It's crucial that we savor the small wins in this grueling, life-long marathon we call home cooking. Say, for instance, you've fried up a couple of perfectly serviceable eggs with greens and garlic for lunch. If you take another minute (and one more small pan) to melt a few pats of butter till foamy with a sprinkling of kashmiri chili powder and lemon zest, then drizzle that over everything, lunch suddenly catapults into the realm of extraordinary.
I couldn't help but brag about this recent, small feat of dish bedazzling to my Instagram town square, whereupon Yoshi Yamada, chef and owner of the fun-loving Indian restaurant Superkhana International in Chicago, replied: "Achar butter will give it a run for its money."
