South Asian

If you want to study the art of meatless barbecue, India is the place to do it. This nation of more than a billion people has more vegetarians than there are people in the United States. Over the centuries, Indian grill masters have evolved a highly sophisticated style of vegetarian barbecue—dishes bursting with flavor (not to mention dairy and grain proteins). It's grilling so complex and satisfying, you'll never miss the meat. Tandoori aloo (potato) turns up at grill parlors throughout northern India. The best I've ever tasted came from the landmark restaurant Moti Mahal in Delhi; the potatoes were packed with cheese, slathered with spice paste, and crusted with sesame seeds.

I add sweet red peppers to this classic Indian dish. The brilliant red peppers and ivory-white cheese pieces look stunning against the glazed moss-green sauce.

Melons and cucumbers have a real affinity—they're related, after all. Here, they come together in a cool, uncooked chutney, which cuts the robust richness of thinly sliced hanger steak.

The yogurt in this lightly spiced marinade results in extremely tender lamb, chicken, or shrimp.

These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.

Serve over basmati rice.

Gajar halva is a luxurious Indian dessert made from carrots slowly cooked down with sweetened milk and spices. This version is fast enough for weeknights and brings the warmth of the Indian sun to mind.

If fresh peas are out of season, look for high-quality frozen brands such as Cascadian Farm.

You can tell this recipe hails from a tropical environment because of the way the first bite of chiles causes a light sweat to break out on your brow. Then a breeze blows by, and— ahh—you're instantly cooled off and refreshed, able to fully enjoy the sweetness of plump shrimp and an evolving harmony of spices.

There are many versions of vadouvan, a French interpretation the Indian spice blend, but we like the one that Grimes came up with, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for a deep, meaty flavor.

This South Indian dish—also known as xec-xec—is full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp.

Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.

This vegetarian curry is delicious served with some basmati rice alongside.

Why would you make your own curry powder? Because it's fresher and more fragrant than anything you'll find in stores.

This exotically spiced soup has an incredibly velvety texture.

The curries that are sold in the markets of southern Thailand inspired this heavily spiced dish. Chef Boetz says this delicious main course is a hybrid of an Indian and a Thai curry. The use of dried spices (coriander, cardamom, cumin) is common in Indian curries; coconut milk and fresh, aromatic ingredients (cilantro, lemongrass, galangal) are often used in Thai curries.

This fast-cooking flatbread traditionally accompanies dal or curry dishes, but it's versatile enough to pair well with almost any soup or even to dip in hummus.

This spice mix includes the same seasonings as those used to flavor India's clay-oven-baked tandoori chicken. SERVING SUGGESTIONS: Rub under the skin of a whole chicken before roasting; add to a pan sauce for seared scallops; sprinkle over cauliflower before sautéing; mix with yogurt and use as a marinade for leg of lamb.