Feb 4, 2022Liked by Holly Haines

This has been a fairly common technique used in homes in India to infuse smoke into dals and curries to replicate the tastes of the tandoor at home. Now, see it being used for non traditional dishes like infusing smokiness into yoghurt etc

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Feb 2, 2022Liked by Holly Haines

We traditionally use this method to infuse a smoky flavour into biryanis in particular, at the last step , and also in homemade kebabs.

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Feb 1, 2022Liked by Holly Haines

Looks very delicious! But let's leave the raisins off.

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