This recipe takes pineapple and makes it into a gourmet restaurant-style dish complete with a tuile for the oomph factor.
Praveen Nayak, executive sous chef, The Lalit London is known for bringing modern Indian fine dining to Baluchi, inside the Lalit London. His culinary journey reflects a passion for authentic Indian flavors blended with contemporary presentation and global techniques. He shares a recipe for Rose-Infused Tandoori Pineapple.
Ingredients
1 medium pineapple, peeled and cored and cut round
• 100 grams Greek yogurt or hung curd
• 1 tbsp rose syrup
• 1 tsp rose water
• ½ tsp Kashmiri chili powder
• ¼ tsp ground cardamom
• 1 tbsp honey
½ tsp ginger paste
• Pinch salt
• 1 tbsp melted butter or ghee
For the honey tuile
• 40 grams unsalted butter
• 30 grams icing sugar
• 20 grams honey
• 35 grams plain flour
• 1 egg white
Method
• For the honey tuile, melt butter and whisk with honey and icing sugar. Add egg white and mix gently. Fold in flour until smooth. Spread very thin circles on a silicone baking mat. Bake at 170°C for 6–8 minutes until golden. Immediately shape over a rolling pin or bowl while warm. Cool completely until crisp.
• Mix yogurt, rose syrup, rose water, chili powder, cardamom, saffron milk, honey, ginger paste, and salt.
• Coat pineapple pieces thoroughly and marinate for 1–2 hours in the refrigerator.• Skewer or place on a baking tray.• Roast in a tandoor, grill, or oven at 220°C for 10–15 minutes until lightly charred.
• Brush with melted butter/ghee during the final few minutes.
. Rest for two minutes before plating
