印度
Twenty-eight states, thousands of regional traditions. Tempering, layering of spice, and the world's deepest vegetarian repertoire.
巴基斯坦
Mughal grandeur in biryani and nihari, Punjabi tandoori traditions, and the breakfast cultures of the Khyber and Sindh.
孟加拉国
Fish-and-rice cuisine of the Bengal delta. Hilsa, posto, panch phoron, and an extraordinary tradition of milk-based sweets.
斯里兰卡
Coconut, curry leaf, pandan, and Maldive fish. Hopper breakfasts, kottu rotti dinners, and the sharpest spice on the subcontinent.
尼泊尔
Dal bhat as daily ritual, Newari feast cuisine, momos in the Himalayan style, and the food cultures of altitude.
不丹
Chili as vegetable, not seasoning. Ema datshi, red rice, yak butter tea — the cuisine of the Land of the Thunder Dragon.
马尔代夫
Tuna as foundation — dried, smoked, in broths, in flaky breakfast mas huni. Coconut, chili, and the sea as larder.
阿富汗
Kabuli pulao, mantu dumplings, naan from the tandoor. A Persian-Central-Asian cuisine of grand hospitality.