If you love paneer that’s smoky outside, pillow-soft within, and perfumed with fenugreek, meet Kastoori Paneer Tikka—paneer marinated with yogurt, warm spices, and kasuri (kastoori) methi before it’s kissed by the clay oven. Think savoury, gently bitter-sweet aromas and a finish that lingers like good conversation.
Why “Kastoori/Kasuri” Methi matters
That unmistakable aroma comes from dried fenugreek leaves—traditionally called kasuri methi, named for Kasur, a historic town in Punjab (now in Pakistan). Dried fenugreek brings a maple-like, toasty perfume with a touch of pleasant bitterness; used right, it makes creamy bases (like yogurt) sing.
Paneer, the vegetarian hero
Paneer is a fresh, acid-set cheese central to North Indian cooking—non-melting, mild, and perfect for marinades and high heat. Its name traces to Persian roots (panir/peynir), and culinary histories note multiple origin stories—from ancient South Asian cheesemaking to later Persian/Portuguese influences—underscoring how paneer became India’s go-to “grilling cheese.”
Tikka and the tandoor: how the char gets its charm
Tikka simply means marinated pieces cooked hot and fast, traditionally in a tandoor—a cylindrical clay oven that concentrates radiant heat for that signature char and smokiness. Archaeology places tandoor-like ovens in North India millennia ago, with wide popularization under the Mughal courts; today, tandoori technique remains the soul of Punjabi grills—from naan to tikka. Great
Paneer tikka’s place on modern menus
Paneer tikka rose as the vegetarian counterpart to chicken tikka and is now beloved across India and the global Indian diaspora. Kastoori Paneer Tikka refines that classic by weaving in kasuri methi—folded into the yogurt marinade, sometimes bloomed in warm ghee, so the fragrance rides the smoke without overwhelming the palate.
Flavor notes to expect
- Aroma: toasted fenugreek, gentle spice, clean dairy. (Chefs often note fenugreek’s bitter-then-sweet arc—perfect for rich bases.)
- Texture: lightly charred edges, custardy center.
- Taste: savoury warmth from cumin, coriander, and ginger-garlic; rounded tang from yogurt; a graceful, herbaceous finish from kasuri methi.
How we serve it at Kaara
Paneer marinated with fenugreek leaves, yogurt, and spices, cooked in a clay oven for a fragrant, savory flavor. We keep the heat balanced and the smoke elegant—more perfume than fire—so the dish pairs beautifully with mint-coriander chutney and a squeeze of lime.
Reserve your table at Kaara and experience flavour-first Indian dining.
