'I adore any excuse to use a torch in the kitchen'
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
We traditionally use this method to infuse a smoky flavour into biryanis in particular, at the last step , and also in homemade kebabs.
Looks very delicious! But let's leave the raisins off.