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Garnishing
Appears in
By Shamil Thakrar, Kavi Thakrar and Naved Nasir
Published 2019
The garnish is the final touch, a way to brighten flavours at the table. It can be diced or sliced red onions, wedges of lime, a selection of fresh green herbs, fresh or fried green chillies, a chutney, or a bowl of kachumber, or any combination of these. The garnish often serves to cut through a particularly rich dish.
Cooking finely diced onions to a dark, rich, even caramelisation.
Cooking the powdered spices with the caramelised onions until cooked through.
Cooking the tomatoes until they disintegrate and caramelise in the oil.