India

Delhi's world-famous curry: tandoor-cooked chicken folded into a silky tomato-butter sauce, mellowed with cream. Ingredients: chicken thighs, yogurt, garam masala, ginger, garlic, tomatoes, butter, cream, kasuri methi (dried fenugreek), chili, sugar, salt. Recipe: 1) Marinate chicken in yogurt, spices and ginger-garlic; grill or roast until charred. 2) Simmer tomatoes with butter and spices; blend smooth. 3) Strain, return to the pan, add cream and crushed fenugreek. 4) Add chicken; simmer briefly. Serve: with naan or basmati rice. History: invented in 1950s Delhi at Moti Mahal, when leftover tandoori chicken was simmered in a tomato-butter gravy. Note: India has no official national dish; butter chicken is its most internationally recognized emblem.

Fragrant layered rice and marinated meat, sealed and slow-steamed so saffron, mint and fried onion perfume every grain. Ingredients: basmati rice, chicken or lamb, yogurt, biryani masala, saffron, mint, cilantro, fried onions, ghee, ginger, garlic, green chiles, lemon. Recipe: 1) Marinate meat in yogurt and spices. 2) Parboil rice with whole spices. 3) Layer meat and rice with saffron milk, mint, cilantro and fried onions. 4) Seal the pot and dum-cook on low 40 minutes. Serve: with raita and salad, the layers revealed at the table. History: from Persian pilaf traditions via the Mughal courts; Hyderabad and Lucknow guard rival, beloved versions.

A vivid green spinach curry studded with soft paneer cubes, gently spiced and finished with cream. Ingredients: spinach, paneer, onion, tomato, ginger, garlic, green chile, garam masala, cumin, cream, ghee, salt. Recipe: 1) Blanch spinach, blend smooth with green chile. 2) Fry onion, ginger and garlic; add tomato and spices. 3) Stir in the spinach purée; simmer 10 minutes. 4) Add paneer cubes and a swirl of cream. Serve: with naan, roti or rice. History: a Punjabi vegetarian classic, the comfort counterpart to the region's meat curries.