Taste asia (37 résultats)

Paperback or Softback. Etat : New. Taste Asia Magazine Interview with Rajesh Suri: Exploring Asian Culinary Treasures. Book.

Paperback or Softback. Etat : New. Taste Asia Magazine Interview with Chef Jianxing Xiao, YEYE: Exploring Asian Culinary Treasures. Book.

Paperback or Softback. Etat : New. Taste Asia Magazine Interview with Sandeep K. Dewan: Exploring Asian Culinary Treasures. Book.

Paperback or Softback. Etat : New. Taste Asia Magazine Interview with Shah F. Athar: Exploring Asian Culinary Treasures. Book.

Paperback. Etat : new. Paperback. Every issue of Taste Asia begins with the belief that food becomes more meaningful when we understand the people, traditions and stories behind it. This edition continues that journey, looking beyond the plate to the chefs, cultures and communities that shape the way Asia eats. For our Issue 7 cover, we are delighted to feature Rajesh Suri, a respected figure in Britain's Indian dining scene whose career reflects both experience and evolution. From his years working within some of London's most recognised Indian restaurants to his continuing work as a chef and consultant, Rajesh has witnessed enormous changes in the way Indian cuisine is understood and presented in the UK. His story represents something we value deeply at Taste Asia: respect for culinary heritage combined with the confidence to move forward.That same idea runs throughout this issue.We explore why India cannot be defined by a single cuisine, travelling conceptually from Punjab and Kashmir to Bengal, Kerala, Tamil Nadu and beyond, examining how geography, climate, religion, migration and family traditions have created extraordinary regional diversity. Elsewhere, we celebrate something seemingly simple but culturally powerful: jasmine rice. Its fragrance, texture and versatility have made it a familiar presence across Asian tables, while its importance reaches beyond nourishment to ideas of family, hospitality and tradition. Together, these stories illustrate what Taste Asia aims to be: not simply a magazine about restaurants or dishes, but a platform for the chefs, entrepreneurs, traditions, ingredients and journeys that continue to shape Asian food culture.And that conversation now travels far beyond the pages in your hands. Taste Asia is available in print across more than 190 countries and through over 40,000 networks and platforms, helping the people and stories we feature become part of a truly international conversation.We hope this issue encourages you to discover a chef you did not know, understand a cuisine differently, or simply look a little more closely at the story behind your next meal. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Etat : new. Paperback. Every issue of Taste Asia is built around one simple idea: food becomes more meaningful when we understand the people, traditions and stories behind it. In this fifth issue, that idea takes us across countries, regions, restaurants and generations.Our cover star, Chef Jianxing Xiao, represents one part of that journey. Professionally trained in Yangzhou and Shanghai before continuing his career in London, Jianxing brings together Huaiyang and Shanghai traditions, family influences and years of professional experience. At YEYE, handmade noodles, pan-fried buns and patiently prepared broths reflect a respect for craftsmanship, while his approach also recognises the importance of making traditional flavours accessible to London's diverse dining audience. Jianxing's story is one of craftsmanship, determination and respect for heritage. Professionally trained in Yangzhou and Shanghai before continuing his career in London's fine-dining kitchens, he has brought those experiences together at YEYE, creating food rooted in the traditions of Huaiyang and Shanghai cooking while remaining approachable to London's remarkably diverse dining audience. But this edition reaches far beyond one chef or one restaurant.China provides an important thread throughout the issue. We explore why there is no single definition of "Chinese food", looking at the remarkable differences between Sichuan, Cantonese, Shanghai, Hunan and northern Chinese cooking. Geography, climate, ingredients and local traditions have created a culinary culture whose diversity cannot be understood through only a handful of familiar dishes. We also highlight Chinese restaurants across England that are keeping traditions alive while introducing diners to regional flavours, handmade techniques and contemporary interpretations. Elsewhere, we turn to travel, books, events and new ideas. CelebrASIA returns to Battersea Power Station with more than 35 food and drink vendors alongside music, film, workshops and cultural programming. We also look at Bunta Beer, a new non-alcoholic Indian craft lager created to complement spice-led cuisine, and explore books that take readers deeper into the food cultures of China, Vietnam and Japan. That, ultimately, is what Taste Asia is about: not one cuisine, one country or one definition of Asian food, but an extraordinary collection of flavours, places, people and stories.Welcome to the fifth issue of Taste Asia. As we continue our passionate journey to discover the UK's hidden culinary treasures and celebrate the heart of our vibrant food scene, we are thrilled to bring you a collection of stories that capture the true essence of global gastronomy. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

Paperback. Etat : new. Paperback. Food is never simply about what arrives on the plate. It carries history, memory, migration and identity. It tells us where we have come from, but it also reveals where our culinary culture may be heading next.That idea sits at the heart of this edition of Taste Asia.We are delighted to feature Chef and author Steven Heap on our cover, a chef whose remarkable career demonstrates how curiosity, respect and lifelong learning can shape a genuine understanding of food. Beginning his journey in an Indian restaurant at just fourteen, Steven has spent more than three decades exploring cuisine, travelling to almost seventy countries and learning from cooks, communities and traditions around the world.What makes his story particularly compelling is his belief that great cooking does not always need to be complicated. Technique matters. Ingredients matter. Consistency matters. But above all, understanding where food comes from matters.His relationship with South Asian cuisine perfectly reflects this philosophy. From writing books and teaching cookery classes to competing internationally and championing the heritage of the Birmingham Balti, Steven has dedicated much of his career not only to cooking food, but to understanding, preserving and sharing it.His interview also raises an important question for the future of Asian cuisine: how do we embrace innovation without losing identity?It is a question that runs throughout this edition. Across these pages, we celebrate regional cooking, remarkable chefs, independent restaurants, signature dishes and culinary traditions that continue to evolve while remaining connected to their roots. We travel through flavours and stories, from the diversity of Indian cooking and the traditions of Japan to some of the restaurants and dishes shaping Britain's increasingly exciting Asian food scene.At Taste Asia, our purpose is not simply to tell readers where to eat. We want to discover the people behind the food, understand the traditions behind the dishes and celebrate those who are helping culinary heritage survive for another generation.Steven Heap reminds us that even after decades in the kitchen, there is always another ingredient to understand, another technique to master and another story waiting to be discovered.And perhaps that is what makes the world of food endlessly fascinating.Enjoy the new edition of Taste Asia. We are delighted to feature Chef and author Steven Heap on our cover, This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Etat : new. Paperback. Every edition of Taste Asia begins with the same curiosity: who are the people shaping the future of food, and which stories deserve to be discovered?In this issue, our cover belongs to Chef Nigar Parvin, whose journey into the professional kitchen is as unconventional as it is inspiring.With a background in Engineering and a Master's degree in Data Science and Analytics, Nigar did not follow the traditional route into hospitality. Yet her story reminds us that great chefs are not defined by where their journey begins, but by the passion, discipline and determination they bring to the kitchen.In our exclusive interview, Nigar speaks openly about moving from Data Science into professional cooking, developing her craft in demanding kitchens, working alongside Giancarlo Caldesi, competing at the British Culinary Championships and building a culinary identity that combines classical European technique with the flavours and memories of her South Asian heritage.What stands out most is her belief that "Cooking is an act of love."It is a simple statement, but one that says a great deal about the chef she is becoming. Behind every refined plate is an understanding that food carries memory, culture, generosity and emotion. Whether she is preparing her signature Chicken Meatballs in Rich White Gravy, creating an elegant scallop dish or returning to the Bengali flavours of her childhood, Nigar approaches food with both precision and heart.Her story also represents something increasingly important within Britain's restaurant industry: a new generation of chefs bringing different experiences, cultures and perspectives into professional kitchens. Nigar's ambition extends beyond restaurant service. With more than 80 original recipes already developed, she hopes to make professional techniques approachable for home cooks, publish a cookbook, teach others and, one day, open a restaurant of her own.At Taste Asia, these are exactly the stories we want to tell.We continue to be a voice for exceptional chefs, restaurateurs and culinary professionals whose talent deserves a wider audience. At the same time, we remain committed to discovering the culinary treasures of the United Kingdom - from celebrated restaurants and accomplished chefs to independent kitchens, regional specialities and remarkable dishes that may still be waiting for wider recognition.Our journey is also increasingly international. Taste Asia is available in print across more than 190 countries and through over 40,000 retailers and platforms worldwide, including Amazon, Barnes & Noble, Waterstones, Walmart, Blackwell's and many more. That international reach gives us an extraordinary opportunity to introduce the chefs, restaurants and food stories we discover in Britain to readers around the world.But our purpose remains simple.We believe good food deserves recognition. We believe culinary heritage deserves protection. We believe talented chefs deserve a platform. And we believe there are still countless extraordinary food stories waiting to be discovered.Chef Nigar Parvin's journey is one of them - a story of courage, discipline, cultural identity and ambition, with much of its most exciting chapter still ahead.We are delighted to have her on the cover of this edition.Enjoy the new issue of Taste Asia. In this issue, our cover belongs to Chef Nigar Parvin, whose journey into the professional kitchen is as unconventional as it is inspiring. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Etat : new. Paperback. Welcome to the second issue of Taste Asia magazine. As we continue our passionate journey to discover the UK's hidden culinary treasures and celebrate the heart of our vibrant food scene, we are thrilled to bring you a collection of stories that capture the true essence of global gastronomy.Our pages are available in print lifetimes almost all around the globe-spanning from the United States to Europe and beyond-and across thousands of online retailers, including Amazon, Barnes & Noble, Waterstones, Blackwells and many more. Wherever you are in the world, we invite you to pull up a seat and share in these unforgettable culinary adventures.In this issue, we are privileged to feature exclusive interviews with a few exceptional chefs who are redefining their crafts both at home and overseas. Our cover star is the legendary, award-winning chef Arup Dasgupta. Spanning more than three decades across continents, Chef Arup shares his deep insights into his global culinary journey, Michelin-starred training, and his ultimate mission to elevate modern Indian cuisine on the world stage. From overseas, we conducted and interview with Chef Suat Mersin, who brings quiet mastery to Istanbul's highly competitive seafood scene. Chef Suat shares his dedication to fresh Turkish maritime heritage, seasonality, and the intricate art of seafood.Alongside these inspiring conversations, this issue brings you a curated selection of reviews from our team. We invite you to explore London's most exciting, top-tier sushi destinations, offering everything from traditional nigiri to inventive tasting menus. We also take you on a flavorful journey to Leicester to experience authentic Turkish heritage and comforting warmth. Moving into East London, our reviews delve into the bold, fiery, and masterful flavours of Chongqing and Sichuanese cuisine. Finally, we explore a historical venue in Bethnal Green that seamlessly blends nostalgia with a rich culinary fusion of India and Bangladesh.We hope these stories inspire your palate and lead you to your next favorite dining experience. Thank you for letting us share our love for great food and the incredible people who make it possible. As we continue our passionate journey to discover the UK's hidden culinary treasures and celebrate the heart of our vibrant food scene, we are thrilled to bring you a collection of stories that capture the true essence of global gastronomy. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Etat : new. Paperback. Every issue of Taste Asia celebrates the visionaries shaping Asian food, hospitality and culture. In Issue 9, that spirit is represented by our cover personality, Sandeep K. Dewan.Sandeep's distinguished career has taken him from New Delhi to Europe, the Middle East and Asia. He has served celebrities, royalty, business leaders and heads of state, while earning recognition as an entrepreneur, international judge and respected hospitality professional.What makes his story especially inspiring is the philosophy behind his success: remain grounded, stay humble and treat everyone with respect. For Sandeep, great hospitality begins long before the plate arrives. It is built through discipline, thoughtful service and the small details that make every guest feel valued.He also offers an important perspective on the future of Asian cuisine. As its popularity continues to grow, innovation must support authenticity rather than replace it. The greatest opportunities belong to chefs and businesses that respect tradition while expressing it with confidence and creativity.That balance runs throughout this issue. We explore the remarkable diversity of Indian cooking, from the many meanings of curry to the regional traditions represented by the thali. Our Best of Taste Asia selections recognise outstanding dishes distinguished by flavour, craftsmanship and character. Elsewhere, we examine restaurant reputation, new food products, cookbooks, wellbeing, leadership and the people creating positive change across their industries.We are proud that Taste Asia is available in print across more than 190 countries and through over 40,000 retailers and platforms, including Amazon, Barnes & Noble, Walmart, Waterstones and Blackwell's. This global reach helps the chefs, restaurateurs, entrepreneurs and cultural voices in our pages share their stories with the world.Sandeep K. Dewan reminds us that hospitality is more than an industry-it is the art of making people feel respected, welcomed and remembered.We hope you enjoy Issue 9.Ben F. Oncu Editor-in-Chief Taste Asia Every issue of Taste Asia celebrates the visionaries shaping Asian food, hospitality and culture. In Issue 9, that spirit is represented by our cover personality, Sandeep K. Dewan. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Etat : new. Paperback. Every issue of Taste Asia begins with food, but it is rarely only about what is on the plate. It is about the people behind it - the chefs, restaurateurs, creators and cultural voices whose determination, imagination and professionalism continue to shape the way Asia is experienced through food and culture.For our eighth issue, few people represent that philosophy more clearly than our cover star, Shah F. Athar.Athar's story is not simply one of achievement. It is a story about standards. Through the UK Curry Championships, he has set out to create a competition where recognition must be earned - through live cooking, technique, flavour, discipline, hygiene, presentation and the ability to perform under pressure. His belief is refreshingly straightforward: competition should not exist merely to distribute trophies; it should challenge chefs to become better professionals.That philosophy runs throughout our extensive conversation with him. Athar speaks about the evolution of British curry, the pressures facing Asian hospitality, the importance of professional development and his determination to encourage younger chefs to see hospitality not simply as employment, but as a career filled with possibility. Perhaps one of the most important messages in this issue is also one of the simplest: great chefs never stop learning.His work also reminds us that British Asian hospitality is much bigger than restaurants alone. It touches communities, education, employment, culture and identity. Athar has taken that conversation from competition kitchens to classrooms, industry forums and Parliament. At a time when hospitality businesses are confronting rising costs, staffing pressures and changing consumer habits, voices willing to defend the sector while also demanding higher standards from within it are increasingly important.But this issue travels considerably further.In The Many Faces of Curry, we journey through India, Thailand, Malaysia and Japan to explore how one familiar word can describe remarkably different culinary traditions - from complex Indian spice blends and fragrant Thai coconut curries to Malaysian multicultural cooking and Japan's comforting curry rice. It is a reminder that there is never just one story behind Asian food.Our Best of Taste Asia 2026 pages continue our search for dishes that deserve particular recognition. Among them are Fusion Clan's deeply rooted Malabar Lamb Shank Biriyani, Bombay Restaurant's imaginative Signature Sea Bass and Kasa & Kin's beautifully executed Beef Kare-Kare - three very different dishes united by identity, craftsmanship and confident cooking.Elsewhere, we explore Asian cookbooks, restaurant reputation and media, cultural stories and wellbeing, including a reminder of the importance of regular health check-ups and preventive care.What connects all these pages is something we believe deeply at Taste Asia: excellence deserves to be recognised, but meaningful recognition must have substance behind it.That is why Shah F. Athar feels particularly appropriate for our eighth cover. His message is not simply about winning. It is about earning respect, protecting standards, accepting criticism, continuing to learn and helping the people who come after you to achieve even more.We hope you enjoy Issue 8. For our eighth issue, few people represent that philosophy more clearly than our cover star, Shah F. Athar This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Etat : new. Paperback. Every issue of Taste Asia is built around a simple belief: exceptional food deserves to be discovered, but so do the people, families and stories behind it.In this edition, one of those stories takes us to Royal Leamington Spa, where Bombay Restaurant has been part of the local dining landscape for more than 45 years. Our visit reminded us that longevity in hospitality is never achieved by reputation alone. It comes from consistency, quality, adaptation and, perhaps most importantly, the ability to make people want to return.Our review of Bombay explores precisely that. From the warm, family-led hospitality and elegant surroundings to the cooking itself, there is a sense of pride throughout the restaurant. The Signature Sea Bass particularly captured our attention, combining crisp fish with a subtle mustard marinade, fresh fruit salsa and delicate balsamic acidity. It is an imaginative dish that demonstrates how an established Indian restaurant can respect tradition while confidently introducing something new. The Lamb Shatkora and Chicken Tikka Biryani further revealed a kitchen that understands flavour, balance and the importance of allowing individual ingredients to speak for themselves.But behind every enduring restaurant is a story much larger than the menu.Our exclusive interview with Iftahar Ahmed takes readers inside the remarkable journey of a family business that began when his father and uncle opened Bombay in 1980. Iftahar first joined the restaurant as a teenager and has since spent decades helping it evolve through enormous changes in Britain's restaurant industry.What emerges from our conversation is not simply the story of a successful restaurateur, but a lesson in resilience. Iftahar speaks about adapting to changing dining habits, embracing modern marketing, experimenting with new dishes and even investing in the restaurant during the uncertainty of the pandemic. Yet throughout all that change, family remains at the centre of Bombay.Today, his daughter and son-in-law are increasingly involved in the business, carrying the story into another generation. That continuity is perhaps Bombay's greatest achievement. Awards may fill its walls, but its real legacy is the trust built with generations of customers and the determination to protect what the family created while continuing to move forward.This is exactly the kind of story Taste Asia exists to tell.And these stories now travel far beyond the restaurants and communities where they begin. Taste Asia is available in print across more than 190 countries and through more than 40,000 retailers and platforms worldwide, including Amazon, Waterstones, Blackwell's and many more. Our mission is to give exceptional chefs, restaurateurs, independent businesses and culinary traditions an international platform and introduce their stories to readers around the world.As you turn the pages of this issue, we hope you discover not simply places to eat, but people worth knowing, dishes worth travelling for and stories that remind us why food remains one of the most powerful ways of bringing cultures and generations together.Enjoy the issue. Royal Leamington Spa, where Bombay Restaurant has been part of the local dining landscape This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

PAP. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Etat : new. Paperback. Every issue of Taste Asia begins with the belief that food becomes more meaningful when we understand the people, traditions and stories behind it. This edition continues that journey, looking beyond the plate to the chefs, cultures and communities that shape the way Asia eats. For our Issue 7 cover, we are delighted to feature Rajesh Suri, a respected figure in Britain's Indian dining scene whose career reflects both experience and evolution. From his years working within some of London's most recognised Indian restaurants to his continuing work as a chef and consultant, Rajesh has witnessed enormous changes in the way Indian cuisine is understood and presented in the UK. His story represents something we value deeply at Taste Asia: respect for culinary heritage combined with the confidence to move forward.That same idea runs throughout this issue.We explore why India cannot be defined by a single cuisine, travelling conceptually from Punjab and Kashmir to Bengal, Kerala, Tamil Nadu and beyond, examining how geography, climate, religion, migration and family traditions have created extraordinary regional diversity. Elsewhere, we celebrate something seemingly simple but culturally powerful: jasmine rice. Its fragrance, texture and versatility have made it a familiar presence across Asian tables, while its importance reaches beyond nourishment to ideas of family, hospitality and tradition. Together, these stories illustrate what Taste Asia aims to be: not simply a magazine about restaurants or dishes, but a platform for the chefs, entrepreneurs, traditions, ingredients and journeys that continue to shape Asian food culture.And that conversation now travels far beyond the pages in your hands. Taste Asia is available in print across more than 190 countries and through over 40,000 networks and platforms, helping the people and stories we feature become part of a truly international conversation.We hope this issue encourages you to discover a chef you did not know, understand a cuisine differently, or simply look a little more closely at the story behind your next meal. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Etat : new. Paperback. Every issue of Taste Asia is built around a simple belief: exceptional food deserves to be discovered, but so do the people, families and stories behind it.In this edition, one of those stories takes us to Royal Leamington Spa, where Bombay Restaurant has been part of the local dining landscape for more than 45 years. Our visit reminded us that longevity in hospitality is never achieved by reputation alone. It comes from consistency, quality, adaptation and, perhaps most importantly, the ability to make people want to return.Our review of Bombay explores precisely that. From the warm, family-led hospitality and elegant surroundings to the cooking itself, there is a sense of pride throughout the restaurant. The Signature Sea Bass particularly captured our attention, combining crisp fish with a subtle mustard marinade, fresh fruit salsa and delicate balsamic acidity. It is an imaginative dish that demonstrates how an established Indian restaurant can respect tradition while confidently introducing something new. The Lamb Shatkora and Chicken Tikka Biryani further revealed a kitchen that understands flavour, balance and the importance of allowing individual ingredients to speak for themselves.But behind every enduring restaurant is a story much larger than the menu.Our exclusive interview with Iftahar Ahmed takes readers inside the remarkable journey of a family business that began when his father and uncle opened Bombay in 1980. Iftahar first joined the restaurant as a teenager and has since spent decades helping it evolve through enormous changes in Britain's restaurant industry.What emerges from our conversation is not simply the story of a successful restaurateur, but a lesson in resilience. Iftahar speaks about adapting to changing dining habits, embracing modern marketing, experimenting with new dishes and even investing in the restaurant during the uncertainty of the pandemic. Yet throughout all that change, family remains at the centre of Bombay.Today, his daughter and son-in-law are increasingly involved in the business, carrying the story into another generation. That continuity is perhaps Bombay's greatest achievement. Awards may fill its walls, but its real legacy is the trust built with generations of customers and the determination to protect what the family created while continuing to move forward.This is exactly the kind of story Taste Asia exists to tell.And these stories now travel far beyond the restaurants and communities where they begin. Taste Asia is available in print across more than 190 countries and through more than 40,000 retailers and platforms worldwide, including Amazon, Waterstones, Blackwell's and many more. Our mission is to give exceptional chefs, restaurateurs, independent businesses and culinary traditions an international platform and introduce their stories to readers around the world.As you turn the pages of this issue, we hope you discover not simply places to eat, but people worth knowing, dishes worth travelling for and stories that remind us why food remains one of the most powerful ways of bringing cultures and generations together.Enjoy the issue. Royal Leamington Spa, where Bombay Restaurant has been part of the local dining landscape This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Etat : new. Paperback. Every issue of Taste Asia is built around one simple idea: food becomes more meaningful when we understand the people, traditions and stories behind it. In this fifth issue, that idea takes us across countries, regions, restaurants and generations.Our cover star, Chef Jianxing Xiao, represents one part of that journey. Professionally trained in Yangzhou and Shanghai before continuing his career in London, Jianxing brings together Huaiyang and Shanghai traditions, family influences and years of professional experience. At YEYE, handmade noodles, pan-fried buns and patiently prepared broths reflect a respect for craftsmanship, while his approach also recognises the importance of making traditional flavours accessible to London's diverse dining audience. Jianxing's story is one of craftsmanship, determination and respect for heritage. Professionally trained in Yangzhou and Shanghai before continuing his career in London's fine-dining kitchens, he has brought those experiences together at YEYE, creating food rooted in the traditions of Huaiyang and Shanghai cooking while remaining approachable to London's remarkably diverse dining audience. But this edition reaches far beyond one chef or one restaurant.China provides an important thread throughout the issue. We explore why there is no single definition of "Chinese food", looking at the remarkable differences between Sichuan, Cantonese, Shanghai, Hunan and northern Chinese cooking. Geography, climate, ingredients and local traditions have created a culinary culture whose diversity cannot be understood through only a handful of familiar dishes. We also highlight Chinese restaurants across England that are keeping traditions alive while introducing diners to regional flavours, handmade techniques and contemporary interpretations. Elsewhere, we turn to travel, books, events and new ideas. CelebrASIA returns to Battersea Power Station with more than 35 food and drink vendors alongside music, film, workshops and cultural programming. We also look at Bunta Beer, a new non-alcoholic Indian craft lager created to complement spice-led cuisine, and explore books that take readers deeper into the food cultures of China, Vietnam and Japan. That, ultimately, is what Taste Asia is about: not one cuisine, one country or one definition of Asian food, but an extraordinary collection of flavours, places, people and stories.Welcome to the fifth issue of Taste Asia. As we continue our passionate journey to discover the UK's hidden culinary treasures and celebrate the heart of our vibrant food scene, we are thrilled to bring you a collection of stories that capture the true essence of global gastronomy. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. …

Paperback. Etat : new. Paperback. Every issue of Taste Asia begins with the belief that food becomes more meaningful when we understand the people, traditions and stories behind it. This edition continues that journey, looking beyond the plate to the chefs, cultures and communities that shape the way Asia eats. For our Issue 7 cover, we are delighted to feature Rajesh Suri, a respected figure in Britain's Indian dining scene whose career reflects both experience and evolution. From his years working within some of London's most recognised Indian restaurants to his continuing work as a chef and consultant, Rajesh has witnessed enormous changes in the way Indian cuisine is understood and presented in the UK. His story represents something we value deeply at Taste Asia: respect for culinary heritage combined with the confidence to move forward.That same idea runs throughout this issue.We explore why India cannot be defined by a single cuisine, travelling conceptually from Punjab and Kashmir to Bengal, Kerala, Tamil Nadu and beyond, examining how geography, climate, religion, migration and family traditions have created extraordinary regional diversity. Elsewhere, we celebrate something seemingly simple but culturally powerful: jasmine rice. Its fragrance, texture and versatility have made it a familiar presence across Asian tables, while its importance reaches beyond nourishment to ideas of family, hospitality and tradition. Together, these stories illustrate what Taste Asia aims to be: not simply a magazine about restaurants or dishes, but a platform for the chefs, entrepreneurs, traditions, ingredients and journeys that continue to shape Asian food culture.And that conversation now travels far beyond the pages in your hands. Taste Asia is available in print across more than 190 countries and through over 40,000 networks and platforms, helping the people and stories we feature become part of a truly international conversation.We hope this issue encourages you to discover a chef you did not know, understand a cuisine differently, or simply look a little more closely at the story behind your next meal. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Paperback. Etat : new. Paperback. Every edition of Taste Asia begins with the same curiosity: who are the people shaping the future of food, and which stories deserve to be discovered?In this issue, our cover belongs to Chef Nigar Parvin, whose journey into the professional kitchen is as unconventional as it is inspiring.With a background in Engineering and a Master's degree in Data Science and Analytics, Nigar did not follow the traditional route into hospitality. Yet her story reminds us that great chefs are not defined by where their journey begins, but by the passion, discipline and determination they bring to the kitchen.In our exclusive interview, Nigar speaks openly about moving from Data Science into professional cooking, developing her craft in demanding kitchens, working alongside Giancarlo Caldesi, competing at the British Culinary Championships and building a culinary identity that combines classical European technique with the flavours and memories of her South Asian heritage.What stands out most is her belief that "Cooking is an act of love."It is a simple statement, but one that says a great deal about the chef she is becoming. Behind every refined plate is an understanding that food carries memory, culture, generosity and emotion. Whether she is preparing her signature Chicken Meatballs in Rich White Gravy, creating an elegant scallop dish or returning to the Bengali flavours of her childhood, Nigar approaches food with both precision and heart.Her story also represents something increasingly important within Britain's restaurant industry: a new generation of chefs bringing different experiences, cultures and perspectives into professional kitchens. Nigar's ambition extends beyond restaurant service. With more than 80 original recipes already developed, she hopes to make professional techniques approachable for home cooks, publish a cookbook, teach others and, one day, open a restaurant of her own.At Taste Asia, these are exactly the stories we want to tell.We continue to be a voice for exceptional chefs, restaurateurs and culinary professionals whose talent deserves a wider audience. At the same time, we remain committed to discovering the culinary treasures of the United Kingdom - from celebrated restaurants and accomplished chefs to independent kitchens, regional specialities and remarkable dishes that may still be waiting for wider recognition.Our journey is also increasingly international. Taste Asia is available in print across more than 190 countries and through over 40,000 retailers and platforms worldwide, including Amazon, Barnes & Noble, Waterstones, Walmart, Blackwell's and many more. That international reach gives us an extraordinary opportunity to introduce the chefs, restaurants and food stories we discover in Britain to readers around the world.But our purpose remains simple.We believe good food deserves recognition. We believe culinary heritage deserves protection. We believe talented chefs deserve a platform. And we believe there are still countless extraordinary food stories waiting to be discovered.Chef Nigar Parvin's journey is one of them - a story of courage, discipline, cultural identity and ambition, with much of its most exciting chapter still ahead.We are delighted to have her on the cover of this edition.Enjoy the new issue of Taste Asia. In this issue, our cover belongs to Chef Nigar Parvin, whose journey into the professional kitchen is as unconventional as it is inspiring. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Etat : new. Paperback. Welcome to the second issue of Taste Asia magazine. As we continue our passionate journey to discover the UK's hidden culinary treasures and celebrate the heart of our vibrant food scene, we are thrilled to bring you a collection of stories that capture the true essence of global gastronomy.Our pages are available in print lifetimes almost all around the globe-spanning from the United States to Europe and beyond-and across thousands of online retailers, including Amazon, Barnes & Noble, Waterstones, Blackwells and many more. Wherever you are in the world, we invite you to pull up a seat and share in these unforgettable culinary adventures.In this issue, we are privileged to feature exclusive interviews with a few exceptional chefs who are redefining their crafts both at home and overseas. Our cover star is the legendary, award-winning chef Arup Dasgupta. Spanning more than three decades across continents, Chef Arup shares his deep insights into his global culinary journey, Michelin-starred training, and his ultimate mission to elevate modern Indian cuisine on the world stage. From overseas, we conducted and interview with Chef Suat Mersin, who brings quiet mastery to Istanbul's highly competitive seafood scene. Chef Suat shares his dedication to fresh Turkish maritime heritage, seasonality, and the intricate art of seafood.Alongside these inspiring conversations, this issue brings you a curated selection of reviews from our team. We invite you to explore London's most exciting, top-tier sushi destinations, offering everything from traditional nigiri to inventive tasting menus. We also take you on a flavorful journey to Leicester to experience authentic Turkish heritage and comforting warmth. Moving into East London, our reviews delve into the bold, fiery, and masterful flavours of Chongqing and Sichuanese cuisine. Finally, we explore a historical venue in Bethnal Green that seamlessly blends nostalgia with a rich culinary fusion of India and Bangladesh.We hope these stories inspire your palate and lead you to your next favorite dining experience. Thank you for letting us share our love for great food and the incredible people who make it possible. As we continue our passionate journey to discover the UK's hidden culinary treasures and celebrate the heart of our vibrant food scene, we are thrilled to bring you a collection of stories that capture the true essence of global gastronomy. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Etat : new. Paperback. Food is never simply about what arrives on the plate. It carries history, memory, migration and identity. It tells us where we have come from, but it also reveals where our culinary culture may be heading next.That idea sits at the heart of this edition of Taste Asia.We are delighted to feature Chef and author Steven Heap on our cover, a chef whose remarkable career demonstrates how curiosity, respect and lifelong learning can shape a genuine understanding of food. Beginning his journey in an Indian restaurant at just fourteen, Steven has spent more than three decades exploring cuisine, travelling to almost seventy countries and learning from cooks, communities and traditions around the world.What makes his story particularly compelling is his belief that great cooking does not always need to be complicated. Technique matters. Ingredients matter. Consistency matters. But above all, understanding where food comes from matters.His relationship with South Asian cuisine perfectly reflects this philosophy. From writing books and teaching cookery classes to competing internationally and championing the heritage of the Birmingham Balti, Steven has dedicated much of his career not only to cooking food, but to understanding, preserving and sharing it.His interview also raises an important question for the future of Asian cuisine: how do we embrace innovation without losing identity?It is a question that runs throughout this edition. Across these pages, we celebrate regional cooking, remarkable chefs, independent restaurants, signature dishes and culinary traditions that continue to evolve while remaining connected to their roots. We travel through flavours and stories, from the diversity of Indian cooking and the traditions of Japan to some of the restaurants and dishes shaping Britain's increasingly exciting Asian food scene.At Taste Asia, our purpose is not simply to tell readers where to eat. We want to discover the people behind the food, understand the traditions behind the dishes and celebrate those who are helping culinary heritage survive for another generation.Steven Heap reminds us that even after decades in the kitchen, there is always another ingredient to understand, another technique to master and another story waiting to be discovered.And perhaps that is what makes the world of food endlessly fascinating.Enjoy the new edition of Taste Asia. We are delighted to feature Chef and author Steven Heap on our cover, This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Etat : new. Paperback. Every issue of Taste Asia is built around a simple belief: exceptional food deserves to be discovered, but so do the people, families and stories behind it.In this edition, one of those stories takes us to Royal Leamington Spa, where Bombay Restaurant has been part of the local dining landscape for more than 45 years. Our visit reminded us that longevity in hospitality is never achieved by reputation alone. It comes from consistency, quality, adaptation and, perhaps most importantly, the ability to make people want to return.Our review of Bombay explores precisely that. From the warm, family-led hospitality and elegant surroundings to the cooking itself, there is a sense of pride throughout the restaurant. The Signature Sea Bass particularly captured our attention, combining crisp fish with a subtle mustard marinade, fresh fruit salsa and delicate balsamic acidity. It is an imaginative dish that demonstrates how an established Indian restaurant can respect tradition while confidently introducing something new. The Lamb Shatkora and Chicken Tikka Biryani further revealed a kitchen that understands flavour, balance and the importance of allowing individual ingredients to speak for themselves.But behind every enduring restaurant is a story much larger than the menu.Our exclusive interview with Iftahar Ahmed takes readers inside the remarkable journey of a family business that began when his father and uncle opened Bombay in 1980. Iftahar first joined the restaurant as a teenager and has since spent decades helping it evolve through enormous changes in Britain's restaurant industry.What emerges from our conversation is not simply the story of a successful restaurateur, but a lesson in resilience. Iftahar speaks about adapting to changing dining habits, embracing modern marketing, experimenting with new dishes and even investing in the restaurant during the uncertainty of the pandemic. Yet throughout all that change, family remains at the centre of Bombay.Today, his daughter and son-in-law are increasingly involved in the business, carrying the story into another generation. That continuity is perhaps Bombay's greatest achievement. Awards may fill its walls, but its real legacy is the trust built with generations of customers and the determination to protect what the family created while continuing to move forward.This is exactly the kind of story Taste Asia exists to tell.And these stories now travel far beyond the restaurants and communities where they begin. Taste Asia is available in print across more than 190 countries and through more than 40,000 retailers and platforms worldwide, including Amazon, Waterstones, Blackwell's and many more. Our mission is to give exceptional chefs, restaurateurs, independent businesses and culinary traditions an international platform and introduce their stories to readers around the world.As you turn the pages of this issue, we hope you discover not simply places to eat, but people worth knowing, dishes worth travelling for and stories that remind us why food remains one of the most powerful ways of bringing cultures and generations together.Enjoy the issue. Royal Leamington Spa, where Bombay Restaurant has been part of the local dining landscape This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Paperback. Etat : new. Paperback. Every issue of Taste Asia is built around one simple idea: food becomes more meaningful when we understand the people, traditions and stories behind it. In this fifth issue, that idea takes us across countries, regions, restaurants and generations.Our cover star, Chef Jianxing Xiao, represents one part of that journey. Professionally trained in Yangzhou and Shanghai before continuing his career in London, Jianxing brings together Huaiyang and Shanghai traditions, family influences and years of professional experience. At YEYE, handmade noodles, pan-fried buns and patiently prepared broths reflect a respect for craftsmanship, while his approach also recognises the importance of making traditional flavours accessible to London's diverse dining audience. Jianxing's story is one of craftsmanship, determination and respect for heritage. Professionally trained in Yangzhou and Shanghai before continuing his career in London's fine-dining kitchens, he has brought those experiences together at YEYE, creating food rooted in the traditions of Huaiyang and Shanghai cooking while remaining approachable to London's remarkably diverse dining audience. But this edition reaches far beyond one chef or one restaurant.China provides an important thread throughout the issue. We explore why there is no single definition of "Chinese food", looking at the remarkable differences between Sichuan, Cantonese, Shanghai, Hunan and northern Chinese cooking. Geography, climate, ingredients and local traditions have created a culinary culture whose diversity cannot be understood through only a handful of familiar dishes. We also highlight Chinese restaurants across England that are keeping traditions alive while introducing diners to regional flavours, handmade techniques and contemporary interpretations. Elsewhere, we turn to travel, books, events and new ideas. CelebrASIA returns to Battersea Power Station with more than 35 food and drink vendors alongside music, film, workshops and cultural programming. We also look at Bunta Beer, a new non-alcoholic Indian craft lager created to complement spice-led cuisine, and explore books that take readers deeper into the food cultures of China, Vietnam and Japan. That, ultimately, is what Taste Asia is about: not one cuisine, one country or one definition of Asian food, but an extraordinary collection of flavours, places, people and stories.Welcome to the fifth issue of Taste Asia. As we continue our passionate journey to discover the UK's hidden culinary treasures and celebrate the heart of our vibrant food scene, we are thrilled to bring you a collection of stories that capture the true essence of global gastronomy. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …

Paperback. Etat : new. Paperback. Every issue of Taste Asia celebrates the visionaries shaping Asian food, hospitality and culture. In Issue 9, that spirit is represented by our cover personality, Sandeep K. Dewan.Sandeep's distinguished career has taken him from New Delhi to Europe, the Middle East and Asia. He has served celebrities, royalty, business leaders and heads of state, while earning recognition as an entrepreneur, international judge and respected hospitality professional.What makes his story especially inspiring is the philosophy behind his success: remain grounded, stay humble and treat everyone with respect. For Sandeep, great hospitality begins long before the plate arrives. It is built through discipline, thoughtful service and the small details that make every guest feel valued.He also offers an important perspective on the future of Asian cuisine. As its popularity continues to grow, innovation must support authenticity rather than replace it. The greatest opportunities belong to chefs and businesses that respect tradition while expressing it with confidence and creativity.That balance runs throughout this issue. We explore the remarkable diversity of Indian cooking, from the many meanings of curry to the regional traditions represented by the thali. Our Best of Taste Asia selections recognise outstanding dishes distinguished by flavour, craftsmanship and character. Elsewhere, we examine restaurant reputation, new food products, cookbooks, wellbeing, leadership and the people creating positive change across their industries.We are proud that Taste Asia is available in print across more than 190 countries and through over 40,000 retailers and platforms, including Amazon, Barnes & Noble, Walmart, Waterstones and Blackwell's. This global reach helps the chefs, restaurateurs, entrepreneurs and cultural voices in our pages share their stories with the world.Sandeep K. Dewan reminds us that hospitality is more than an industry-it is the art of making people feel respected, welcomed and remembered.We hope you enjoy Issue 9.Ben F. Oncu Editor-in-Chief Taste Asia Every issue of Taste Asia celebrates the visionaries shaping Asian food, hospitality and culture. In Issue 9, that spirit is represented by our cover personality, Sandeep K. Dewan. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Royal Leamington Spa, where Bombay Restaurant has been part of the local dining landscape.

Paperback. Etat : new. Paperback. Every issue of Taste Asia begins with food, but it is rarely only about what is on the plate. It is about the people behind it - the chefs, restaurateurs, creators and cultural voices whose determination, imagination and professionalism continue to shape the way Asia is experienced through food and culture.For our eighth issue, few people represent that philosophy more clearly than our cover star, Shah F. Athar.Athar's story is not simply one of achievement. It is a story about standards. Through the UK Curry Championships, he has set out to create a competition where recognition must be earned - through live cooking, technique, flavour, discipline, hygiene, presentation and the ability to perform under pressure. His belief is refreshingly straightforward: competition should not exist merely to distribute trophies; it should challenge chefs to become better professionals.That philosophy runs throughout our extensive conversation with him. Athar speaks about the evolution of British curry, the pressures facing Asian hospitality, the importance of professional development and his determination to encourage younger chefs to see hospitality not simply as employment, but as a career filled with possibility. Perhaps one of the most important messages in this issue is also one of the simplest: great chefs never stop learning.His work also reminds us that British Asian hospitality is much bigger than restaurants alone. It touches communities, education, employment, culture and identity. Athar has taken that conversation from competition kitchens to classrooms, industry forums and Parliament. At a time when hospitality businesses are confronting rising costs, staffing pressures and changing consumer habits, voices willing to defend the sector while also demanding higher standards from within it are increasingly important.But this issue travels considerably further.In The Many Faces of Curry, we journey through India, Thailand, Malaysia and Japan to explore how one familiar word can describe remarkably different culinary traditions - from complex Indian spice blends and fragrant Thai coconut curries to Malaysian multicultural cooking and Japan's comforting curry rice. It is a reminder that there is never just one story behind Asian food.Our Best of Taste Asia 2026 pages continue our search for dishes that deserve particular recognition. Among them are Fusion Clan's deeply rooted Malabar Lamb Shank Biriyani, Bombay Restaurant's imaginative Signature Sea Bass and Kasa & Kin's beautifully executed Beef Kare-Kare - three very different dishes united by identity, craftsmanship and confident cooking.Elsewhere, we explore Asian cookbooks, restaurant reputation and media, cultural stories and wellbeing, including a reminder of the importance of regular health check-ups and preventive care.What connects all these pages is something we believe deeply at Taste Asia: excellence deserves to be recognised, but meaningful recognition must have substance behind it.That is why Shah F. Athar feels particularly appropriate for our eighth cover. His message is not simply about winning. It is about earning respect, protecting standards, accepting criticism, continuing to learn and helping the people who come after you to achieve even more.We hope you enjoy Issue 8. For our eighth issue, few people represent that philosophy more clearly than our cover star, Shah F. Athar This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Paperback. Etat : new. Paperback. Every edition of Taste Asia begins with the same curiosity: who are the people shaping the future of food, and which stories deserve to be discovered?In this issue, our cover belongs to Chef Nigar Parvin, whose journey into the professional kitchen is as unconventional as it is inspiring.With a background in Engineering and a Master's degree in Data Science and Analytics, Nigar did not follow the traditional route into hospitality. Yet her story reminds us that great chefs are not defined by where their journey begins, but by the passion, discipline and determination they bring to the kitchen.In our exclusive interview, Nigar speaks openly about moving from Data Science into professional cooking, developing her craft in demanding kitchens, working alongside Giancarlo Caldesi, competing at the British Culinary Championships and building a culinary identity that combines classical European technique with the flavours and memories of her South Asian heritage.What stands out most is her belief that "Cooking is an act of love."It is a simple statement, but one that says a great deal about the chef she is becoming. Behind every refined plate is an understanding that food carries memory, culture, generosity and emotion. Whether she is preparing her signature Chicken Meatballs in Rich White Gravy, creating an elegant scallop dish or returning to the Bengali flavours of her childhood, Nigar approaches food with both precision and heart.Her story also represents something increasingly important within Britain's restaurant industry: a new generation of chefs bringing different experiences, cultures and perspectives into professional kitchens. Nigar's ambition extends beyond restaurant service. With more than 80 original recipes already developed, she hopes to make professional techniques approachable for home cooks, publish a cookbook, teach others and, one day, open a restaurant of her own.At Taste Asia, these are exactly the stories we want to tell.We continue to be a voice for exceptional chefs, restaurateurs and culinary professionals whose talent deserves a wider audience. At the same time, we remain committed to discovering the culinary treasures of the United Kingdom - from celebrated restaurants and accomplished chefs to independent kitchens, regional specialities and remarkable dishes that may still be waiting for wider recognition.Our journey is also increasingly international. Taste Asia is available in print across more than 190 countries and through over 40,000 retailers and platforms worldwide, including Amazon, Barnes & Noble, Waterstones, Walmart, Blackwell's and many more. That international reach gives us an extraordinary opportunity to introduce the chefs, restaurants and food stories we discover in Britain to readers around the world.But our purpose remains simple.We believe good food deserves recognition. We believe culinary heritage deserves protection. We believe talented chefs deserve a platform. And we believe there are still countless extraordinary food stories waiting to be discovered.Chef Nigar Parvin's journey is one of them - a story of courage, discipline, cultural identity and ambition, with much of its most exciting chapter still ahead.We are delighted to have her on the cover of this edition.Enjoy the new issue of Taste Asia. In this issue, our cover belongs to Chef Nigar Parvin, whose journey into the professional kitchen is as unconventional as it is inspiring. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Paperback. Etat : new. Paperback. Food is never simply about what arrives on the plate. It carries history, memory, migration and identity. It tells us where we have come from, but it also reveals where our culinary culture may be heading next.That idea sits at the heart of this edition of Taste Asia.We are delighted to feature Chef and author Steven Heap on our cover, a chef whose remarkable career demonstrates how curiosity, respect and lifelong learning can shape a genuine understanding of food. Beginning his journey in an Indian restaurant at just fourteen, Steven has spent more than three decades exploring cuisine, travelling to almost seventy countries and learning from cooks, communities and traditions around the world.What makes his story particularly compelling is his belief that great cooking does not always need to be complicated. Technique matters. Ingredients matter. Consistency matters. But above all, understanding where food comes from matters.His relationship with South Asian cuisine perfectly reflects this philosophy. From writing books and teaching cookery classes to competing internationally and championing the heritage of the Birmingham Balti, Steven has dedicated much of his career not only to cooking food, but to understanding, preserving and sharing it.His interview also raises an important question for the future of Asian cuisine: how do we embrace innovation without losing identity?It is a question that runs throughout this edition. Across these pages, we celebrate regional cooking, remarkable chefs, independent restaurants, signature dishes and culinary traditions that continue to evolve while remaining connected to their roots. We travel through flavours and stories, from the diversity of Indian cooking and the traditions of Japan to some of the restaurants and dishes shaping Britain's increasingly exciting Asian food scene.At Taste Asia, our purpose is not simply to tell readers where to eat. We want to discover the people behind the food, understand the traditions behind the dishes and celebrate those who are helping culinary heritage survive for another generation.Steven Heap reminds us that even after decades in the kitchen, there is always another ingredient to understand, another technique to master and another story waiting to be discovered.And perhaps that is what makes the world of food endlessly fascinating.Enjoy the new edition of Taste Asia. We are delighted to feature Chef and author Steven Heap on our cover, This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…