Boil water with the turmeric and a pinch of salt, drop in the florets, and cook for exactly 2 minutes - just enough to sanitize and par-cook the core. Plunge into ice water to stop the cooking, then pat completely dry; any moisture will wreck the batter.

Mix the curd, ginger-garlic paste, chili powder, coriander powder, black pepper, and salt in a bowl, toss in the dry florets until every crevice is coated, and let sit for 15 minutes so the curd's lactic acid softens the fibers.

Sprinkle the cornstarch, rice flour, and besan directly over the marinated florets and toss vigorously by hand - no extra water. The curd's moisture combines with the dry flours into a thick lacquer that clings like a second skin.

Heat oil to 180C (350F) and fry the florets in batches for 3-4 minutes until they set into a pale gold shell. Drain and rest on a wire rack for 2 minutes.

Raise the oil to about 190C (375F) and flash-fry the par-fried florets for just 60 seconds. This second fry forces out any remaining moisture so the Gobi 65 stays crisp for hours.

Heat a tablespoon of oil in a separate skillet, add the sliced garlic, slit chilies, and curry leaves, and let them crackle. Slide in the fried gobi and toss on high heat for 30 seconds until the charred garlic and leaves fuse onto the crispy crust. Serve immediately.