A remarkably versatile ingredient and good source of non-meat protein, paneer offers appealing mild milky tastes, won't melt when cooked and readily transmits myriad flavors. What's more, it's fun and easy to make at home.
At Junoon in New York City, one of America's finest Indian restaurants and a Wine Spectator Best of Award of Excellence recipient since 2015, chef Akshay Bhardwaj and his team make paneer several times a week.
"We like to [prepare paneer] in-house to ensure a consistent product," says Bhardwaj. "Our menus are about 40% vegetarian, so it gives us a lot of options." In the vein of "Bubba" Blue of "Forrest Gump," the chef ticks off some of paneer's many applications: marinated and baked in a tandoor oven, as the main component in curries, battered and fried, and minced or crumbled as a filling for various breads.
Bhardwaj learned to cook from his parents, Rajesh and Neena, both natives of New Delhi. Neena prepared six dinners a week; favorites such as mutter paneer and paneer bhurji were prominent in her repertoire. Rajesh founded Junoon in 2010.
In 2012, Bhardwaj began as an apprentice cook at Junoon, working his way up to executive chef by 2017. Focusing on creating traditional dishes with contemporary twists, he often consults with his parents, not to mention their large extended family, including well over a hundred cousins in India. The recipe at right is typical of his approach, with a classic marinade and not-so-ordinary dipping sauce.
David Gibbons is co-author of Mastering Cheese.
Bu hikaye Wine Spectator dergisinin September 30, 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Wine Spectator dergisinin September 30, 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
Drouhin Expands its Burgundy Acreage
Maison Joseph Drouhin has purchased two estates in Burgundy, totaling nearly 50 acres of vineyards: Château de Chasselas in St.-Véran and the Rapet estate in St.-Romain.
Gallo Buys Notable Pinot Noir Player
America's largest wine company continues to expand, particularly with Pinot Noir and Chardonnay.
Brad Pitt and the Perrin Family Get in the Gin Game
After a decade of building the Côtes de Provence-based Miraval brand together, Brad Pitt and Famille Perrin have decided to partner in the spirits industry with Gardener gin.
Jack Daniel's, Bad Spaniels and the Supreme Court
\"This case is about dog toys and whiskey, two items seldom appearing in the same sentence.\"
THE MARTINELLI STORY
LOVE SONOMA PINOT NOIR AND ZINFANDEL? THANK THE HARD WORK OF FIVE GENERATIONS OF THIS CALIFORNIA GRAPE-GROWING FAMILY
Exploration Brings Rewards
Part of the beauty of wine is the opportunity to expand horizons. Often there's also a value element to less-known wines.
2020 Cabernet Intel: Spottswoode
The Napa winery was able to thread the needle, with most of its harvest already fermenting before the smoke rolled in.
Paneer: A Simple Recipe to Make at Home
There's a lot to like about paneer, the fresh cheese that's a major staple of Indian cuisine.
Scientists Identify Byzantine Era Grapes
Archaeologists digging in the Negev desert in southern Israel have uncovered evidence of a booming wine industry dating back more than 1,500 years.
Château Haut-Brion Owner Buys Significant Wine Book Collection
In April 2022, Sonomabased antiquarian bookseller Ben Kinmont oversaw the sale of the Thackrey Library, a valuable collection of more than 700 tomes and documents assembled by California winemaker Sean Thackrey.