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Photo: Courtesy of Junoon Hospitality

Ready to take that Indian dish to the next level? We hit up executive chef Vikas Khanna of the hot new Manhattan Indian restaurant Junoon—not to mention the guy that Eater readers recently voted the sexiest chef in NYC—for an easy method of adding flavor to dishes by infusing oil. The oil can be used as a marinade or even as a salad dressing and can be made well in advance of its use, and it’s sure to put a little Punjab punch into whatever you’re making. 

Ever experimented with infused oils? Tell us about it in comments.