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This dish features a keema curry made with carp and chicken, seasoned with a spicy pepper blend and topped with an aromatic grated vegetable sauce. Keema is a minced meat dish, often found in South Asian cuisine. The addition of yam curry soup suggests a unique fusion of flavors.

This is a spicy keema curry prepared using two types of chili peppers and finished with cheese. The name 'Pocky Keema' is unusual and might refer to a specific preparation style or a playful naming convention. Keema is a minced meat dish, and the use of two chilies suggests a complex heat profile.

This dish is an early autumn-themed keema curry made with a blend of beef and pork, infused with the roasted flavor of hojicha (Japanese roasted green tea). It is topped with salmon sambal, which is a spicy chili paste often found in Southeast Asian cuisine. The combination of hojicha and salmon sambal creates a unique flavor profile.

A large portion of steamed rice, a staple accompaniment to curries and many Asian dishes.

Onsen tamago is a Japanese soft-boiled egg cooked at a low temperature, resulting in a custardy white and a runny yolk. It's often added to dishes for richness.

A large serving of pickles, likely to add a tangy and refreshing contrast to the main dish.