As my Korean buddy, who lived in India for four years, pointed out: there are plenty of Indians who eat beef, maybe as a way of life, maybe as a breaking of precepts. So using garam masala to flavor a filet mignon shouldn't be that outlandish of an experience:
Below, Andong makes a point about pork buns that resonates with me because I had a similar experience over at Incheon's Chinatown. Despite the nifty fact that these Chinese buns (hwadeok mandu/화덕 만두 in Korean) are cooked in what is essentially a tandoor, the end result is good but rather bland and tasteless. I promised myself that, the next time I hit Chinatown, I'd bring along some sort of peppy sauce to jazz up those buns. Andong's solution to the problem, as you'll see below, is to go for another bun entirely:
Here's Andy Cooks with Lu Rou Fan, a rice dish:
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