Kebabs with quirks

When it comes to kebabs, we are accustomed to Chicken Tikka, Afghani, Malai and Reshami, among others. However, in an effort to break the norm, Bhairav Singh, chef at Intercontinental, Marine Drive, travelled across the country and unearthed ingredients that are native to particular regions. He then used different elements to make kebabs with a desi touch. While his journey along the lush Konkan coastline introduced him to neer fanas (breadfruit), a trip up north, in Ambala, Punjab, introduced him to chhole aam aka harbhara and water chestnuts — all of which he has incorporated in his recipes. The bustling Kangra market of Kolkata inspired a fish-based kebab recipe, where instead of the usual breadcrumbs locals use powdered toast to give a slight crunch to the dish. The valleys of Kashmir revealed that the stem of the lotus flower, locally called bhein, is edible and this delicacy was infused in yet another kebab recipe. Here are a few other eccentric kebab recipes that you can try. mustard oil, ajwain and saffron in a bowl

Add the fish to the mixture and stir to coat evenly

Marinate for five to six hours

Preheat a tandoor oven or a charcoal grill to medium heat.

Thread the marinated fish on the metal skewers and cook for 10 to 12 minutes. — Shadab Ahmed, chef de cuisine, Jyran, Sofitel Mumbai, Bandra (E)