This is a recipe I've always wanted to make. In fact, I've tweaked this recipe in my head for days while commuting, and then at the end I changed plans last minute. They chutney was at first going to be a traditional Cilantro one, but during my trip to the store, all bets were called off and the Mango chutney was born. Thank god I did that, as it made all the difference. The sweetness and the heat that follows, compliments the meaty Cauliflower really nicely, and the warmth of all the Indian spices shines through in this recipe. <br /> <br />As a child I grew up enjoying chicken or mutton kebabs on the busy streets of New Delhi. Carted hawkers with coal-fired grills, fanned by hand, with tender meat skewers on top or Paneer kebabs smouldering away. Their aroma could be smelled for a mile I swear. The Cauliflower kebabs though were oddly served at seated restaurants only, for no particular reason. Regardless, I enjoyed them very much as a child, all leading up to this day when I recreated that recipe but with my signature on the dotted line. <br /> <br />I hope you enjoy this 'street fare' from New Delhi restaurants, made in America.

Share: