We already agreed to the concept of takeaways. In this part two I want to explore more into sushi and Chinese, Indian, and Thai dishes. So let’s start by noticing that at some point all these cuisines have gone through a process of transformation to suit our taste habits, whatever they are: less spicy, creamier, etc. 

A good Japanese friend of mine said that you would not find sushi rolls containing avocado or cream cheese in any restaurant in Japan. And that the training to become a sashimi master takes at least 8 years. Indian food is mostly vegetarian, but nowadays, you can find all sorts of meat in their dishes. As for Chinese food, I think there is a lot more than just sweet & sour chicken, because China has a lot of different regions with different plates. In case of Thai curry,  green or red, mainly it is a personal choice, but not all dishes taste like back in Thailand. Remember it has also to do with your personal state of mind and enjoyment. 

The interesting thing is, that all these kitchens have made their way to our palate. And more times than less, we find ourselves taking them out to eat at our homes, on the occasion of a themed dinner night with friends or just as an option to not have to cook ourselves. On my list is massaman curry. What is in yours?