From Chef Floyd Cardoz of New York's Bombay Bread Bar: "The curry itself is very traditional. This makhani was a way to use a very seasonal ingredient with paneer. And my spin is using cauliflower, almost imitating a cauliflower Mornay," referring to the classic French sauce that takes a creamy béchamel base and turns it up a notch with the addition of cheese. In this case, that "cheese" is paneer, and the dairy components are the cream and butter. The Serrano chili, ginger, and cilantro keep the curry from feeling too heavy.

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