Karavaj You’re in for a wild ride. Today I’m trying a caramel‑curry risotto with a splash of bourbon and a sprinkle of seaweed. I’m hoping the smoky sweetness will mingle with the umami crunch. If it turns into a fireball, I’ll just say it’s “experimental seasoning” and serve it with a side of fresh nostalgia—like the smell of my grandma’s apple pie. Bring a glass, it might be a bit of a gamble, but every great dish starts with a daring bite.