TIME FOR TANDOORI NIGHTS!
As the chilly weather sets the perfect backdrop for grilled food, chefs share the best of barbecue tips and tricks
With a nip in the air, winter seems right around the corner. And the pleasant transitional weather is perfect for some barbecued goodness. Smokey grilled veggies and meat, served with the right sauces and spices, can be the perfect palate pleaser, this cosy season.
BEST SERVED GRILLED
“Almost all vegetables can be grilled. Being the onset of winter, vegetables like sweet potatoes, carrots, parsnips, Brussels sprouts and cauliflower are available fresh and in plenty for barbecue,” says Aditi Chatterjee, sous chef, WH Sheraton New Delhi, adding, “One must be aware of the preparation time and
method for the vegetables of their choice. Bell peppers, onion, zucchini, asparagus, mushrooms, beans, corn, artichoke are also some great options.” For meat lovers, she recommends ribeye steak, T-bone steak, fish fillet, chicken thighs, prawns, lobster, pork chops, lamb patty and sausages. Local and seasonal ingredients provide the best quality, taste and nutritional factor.
THE RIGHT SIZE FOR THE RIGHT SLICE
The understanding of the size and the cut of the veggie or the meat is very important. “It will ensure you don’t overcook it. I like my
vegetables crunchy and meat falling off the bone. So, high heat and quick turnaround from the vegetables/ meats lead to the perfect recipe,” says Tarun Sibal, chef, Street Storyss, Bengaluru. To grill bigger vegetables, slice them, and small vegetables can be grilled as it is. Marinating is another crucial step, which also reduces the time taken to cook.
OILED TO PERFECTION
Cooking oils with high smoke point are best for barbecue. “Vegetable oil, canola oil, corn, soy, sunflower oil, sweet almond oil, rice bran oil, sesame oil, peanut and pomace oil are some good options. Oil is only used to season the grills and grates. For that, dip a kitchen paper towel in a small bowl of oil. With the help of tongs, rub it over the grill. You may apply a little oil on the meat by wet rubbing. Coat the meat well,” says chef Reetu Uday Kugaji.
OF SAUCES AND SPICES
Pesto, lemon butter, chimichurri, garlic mayonnaise, mayonnaise, mustard, balsamic herb sauce, pico de gallo, BBQ sauce are some of the best flavours. “Avoid using too many dry spices and herbs as they can give a bitter taste once burned. For Indian flavours, yoghurt, degi mirch, and tandoori masala work really well,” says Rajesh Kumar, executive sous chef, The Claridges, New Delhi.
FOR THE SIDES
Since barbecue is smokey hot, cold salads or dips can be the side dishes. “A variety of lettuce and veggies can be tried. Grilled items with a side of rice is a comfort meal,” says Kumar.
Being the onset of winter, vegetables such as sweet potatoes, carrots, parsnips, Brussels sprouts and cauliflower are available fresh and in plenty for barbecue purposes.
ADITI CHATTERJEE, Chef