欧宝娱乐

“A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice!
The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!"
"The clincher appears to be this sauce.
Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!"
"I see! While Hayama's dish was a bomb going from no aroma to powerful aroma...
... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!"
But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?!
Wait, it's...
... mango.
"Mango chutney."
"Chutney?! Is that all it took to give this dish such a deep flavor?!"
CHUTNEY
Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty.
"I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it.
The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry."
"Huh!"
"Oh, wow."
"It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..."
"... he massively improved the flavor and richness of the overall dish...
... without resorting to using an excess of oils or animal products!”
― Yuto Tsukuda, 食戟のソーマ 8 [Shokugeki no Souma 8]

“Layla poured the batter into the pan, drawing circles with the back of a tumbler to create a large crepe. "I've made coconut chutney, green chutney, and red chutney to go with it, as well as sambar." She pointed to the souplike side dish that was one of her favorite accompaniments to masala dosas. The journey through the dips with their hints of salt, heat, sour, and spice were what made masala dosas special.”
― Sara Desai, The Marriage Game

“Devi made a ginger, apricot, and mint chutney, along with a good amount of chipotle chili peppers found in a bottle, hidden deep down in Saroj's everything-is-in-there pantry. The end result was a fiery, smoky, tangy concoction that beat the pants off of Saroj's mint chutney.”
― Amulya Malladi, Serving Crazy with Curry

“The classic chutneys are coriander, mint, and chili. Everyone makes those chutneys, and oh yes, let's not forget the tamarind chutney that every Indian restaurant will serve in watery portions. But I don't want to make or eat classic chutneys.
I was lucky Mama had dried apricot in that pantry of hers. My God, but she has stuff in there. She even has a small bottle of red caviar. Mama would never eat caviar ("Raw fish eggs? Why would anyone want to eat that?"), but it's there nevertheless along with the now indispensable bottle of chipotle chili peppers.
Soaking the apricots in water seemed a good way to make them mushy but soaking them in sugar water seemed like an even better idea. It would make the chutney sweet. Surveying the fridge, my eye caught the ginger. Mama buys big chunks of ginger. Lots of garlic and ginger in her food. Maybe not garlic in the chutney, but definitely ginger. Lots of ginger for a sharp tangy taste.
What else? I saw the mint. Mama's prized little herb pot. Tearing away the mint, ah, now that was a special treat. Anything else? Of course, the chipotle chili peppers to give the chutney a smoky flavor.
Take the apricot, ginger, garlic, peppers, and salt (I added the apricot syrup in small quantities as well, depending upon how liquid I wanted the chutney to be, not too liquid) and blend it to a pulp.
The chutney is best savored when licked from a plate!”
― Amulya Malladi, Serving Crazy with Curry