Neutral oil

Charred marinated chicken in a silky, spiced tomato cream sauce. The tikka and the masala are two separate operations — don't skip the char.

Crispy bottom, steamed top, juicy inside. The potsticker technique makes them perfect every time.

Finely chopped shiitake and oyster mushrooms with pressed tofu and chives. Squeeze out all the moisture — this is the critical step.

Cubed lamb shoulder marinated and grilled. The same masala sauce but richer. Better the next day.

Swap chicken for homemade paneer. Better charring on the tikka, richer sauce that absorbs into the cheese.

Korean twist on gyoza: kimchi and glass noodles in the filling, no pleating required. Just fold and pinch.

Minced shrimp filling with ginger and chives. Pan-fried and steamed the same way. More delicate than pork, quicker to cook.