62 PUNCHMAGAZINE.COM {food coloring} fresh favorites amararestaurants.com a lot, with its curry leaves. It’s got a surprising flavor. And I just love the branzino with its crispy skin. Oh, and I love the quail, too.” Ajay and Reena are committed to elevating the dining experience beyond just food. Their long journey as restaurant owners hasn’t stopped them from learning and evolving, even taking notes from legendary restaurateur Danny Meyer. “He says, ‘You can have good restaurants but can you be a ‘favorite’ restaurant?’” Ajay asks himself. “We’re making ‘favorite’ restaurants both for ourselves and, hopefully, our guests as well.” INGREDIENTS 1½ cups labneh (see note) 1½ cups plain yogurt ¾ cup cucumber, grated 1 garlic clove, minced 1 tablespoon olive oil, plus extra for garnish 2 teaspoons lemon juice 1 teaspoon salt ½ teaspoon sumac 1 teaspoon parsley or cilantro, chopped Grate the cucumber, then squeeze out the excess liquid using a clean kitchen towel. In a bowl, mix the labneh, yogurt, grated cucumber, minced garlic, olive oil, lemon juice and salt. Drizzle with additional olive oil and sprinkle with sumac and chopped parsley or cilantro. Note: To make labneh, line a colander or sieve with two layers of cheesecloth and set into a larger bowl. Add 2 cups of Greek yogurt and let it strain in the refrigerator overnight. Squeeze gently and discard liquid. MIDDLE EASTERN-STYLE TZATZIKI WITH LABNEH make it
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