Chef Avtar Singh Rana — Royal Tandoori Experience

1. Tandoori Raan

Ingredients — 1 whole lamb leg

• Lamb leg — 2.5–3 kg
• Thick yogurt — 500 g
• Ginger-garlic paste — 4 tbsp
• Lemon juice — 3 tbsp
• Mustard oil — 4 tbsp
• Kashmiri red chili powder — 2 tbsp
• Coriander powder — 1½ tbsp
• Cumin powder — 1 tbsp
• Garam masala — 1 tbsp
• Turmeric — ½ tsp
• Black pepper — 1 tsp
• Cardamom powder — ½ tsp
• Mace & nutmeg — ¼ tsp each
• Kasuri methi — 1 tbsp
• Salt — to taste
• Ghee — 3 tbsp, for finishing

Method

1. Prepare the lamb: Trim excess surface fat and make deep diagonal cuts throughout the leg so the marinade penetrates.
2. First marinade: Mix lemon juice, ginger-garlic paste, chili powder and salt. Massage thoroughly into the lamb. Refrigerate 6–8 hours.
3. Second marinade: Combine yogurt, mustard oil, remaining spices and kasuri methi. Coat the lamb generously.
4. Marinate another 8–12 hours, preferably overnight.
5. Bring lamb close to room temperature before cooking.
6. Roast in a hot tandoor at approximately 350–400°F / 175–205°C, turning periodically and basting with ghee.
7. Cook until deeply charred outside and tender inside. For food safety, use a thermometer and cook to the appropriate internal temperature for your preferred level of doneness.
8. Rest 15–20 minutes before carving.
9. Finish with warm ghee, chopped cilantro and a light squeeze of lemon.

Chef’s secret: Add 1–2 tbsp papaya paste to the second marinade for additional tenderization, but don’t over-marinate—it can make the meat mushy.

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2. Saffron Sheermal

Ingredients

• All-purpose flour — 500 g
• Warm milk — 200 ml
• Saffron — ½ tsp, soaked in 2 tbsp warm milk
• Ghee — 60 g
• Sugar — 40 g
• Salt — ½ tsp
• Yeast — 1 tsp
• Warm water — as needed
• Milk/ghee — for brushing

Method

1. Mix flour, yeast, sugar and salt.
2. Add warm milk and saffron milk.
3. Knead with ghee until a soft, elastic dough forms.
4. Cover and proof for 60–90 minutes.
5. Divide and roll into thick discs.
6. Prick lightly with a fork.
7. Bake in a hot tandoor or very hot oven until golden with small charred spots.
8. Brush generously with ghee while hot.

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3. Akhrot Ki Chutney

• Walnuts — 100 g
• Thick yogurt — 150 g
• Green chili — 1
• Cumin powder — ½ tsp
• Kashmiri chili — pinch
• Salt — to taste
• Lemon juice — 1 tsp
• Fresh mint — small handful

Blend walnuts and remaining ingredients to a coarse, creamy consistency.

Chef’s touch: Keep some walnut texture rather than making it completely smooth.

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4. Cucumber Pachadi

• Cucumber — 2 medium, finely chopped
• Greek yogurt/thick yogurt — 250 g
• Green chili — 1, minced
• Cilantro — 2 tbsp
• Mint — 1 tbsp
• Roasted cumin — ½ tsp
• Salt — to taste

Mix everything and chill for at least 30 minutes.

For a traditional tempering, heat 1 tsp oil, add mustard seeds and curry leaves, then pour over the pachadi.

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5. Khumani Ki Chutney

• Dried apricots — 200 g
• Water — 250 ml
• Sugar or honey — 1–2 tbsp
• Ginger — 1 tsp, minced
• Kashmiri chili — ½ tsp
• Roasted cumin — ½ tsp
• Black salt — ¼ tsp
• Lemon juice — 1 tbsp

1. Soak apricots until soft.
2. Simmer with water, ginger and spices for 10–15 minutes.
3. Blend partially, keeping some fruit texture.
4. Finish with lemon juice.
5. Chill before serving.

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👑 Royal Plating

Place the carved tandoori raan on a large warm platter with freshly baked sheermal alongside. Arrange three small copper/brass bowls of:

Akhrot Ki Chutney | Cucumber Pachadi | Khumani Ki Chutney

Finish the raan with:

• Ghee
• Fresh mint and cilantro
• Saffron strands
• Charred lemon
• A few dried apricots and walnuts

Chef Avtar’s signature presentation

“Slow tandoor cooking, royal spices, smoky char and three contrasting chutneys—nutty, cooling and sweet-tangy.” It’s delicious 😋 😍😘👌