Indian culinary finishing oil rapid infusion recipe

Indian culinary finishing oil rapid infusion recipe

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Indian culinary finishing oil

Indian culinary finishing oil rapid infusion recipe using N20 cream chargers + Whipped cream dispenser

The predominant secret recipe to many Indian dishes goes by many name. Depending on the region, Native Indians will refer to it as; Vargarne, Oggarane, Chaunk,Tadka, Baghaar. Regardless of what you call it, The method of infusing spices and other aromatics in oil to be added into a variety of dishes or drizzled over the finished result is pretty much the same throughout of India.

Our recipe uses Whip cream chargers + Whip cream dispenser to rapidly infuse the Liquid and solids together for a full bodied oozing result without compromising quality. 


  1. 450 ml canola oil
  2. 3 x curry leaves
  3. 1 x small bunch of fresh cilantro
  4. 1 x chili(es)
  5. 12 x peppercorns
  6. 1 tsp. Kurkuma
  7. 1 tsp. Garam Masala
  8. 450 ml canola oil


  1. Put all ingredients together inside of your whipped cream dispenser.
  2. Assemble the Rapid Infusion Set and screw on one 8g cream charger. Swirl the bottle briefly and allow to rest for at least 30 minutes (the longer you let the flavours of the oil infuse, the more intense the flavour will be).
  3. Vent the bottle by pressing the lever, unscrew the head and remove the oil.

#Protip - Spread the Indian oil, for example, over a seared or grilled steak. It also tastes good with fish, lamb or grilled vegetables.


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