Put the sauce on the table so that diners can serve themselves, or portion it out in advance for serving.
If you like crackly pan scraps, have an appetite for anything extra crispy, or if you prefer your food more darkly tanned than pale, then you must try making tahdig.
Being a Top Chef contestant can be grueling and exhausting and crazy fun. When we're all wiped out from nonstop competition, we do what we do best: eat good food. Some of my most memorable meals with those talented chefs involved banh mi, traditional Vietnamese sandwiches that layer cured meats, sausages, and pickled vegetables in small, soft versions of French baguettes. I love anything with pickles and fresh cilantro! I've put those flavors in a burger patty here and sandwiched them in my favorite French roll: buttery brioche. The rich bread makes all the difference, as does high-quality pork.
Lilli chatni, or cilantro chutney, will most likely be found on every Gujarati family’s kitchen table at dinner time.