Smoky flavor seems to be a gourmet delight of late. Though it always had takers aplenty, a decided tilt in its favor is a relatively recent trend. Meat cooked on smoky embers has the special taste of smoke, fire, meat and masalas mixed together. Be it barbecuing, grilling or tandoor-ing, there are numerous recipes to spice up fire-cooked food.
What makes smokies evergreen hits are their fat-free USP. Unlike the deep fried high calorie stuff, smoked food are harmless treats. They represent what’s touted as clean eating habits. Tandoori chicken, chicken tikka, tandoori naan and grilled kebabs are pakka Indian food with the distinct smoky taste.
The smoky flavor trend is not only the prerogative of meat and fish items. It’s catching on to reach desserts and cocktails too. Side dishes come as grilled vegetables. Grilled fruits make for great dessert toppings. The list is endless and the experiments, ever-evolving!
What’s given utmost importance to is the flavor, the color and the texture while bestowing the smoky touch to meat and fish.
For the smoky flavor
Put grilled chicken pieces in a vessel and place a steel bowl or glass in the middle of it. Heat charcoal pieces and when they turn red-hot, transfer them into the bowl. Put a blob of butter or a spoon of ghee into the flaming charcoal and immediately close the whole dish tightly. Allow it to stay thus for five to 15 minutes. Your smoky tasty tandoori chicken is ready. The smoky taste can also be had by placing grilled chicken on wire racks over the oven or stove till they turn crisp.