# Cooking Progression Map Natural skill progressions from current recipes to more advanced dishes, organised by cuisine direction. ## From Current Repertoire | Starting Point | → Next Steps | |----------------|--------------| | [[Red Lentil Dhal]] | → [[Chana Masala (Meera Sodha)|Chana masala]] → Palak paneer → Biryani | | Egg Fried Rice | → [[Pad Thai]] → Nasi goreng → Hainanese chicken rice | | [[Anchovy Pepper Pasta]] | → Puttanesca → Cacio e pepe → Carbonara | | [[Lentil Soup]] | → Ribollita → French onion soup → Pho | | [[Chilli Con Veggie]] | → Mole → Black bean soup → Feijoada | | [[Chickpea and Chorizo Soup]] | → Fabada Asturiana → Cocido Madrileño → Cassoulet | ## Cuisine Directions to Explore ### Thai/Southeast Asian Builds on existing wok skills from egg fried rice. Start with Pad See Ew (simpler than Pad Thai, arguably more satisfying). ### Middle Eastern Many techniques transfer from existing dips and spreads. Shakshuka is a good entry point. ### Japanese Home Cooking Different philosophy — emphasises technique and restraint rather than complex spice layering. ### French Technique Learn the *why* behind cooking. Focus on mother sauces and braises. ## See Also - [[Indian Spice Pantry Guide]] — spice tiers for building Indian pantry