Love tandoori food? Try these 3 vegetarian recipes with a modern twist on classic Indian flavours: Step-by-step process
Three Vegetarian Tandoori Creations That Reimagine Classic Indian Spice
Bharatmorningnews.com – Chef Harsha Pal Singh, Executive Chef at The Boomerung Complex in Noida under the Jaypee Hotels umbrella, has crafted a trio of plant-based dishes that channel the smoky, charred intensity of the tandoor while keeping every plate entirely vegetarian. These recipes are designed to let home cooks replicate restaurant-level flavour without leaving the kitchen.
Recipe One: Charred Corn & Burrata with Chutney Dots
The plating calls for a generous portion of burrata set at the centre of the plate, encircled by kernels of corn that have been blackened over direct heat. Small dots of chutney are piped across the surface, followed by scattered pomegranate arils and a final scatter of fresh coriander leaves.
Recipe Two: Galouti Kebabs with Pickled Onion
The spice base for these kebabs begins by combining roasted gram flour, a paste of fried onions, freshly grated ginger and garlic, garam masala, cardamom, cumin, and Kashmiri chilli into a cohesive mixture.
Once shaped, the kebabs go straight into a roaring tandoor. They are cooked until the exterior turns golden and shows light charring, signalling that the interior has set while retaining moisture.
To serve, three kebabs are laid across the plate alongside a smear of mint chutney, a small pile of pickled onions, and a delicate garnish of microgreens or fresh coriander.
Recipe Three: Tandoori Paneer Steak with Smoked Pepper Sauce
The marinade is whisked together from hung curd, a ginger-garlic paste, Kashmiri chilli, turmeric, garam masala, cumin, a squeeze of lemon juice, mustard oil, and salt. The paneer steak is coated thoroughly before heading to the tandoor.
Meanwhile, whole bell peppers are roasted over an open flame or directly in the tandoor until their skins blister and blacken. Once cooled, the skins are peeled away, and the softened flesh is blended with black pepper, butter, cream, and salt until the mixture turns into a velvety, smoky sauce.
On the plate, the smoked pepper sauce is spooned in a broad arc. The tandoori paneer steak rests on top, flanked by grilled seasonal vegetables, a tangle of coriander, and a scatter of microgreens.
About the Author
Anukriti Srivastava works at the crossroads of journalism and narrative storytelling. A digital editor and journalist with more than five years of experience, she has covered lifestyle, women’s issues, relationships, entertainment, fashion, and travel. She holds a Masters in Broadcast Journalism and has published over 500 lifestyle pieces across multiple platforms.
Previously serving as Sub-Editor at HerZindagi, she produced digital features, interviews, and event coverage for broad audiences. She also contributed as a Webstory Producer with Travel + Leisure, converting travel experiences into immersive written narratives.
Her storytelling extends beyond the written word into voice-over work, where her warm, expressive delivery has brought scripts to life across audio platforms. Away from screens and studios, she reads self-help titles, listens to music, indulges in romantic novels, and plays guitar as a creative reset. For Anukriti, storytelling is less a profession than a lens through which she observes and shares the world.
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