Asia is huge and as a result has extremely diverse climates, which means extremely diverse vegetation and eating cultures. In the East part steam cooking and stir-frying are common cooking techniques and you can find several dishes with rice, noodles, seafood (sushi), soybeans and soy sauce. Instead the Southeastern countries introduce a lot of fresh exotic ingredients such as lime, lemongrass, coconut milk and galangal root. Going towards South to the countries such as India and Pakistan you meet lots of aromatic spices: cumin, turmeric, coriander, cinnamon, cardamom, cloves, ginger… There are different blends of these spices with different proportions: garam masala, madras curry, chaat masala… All these spices and spice blends give taste to some delicious meat and vegetable stews served with boiled basmati rice. Then if you go to the Central Asia, you come across totally a different cuisine: lots of mutton and horse meat served with pilaf and of course yogurt! Central Asia is where yogurt was born.