Basmati Rice
A very long-grain aromatic rice, Basmati contains a massive proportion of amylose (a poorly soluble linear starch). This biochemistry prevents it from sticking. Grown in the foothills of the Himalayas, it requires intense rinsing in cold water to remove residual surface starch powder. Cooked by total absorption (pilaf method) covered, the grain undergoes a spectacular elongation (it swells in length, not width) to offer an airy, fluffy texture, and a natural scent of popcorn and flowers.
Iberian Pork Secreto Kamado Fried Rice
The excellence of Iberian Secreto, enhanced by light cherry wood smoking before being wok-seared. A textured marriage between high-heat crispy fried rice and the melting gelatinous texture of this exceptional pork cut.
Modernist Butter Chicken & Saffron Basmati
Forget poultry dried out by long stewing. This modernist version uses the surgical precision of sous-vide cooking at 62°C to guarantee spectacular juiciness of the chicken, all coated in an ultra-silky Makhani sauce emulsified in a blender for perfect consistency, accompanied by a fragrant rice where each grain separates elegantly.