fine food - Jograj Dhaniram
Written by Oryx
Before joining Chingari at the Radisson Blu Hotel, Doha, head chef Jograj Dhaniram undertook intensive training for two years in different five-star hotels in Mumbai. This was followed by an opportunity to lead the kitchen team as the Head Chef of a fine dining restaurant. A few years later he joined the then Ramada Plaza – now Radisson Blu Hotel, Doha – which has been his ‘home’ for the past 19 years, as the Head Chef at Indian restaurant Chingari.
Dhaniram believes the secret to a good Indian meal is using only the best and freshest Indian spices. “People refer to Chingari as one of the best tandoori restaurants in the city because of the ingredients we use, and our attention to detail,” he says.
Jhinga Til Tikka
Setting aside the jhinga (prawns), put all the other ingredients into a mixer and grind them into a paste. Clean the jhinga and mix them with the paste. Refrigerate for at least 3–4 hours. After refrigeration, put each piece of jhinga on skewers and place in a tandoor oven, and cook for 15 minutes. Serve with coriander leaves as a garnish.
- 400g fresh jhinga (prawns)
- 1 cup yoghurt
- 25g sesame seeds
- 1 tsp ginger and garlic paste
- 2 tsp sesame oil
- Salt to taste