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Laal Maas (India) Vindaloo is the spicy curry that most people think of when thinking of spicy dishes in India but Rajasthani laal maas surpasses Vindaloo in terms of spiciness. This Rajasthani curry is known for the pungent taste of garlic. In addition, this lamb curry gives off a beautiful ruby color due to the use of red pepper. Indian breads such as naan, rotis, or chapatis are best suited for this rich dish.

Laksa noodle soup is a dish combining Chinese and Malaysian cuisine. There are two types of Laksa noodle soup: Curry Laksa and Sour Tamarind Laksa (Assam Laksa). Curry Laksa noodles are more widely known in Singapore, while sour tamarind Laksa noodles are more visible in Malaysia such as Penang Laksa. In fact, Laksa vermicelli has a series of different preparation styles with differences in fish ingredients, broth and even type of vermicelli. Traditional Singaporean Curry Laksa Noodles uses vermicelli/noodles, coconut milk, puffed fried tofu, a few slices of fish, shrimp and blood cockles. Depending on the price adjustment or each person's taste, the meal may or may not include shrimp and blood cockles. Another unique style of Laksa noodles in Singapore is known as Katong Laksa noodles with noodles cut into short pieces and eaten with a spoon. Currently, there is still a lot of debate surrounding the original preparation style of Katong Laksa.

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