Khumb Awadhi Tikka
Khumb Awadhi Tikka is the delighest form of white button mushrooms. The mushrooms are heavily coated with curd, spiced up with Rani Masala and grilled on Tandoor. The coating of curd preserves the moisture and texture of the mushrooms and prevent them from squeezing due to lack of moisture when forced to intense heat in the tandoor. Instead they become more plump and stiff with the cooking, assisted with the soothing batter of curd and Rani Masala. The spores of this edible fungi just allow these flavours to seep deep into the core and add delight to the blank taste of Khumb. The outer crust of the tikka is firm whereas the inner flesh of the vegetable is very soft. The tandoor heat is natural and works gradually on the surface of the food, so the ingredients get well compounded with each other under the heat and bitterness is best prevented. Each piece will crush down in a single bite, exploding the pack of flavours and scents unique to Petu Pankaj. The tikka is served with mint sauce and lacha onions to fill in a little tanginess to the bite.