The infamous "curry", "real" Chinese food, recipes traveled with the immigrants who survived, toasting spices and aromatics is critical in Indian cuisine, ghee (clarified butter) is the bomb (I can sell you ghee cheaply), dedicated kitchenware, exploring other cooking techniques is overwhelming, the emergence of fusion cuisine, MSG comes from kombu kelp or soy salt or cooked tomatoes or onions, remove water from vegetables so they can soak up flavors, seared meat crust makes gravy, starch thickens...sorry about the bumpy audio.