Renowned Indian chef Vikas Khanna has revealed the secret behind his Michelin-starred Dahi Kebab, adding a creative twist with crispy kunafa, purple cabbage puree, and a spicy mango gel. Known for his culinary expertise, James Beard nomination, and for being one of the first Indian chefs in the U.S. to earn a Michelin star, Khanna brings fine dining innovation into home kitchens with this unique recipe.
The Dahi Kebab starts with hung yogurt combined with roasted gram flour, green chilies, garlic, ginger, dates, garam masala, cumin, fresh coriander, and salt. This mixture is encased in kataifi (kunafa) strands, shaped into roulades, and fried until golden and crisp.
The purple cabbage puree involves fermenting cabbage with white wine vinegar, garlic, ginger, peppercorns, star anise, lemon, salt, and green chilies, then blending with oil to a smooth paste. The spicy mango gel is prepared with mango puree, sugar, salt, chili powder, and agar agar, boiled and cooled.
To serve, spread the purple cabbage puree on a plate, gently place the dahi kebab on top, and finish with a drizzle of mango gel. This dish combines traditional Indian flavors with contemporary presentation for a Michelin-worthy experience at home.
With this recipe, Vikas Khanna demonstrates how innovative techniques and creative twists can elevate classic dishes into extraordinary culinary delights.
