Chefs from Delhi to Djakarta have been peeking at each other's cook books. (includes recipes)

From: Sunset | Date: June 1, 1985 | Copyright information

United by their traditional use of spices, complex marinades, and tangy sauces, the cuisines of Southeast Asia and India offer similar lively blends of ingredients. So interchangeable are many of their basic foods and seasonings (which may have different names and be used in different ways) that one might imagine chefs from Delhi to Djakarta peeking at one another' cook books as they grill their skewered meats, grind their curry powders, and hand-spin their noodles.

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