Most paneer burgers use a crumbled patty. Ours uses a single thick slab, because a slab stays soft in the middle and takes a proper char on the outside.
The paneer
Each slab sits overnight in hung curd, Kashmiri chilli, ginger-garlic paste and a little mustard oil. The long marinade is what carries the flavour to the centre, so we never shorten it.
The build
- A butter-toasted bun, so the sauces do not soak through.
- Mint and coriander chutney on the bottom half.
- The paneer slab, grilled for about four minutes a side.
- Onion rings pickled in vinegar and beetroot.
- Lettuce and a thin layer of tandoori mayo on the top bun.
The bun is toasted after you order, never before. That is the whole secret.
What to have with it
Peri peri fries if you like heat, salted fries if you do not. A cold coffee balances the spice better than a soft drink does, and a kulhad chai afterwards is never a bad idea.
If you want it without onion or garlic, tell us while ordering. We keep a separate marinade ready for Jain orders.
