Crispy & Flaky: the Satpura dough making process #shorts #punjabi

At New York City's new and most in-demand restaurant, Ambassadors Clubhouse, executive chef Karan Mittal brings a refined and deeply rooted approach to Punjabi cuisine, showcasing a wide range of its regional offerings. The restaurant, which is a sister concept to London's Michelin-starred establishment of the same name as well as two-starred Gymkhana, is the only restaurant in Manhattan cooking with a traditional charcoal tandoor, which adds a distinct smoky depth to dishes like the Royal Atta Chicken (a dish that takes three days to make), Masala Lamb Chops, and Aloo Mattar Satpura (a crispy seven-layer samosa). Download the Eater App: https://shorturl.at/Rz1pN — — — — — — — — — — — — — — — — — — — — — — — Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video And our podcasts: https://www.eater.com/pages/podcasts