Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.

Dahi ke kebab

By Executive Chef Sajesh Nair

  • Heat ghee in a copper cooking vessel, add whole cumin and let it crackle
  • Add chopped ginger and onion, sauté till the onion starts to brown
  • Add green chilli and turmeric powder, sauté for 30 sec.
  • Add fried cashew nuts and raisins, sauté for a min.
  • Add grated paneer, cumin powder, fenugreek powder and cardamom powder, mix well and cook for about 10 min.
  • Remove from the fire, allow the mixture to come to room temperature
  • Add yoghurt, roasted gram powder and chopped coriander
  • Divide and shape the mixture into 25 gram each patties, refrigerate the kebabs
  • Heat ghee in a tawa or non stick pan, pan fry the kebabs for about 1 min. on each side
  • Sprinkle chat masala and serve hot



  • Yoghurt, hung overnight - 500gm
  • Paneer, grated - 75gm
  • Cashewnuts fried and crushed - 75gm
  • Raisins seedless, chopped - 30gm
  • Ghee - 10gm
  • Cumin seed - 5gm
  • Ginger chopped - 5gm
  • Onions chopped - 20gm
  • Green chilli - 5gm
  • Turmeric powder - 1gm
  • Fenugreek powder - 2gm
  • Cumin powder - 5gm
  • Cardamom powder - 2gm
  • Roasted chana powder - 50gm
  • Coriander leaves chopped - 15gm
  • Ghee for frying - 15gm
  • Chat masala - 5gm