This is one of the most memorable dishes I have tasted while traveling in India. The flavors are intense—and at the same time, comforting. Kanji Vada is a traditional Rajasthani snack made seasonally during Holi, Diwali, and mostly during winter as the mustard in it...
Ingredients for the Sorbet Syrup: 100 g glucose syrup 600 g sugar 550 g water 9 g “Uno” sorbet stabilizer Method for the sorbet syrup: Combine all ingredients together and blend until the stabilizer is fully incorporated and there are no lumps. Pour mix into and pot...
Ingredients: 500 g The Perfect Puree Mango Passion Fruit Blend, thawed 500 g Sugar 120 g Glucose syrup 12 g Apple pectin 25 g Sugar 25 g Citric acid 100 g Tajin powder Method: Combine citric acid and the smaller portion of sugar together. Set aside. Combine large...
Ingredients: 2 oz. Milagro blanco tequila 1 oz. The Perfect Purée Yuzu Luxe Sour Blend, thawed 1/4 oz. agave nectar 3 dashes Tabasco Method: Shake well with ice and strain over ice into a rocks glass rimmed with tajin spice. Garnish with a cucumber...
