Asia Recipes
Umami depth, fermented heat, delicate technique
Asia holds some of the world's oldest and most technically refined cuisines. East Asia brings the precision of Japanese washoku, the regional breadth of Chinese cooking — from fiery Sichuan to delicate Cantonese dim sum — and Korea's fermented banchan and barbecue.
South Asia is a universe of spice: Punjabi tandoor breads, Kashmiri wazwan, South Indian dosas and sambar, Bengali fish curries and the biryanis of Hyderabad and Lucknow, alongside the distinct kitchens of Pakistan, Sri Lanka, Bangladesh and Nepal.
Southeast Asia balances sweet, sour, salty and hot in every bite — think Thai curries and som tam, Vietnamese pho and banh mi, Malaysian laksa and Indonesian rendang — while Central Asia's plov, manti and flatbreads trace the old Silk Road. Pick a sub-region below to explore countries, then filter by regional cuisine, category or difficulty.
Every Asian recipe in the atlas lists its ingredients, a clear step-by-step method, cooking time, servings and difficulty, so you can cook with confidence whether you are recreating a family favourite or tasting this cuisine for the very first time.
Featured Asia recipes
Chicken Katsu Curry
Crispy panko-crusted chicken cutlets over fluffy rice with a glossy, gently sweet Japanese curry sauce.
Butter Chicken
Tandoor-charred chicken in a velvety tomato, butter and cream sauce balanced with fenugreek leaves.
Pad Thai
Stir-fried rice noodles with shrimp, tamarind, palm sugar and crushed peanuts — sweet, salty, sour.
Beef Rendang
Slow-simmered Sumatran beef in coconut milk and a deep spice paste until dry, dark and intensely fragrant.
Lamb Plov
Silk Road one-pot rice with lamb, carrots, garlic and cumin — built in layers in a deep kazan.
Buuz
Steamed mutton dumplings central to Tsagaan Sar.
Pyongyang Naengmyeon
Chilled buckwheat noodles in icy beef broth.
Taiwanese Beef Noodle Soup
Soy-braised beef shank in fragrant five-spice broth.
Chicken Karahi
Wok-style tomato-and-ginger chicken from Khyber Pakhtunkhwa.
Shorshe Ilish
Hilsa fish in pungent mustard-poppy seed gravy.
Sri Lankan Fish Curry
Tuna simmered in toasted-spice coconut sauce.
Nepali Chicken Momo
Steamed dumplings served with tomato-sesame achar.
Explore Asia by sub-region
East Asia
Dashi, precision and seasonal restraint — sushi to ramen.
Eight regional cuisines — Sichuan heat, Cantonese subtlety.
Banchan, gochujang ferments and tabletop grilling.
Buuz dumplings, khuushuur and slow steppe mutton.
Pyongyang naengmyeon, mandu and cold buckwheat noodles.
Beef noodle soup, xiaolongbao and night-market street eats.
South Asia
Tempered spices, regional thalis and tandoor-charred breads.
Biryani, nihari and tandoor breads from Lahore to Karachi.
Hilsa, panta bhat and mustard-rich Bengali cooking.
Hoppers, kottu roti and coconut-curry leaf cooking.
Dal bhat, momo and Himalayan grain cooking.
Ema datshi, red rice and chili-laden mountain cooking.
Mas huni, garudhiya and tuna-coconut atoll cooking.
Kabuli pulao, mantu and bread-of-the-king naan-e-Afghani.
Southeast Asia
Sweet, sour, salty, spicy — pounded curry pastes and herbs.
Clear broths, fish sauce, fresh herbs and rice paper.
Rendang, sambals, satay and an archipelago of spice.
Adobo, sinigang and lechon — sour, salty and pork-loving.
Nasi lemak, laksa and satay across Malay-Chinese-Indian crossroads.
Hainanese chicken rice, laksa and chili crab hawker icons.
Mohinga, tea-leaf salad and Shan noodle traditions.
Amok, lok lak and prahok-rich Khmer cooking.
Larb, sticky rice and Mekong-river herbs.
Ambuyat, beef rendang and Bornean river-fish cooking.
Ikan sabuko, batar daan and Portuguese-Asian island cooking.
Central Asia
Plov, samsa and lamb skewers from the Silk Road.
Beshbarmak, horse meat and steppe-bread traditions.
Beshbarmak, lagman and steppe-nomad noodles.
Qurutob, oshi palov and Pamir mountain breads.
Plov, dograma and tandyr-baked breads of the Karakum.