Every cuisine has its own combinations of accompaniments. In the East, sauces are different, completely distinct from the sauces that accompany western, continental or say, French cuisine. American cuisine, with its worldwide influences, boasts of altogether different flavors. In all, a sauce can distinctly identify a cuisine, after all, who doesn't feel like a tango on the mention of the magic world, Salsa? For hot curries - Tomato and Cucumber Raita (With curries) True to its nationality, the tomato and cucumber Raita is a cooling, soothing yogurt based side dish which can appease a palate ravaged by a fiery Asian curry. It can also be a great dip for roasted or fried papad. (poppadams) or tangy kebabs. You need: 1 ½ cups yogurt ½ cup chopped tomatoes ½ cup chopped cucumbers 1 tsp lemon juice 1 small green chili, finely chopped ½ tsp roasted cumin powder ½ tsp ground rock salt ½ tsp red chili powder 1 tbsp chopped fresh mint Salt to taste. In a glass bowl whip the yogurt well, and then mix in all the other ingredients. The spices can be used to make interesting patterns on the top of the bowl. Chill the bowl for an hour and serve with hot curry. Malay Peanut Sauce For Meat - kebabs or satay - Asian style The peanut sauce has a fragrance that identifies its South Asian origins instantly. It is usually served with satays, another Malaysian dish of meat on skewers, but it can also be served with grilled meats, especially chicken. It tastes great with the grilled chicken in sandwiches. You need: 250 grams peanuts, roasted, skinned and coarsely ground. 2 inch fresh galangal 3 dried red chilies, chopped ½ cup soaked tamarind pulp 3 tbsp vegetable oil 2 tbsp palm sugar or jaggery Salt to taste 2 tbsp Thai fish sauce (which can be used in place of salt too) 1 onion, chopped and peeled Blend together the onion, galangal and chilies, to a smooth paste. Add about 3 tbsp boiling water to the tamarind pulp, mix well, and then sieve through using a fork, taking out as much water as possible. Collect this water in a bowl. Heat the oil and fry this paste till it is nicely browned, fragrant and also the oil starts leaving the paste. It has to be constantly stirred over medium heat or the galangal will stick to the pan and burn. Now add the tamarind water to this cooked mixture and bring to a boil. Simmer for about ten minutes then add the remaining ingredients and cook till the sauce has thickened. Do not chill it, this sauce tastes good served warm with the meat. Green mango, Raw Papaya and Ginger Salsa This is a side sauce or accompaniment, made with fresh ingredients and is best served with smoked fish. For this tangy, crunchy salsa, you need: 1 medium-sized unripe mango, peeled, deseeded and coarsely grated ½ cup grated green papaya 1-2 red chilies, coarsely chopped 3 tbsp coconut cream ¾ cup coconut milk 4 kafir lime leaves (chopped) Juice of 1 lime 1 tbsp finely chopped ginger 2 tbsp palm jaggery 1 tbsp chopped fresh coriander Toss together all the ingredients in a large bowl. Chill for at least an hour before serving.