Traditional seekh kebab gets a contemporary twist

29 March, 2019 by Hospitality Magazine

Heritij head chef Parag Ashok Kapile shows us how to expertly cook a rendang lamb seekh kebab in a tandoor oven. Completed with rosella pickle, Kakadu plum chutney, cumin foam and mint jelly, the dish is a gastronomic journey.

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Videography and photography: Jax Oliver Studio 

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