Want to give your vegetarian dishes a tandoori twist? Try these recipes shared by Chef Harsha Pal Singh, Executive Chef at The Boomerung Complex, Noida, Jaypee Hotels, and surprise your friends and family with your culinary skills. Here's the breakdown of the recipes.
1. Clean the corn cobs and brush them with butter.
2. Mix chaat masala, roasted cumin, Kashmiri chilli and salt.
3. Rub the spice mixture evenly over the corn.
4. Roast in a hot tandoor until the corn develops a smoky aroma and light char.
5. Remove the kernels from the cob or cut the cob into portions.
6. Place burrata on a serving plate and arrange the hot tandoori corn around it.
7. Drizzle with mint-coriander and tamarind chutneys.
8. Finish with lemon juice, fresh coriander and pomegranate seeds.
Plating: Place burrata at the centre of the plate and arrange charred corn around it. Finish with chutney dots, pomegranate and fresh coriander.
1. Boil the jackfruit until completely tender and drain well.
3. Add roasted gram powder, fried onion paste, ginger, garlic, garam masala, cardamom, cumin and Kashmiri chilli.
4. Add chopped coriander, mint, lemon juice and salt.
5. Mix thoroughly until a soft but workable mixture forms.
7. Shape into small, flat galouti-style kebabs.
9. Place the kebabs in a hot tandoor and cook until lightly charred and golden on the outside.
10. Carefully remove and serve hot with mint chutney and pickled onions.
Plating: Arrange three galouti kebabs on a plate with mint chutney, pickled onions and a small garnish of microgreens or fresh coriander.
1. Whisk together hung curd, ginger-garlic paste, Kashmiri chilli, turmeric, garam masala, cumin, lemon juice, mustard oil and salt.
2. Coat the paneer steaks generously with the marinade.
4. Roast the bell peppers over an open flame or in the tandoor until their skins are charred.
5. Remove the skins and blend the peppers with black pepper, butter, cream and salt until smooth.
6. Place the marinated paneer in a hot tandoor.
7. Cook until the exterior develops a deep char while the centre remains soft.
8. Heat the smoked pepper sauce gently before serving.
9. Place the paneer steak over the sauce and accompany it with grilled seasonal vegetables.
Plating: Spoon the smoked pepper sauce across the plate, place the tandoori paneer steak on top and garnish with grilled vegetables, coriander and microgreens.
Anukriti Srivastava thrives at the intersection of words and voice, where journalism meets storytelling. A digital editor and journalist with over 5 years of experience, she has written across lifestyle, women issues, relationships, entertainment, fashion, and travel. She did her Masters in Broadcast Journalism and has published more than 500+ lifestyle content pieces across platforms. As a former Sub-Editor at HerZindagi, she produced engaging digital content, interviews, and event coverage for a wide audience. She has also contributed as a Webstory Producer with Travel + Leisure, transforming travel experiences into immersive stories for readers who love exploring the world. Beyond writing, Anukriti’s storytelling extends to the microphone. As a voice-over artist, her warm and expressive voice has brought scripts to life across audio platforms, turning simple words into immersive experiences. Her work reflects a deep interest in people, culture, and everyday stories that resonate with readers and listeners alike. She enjoys crafting content that informs, inspires, and sparks curiosity. Away from screens and studios, you’ll find her reading self-help books, listening to music, getting lost in romantic novels, and playing the guitar for a creative reset. For Anukriti, storytelling isn’t just a profession—it’s a way of seeing and sharing the world.Read More
