Indonesian

Indonesia's indigenous techniques and ingredients merge with influences from India, the Middle East, China and Europe. And then there are the New World products brought by Spanish and Portuguese traders long before the Dutch colonized the islands.

Aficionados can only skim the surface unless we travel Indonesia itself. Most restaurants abroad and English-language cookbooks focus on the foods

Indian

The Indian cuisine is as diverse as its culture, languages, regions and its climate. Every major region of India brings its own unique dishes and subtle variations to popular dishes. Aromatic spices are the essence of Indian cuisine. Use of particular spices such as Coriander, Cumin, Fenugreek, Asafoetida etc., give Indian foods its distinct flavor. The cooking skill lies in the subtle blending of

Lebanese

The cuisine of Lebanon is the epitome of the Mediterranean diet. It includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb. It also includes copious amounts of garlic and olive oil-nary a meal goes by in Lebanon that does not include these two ingredi