The Umami Kitchen
A collection of flavour-packed dishes from the coffee table book — each built on naturally savoury ingredients and finished with a touch of MSG to deepen the umami without adding sodium.
A fermented rice-and-lentil savoury cake loaded with bottle gourd, carrot and spring onion, tempered with mustard and curry leaves for a crisp golden base.
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Chettinad-spiced tamari chicken pepper fry served over a furikake-crusted uttapam with tamarind black garlic chutney and nasturtium leaves.
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