
21

"At Sanjh in Irving, Texas, executive chef Sarabjit Singh Assi prepares an atta chicken that he marinates for 24 hours in yogurt and spices, wraps in a banana leaf and a whole-wheat crust to seal in flavors, cooks over charcoal in a tandoor, flambés tableside, and cuts the crust open to reveal the chicken — the dish is deeply personal to him, done A to Z, and is limited to three orders per day that must be reserved 24 hours in advance and are spread between services." - Bettina Makalintal