Love pan-Asian food? Here are easy recipes to follow and enjoy the cuisine

With the growing popularity of panAsian food in India over the years there are many restaurants serving delicious delicacies that are beyond the classics In the process many Indians have been able to sample regional delicacies like never beforeWith the start of the Lunar New Year few months ago across east Asia in China Vietnam Singapore Korea and several more countries it is yet another opportunity for us to enjoy the cuisine to the fullest during the Year of the SnakeWe have curated a collection of easytomake recipes shared by chefs from across India perfect for home cooks of all levels From comforting salads to spicy stir fries get ready to impress your loved ones with these flavourful dishesHoney Chilli RenkonIf you like it crunchy and spicy the Honey Chilli Renkon is a must try ldquoI craft delectable dishes using the freshest local ingredients The balanced yet bold flavours shine throughrdquo says chef Palden Sherpa sous chef at Riverside St Regis GoaIngredientsLotus root renkon thinly sliced 200 gmCornstarch 2 tbspHoney 2 tbspSoy sauce 1 tbspChilli sauce 1 tbsp adjust to tasteRice vinegar or white vinegar 1 tspSesame oil 1 tspOil for fryingRed chilli flakes optional 12 tspFor garnishSesame seedsSpring onions finely choppedMethod1 Prepare the lotus rootbull Wash and peel the lotus root thoroughly Slice it into thin even slicesbull Soak the slices in cold water for 10 to 15 minutes to remove excess starch Drain and pat dry2 Coat and frybull Lightly coat the lotus root slices with cornstarch ensuring an even layerbull Heat oil in a deep pan or wok over medium heat Once hot fry the lotus root slices in batches until golden brown and crispy Remove and set aside on a paper towel to drain excess oil3 Prepare the saucebull In a small bowl mix honey soy sauce chilli sauce vinegar sesame oil and red chilli flakes Adjust sweetness and spice levels to tastebull Heat a separate pan over low heat Add the sauce mixture and cook until it thickens slightly about 2 to 3 minutes4 Toss togetherbull Add the fried lotus root slices to the pan with the sauce Toss well to coat each slice evenly in the glaze5 Garnish and servebull Transfer the glazed lotus root slices to a serving dish Garnish with sesame seeds and chopped spring onionsbull Serve immediately as an appetiser or side dishPomelo SaladThe pomelo salad has multiple variants to cater to the preferred protein which makes it a hit when hosting ldquoThis refreshing salad balances sweet sour salty and spicy flavours making it a perfect appetiser or light mealrdquo says Chef Dirham Haque director of culinary JW Marriott KolkataIngredientsPomelo peeled and segmented 1 largeCooked and shredded chicken breast or poached shrimp optional 12 cupToasted coconut flakes 14 cupRoasted peanuts coarsely chopped 14 cupFried shallots 14 cupChopped fresh mint leaves 2 tbspChopped fresh cilantro 2 tbspFresh red chillies thinly sliced adjust to taste 12 noDressingLime juice 2 tbspFish sauce or soy sauce for a vegetarian option 1 tbspPalm sugar or brown sugar 1 tbspTamarind paste 1 tspGarlic minced 1 cloveMethod1 Prepare the Pomelo Gently tear the pomelo segments into bitesized pieces removing any seeds and pith2 Make the Dressing In a small bowl whisk together lime juice fish sauce palm sugar tamarind paste and minced garlic until the sugar is dissolved3 Combine Ingredients In a large mixing bowl combine the pomelo pieces shredded chicken or shrimp if using toasted coconut flakes chopped peanuts fried shallots mint leaves cilantro and sliced chillies4 Toss with Dressing Pour the dressing over the salad ingredients and gently toss to combine ensuring everything is well coated5 Serve Transfer the salad to a serving platter and garnish with additional herbs or fried shallots if desired Serve immediatelyTofu Smoked BasilSilky smooth and prepared in no time this tofu smoked basil packs protein and flavour ldquoTofu is a great source of plantbased protein making this dish a good option for those seeking to boost their protein intakerdquo shares Chef Balwant Kumar head chef at Cosy Box DelhiIngredients Sweet basil 10 gmSilken tofu 330 gmRed onion 5 gmGarlic 6 gmFresh red paprika 5 gmVeg oyster sauce 4 gmDark soy sauce 2 mlLight soy sauce 4 mlPotato starch 4 gmFried garlic 4 gmSoy oil 5 mlSalt to tasteMethod1 Cut the tofu into thin slices and set it on a plate2 Steam the tofu for 5 minutes3 Heat oil in a nonstick pan over medium heat Add the finely chopped garlic sliced red onion and basil leaves to the pan Saute until they soften and become aromatic4 Add the fresh red paprika and continue sauteing for another 2 to 3 minutes allowing the pepper to soften5 In a pan combine the veg oyster sauce dark soy sauce light soy sauce salt and potato starch Mix well to form the sauce base6 Remove steamed tofu from the steamer and pour the sauce on top7 Garnish with fried garlic and finely diced fresh red paprikaThai Peanut SaladA medley of textures this Thai Peanut Salad is deeply comforting ldquoLoaded with crisp veggies the nuttiness of roasted peanuts and a tangysweet dressing This salad is my way of showcasing how simple fresh ingredients can transform into a dish thats light and wholesomerdquo shares chef Param The Big Tree Cafe JaipurIngredientsCabbage finely shredded 1 cupCarrot grated 1 mediumCucumber thinly sliced 1 noPeanuts roasted frac12 cupSesame seeds 1 tbspCoriander chopped 2 tbspLemon juice 1 tbspSoy sauce 1 tbspHoney or sugar 1 tbspPeanut butter 1 tbspChili flakes 1 tspInstructions1 In a bowl mix lemon juice soy sauce honey peanut butter and chili flakes to make the dressing Add a splash of water if needed to make it smooth2 Combine shredded cabbage grated carrots and cucumber slices in a large bowl3 Pour the dressing over the salad and toss to coat evenly4 Sprinkle roasted peanuts sesame seeds and chopped coriander5 Serve fresh as a side or light mealatOptionskeyd0ddb8ef8f1a62a8cdd22fac27fc5ea7formatiframeheight90width728params