Junoon, New York City
Cool Plates features dishes from across the country to help inspire chefs' creativity. Junoon chef Walter D’Rozario hangs yogurt in cheese cloth to let some of the moisture drip out. He adds toasted and ground cardamom, cinnamon, nutmeg, star anise, coriander, black cardamom and cloves to the yogurt as well as salt, pepper, turmeric and saffron. He also adds a little canola oil. He rubs a paste made of ginger, garlic and salt on lobster tail. Then be rubs it with the yogurt mixture. At ...
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