BURRATA KALIYA
Years ago, I had something similar to this dish at Bombay Bread Bar, it was incredible.
It’s awful that Floyd Cardoz passed. I didn’t know him personally but his restaurants were one of my favorite places to hang out and take people to when they were in town. Now its not possible to have this dish again at his place, so I tried to make a version that pulls from what I remember of it and combines it with the Kashmiri version of paneer (chaman kaliya).
recipe
fry the whole spices (cloves, bay leaf, cumin seeds)
add 2 cups of water and add the ground spices
crush black and green cardamom and add
bring to a boil then let it simmer for 10 minutes and add milk and salt
let the liquid cool
add burrata and chill in the fridge for a few hours until you’re ready to eat
serve as an appetizer
ingredients
1 package of burrata
1/4 cup of oil
3 whole cloves
1 pinch asafetida (hing)
1 bay leaf
1 tsp cumin seeds
1 tsp turmeric
2 tsp fennel
1 tsp ginger
salt to taste
1/4 cup of milk
2 black cardamoms
2 green cardamoms
1 tsp fenugreek