The chef, author and broadcaster’s preference is for the rib cuts, the perfect balance of fat and meat he says, followed by the sirloin, and then the slightly tougher, but flavour-packed parts of the animal, such as chuck and flank.
What’s the most “boring and uninteresting” part of the animal? It’s the tenderloin, according to Bourdain, which is a small, lean piece of meat running along the inside of the loin. It’s a joke in the industry and chefs never order it in a restaurant, he says.
Watch the video from Tech Insider below and further down, watch Bourdain explain the best way to season a steak.
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.