Exploring the Rich Flavors of India: Royal Biryani, Giant Naan & Edible Ghee Candles

Iwasn’t expecting to be chowing down on lamb brain fritters in one of the fanciest fine dining restaurants in Chennai, possibly in all of India. But as the flavourful crunch of the well-seasoned batter fried in lemon scallion brown butter gave way to the hot, melting creaminess of the textures within, it wasn’t just a jolt of eye-widening scrumptiousness – it signalled the start of many more surprises on the plate.

Like a dish of chicken with mini Malabar paratha in a gravy of Uthukuli butter, a premium dairy product from the Uthukuli province in the Chettinadu region prized for its rich creaminess and unique flavour thanks to a feed of maize and foraged grains.