Weekend Special: 3 classic recipes that are a must try

Indian cuisine is a beautiful celebration of colors, aromas, and timeless flavors that tell stories from every region. Among its countless gems, some dishes have earned a special place on every food lover’s table. From the fiery red Surkh Chicken Tikka, bursting with smoky spice and tang, to the earthy, soulful Baingan Bharta, where roasted eggplant meets aromatic masalas, and the fragrant Kashmiri Pulao, jeweled with dry fruits and saffron — these classics showcase India’s culinary diversity at its best. Whether you’re cooking for a family gathering or a festive meal, these three dishes by Chef Vishal Nigam, Executive Chef, Sarovar Portico Vaishali Ghaziabad promise a perfect balance of heat, heart, and heritage.


Surkh Chicken tikka

First Marination:
00 gms boneless chicken
1½ tbsp lemon juice
1 tbsp ginger-garlic paste
½ tsp salt
½ tsp red chili powder

Second Marination:
½ cup hung curd
2 tbsp roasted chana powder
2 tbsp mustard oil
1 tbsp fresh cream
1 egg
1 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
½ tsp garam masala
Salt to taste

Method:
In a bowl, mix chicken pieces with lemon juice, ginger-garlic paste, salt, and red chili powder. Set aside for 20–30 minutes to tenderize and absorb the basic flavors.
In another bowl, combine hung curd, roasted chana powder, mustard oil, fresh cream, egg, and all dry spices—red chili, cumin, coriander, garam masala, and salt. Mix well to form a thick, creamy paste.
Add the first-marinated chicken pieces into the second marinade. Coat evenly, cover, and refrigerate for at least 3–4 hours (overnight for best results).
Thread marinated chicken onto skewers and grill over high heat until charred and cooked through, basting with a little oil or butter occasionally.
Once cooked, brush with melted butter or mustard oil and give a quick char over an open flame for a tandoor-like flavor.
Garnish with onion rings, lemon wedges, and a sprinkle of chaat masala. Serve with mint chutney for the perfect North Indian experience.

Baingan Bharta


Ingredients:
2 large eggplants (baingan)
2 tbsp oil
2 medium onions (finely chopped)
2 medium tomatoes (finely chopped)
2-3 green chilies (chopped)
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
Fresh coriander leaves (chopped)
Salt to taste

Method:
Wash and roast the eggplants on an open flame or in the oven until the skin is charred and flesh is soft.
Cool slightly, peel off the skin, and mash the roasted eggplant pulp. Keep aside.
Heat oil in a pan. Add onions and sauté until golden brown.
Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes.
Add tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until the masala is well-cooked and oil separates.
Add the mashed eggplant and mix well with the masala.
Cook on medium heat for 5-7 minutes, stirring occasionally.
Sprinkle garam masala and fresh coriander leaves. Mix well.
Serve hot with roti, paratha, or naan.

Kashmiri Pulao


Ingredients:
2 cups basmati rice (soaked 30 mins)
2 tbsp ghee or oil
1 bay leaf
2-3 green cardamoms
4-5 cloves
1-inch cinnamon stick
1 star anise (optional)
1 tsp cumin seeds
2 medium onions (thinly sliced)
1 tbsp ginger-garlic paste
1 cup mixed fruits (apple, pineapple, pomegranate)
2 tbsp cashews
2 tbsp almonds
2 tbsp raisins
1 tsp saffron soaked in 2 tbsp warm milk
Salt to taste
4 cups water

Method:
Wash and soak basmati rice for 30 minutes. Drain and keep aside.
Heat ghee in a heavy-bottomed pan. Fry cashews, almonds, and raisins until golden. Remove and keep aside.
In the same ghee, add bay leaf, cardamoms, cloves, cinnamon, star anise, and cumin seeds. Sauté until fragrant.
Add sliced onions and fry until golden brown.
Stir in ginger-garlic paste and sauté for 1-2 minutes.
Add the soaked rice and sauté gently for 2-3 minutes.
Pour in 4 cups water, saffron milk, and salt. Mix gently.
Cover and cook on low heat until rice is fluffy and water is absorbed.
Once cooked, garnish with fried dry fruits and fresh fruits (apple, pineapple, pomegranate).
Serve hot with raita or curry.