I think a lot about food scene fixtures.
Creamy and deeply spiced with heavy notes of caramelized tomato—it's essentially a perfect dish.But chefs Zeeshan Shah and Yoshi Yamada convinced me otherwise when I ate at their playful Chicago restaurant.
one dark, rainy evening.The menu, which draws inspiration from both Indian and Western techniques and flavors, is filled with hits like Aachari Pork Sandwiches and French Fry Manchurian.But the real star is the.
Butter Chicken Calzone., which arrives at the table as a piping-hot and puffy semi-circle of innovation and promise.
The real magic happens when you take a knife to the dish and out erupts a stream of almost lava-like gravy and molten cheese strings.. At the restaurant, Shah and Yamada deploy a three-day process to make their butter chicken: it's a multistep affair that involves a salt brine, a heavily spiced yogurt marinade, and crafting a gravy with house-made chicken stock.
(It's possible to create similarly delicious results in a much quicker time with the help of a few handy shortcuts.).It's the kind of love-hate relationship that all French winemakers have with the California sun, which can over-ripen grapes, unlike in Bordeaux where it's typically cool and rainy.
"It's like when you see a baby photo of a toddler, and those wrinkles and folds start to go away, and you begin to see the framework of the real kid.I think that's the same thing for the wines.".
In its youth, upon entering toddler-hood, a Melka Cabernet reveals sinewy, ripe, dark fruit flavors and silken textures framed by ultra-fine tannins that lap about in waves of salty minerals, turned-earth, and expensive French cedar.It just gets better from there with proper aging.