Kazakh cuisine caem from their nomadic origins – strong on horse, dried meats and soured milk. The most popular (equine) dish, ‘five fingers’, is so called because that’s how it’s eaten – your size of portion traditionally equating to your status as a guest. In Xinjiang, the food reflects the Islamic majority of the population – particularly the ‘Eastern Turks’, or Uyghurs – and is thus halal; signature stuff includes kebab and roast mutton, roast fish and rice, but also stretches to camel. Uttar Pradesh also peddles kebabs and mutton, but is most famous for many of more locally-familiar snacks and meals – pakora, samosa and biryani.