From Meherwan Irani's kitchen · Chai Pani, Asheville
blend · vinaigrette
NATIONAL AWARD WINNERUmberhall Cumin-Lime
From a national-award-winning chef
Ratio
RICE VIN 80LIME JUICE 80OLIVE OIL 120
Ingredients
- SUGAR50 g
- RICE VIN80 ml
- LIME JUICE80 ml
- SALT9 g
- CUMIN1.5 g
- GARLIC15 g
- RED ONION40 g
- CILANTRO45 g
- OLIVE OIL120 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Indian-American chef of Chai Pani in Asheville and Atlanta; James Beard Outstanding Restaurant 2022. Indian street food and chutneys scaled to a multi-city group (Botiwalla, etc.).
Originally published as Cumin-Lime Dressing.
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 Meherwan Irani Chai Pani / Spicewalla (published as “Cumin-Lime Dressing”). Full citation lives in Provenance.