Bharwan aloo paneer mast tikka, a delectable treat

Chennai is no more the sleepy, peaceful, laid back city, where action and activities were all centered in the daytime. Eating out was either, ‘Woodlands drive-in’ or ‘Dasprakash’ and five star hotels were considered a luxury. With people from all backgrounds and states settling in Chennai for work or business, a lot of eateries and restaurants started springing up. Global cuisine saw its advent here and Mahadevan started Hot Breads, an all-time winner, adding to it, great specialty restaurants. 

The food revolution started in the late 70s and is expanding to encompass every kind of food. Chennai is a happening place, with great night life and every type of cuisine from Greek to Lebanese available to savour. Eating out has become the most popular activity and a return to traditional Indian heritage food is on the rise, with housewives, who are excellent cooks, taking to food blogs and selling homemade lunches and snacks. The choice is so vast and the price range is varied, to suit every pocket and every budget.

I, personally, like eating at home or preparing a meal for my friends at home. There is something magical about cooking, putting in a lot of love and positive energy into it.

Many men have taken to cooking, as this creative activity not only relaxes but is truly satisfying. After all, feeding someone is like inducing, the most precious fuel into them, which cannot be bought with money. I decided to make a list of all my male friends who have started cooking and the list keeps growing.

One of my friends, Shyam Dussereja, a very successful real estate businessman, who once was co-owner of Bombay Halwa House on Mount Road and Mylapore, promised to let me taste his pet recipe he cooks as, an appetiser or snack, when guests drop in. He expressed how much his guests loved it and one cannot go wrong with paneer, even the strictest vegetarian. Shyam was a very good looking model, who modelled for many of my shows. My Co-optex fashion shows and fund raiser shows were popular and the one I did for Mrs. YGP, principal and chief correspondent, Padma Seshadri School, with Rajnikanth and YG Mahindra as chief guests, was, when Shyam was introduced. He has also done a Tamil movie and is now very popular for his parties and great cooking skills.

Well, paneer is a Persian term for Indian chenna! Once Persians ruled Punjab and thus Indian chenna became paneer.

It was later improvised by enterprising Punjabi entrepreneurs — eatery owners — during early Independence days and thus it became a household name. Referred to chenna, it is also mentioned in Rig Vedic literature.

Another theory is that the Portuguese introduced paneer in West Bengal for the first time and most of their sweets are made with it, be it rosgulla or rasmalai. Whatever the origin, paneer has found a big welcome in many south Indian homes too.

Shyam promising to make the tasty dish for us, saw us making our way to his house one Sunday afternoon. We were first served a cold fresh pineapple and lime juice with hot Bharwan Aloo Paneer Tikkis, a hot favourite with Chennaiites now. This yummy appetiser or snack, is a must try, especially for aspiring chefs, who want something easy and tasty to make. A delicious meal followed it, complimenting the mood and ambience.

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