Line 2 large rimmed baking sheets with parchment paper; set aside.
In a small skillet, heat the vegetable oil.Add the mustard seeds and cook over moderately high heat until they pop, about 1 minute.
Add the cumin, peppercorns,., curry leaves and dried chile and cook until the curry leaves are crisp, about 30 seconds.Scrape the mixture into the blender and puree until smooth.
Season the chutney with salt and serve.. Make Ahead.The chutney can be refrigerated for up to 5 days.
Asafetida, the resin of a fennel-like plant, has an intense onion-garlic flavor.
It is sold in powdered or lump form at Indian markets..1. mint sprig, for garnish.
Add all ingredients except the garnish to a cocktail shaker filled with ice.Shake vigorously for 15–20 seconds, allowing the ice to muddle the mint while shaking..
Double strain through a fine mesh strainer into a chilled coupe or Nick & Nora glass.. Garnish with the head of a mint sprig, floated in the drink.. Save.If there’s a lobster roll on the menu at a seafood-focused restaurant, I’m likely going to order it — it's absolutely one of my favorite things to eat.My years working as a cook in Maine taught me that the simpler the lobster roll, the better.