Tamarind paste

Tom yum is perhaps the only Thai dish that has become a must-have item on the menu of any city restaurant with so-called comfort food. One can only guess why. Either because of the popularity of Thai resorts among our compatriots , or because the sour and spicy taste turned out to be close to us, or because of its ability to transform from a rich meat dish into a light vegetarian or gourmet fish dish. Maxim Kuleshov, chef and co-owner of the restaurant "Ya v Tai", chef of the bar "Teburasika" of the gastrobar "Vkustakh", shared the recipe with us

Recipe prepared by the chef of the Peruvian restaurant "Lima" Orlando Baldeon.

Curry is not just a spice: it is also the name for all dishes made with it. One of the varieties of curry is vindaloo, and it differs from all other variations by the presence of pork marinated in vinegar (an idea from Portuguese sailors). Vindaloo is also eaten in Britain, where it is made very spicy - although excessive spiciness is not typical for Goan cuisine.

Thai massaman curry is more spicy than hot: it has cinnamon, cardamom, and nutmeg. This is not typical for Thailand, and this curry is called "children's" here. There is a theory that this type of curry came to Thailand from Iranian cuisine, but the fish sauce in the composition is a purely Thai feature.

The birthplace of Indonesian salad is considered to be the island of Java, where it is still a local specialty. There are many variations of this dish, but the main one is considered to be a combination with boiled eggs, beans and tofu. The main feature is peanut sauce, which is generously poured over the entire plate.

Pad Thai, a Thai treasure - fried thin rice noodles with all sorts of things.

Chicken and cabbage salad is a harmony of freshness and rich flavor inspired by Russian cuisine. This dish combines tender chicken breast seasoned with aromatic spices that reveal rich notes of ginger, garlic, and anise. Vegetables like bok choy, lettuce, and kohlrabi add a crunchy texture to the salad, while a tangy tamarind and lime sauce adds a subtle sweet-sour twist. A warm nut sauce and sesame seeds complete the flavor, giving the dish depth and richness. This salad is perfect as a light dinner or an exquisite appetizer, and its freshness makes it an excellent choice for a summer lunch. Easy to prepare yet filled with complex flavors, it will be a true centerpiece on any table.

Chutney with muraya leaves is a fragrant and spicy sauce from Indian cuisine that adds freshness and a slight tang to dishes. Muraya leaves, known for their healing properties, combine with zesty ginger, the sweetness of brown sugar, and a sour note of tamarind to create a harmonious balance of flavors. Toasted sesame seeds add nutty depth, while the delicate texture makes the chutney an ideal complement to traditional Indian snacks like samosas and pakoras. This sauce not only reveals a wealth of flavors but also serves as a source of nutrients that stimulate digestion and strengthen immunity. Chutney with muraya is not just a sauce but the true quintessence of Indian culinary traditions.

Spicy tomato soup with tamarind paste is a vibrant and flavorful dish inspired by Pan-Asian cuisine. Its rich taste combines the sweetness of ripe tomatoes with the tangy note of tamarind and warm spices, creating a harmonious blend of heat and depth. This soup is a true delight for spice lovers, warming and rich in the aromas of coriander, cumin, and black pepper. The recipe is based on the tradition of Indian rasam, enhanced with additional ingredients that make it unique. Served hot, it pairs perfectly with rice or flatbreads, and its medicinal properties aid digestion. Toasted seeds and garlic add a crunchy texture and enhance flavor richness. This soup is not just food; it's a culinary journey into the world of Eastern spices and gastronomic pleasure.

Tomato and tofu soup is a light, aromatic, and nutritious dish from Chinese cuisine. It combines the rich flavor of tomatoes, the softness of tofu, and the spicy notes of seasonings. Shallots and dried red pepper add depth to the soup's flavor, while tamarind paste contributes sweet-sour hints. Mushrooms provide textural variety, making each spoonful rich and enjoyable. This soup is perfect for a light dinner or a warming lunch. It can be served with cilantro and garlic chives for added freshness and aroma. Chinese cuisine is known for its balance of flavors, and this soup is a great example of the harmonious blend of sweet, sour, and spicy. It is healthy, easily digestible, and leaves a cozy feeling after each spoonful.

Dal Bhat is a traditional dish from India and Nepal, serving as a staple for many locals. Its history roots in the age-old traditions of mountainous regions where accessible and nutritious ingredients combine into a hearty and aromatic meal. Classic dal bhat consists of lentil soup (dal) and rice (bhat), enhanced with spices like cinnamon, fennel, and cloves for a rich flavor profile. The gentle blend of sweet tamarind, spicy seasonings, and soft lentils makes it incredibly comforting. It can be served as a thick porridge or a thinner soup, adjusting its consistency to personal taste. Dal Bhat pairs perfectly with fresh cilantro and can be complemented with chili peppers for those who enjoy bold flavors.

Fried pork with tamarind and sweet potato puree is a dish that combines rich flavor contrasts. Tender, aromatic pork is infused with the sweet-sour notes of tamarind, while the creamy sweet potato puree adds softness and harmony. This combination is characteristic of European cuisine with Asian touches, where special emphasis is placed on balancing sweet, salty, and sour flavors. Tamarind is an important ingredient in Southeast Asian cuisines; its use adds exoticism and sophistication to the dish. Frying the pork in sesame oil gives it a rich flavor, while ginger, garlic, and chili pepper add spiciness. This dish is perfect for both everyday dinners and special occasions as it impresses with its depth of flavor and elegance.

Spicy tamarind soup is a vibrant representative of Vietnamese cuisine, embodying the richness of spices and the sweet-sour depth of tamarind. Its roots trace back to the traditions of Southeast Asia, where tanginess and spices create a perfect balance of flavor. The soup unfolds with warm notes of cumin and black pepper, the spiciness of curry leaves, and a slight bitterness from fenugreek. Toasted mustard seeds add a rich aroma, while tomatoes bring freshness. Its spicy taste warms you up, while the tanginess awakens your appetite. This dish is perfect for those seeking harmony in spices and wishing to immerse themselves in the atmosphere of traditional Vietnamese cuisine.

Sea bass with tamarind is a vibrant dish of Arab cuisine that combines the tender texture of fish with the rich sweet-sour tang of tamarind. This recipe embodies the traditions of hot climates where spices and marinades play a key role in creating deep flavors. The fish, infused with the aromas of garlic, lime, and spicy seasonings, develops a delightful golden crust under the grill's influence. Coconut milk adds creaminess and balances the heat of cayenne pepper, while curry and coriander provide Eastern warmth. This dish is perfect for a friendly dinner or family gathering where you want to impress guests with an exotic yet harmonious flavor. It is served with rice or fresh vegetables, highlighting its spicy and refreshing notes.

Spicy chickpeas with tamarind is a dish infused with the aromas of spices and the light tang of tamarind, giving it an extraordinary depth of flavor. This recipe likely has roots in Balkan culinary traditions where spices and legumes are actively used. The chickpeas become soft and rich as they absorb the flavors of coriander, cumin, and curry, while tomatoes and amchur add a light fruity tang. The dish is perfect for a vegetarian table and can be served as a standalone dish or as a side. It pairs especially well with fragrant rice or flatbreads. It's easy to prepare but the result is always impressive – a deep, rich flavor that warms you and gives a sense of home comfort.