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.
Tandoori Mint & Watermelon Chaat
By Executive Chef
Mash the hung yogurt until smooth. Add chopped green chili, chopped ginger, roasted cumin powder, dry mango powder, fresh mint paste and salt to taste. Mix well.
Add watermelon pieces. Marinate and refrigerate for 10-12 minutes.
Skewer the watermelon pieces and cook in a tandoor for 2-3 minutes.
Arrange watermelon on plate. Sprinkle with black salt, drizzle mint chutney and sweet tamarind chutney on top.
Garnish with sev, chopped mint leaves and pomegranate seeds. Serve warm.
Watermelon, diced & de-seeded - 200 gms
Sweet tamarind chutney - 1/2 tsp
Mint chutney - 1 tsp
Sev - 1/2 tsp
Pomegranate - 8-10 seeds
Fresh mint leaves, chopped - For garnish
Black salt - a pinch
Salt - to taste
Hung yogurt - 1 tbsp
Green chilli, chopped & de-seeded - 1/2 tsp
Fresh ginger, chopped - 1/4 tsp
Cumin powder, roasted - 1/4 tsp
Fresh mint leaves, paste - 1 tsp
Dried mango powder - 1/4 tsp