android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

INDIAN CLASSICS


BOOK NOW

NAAN BREAD

Preparation Time: 30 minutes
Grill method: Indirect
Grill Temperature: 250ºC

  • Sugar
  • Yeast
  • Plain Flour
  • Plain Yoghurt
  • Salt
  • Oil
  • Weber GBS Pizza Stone
  • Weber Premium Glove
  • Weber Wide Spatula
  • Place all dried ingredients in a bowl, mix well.
  • Add water, plain yogurt & oil.
  • Knead it until the dough is of smooth texture.
  • Form into a ball and cover till it rises.
  • Place the Weber Pizza Stone into a cold grill and pre-heat together unit 250ºC.
  • Ensure all burners are on high heat when pre-heating. (TIP: placing a cold pizza stone in a hot grill can result in the stone cracking, always pre-heat the stone in the cold grill)
  • Once the pizza stone has been pre-heated, carefully transfer the flattened naan onto the stone.
  • Close the lid and cook the naan for 3 minutes and turn the naan for another 3 minutes.
  • Once cooked, spread some butter onto the naan.

BOOK NOW

TANDOORI PRAWN

Preparation Time: 30 minutes
Grill method: Direct
Grill Temperature: 250ºC

  • Ocean Prawn
  • Turmeric Powder
  • Kashmiri Chilli Powder
  • Yoghurt Plain
  • Ginger minced
  • Garlic minced
  • Paprika
  • Garam masala
  • Salt
  • Oil
  • Weber Skewer
  • Peel and trim prawn leaving head-tail on.
  • Mix all the rest of the ingredients in a food processor and blend till paste.
  • Marinate prawn with spices for 15 minutes.
  • Skewer prawns.
  • Pre-heat Weber grill to 250ºC.
  • Place skewered prawn directly onto the grates and grill for 2 minutes aside.
  • Once cooked, serve warm.

BOOK NOW

BUTTER CHICKEN

Preparation Time: 30 minutes
Grill method: Direct
Grill Temperature: 250ºC

  • Chicken Whole Leg ( Thigh & Leg)
  • Onion Chopped
  • Ginger Minced
  • Garlic Minced
  • Tomato Paste
  • Curry Powder
  • Coriander Powder
  • Kashmiri Chilli Powder
  • Garam Masala
  • Coconut Milk
  • For garnish:
  • Cream/yoghurt, coriander chopped, cashew nuts & fenugreek
  • Weber GBS Dutch Oven
  • Weber Wooden Spatula
  • Weber Premium Glove
  • Weber Smoker Box
  • Hickory Wood Chips
  • Cut chicken whole leg into 2 parts, season with salt.
  • Combine all dried spices in a separate bowl and add a bit of water to form a smooth paste.
  • Soak the wood chips in water for 15 minutes.
  • Pre-heat your grill for indirect heat on medium-low heat to 180ºC.
  • Add wood chips to the grill, once smoke is present, place chicken on the indirect zone and smoked for 30 minutes.
  • Remove and set aside.
  • Heat-up Dutch Oven in the grill till 250ºC.
  • Ensure all burners are on high heat when pre-heating.
  • Add in onions and sauté till translucent, follow by ginger and garlic and continue to fry till fragrant.
  • Add tomato paste and sauté, until oil starts to come out of the tomato paste.
  • Add in half the coconut milk, follow by spices paste and mix well.
  • Add in remaining coconut milk follow by smoked chicken cube.
  • Once cooked, transfer and garnish.

BOOK NOW

CAULIFLOWER CURRY

Preparation Time: 30 minutes
Grill method: Direct
Grill Temperature: 250ºC

  • Cauliflower
  • Oil
  • Mustard Seedx
  • Mustard Seed
  • Cumin Seed
  • Curry Leaves
  • Onion Chopped
  • Tomato Diced
  • Salt
  • Turmeric Powder
  • Kashmiri Chilli Powder
  • Garam Masala
  • Coriander Powder
  • Water Coconut Milk - Optional
  • Weber Grill
  • Weber Premium Glove
  • Weber GBS Wok
  • Weber Wooden Spatula
  • Trim cauliflower to bite size florets.
  • Rinse and drain.
  • Place the Weber GBS Wok into a cold grill and pre-heat together unit 250ºC.
  • Ensure all burners are on high heat when pre-heating.
  • Add oil in the Dutch Oven, add in cumin and mustard seeds, when they pop add 1 sprig of curry leaves and fry for 30-60 seconds.
  • Add in onions and green chili, saute until they turn golden.
  • Add in ginger and garlic, saute until the raw smell goes away (about 30-60 seconds).
  • Add in tomatoes and salt, cooked until they turn completely mushy.
  • Add in turmeric, coriander powder, and Kashmiri chili powder, fry for 2 minutes.
  • Add in cauliflower and mix well, add in water, and cooked cauliflower till tender.
  • Add in coconut milk and adjust seasoning by adding salt.
  • Transfer to a bowl and serve.