoes, onion, garlic, red bell pepper, yellow bell pepper, tomatoes, parsley, salt, papers, herd-de-Provence, etc... Confit byaldi is a variation on the traditional French dish ratatouille by French chef Michel Guérard. The name is a play on the Turkish dish "İmam bayıldı", which is a stuffed eggplant. The original ratatouille recipe had the vegetables fried before baking. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut. Michel Guérard, in his book founding cuisine minceur (1976), recreated lighter versions of the traditional dishes of nouvelle cuisine. His recipe, Confit bayaldi, differed from ratatouille by not frying the vegetables, removing peppers and adding mushrooms. American celebrity chef Thomas Keller first wrote about a dish he called "byaldi" in his 1999 cookbook, The French Laundry Cookbook. Keller's variation of Guérard's added two sauces: a tomato and peppers sauce at the bottom (pipérade), and a vinaigrette at the top. He served as food consultant to the Pixarfilm Ratatouille, allowing its producer, Brad Lewis, to intern for two days in the kitchen of his restaurant, The French Laundry. Lewis asked Keller how he would cook ratatouille if the most famous food critic in the world were to visit his restaurant. Keller decided he would make the ratatouille in confit byaldi form, and fan the vegetable rounds accordion-style with a palette knife. -- Wikipedia "If you loved Ratatouille Movie, you will love making this dish at home! If you have not seen the movie, I highly recommend watching it! I promise Ratatouille will make you fall-in-love with joy of cooking!” -- ChefdeHome

my version -- with red miso, kombu, balck saseme paste, charred bok choy, mushrooms, pickled kelp, balck garlic chili oil, and ramen eggs (ajitsuke tamago)... Considered to be one of the best ramen in Japan, its noodles sit in a black soup. Kogashi comes from Hakata, considered by many to be the ramen capital of Japan. Seikan Aoiki, the master chef behind the ramen, devised the dish out of desperation after world war II. Without access to traditional ingredients, he looked to what was around. "The key to ramen eggs (known in Japanese as ajitsuke tamago 味付け卵) is that they aren’t just flavoured by their marinade. The salty and sweet marinade actually acts as a cure to firm the whites and yolks, and give the yolks a savoury and jammy taste and consistency, which is a much better texture for ramen. Two days curing is about right for curing ramen eggs, but you can go more or less depending on the levels of salt and sugar in the liquid." -- Adam Liaw Here is my chickpea miso ramen with ma yu (black garlic oil) and organic chicken sausage...

my version -- mom’s comfort food -- fish rice and lentil — elevated — lentil cooked with kale, spinach, methi, pach phoron, mustard oil … fish (mahi mahi) pan roasted with turmeric, cumin, cilantro, mint, garlic — finished with lime/orange citrus… "Bengalis love their food. When a bunch of Bengalis get together, the conversation mostly revolves around food, soccer, and politics. Any guesses to which topic takes precedence? When we speak of Bengali cuisine, fish and rice (maach-bhaat) comes to mind. Bengalis, like the French, spend not only a great deal of time thinking about food but also in its preparation and eating. Quips like ‘Bengalis live to eat’ and they ‘spend most of their income on food’ are not entirely misplaced. The early morning shopping for fresh vegetables and fish is the prerogative of the head of the family, and it is believed that he alone can pick the best at a bargain." -- Ananya Banerjee "Fish fry -- Where there are Bengalis, there will be at least one fish dish. But fish fry or maachh bhaja is so simple and easy to make that every Bengali can cook it up for a meal, and so can you. Just rubbed with salt and turmeric, and fried in shorshe tel or mustard oil, this dish can be eaten with rice, or just as a snack with chillies and onions." -- India Today

my version -- couscous cooked with brussel sprouts, garlic, olive oil; herb roasted cornish hen; seasonal root veg tagine... "When the French are asked to name their favorite dishes, couscous invariably comes near the top of the list. And why not? This import from North Africa is delicious, economical and healthy. The fluffy semolina grain forms a bed for veggies and chick peas cooked in a rich broth flavored with mildly exotic spices. Then along comes your choice of meat, poultry, spicy sausage, fish or a combination, as in this ‘royal’ version." "The ‘royal couscous’ is with a mixture of meats, is a French take on the original, which became a fixture of the French culinary repertoire after the country’s North African colonies gained independence in the mid-20th century. There are many regional variations. In Algeria, the broth may be made without tomatoes (clear) or with (red), while in Morocco and Tunisia it is typically red. Morocco uses spices such as saffron, ginger and cinnamon to impart a subtle flavor, while fish couscous is popular in Tunisia and Algerians often add broad beans. Beyond these generalities, every community has its own speciality, and sweet couscous with almonds or raisins is a popular dessert across North Africa."-- The Everyday French Chef

my version -- roasted chicken legs marinated with hoisin, soy, ginger, garlic, chili, rice vinegar, and sesame oil; served with cabbage radish grapefruit salad dressed with homemade grapefruit vinaigrette... "Soy sauce, sugar, black vinegar, and fermented bean paste are used all over China, but in Cantonese food, "garlic, ginger, and scallion is like the holy trinity," Schoenfeld notes. You'll find other seasonings in the kitchen, like chili peppers, five spice powder, black pepper, and star anise, but they're used sparingly. In addition to soy sauce, which comes in a few varieties, Cantonese pantries call for sweet and savory hoisin sauce, plum sauce, shrimp paste, and dried black beans. The latter is known in Chinese as dou chi—often translated as salted black beans—and is used to make the pungent, fermented-tasting black bean sauce. Dou chi are actually the oldest known food made from soy beans, and they're not light on the salt. You can learn that the hard way like my father did when he added more than the recommended amount to a recipe that turned out inedible." -- Serious Eats Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is darkly-colored in appearance and sweet and salty in taste. Although regional variants exis