What broth this on?

Hopeless ramentic? Slurp up this guide and order the best bowl, every time

- Urvee Modwel

What separates a tonkotsu from a shoyu? Do udon noodles go better with pork or fish? Who does a silkier broth: Tokyo or Seoul? Bring the ramen experts in. Parth Bajaj, 27, chef and content creator; Navika Kapoor, 25, chef-owner at Zuru Zuru; and Kunal Dogra, 28, co-founder of Gurgaon-based Long Finish by Ramen Donn, create the ultimate guide to ramen.

First, pin the location. "At its core, ramen consists of four essentials: A rich bone or mushroom broth that's full of flavour, perfectly cooked noodles, a unique tare or seasoning base, and a variety of toppings," says Dogra. Both Japan and South Korea are proud of their ramen heritage and they should be. But most Korean ramen (or ramyun, as they call it) in India is the packaged or instant version, even if it's turned into a restaurant dish. Japanese style ramen, mostly served in restaurants, is made from scratch. Better restaurants will even make fresh noodles inhouse. Bajaj travelled to both countries to learn proper ramen techniques. Kyushu, north Japan, is home to the rich, pork-based tonkotsu ramen, while Tokyo loves shoyu or soy-based tare and a clear chicken broth.