Tandoor se (from the clay oven)
Paneer sliced thin and then tossed in our house special sauce with Indian hot peppers.
Conan, what is best in life? To eat marinated boneless Tilapia filets, sautéed with ginger, garlic and spices. To have them served on top of sliced onions and cabbage garnished with sliced lemon. And to hear the lamentations of those who have not experienced Tandoori Fish!
Yes, this lamb comes with ginger, garlic, green chili and spices, and is grilled in the clay oven. And yes, we serve it on a sizzling bed of sliced onions, cabbage and lemon. But, you know what we do first? We ground it. Why? Because lambs should not be flying aircraft of any kind. Seriously. That's just not safe.
You haven't had lamb chops until you've had them marinated in yogurt flavored with fresh aromatic spices and herbs, and then broiled in an Indian clay oven. And even then, you haven't had lamb. Lamb has had you. That's how good this lamb chop is - it *owns* you.
We spend each night marinating the chicken that will go into this delectable dish the next day. The special marinade of fresh ground spices and yogurt prepares the chicken to meets its savory destiny, which is to be skewered and grilled over a flame in the clay oven. As chicken destinies go, there is no higher calling. Get a whole chicken for $12.95 or a half serving for $7.95.
Each time he finishes preparing this platter of marinated chicken thigh, chicken tikka (breast), shrimp, and ground lamb kebab, the chef holds the platter up to the sky and declares "Look on my works, ye Mighty, and despair!" A bit grandiose? Perhaps. But once you experience this delicious sampler of meats from the clay oven, you will understand his pride.
After we infuse our ground chicken with ginger, garlic, green chili and spices, we skewer it. Sarcasm, satire and the well-timed bon mot are normally enough to do the trick. Once properly impaled on the sharp point of our wit, it's off to the fiery hotness of the hot fire in the clay oven. By the time it reaches your mouth, our chicken is both cynical and delicious!
Like Tang and Velcro, this dish is one of the many products that originated in the US Space Program. Few people know that Neil Armstrong had just finished the last few bites his Hiriyali Chicken Tikka when he uttered those fateful words on the Moon back in 1969. Perhaps he was savoring the last hint of homemade mint and cilantro sauce that flavors this tasteful skillet of chicken breast. Or maybe...