date:Dec 18, 2012
Paneer Tulsi tikka (a pas de deux between basil and cardamom over paneer, marinated with cheese and further enhanced by roasted walnut), Brocolli Makhmali (a pairing of broccoli and almond made with roast almond paste and sour yogurt, char-grilled till tender) and Arbi (colacasia) Ke Tuk cooked till crisp and seasoned with freshly-ground spices.
These kababs, prepared by Sanjay Malkhani, master chef, Copper Chimney, are paired with with a range of breads from the tandoor, including Gilafi Kulc