Asian cuisine styles can be broken down into several regional styles that have roots in the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian derived the states that once made up British India – Burma, India, Sri Lanka and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.

Mongolian cuisine

Mongolian cuisine refers to the local culinary traditions of Mongolia and Mongolian styled dishes. The extreme continental climate has affected the traditional diet, so the Mongolian cuisine primarily consists of dairy products, meat, and animal fats. Use of vegetables and spices is limited. Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine.

Features

The nomads of Mongolia sustain their lives directly from the products of domesticated animals such as cattle, horses, camels, yaks, sheep, and goats, and sometimes game. Meat is either cooked, used as an ingredient for soups or dumplings (buuz/khuushuur/bansh), or dried for winter (borts). The Mongolian diet includes a large proportion of animal fat which is necessary for the Mongols to withstand the cold winters and their hard work. Winter temperatures as low as -40 °C and outdoor work require sufficient energy reserves. Milk and cream are used to make a variety of beverages, as well as cheese and similar products.
The nomads on the countryside are self-supporting by principle. Travellers will find yurts marked as "guanz" in regular intervals near the roadside, which operate as simple restaurants. In the yurt, which is a portable dwelling structure, Mongolians usually cook in a cast-iron or aluminium pot on a small stove, using wood or dried animal dung (argal) as fuel.

Typical dishes

The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can, or within the abdominal cavity of a deboned goat or marmot ("Boodog").
Milk is boiled to separate the cream (öröm, clotted cream). The remaining skimmed milk is processed into cheese ("byaslag"), dried curds (aaruul), yoghurt, kefir, as well as a light milk liquor ("Shimiin Arkhi"). The most prominent national beverage is airag, fermented mare's milkA popular cereal is barley, which is fried and malted. The resulting flour (arvain guril) is eaten as a porridge in milk fat and sugar or drunk mixed in milk tea. The everyday beverage is salted milk tea ("Süütei Tsai"), which may turn into a robust soup by adding rice, meat, or Bansh. As a consequence of the Russian influence during socialism, vodka also has gained some popularity with a surprising number of local brands (usually grain spirits).
Horse meat is eaten in Mongolia and can be found in grocery stores.
For dessert, Mongolians have boortsog, a type of Mongolian biscuit or cookie.

Indian cuisine

Indian cuisine is characterized by the use of various spices, herbs and other vegetables and sometimes fruits grown in India and also for the widespread practice vegetarianism across many sections of its society. Each family of Indian cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to region, reflecting the varied demographics of the ethnically diverse Indian sub continent.
India's religios beliefs and culture have played an influential role in the evolution of its cuisine.However, cuisine across India also evolved due to the subcontinent's large-scale cultural interactions with ancient greece,mongols,persia and west asia making it a unique blend of various cuisines across Asia The spice trade between India and Europe  is often cited as the main catalyst for Europe's Age of discovery. The colonial period introduced European cooking styles to India adding to the flexibility and diversity of Indian cuisine. Indian cuisine has had a remarkable influence on cuisines across the world, especially those from Southeast asia.
The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), channa (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like channa and "Mung" are also processed into flour (besan).
Most Indian curries are cooked in vegetable oil. In North and West India, peanut oil has traditionally been most popular for cooking, while in Eastern India,\mustard oil is more commonly used. Coconut oil is used widely along the western coast and South India, Gingelly oil is common in the South as well. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).
The most important or frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander (dhania), and garlic (lassan, poondu). Popular spice mixes are garam masala, which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove. Each region, and sometimes each individual chef, has a distinctive blend of garam masala. Goda masala is a popular sweet spice mix in Maharashtra. Some leaves are commonly used like tejpat, coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves, curry roots is typical of all South Indian cuisine. In sweet dishes, cardamom, saffron, nutmeg, and rose petal essences are seasoned.