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Firm white fish cooks briefly in a spicy sauce made with ground mustard seeds, green chili and mustard oil. Serve with soft white rice, which soaks up the sharp, fragrant sauce beautifully.

Tender pumpkin with caramelized edges gets a fresh lift from lime and yogurt. A crunchy crumble of coconut, mustard seeds, and curry leaves finishes off this modern, South Indian-inspired side dish.

A slow-cooked Gujarati vegetable dish with eggplant, potatoes, yam and spiced fenugreek dumplings. Coconut, sesame, peanuts and spices give the vegetables a rich, fragrant flavor, while lemon keeps everything fresh.

This fresh Thai cucumber relish adds crunch and a pronounced sweet-and-sour note alongside richly seasoned or fried dishes. Made with rice vinegar, shallot, and chili, it’s quick to put together.

Aloo gobi is a North Indian vegetable dish in which potatoes and cauliflower are coated in warming spices. Cooking the vegetables with just a little water helps them hold their shape, while giving them a lightly browned edge here and there.

Chickpeas simmer in a spiced tomato sauce with a bright, tangy flavor from amchur. Let the sauce reduce gently: it will cling to the chickpeas, keeping the dish thick enough to serve with rice or roti.

These Thai fish cakes are fragrant and springy, with thin strips of makrut lime leaf adding a fresh citrus aroma. Cucumber relish with vinegar, chili and peanuts provides a crunchy, sweet-and-sour contrast.

These thin Gujarati flatbreads combine whole wheat flour with fresh fenugreek, yogurt and warming spices. Cook them in a hot frying pan until brown spots appear, and serve with cool yogurt and spicy achar.

Tender white fish cooks in a light coconut sauce with ginger, green chili and fragrant curry leaves. Tomato and lime keep it fresh; serve with rice to soak up the sauce.

Pointed cabbage gets golden-brown edges, then simmers in a creamy coconut curry with ginger, mustard seeds and curry leaves. It’s served with rice that has crispy edges; lime and coriander keep everything fresh.

Roasted carrots and spiced chickpeas are tucked into warm roti with tangy yogurt, tamarind chutney and crunchy sev. A modern, Indian-inspired lunch where sweet, sour, spicy and crisp flavors come together.

Roasted in the oven, grapes turn juicy and slightly syrupy; whipped ricotta and crisp sourdough toast keep the dish fresh and savory. A simple starter to share.

This rogan josh slowly braises lamb until tender in a fragrant sauce of yogurt, ghee, fennel and dried ginger. Serve it with basmati rice, which soaks up the light, aromatic sauce beautifully.

Wide rice noodles stir-fried over high heat with chicken, egg and Chinese broccoli: the sauce is savory and slightly sweet, with dark, caramelized edges on some of the noodles. Serve chili vinegar on the side for anyone who wants a little extra heat and acidity.

This pad Thai brings together tender rice noodles, juicy prawns and crunchy bean sprouts in a sauce that’s sour, salty and sweet all at once. Cook the portions separately in a hot wok so the noodles absorb the sauce without turning mushy.

Soft, mildly tangy idli made from fermented rice and urad dal batter are delicious with fresh coconut chutney and spiced sambar. Start the batter a day ahead; the hands-on preparation is straightforward, and you steam the idli just before serving.

Juicy pork tenderloin coated in a glossy sweet-and-sour plum sauce, served with fragrant sesame rice and crisp cucumber. The glaze goes on the meat only when it is almost cooked, so the plum and soy sauce don’t burn.

Juicy cod, smooth corn purée and butter with lime and chili: a fresh, creamy and mildly spicy main course. Charred spring onions add a smoky counterpoint to the plate.

Soft, smoky eggplant flesh gets a kick from lime, fish sauce and chili. Shallot and fresh herbs keep this Thai salad bright, while wedges of boiled egg make it a hearty side dish.

Tender chicken and firm Thai eggplants simmer in a fragrant green curry sauce with coconut milk. Thai basil and fish sauce add freshness and depth at the end; jasmine rice soaks up the thin sauce nicely.

Creamy coconut milk, tender chicken and fragrant Thai aromatics form the base of tom kha gai. Lime juice and fish sauce keep the soup bright and savoury; jasmine rice turns it into a complete meal.

Warm, golden-brown paneer in a thin paratha, with raw onion, coriander and lemon: this vegetarian kathi roll has a spicy filling with fresh, crunchy contrasts.

Firm white fish cooks briefly in a light, spiced sauce of coconut, chili and spices. Tamarind adds a tangy counterpoint; rice soaks up the sauce nicely.

Corn on the cob develops sweet, deeply roasted spots on the grill. A tangy layer of sour cream with lime, smoked chili and cilantro turns it into a distinctive side dish that goes well with grilled food.