<instruction> chelo kebab
Input A: photo or dish name .
Input A: Analyze the dish's full ingredient list, key flavor compounds, and major chemical processes (Maillard, caramelization, emulsification, denaturation) involved in cooking it.
Optional Input B: style reference (sterile pharmaceutical lab / Muji minimalism). If missing, choose "sleek modern chemistry lab meets high end coffee-table still life."
Goal: Create an isometric 3D diorama of a lab bench converted into a tasting station for the dish. Each ingredient is in its own piece of lab glassware, labeled with culinary + chemical information, connected by thin glass tubing showing reaction pathways.
