From Chef Lala Sharma of Savoury, NYC
'Stolen with permission' from Chef Lala Sharma from Savoury, NYC, where Chef Sharma presents modern Indian cuisine and puts a lighter and healthier focus on his dishes, with fresh flavors that pop, influenced by Western and Southern Indian cooking.
Chef Sharma's menu features appetizers such as warm sprouted lentils tossed with light crunchy rice puffs, flavored with mustard seed and fried curry leaves, and the irresistible lasuni gobi, crispy cauliflower tossed in a tangy garlic tomato sauce. Then there are the house specialties such as Savoury scallops, lightly sautéed and served in a tamarind-coconut sauce.
Main courses run the gamut from vegetarian to chicken, lamb, goat and seafood, with a special section dedicated to tandoor specials. Sharma is a master with vegetables, in particular the spiced okra, bright and fresh with tomato, onion, garlic, and kokum, an Indian fruit that adds a sweet-sour twist.
Not to be missed are the freshly baked breads, in particular, garlic naan, stuffed with fresh garlic and Punjabi kulcha, stuffed with melted cheese, sun-dried tomato, fresh herbs and spices, that come to the table crisp and piping hot.
Desserts include the classic rasmalai, sweet cheese dumplings in milk lightly flavored with rosewater. There’s also house-made kulfi, traditional Indian ice cream in mango or pistachio flavors, the perfect conclusion to your meal, along with a cup of milk-steeped masala chai.
About the chef: Chef Lala Sharma began his career in his hometown of New Delhi at Bukhara, an acclaimed Indian restaurant that was previously considered one of the world's 50 best restaurants.
After training with top chefs in India, he moved to New York in 1994 and he cooked at Mughlai. In 2001, he opened his first restaurant venture, called Surya, in the West Village, which was very popular and in 2011, he was joined by his son Abishek Sharma to open Swagat. Now the two bring Chef Sharma's cooking to the Upper West Side with Savoury.
(Chef's note: At least 3 hours are needed for marinating.)
Tulsi Kebabs are served with Basmati rice for $16 at Savoury.
This recipe makes 4 restaurant servings.
489 Columbus Ave
New York, NY 10024
Tulsi Kebabs Ingredients:
2 lbs skinless boneless chicken breast
1/4 cup plain yogurt
4 garlic cloves, minced
1/2 cup basil
1 1/2 tbsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
1/8 tsp ground ginger
1/2 tsp salt
1/4 cup fresh lemon juice
2 tbsp melted butter
2 tbsp olive oil
wooden skewers (soaked for grilling)
Steal This Recipe® Step by Step Instructions:
Cut chicken breasts into 1 inch pieces.
Combine with lemon juice, olive oil and salt in a bowl.
Cover and let stand for 30 minutes.
In a separate bowl, combine yogurt, garlic, coriander, cumin, turmeric and basil.
Mix well and add to chicken.
Toss, cover and refrigerate for approximately 3 hours.
Preheat grill. Thread chicken onto skewers.
Brush with butter and grill for about 6-8 minutes or until done.
Turn frequently while grilling.