"This recipe takes advantage of kefir (buttermilk can be substituted) for its bright acidity. I prefer to use a bottle of freshly opened kefir or buttermilk here, because as these liquids age, the lactic acid increases, which not only leaves a strong tart taste but also causes the milk proteins to curdle quickly on heating. If you have leftover kefir, use it to make the Blueberry + Omani Lime Ice Cream."

The Flavor Approach

• "Using the acidity of fermented dairy such as kefir and the Maillard reaction creates a bittersweet taste and new aroma molecules in vegetables.
• Chickpea flour, which contains starch, acts as a thickener for the base of the sauce.
• The sound of the seeds sizzling is a good indicator of how hot your oil is; if the oil is hot enough, they will sizzle immediately and brown quickly." — Nik Sharma
  

Reprinted from The Flavor Equation by Nik Sharma with permission by Chronicle Books, 2020