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Biryani: A fragrant rice dish cooked with spices, meat (often chicken or mutton), and sometimes vegetables. It’s a staple across different regions, with variations in spice levels and preparation methods.

Masala Dosa: A crispy, fermented rice-and-lentil crepe filled with spiced mashed potatoes, often served with chutneys and sambar.

Rogan Josh: A flavorful Kashmiri curry made with tender lamb, yogurt, and aromatic spices like cardamom and cloves.

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Nepal – Dal Bhat: A traditional meal consisting of lentil soup (dal) served with rice (bhat), accompanied by vegetables, pickles, and sometimes meat. It’s a daily staple for many Nepalese.

Momo: Steamed or fried dumplings filled with meat or vegetables, served with a spicy dipping

Sell Roti: A traditional ring-shaped rice flour bread, deep-fried until golden and crispy, often enjoyed during festivals.

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Pakistan – Karahi: A rich, spicy curry made with chicken or mutton, cooked in a wok-like pan (karahi) with tomatoes, ginger, garlic, and aromatic spices. It’s often served with naan

Nihari: A slow-cooked stew made with beef or mutton, infused with rich spices and served with naan or

Chapel Kebab: Spiced minced meat patties, typically made with beef or lamb, fried until crispy and served with chutney.

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Bhutan – Ema Datshi: A spicy dish made with chili peppers and cheese (datshi). It’s considered Bhutan’s national dish and is often served with rice.

Phaksha Paa: A hearty pork dish cooked with radish, dried chilies, and Bhutanese spices.

Jasha Maru: A spicy chicken stew made with tomatoes, garlic, ginger, and chilies, often served with rice.

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Bangladesh – Hilsa Fish Curry: A beloved dish featuring Hilsa fish, cooked in mustard sauce with turmeric and green chilies. It’s a delicacy, especially during monsoon season.

Panta Bhat: Fermented rice soaked in water, often eaten with mustard oil, onions, and fried Hilsa fish.

Chingri Malai Curry: A rich prawn curry cooked in coconut milk with aromatic spices, a favorite in Bengali cuisine.