29/05/2026
🌶️ The story behind this Celestia starter
Paneer Tikka is rooted in tandoori tradition. Punjabi households used clay ovens (tandoors) to cook vegetables, paneer, and meats over blazing charcoal. The goal ❓- smoke, char, and depth.
The marinade. The classic tandoori marinade is a mix of: Dahi (yoghurt) for tenderness, Lal mirch for colour and heat, Garam masala for warmth, Ginger & garlic for punch, Mustard oil for that unmistakable aroma
This combination was originally created to withstand the fierce heat of the tandoor while keeping the food juicy.
🫑Why paneer & peppers❓
Paneer became the star of vegetarian tandoori dishes because it holds its shape and absorbs flavour. Peppers were added to bring sweetness, colour, and balance.
🧅Pakoras are pure comfort food in India — the kind of thing families make during monsoon rains. They’re tied to nostalgia, chai, and the feeling of being looked after. Adding one to a plate like this is a nod to home‑style hospitality.
🍵That vibrant green dip is usually a blend of coriander, mint, green chilli, lemon, and a touch of yoghurt. It’s meant to “wake up” the palate — fresh, sharp, cooling.
