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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?