curry

The first test a sushi spot must pass to win my heart is chirashi don. If the fish is fresh and the presentation is pleasant, we're good to go. If not...well, just don't order any spicy tuna rolls. Turns out I've been doing chirashi wrong, as a Japanophile friend recently taught me by calling me out at a restaurant. All food writers love that; more people should do that to us. Here are more ways to mix it up, via Asia and the Subcontinent.

This curried chicken salad with Greek yogurt is a great example of classic dishes that can be enhanced in the protein and flavor departments by a dollop or two of the magic ingredient. You won't miss the mayo, we promise. You may, however, develop a new love of chicken salad. 

Pairing Indian food with cocktails is notoriously tricky business. Throw a liquor notoriously hard to pair with anything but tacos in the mix, and you've really got your work cut out for you. Thankfully for the world, Aliya LeeKong and the rest of the team at NYC desi khanna palace Junoon have solved the problem by tossing curry leaves at it.