After a less-than-mediocre dining experience at an Indian-Pakistani restaurant today, and minutes after learning that we had returned an order of spice-less biryani, the manager approached to ask about our experience. I quickly informed him, “Not good.” Instead of asking how to improve his restaurant, he embarked upon a quest to prove to me and my accompanying master chef that we were simply unenlightened about the methods of his region and that his restaurant avoids spices to allow customers to return home without the aroma of the food. Oddly enough, we dine to enjoy the cuisine, not to taste the region or the story of excuses behind the tasteless menu of inadequately-characterized courses. I thank my sweetheart, the aforementioned master chef, for exposing me to the best cuisine on the planet, her own, which has effectively transformed me into the American Gordon Ramsey of Asian cuisine and the greater band of ethnic fare. It is humorous how close a res...