Avocado Tikka (Matthew Kenney)

• 8 oz cashews
• water to soak

Curry Leaf Oil

• 1 ½ oz fresh curry leaves destemmed
• 2 oz grapeseed oil
• 1 pinch sea salt

Curry Leaf Yogurt

• 5 oz filtered water
• 1 oz apple cider vinegar
• 1 oz agave
• 1 tsp sea salt

Tikka Sauce

• 2 oz extra virgin olive oil
• 2 tbsp curry powder
• 2 tbsp apple cider vinegar
• 1 tsp salt

Potato Breads

• 30 oz water
• 15 oz potatoes peeled and cubed (2 in.)
• 1 oz fresh dill fronds (approx. 1 bunch)
• fresh curry leaves destemmed (approx. 1 handful)
• 15 oz all-purpose flour
• 16 oz extra virgin olive oil to fry (2 tbsp per batch)
• 4 avocados peeled, sliced in wedges
• microgreens to garnish
• edible flowers to garnish