“Most marinades work by using an acid base (vinegar, wine or lemon juice, fruit: papaya or pineapple for example) to weaken the muscle tissue, this makes the meat feel softer and juicier in the mouth.
Dairy products, like hung yoghurt and even greek yoghurt are traditionally used as a marinade in northern India. The yoghurt has special tenderising qualities in addition to their mild acidity, making it the perfect accompaniment to any BBQ dish.
The best way to marinate a piece of meat or fish is to marinade it twice, something that we do at the restaurant to ensure the perfect amount of flavouring before grilling. Proportions will vary according to size of portion.”
Ginger
Garlic paste
Raw papaya paste
Salt
Lemon juice
Roasted & powdered spices to taste (Garam Masala,chilli powder,cumin, coriander seeds, fenugreek)
Greek Yoghurt
Dry red Crush chilli
Mustard oil
Coleman’s Mustard paste
Mint sauce
