In our new cooking series Workaholics, we invite chefs, bartenders, and other personalities in the world of food and drink who are serious hustlers to share their tips and tricks for preparing quick, creative after-work meals. Every dish featured in Workaholics takes under 30 minutes to make, but without sacrificing any deliciousness—this is tried-and-true, go-to goodness for the super-busy who also happen to have impeccable taste. Floyd Cardoz is a master of Indian-American cooking, and his mission is to prove to Americans that they don’t really understand the true breadth, diversity, and sophistication of Indian cuisine. It is no surprise, then, that when Cardoz visited the MUNCHIES Test Kitchen recently, he told us that his ultimate comfort food—the stuff he craves after[…]

In Hong Kong, some of the best Indian food you’ll eat is served from old glass stalls that sit next to piles of SIM cards and back-of-the-truck Nokia phones. Chicken drenched in warm chili oil and green peppers is plated up with buttery lentils at Al-Madina Curry House, a tiny hole-in-the-wall with Halal Indian food owned by Pakistanis. It’s next to an African restaurant—run by a Filipina—with men from India and Bangladesh hawking electronics, just across the hall. While it’s called Little India, the ground floor of Chungking Mansions—the epicenter of life for Hong Kong’s asylum seekers—is culturally ambiguous. Most there hail from South Asia, the Middle East, and Africa, all trying to make a new life in one of[…]