From Vijay Kumar's kitchen · Vijay Kumar kitchen, _pending
shake · hot sauce
★ STARRED KITCHENGunpowder Spice Oil
From an award-winning kitchen
Ingredients
- DAL20 g
- DRIED CHILE8 g
- CUMIN2 g
- PEPPER2 g
- SESAME SEED9 g
- GARLIC10 g
- GHEE40 g
- SALT3 g
Method
- Pour liquids to the printed fill-lines, bottom to top.
- Add finishing notes: DAL, DRIED CHILE, CUMIN, PEPPER, SESAME SEED, GARLIC.
- Cap the jar and shake until emulsified.
Provenance
Vijay Kumar is a Michelin-starred chef and James Beard award winner. Cited awards include: Michelin 1* (Semma); James Beard Best Chef: New York State 2025.
Originally published as Gunpowder Spice Oil.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Semma gunpowder dosa finish oil (published as “Gunpowder Spice Oil”). Full citation lives in Provenance.