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.
A Magazine By The Intermedia Group
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.