Vegan Recipes

The ultimate Chinese breakfast accompaniment. Immensely airy, crispy, and savory deep-fried dough sticks, perfect for dipping into warm soy milk or congee.

A traditional Beijing winter breakfast. A thick, warming porridge made from toasted millet flour, drizzled generously with rich, savory sesame paste.

The classic Northern Chinese staple. Soft, slightly sweet, and utterly comforting blank-canvas steamed buns that pair with everything.

A brilliant Cantonese dim sum invention. A crispy, deep-fried dough stick (Youtiao) wrapped snugly inside a delicate, slippery steamed rice noodle roll.

Crispy, chewy, incredibly flaky pan-fried flatbreads packed with the savory aroma of fresh scallions and sesame oil.

Light, airy, and deeply golden Chinese fried dough sticks. The quintessential companion to a hot bowl of congee or fresh soy milk.

The ultimate Indian lemonade. A sweet, salty, and highly spiced thirst quencher made with fresh limes, roasted cumin, and black salt.

A highly refreshing, intensely flavorful, tangy, and spicy chilled cumin water. A popular summer thirst quencher and appetizer.

Crispy flat puris loaded with diced potatoes, onions, a trinity of sweet-spicy-garlicky chutneys, and buried under a mountain of crunchy sev.

A light, fluffy, and savory breakfast or snack made of flattened rice tempered with mustard seeds, curry leaves, turmeric, and peanuts.

A classic Indian restaurant appetizer. A large, crispy roasted lentil wafer topped with a spicy, tangy, crunchy onion-tomato salad.

The crown jewel of Indo-Chinese street food. Crispy battered cauliflower florets tossed in a sticky, sweet, spicy, and fiercely garlicky soy sauce.