Next to Dubai Women's College, Bhnd NMC , Al Nahda , Dubai, UAE
Opp Emirates Plaza Hotel , Tourist Club Area , Abu Dhabi, UAE
The vast Asian continent is home to cuisines as diverse as the staggering mass of people the land mass hosts. The Asian cuisine styles can be broken down into numerous tiny provincial styles that have roots in the peoples and cultures of those regions. The major types of the cuisine can be crudely defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.A number of diverse styles contribute to Chinese cuisine, but perhaps the best known and most influential are Guangdong or Cantonese cuisine, Shandong cuisine, Jiangsu cuisine and Sichuan cuisine. These styles are unique from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle. One style may favor the use of lots of garlic and shallots over lots of chilli and spices, while another may favor preparing seafood over other meats and fowl. Jiangsu cuisine favors cooking techniques such as braising and stewing, while Sichuan cuisine employs baking, just to name a few. Hairy crab is a highly sought after local delicacy in Shanghai, as it can be found in lakes within the region. Beijing Roast Duck which is otherwise known as ‘‘Peking Duck'' is another popular dish well known outside of China. Based on the raw materials and ingredients used, the method of preparation and cultural differences, a variety of foods with different flavors and textures are prepared in different regions of the country. Many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation.Japanese cuisine is based on combining staple foods, typically rice or noodles, with a soup and okazu which are dishes made from fish, meat, vegetable, tofu and the like to add flavor to the staple food. These are usually flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt.A standard Japanese meal normally consists of several different okazu accompanying a bowl of cooked white Japanese rice, a bowl of soup and some tsukemono.The most standard meal comprises three okazu and is termed ichiju-sansai. Dissimilar cooking techniques are applied to each of the three okazu; they may be raw or sashimi, grilled, simmered, steamed, deep-fried, vinegared, or dressed. This Japanese view of a meal is mirrored in the organization of Japanese cookbooks where thechapters are devoted to cooking techniques as opposed to ingredients. There may also be chapters devoted to soups, sushi, rice, noodles, and sweets.As Japan is an island nation, its people eat a lot of seafood and meat-eating has been rare until fairly recently due to restrictions of Buddhism. Though, strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi. An exception is shojinryori, vegetarian dishes developed by Buddhist monks. However, the advertised shojinryori at public eating places includes some non-vegetarian elements.Noodles are an indispensable part of Japanese cuisine usually as an alternative to a rice-based meal. Soba which are thin, grayish-brown noodles containing buckwheat flour and udonwhich are thick wheat noodles are the main traditional noodles and are served hot or cold with soy-dashi flavorings. Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century.Vegetable consumption has decreased while processed foods have become more noticeable in Japanese households due to the rising costs of general foodstuffs. Of the Southeast Asian cuisine some prevalent Indonesian dishes such as nasigoreng, gado-gado, sate, and soto are ubiquitous in the country and considered as Indonesian national dishes.Sumatran cuisine often has Middle Eastern and Indian influences, featuring curried meat and vegetables such as gulai and kari, while Javanese cuisine is more ethnic. The cuisines of Eastern Indonesia are akin to Polynesian and Melanesian cuisine. Elements of Chinese cuisine can be seen in Indonesian cuisine where items such as bakmior noodles, baksowhich is meat or fish balls, and lumpiaor spring rolls have been completely assimilated.Some popular dishes that originated in Indonesia are now common across much of Southeast Asia. Indonesian dishes such as satay, beef rendang, and sambal are also favoured in Malaysia and Singapore. Soy-based dishes, such as variants of tofu or tahu and tempe, are also very prevalent. Tempe is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another fermented food is oncom, comparable in some ways to tempe but using a diversity of bases and not just soy, created by different fungi, and particularly popular in West Java. Of the South Asian cusinenaan is a type of flat bread from the former regions is a common part of meals to be had in many parts of South as well as Southwest Asia. Other staples of many of the cuisines include rice, chapati made from wheat and barley, and beans.Foods in this area of the world are flavored with several types of chili, black pepper, cloves, and other strong herbs and spices along with the flavored butter ghee. Ginger is an ingredient that can be used in both savory and sweet recipes in South Asian cuisine. Chopped ginger is fried with meat and pickled ginger is habitually an accompaniment to boiled rice. Ginger juice and ginger boiled in syrup are used to make desserts. Tumeric, and cumin are often used to make curries.The term Asian cuisine might also be used to address the eating establishments that offer wide arrays of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasigoreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For instance, combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese are what is referred to as Asian cuisine.