Paneer Tikka
puh-NEER TIK-kah — 'Paneer' is a Hindi/Persian-derived word for fresh cheese; 'tikka' means small pieces or chunks, describing how it's skewered.
₹280
The only paneer tikka charred exactly enough — smoky at the edge, still soft enough to fall apart at the center.
Widely considered the vegetarian answer to chicken tikka, built for the same tandoors once reserved for meat. Nobody claims a single inventor for this one — it reads more like an obvious idea that a hundred kitchens arrived at independently, around the same time.
What makes it taste like that
The smokiness comes from real charcoal, not a stovetop char — the marinade is yogurt, not cream, which is why it clings rather than drips. A last hit of chaat masala and lemon right before serving is what makes the char taste bright instead of just burnt.
Chef's note
Char it a little more than feels safe — the blackened edges are where the flavor lives.