Gary Sidhu, Chef/Owner of SILK Lounge strongly believes in traditional organic farming, and has based his restaurant off those same values.
• 500 gms organic khumb (a variety of mushroom)
• 5 cloves of organic garlic
• 1 green chilli
• 200 gms organic yogurt/ Greek yogurt
• 1½ tsp organic roasted chick peas flour
• ½ tsp black peppercorns
• ½ tsp white peppercorns
• ¼ tsp turmeric
• ¼ tsp garam masala powder
• Salt to taste
• Green peppers (optional)
• Melted butter for basting
• Add the garlic and chilli in a wet grinder with a splash of water and blend to a puree. In a mortar and pestle, add the black and white peppercorns, grind coarsely and set aside.
• Add the yogurt to a mixing bowl along with the roasted chickpeas flour. Mix well making sure there are no lumps.
• Now add the paste, ground peppercorns, cardamom powder, garam masala powder and salt. Marinate the khumbs in this mix for a couple of hours or preferably overnight.
• Now put the khumbs in a tandoor oven for 5-10 minutes at 300 degrees Celsius. Serve with beetroot and gooseberry dip or any chutney with salad on the side.