Vahchef!!!! So glad to see you here with your explanation-knowing you were from Hyderabad (which is considered the home of the best biryani) I knew it was a good and noble biryani. Pervez mentioned a fusion of Thai and Indian spices-do I see a Desi Indian Thai Biryani? Sounds interesting to my taste buds. There are many Indians living in India and of course in Malaysia. In South Thailand there is a definite fusion of Indian/Thai spices in recipes like Penang and Mussaman curries. I also found there are some Indian restaurants in Cambodia. Could be interesting. In Cambodia the cuisine has been influenced by the French. A special dish is Amok (like Thai Haw Mok) but not only with seafood per se. The Cambodians make an Amok with snails! Maybe there is a fusion of Indian spices being used in Cambodian dishes. Sounds interesting. I always say the best Chinese food I have ever eaten is in Delhi! That is a big statement as I have been in China to various regions many many times, and I live in the San Francisco Bay Area where we have excellent Chinese restaurants and chefs, but still not as tasty as the Indian cooking I have eaten in Delhi. The oft quoted "The whole is greater than the sum of the parts", often today referred to as synergy, is the way I'd term much of California Cuisine. Shanti/Mary-Anne