Paneer Tikka Zindabaad
Partition of British India led to lot of sloganeering focused around the words “Zindabaad” and” Murdabaad”. Zindabaad means “long live” and Murdabaad means “death to”. Almost every single thing associated with Punjabi Hindu and Sikhs became Murdabaad as per Punjabi Muslims and almost every single thing which could be associated with Punjabi Muslims became Murdabaad for Punjabi Hindus and Sikhs. One of the few things which survived this nonsense of Murdabaad and Zindabaad were certain food delicacies. There was no sloganeering of the kind, Lassi Murdabaad, Parantha Murdabad or for matter of this photo-blog, Paneer Tikka Murdabaad. Fortunately most of the food habits survived, Seviyan-Di-Kheer hasn’t however flourished amongst Indian Punjabis, as a few still believe its strong association with the Muslim festival of Eid.
Paneer Tikka has thrived on both sides of the border and with Punjabis world over. That melt in the mouth feeling of Paneer tikka can’t be replicated by any other food. The first and foremost is the quality of the paneer. Only the best quality of paneer with low moisture content can be used to make juicy paneer tikkas. For that mouth melting feeling one needs to marinate the paneer with spices and herbs for one to two hours. Whether you grill it by shoving it inside a tandoor or put it over a skewer on a grill, if you have marinated it well and the paneer was good, it is bound to melt in your mouth. It has to be Paneer Tikka Zindabaad, choose from hundreds of recipes on the net or keep these two core points in mind and create your own, you can’t go wrong. Enjoy!
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