Slideshow: Behind the Scenes: Sevai Tomato Kurma at Benares

Sevai Tomato Kurma
Sevai Tomato Kurma
The finished dish in all its glory. In my humble opinion, the crab claws really are the best part.
Rice noodles
Rice noodles
The dish starts with an unsuspecting bundle of thin rice noodles.
Rinsed noodles
Rinsed noodles
The noodles are cooked and rinsed, and then left to wait patiently while the curry is made.
Spices lineup
Spices lineup
A lineup of all of the beautiful spices that are used in the dish, including ground turmeric, madras curry powder, garam masala, and curry leaves.
Tomatoes and spices
Tomatoes and spices
Turmeric and garam masala are added to the aromatics, followed by chopped cherry tomatoes.
Seafood
Seafood
Next the seafood gets tossed into the mix: calamari, scallops, mussels, rock shrimp, and crab claws all happily soak up the flavors in the pan.
Seafood curry
Seafood curry
That is a pan full of happy things.
More aromatics
More aromatics
Another pan of sautéeing aromatics, this time for the noodles.
Aromatics and curry
Aromatics and curry
Madras curry powder is added to the curry leaves and onion.
Sautéed noodles
Sautéed noodles
The thin rice noodles are pan fried with the curry and aromatics. Super thin noodles = lots of surface area = lots of surface to coat in delicious flavor.
Plated dish
Plated dish
Once the noodles are ready, the curry is spooned on top and claw-ified.
Chef Beck
Chef Beck
Chef Peter Beck with his finished dish.
Tandoor oven
Tandoor oven
The dough is stuck to the inside of the oven, where it rises and blackens at an alarming rate, which makes sense given that tandoor ovens reach upwards of 500-750°F.
Delicious naan
Delicious naan
Beautifully charred and ready for eating.