World Cuisine

India

Indian cuisine is the supreme art of molecular extraction and spice layering. The exact order of introducing aromatics into very hot fat (the tempering or "tadka" technique) fundamentally modifies the release of their essential oils. Our Indian protocols break down the complex chemistry of curries.

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4.8

Sous-vide Cooker

Main Courses • India

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.

30 min | Gluten Free