Savor the Flavors of the Kebab

The Monsoon Kebab dish at Monsoon India goes well beyond your typical meat on a stick experience. There are many subtle specialities that give the Monsoon Kebab ($19.95) its appealing flavor. The dish combines a host of assorted delicacies including chicken tikka, lamb boti and jumbo shrimp. The marinade and preparation of the kebabs that chef Sugam Kuinkel creates includes a balanced barrage of spices, as well as a distinct patience in the way the lamb, poultry and shrimp are cooked.

“Everything is marinated for 24 hours in a yogurt base with nine different spices including cumin powder, paprika, bay leaf and cinnamon powder,” says Kuinkel, who was a cook in Dubai and Nepal for five years before moving to Hawaii.

“Many other restaurants only use a few spices, but we like to use a whole variety of spices that are imported from India. We use a Northern Indian way of cooking. It is healthier and lighter.”

After marinating, the meat is cooked in a clay tandoor oven at a 400 degree heat.

“The flavor, the aroma comes from the clay oven, giving the dish its special, smokey flavor,” Kuinkel adds.

Served on a bed of sauteed green peppers and onions, the dish is drizzled with lemon, and touched with a dash of salt and pepper. Recently Monsoon India has begun serving the dish on a sizzling skillet, helping to keep the flavors warm throughout your meal. Served with mint and tamarind chutney, Monsoon Kebabs make a healthy meal of spice and savor.

Monsoon India