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A n u n ingredients mm n t m n cultures n the east and uth east r g n of th nt n nt include r , g ng r, g rl , m seeds, chillies, dr d onions, nd tofu. stir frying, steaming nd deep fr ng are common k ng m th d . While r is mm n in n cuisines, d ff r nt v r t r popular n the v r u r g n . Glut nu rice ngr n d inculture, r l g u tr d t n nd n t n l d nt t of laous. B m t r is ul r in th nd n ub nt n nt, jasmine r ft n f und across S uth t Asia, while l ng-gr n rice is ul r n Ch n nd short-grain in J n nd K r . Curr a mm n d h n S uth Asia, S uth E t Asia nd East A . Curr dishes h v their r g n n th Ind n ub nt n nt, with r nt d Northern Ind , B ngl d h, nd P k t n mainly using a ughurt b , wh l those n present day uth rn nd , Sr L nk , nd S uth t A generally u nut m lk th r foundation

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