| Unboxed Writers present one of Master Chef Sanjay Tyagi’s favourite recipes. Passion and discipline inspire Chef Tyagi to create dishes that are more art than food. After having nurtured Umerkot as one of Bangalore’s premier Indian restaurants, he is now busy nourishing Tattv. Tattv, which in Sanskrit means an element, aims to showcase kebabs using the five culinary elements: Tandoor, Sigri, Kadai, Tava and Curry. The restaurant predominantly showcases kebabs from the Indian subcontinent and Persian and central Asian regions. Also on offer are select Indian curries and traditional delicacies.
TANDOORI SALMON |
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| INGREDIENTS | |||
| Salmon darnes | 500 gm | ||
| Butter | 3 tbl spoon | ||
| Lime juice | 2 tsp | ||
| Ginger and garlic paste | 1 tbl spoon | ||
| Mustard oil | 50 ml | ||
| Kashmiri chilly paste | 25 gm | ||
| Hung yoghurt | 200 gm | ||
| Dill leaves | 05 gm | ||
| Green cardamom powder | 10 gm | ||
| METHOD | |||
| Rub the salmon darnes with salt and lime juice, keep aside for 10 minutes. | |||
| Mix yoghurt, red chilly paste, mustard oil, dill leaves, marinate the fish for 10 minutes. | |||
| Cook it in a tandoor after basting with butter. | |||
| Garnish with lemon wedges, iceberg lettuce, lachha onion and dill leaves. | |||
| Goes well with mint and tamarind chutney. | |||