That makes sense and I did try to caveat it with "I'm being ultrapicky" and the comments were only aimed at the photographing of food. I do a LOT of cooking (mostly classical French but also some Indian and Asian influence) and when I cook for eating it's about maximising the flavours I want, so using the right technique to impart flavour is essential - yoghurt is a great carrier because it is an emulsion of a fat component which is a transport for hydrophobic flavour compounds such as capsaicin and a water-based component for the rest. Only downside is, like milk and most creams, that emulsion will split when heated enough. Which matters not one bit when eating, of course!
And yes, I'd never dare suggest to someone with Indian heritage how to cook basmati
but hopefully it was a suggestion in terms of photography which made sense!! As a complete aside, do you have any bright ideas how I can cure my wife's slight dislike for proper aged basmati - because she's been telling me for ages that she prefers the taste of the bland mass-processed stuff you buy in small (expensive!) plastic packets!! I just ignore her