Paneer Tikka Dal Makhani Delight

For Delhi-ites, Dal Makhani has always been jaan (life/soul). So,

our chef and our team said, let's make Dal Makhani chatkhe (with a twist/flavourful).

So, we have separately blended Paneer Tikka and Dal Makhani. To make Dal Makhani,

we soak the Dal Makhani overnight, then we place it on top of the tandoor, and there it cooks

on slow fire all night. In the morning, we come and gently process it,

removing all the skin. After that, we wash it in at least twenty to

twenty-five waters. Then, we slowly put it to cook inside the lagan (a traditional

cooking pot). It slowly boils. Inside it, we also use khade masale (whole spices).