Adaptation

A beer-and-tomato bomb disguised as lunch — the francesinha refuses compromise.

A Mumbai invention that swapped garam masala for soy sauce—and changed Indian-Chinese food forever.

A naval adaptation of British beef stew—stripped of its fat, fortified with dashi, and made to feed sailors on rice.

A Cantonese pastry with a lard-based puff crust and egg custard filling, inspired by English custard tarts.

A Japanese summer dish of chilled alkaline wheat noodles with toppings, adapted from a Shanghainese original.

A thick, stew-like sauce of meat, onions, carrots, and potatoes, served over short-grain rice and made with a roux of curry powder, flour, and oil.

A Japanese deep-fried patty of mashed potato or white sauce mixed with meat, seafood, or vegetables, coated in flour, egg, and Japanese breadcrumbs.

A thin-wrapped roll with savory or sweet fillings, served fried or fresh, rooted in Indonesian and Filipino adaptations of Fujianese and Teochew spring rolls.

A Filipino noodle dish with Chinese origins, typically sautéed with vegetables, meat or seafood, and served with calamansi.

A slow-cooked Kashmiri lamb or goat curry, coloured with alkanet or Kashmiri chilies and spiced with ginger, garlic, clove, bay leaf, cardamom, and cinnamon.