A new breed of global security. Plus: We sit down with Emmanuel Macron, Lufthansa's Carsten Spohr, the president of Portugal and CNN's Hala Gorani and an Expo on PBS in Washington a renaissance moment for US public broadcasting?
India is changing. It is an impassioned, tumultuous wonderland that embraces visitors, reveres its past, disregards the status quo and offers all who journey there an brilliant, indelible, distinctive experience.
You may wander along sacred waterways, bathe in colour, appreciate the poetry of the everyday, celebrate a southern paradise, traverse the country by train, discover enduring, ancient cultures and cities at the cutting edge, grasp the complexity of tea and tradition, calm the mind, scale peaks, experiment with spices, encounter something wild, question your boundaries, live in the moment and seek out the unexpected. This is a place of craft, civility, history, culture, grace and grandeur. You will be overcome, consumed, saturated, lost in matchless moments, and left craving more.
The Fire section of our third issue focuses on dishes cooked over fire and/or smoked. The Ice section of the same issue focuses on icy dishes both savory and sweet. This is a double-theme issue that brings to you stories and recipes from across Asia by some of the most trusted and authoritative voices in food journalism.
Smoldering Passion Vincent Vichit-Vadakan Tempoyak Chicken Splashed Mackerel Potato-Filled Grilled Flatbreads Jalan Alor Grilled Chicken Wings Grilled Sticky Rice with Coconut-Dried Shrimp Filling Grilled Fish Paste in Banana-Leaf Cones Grilled Caul Fat-Wrapped Pork Dumplings Coconut Love Letters
Where There's Smoke Tracey Paska Smoked Fish Coconut Vegetable Stew with Smoked Fish Maranao Smoked-Fish Croquettes
Fresh from the Tonur: An Appreciation for Uyghur Wood-Fired Nan David Dettmann Uyghur Bazaar-Style Nan Uyghur-Style Mutton Kebabs
In the Kitchen With: Thuhang Tran Grilled Pork with Broken Rice
Korean BBQ, Bill Kim Style Korean BBQ Skirt Steak Korean BBQ Sauce Korean Pesto Nuoc Cham Sauce Lemongrass Chili Sauce
Recipes Filipino Barbecued Chicken Grilled Chicken with Long Scallion Beef Satay Flower-Shaped Shortbread Cookies
Khao Chae: The Mon New Year Celebratory Meal Ong Bunjoon and Leela Punyaratabandhu Flower-Scented Water Glazed Preserved Radishes Shrimp Paste Dumplings Stuffed Shallots Stuffed Banana Peppers
An Ice Cream Sundae Party, Southeast Asian Style Shayne Chammavanijakul
Recipes Egg Noodles in Ice Syrup Ube Ice Cream Noodles with Iced Soy Milk Broth
How one foodie's visit to her local farmer's market stirred awake memories of a family legacy from colonial Shanghai. Why medieval Turks ate their macaroni with chopsticks. Imaginary recipes for mythical creatures. A simple takeout test to find the best egg rolls in town. How a humble pepper-taro stew from wartime China earned the name "Scorched Earth War Of Resistance." Ezra Pound's go-to Chinese spot in 1930s London. A 250-year-old ginseng teacake recipe fit for an emperor. The trouble with translating Chinese dish names into English. The next best thing to a dragon sandwich (hint: go to Hebei and ask for the donkey burger).
Featured contributors: Kian Lam Kho, Dianne Jacob, Paul French