When it comes to dinner parties, I often cook lamb. It's available year-round (except for the extra-tender, pale pink-fleshed spring lamb) and has so much flavour that it's hard to ruin.

Susan Jung. Pics Courtesy/Phorum Pandya This is not her first visit to Mumbai. “I was here in the mango season last May,” she recalls. Jung has been the Hong Kong, Taiwan and Macau Academy ...