Deep-fried capers are one of the simplest and most rewarding garnishes in professional cooking — they bloom open like tiny crisp flowers, delivering concentrated salty, tangy bursts that punctuate rich dishes. Monica specifically praised Dhananjai's deep-fried capers alongside the olives. The technique requires only 30–45 seconds in oil heated to 350°F (180°C), but preparation is critical: drain the capers thoroughly, then pat completely dry with paper towels and ideally let them air-dry for 10 minutes. Any residual moisture causes aggressive splattering. Drop them into the hot oil and watch for the petals to open and the bubbling to subside — that is the moment they are done. Remove immediately with a slotted spoon to paper towels. They crisp further as they cool. Fry just before serving, as they lose their crunch within an hour. These work brilliantly scattered over fish, pasta, salads, and any rich sauce that benefits from a sharp, crunchy counterpoint.