Cool Plates features dishes from across the country to help inspire chefs' creativity.
Junoon chef Walter D’Rozario hangs yogurt in cheese cloth to let some of the moisture drip out. He adds toasted and ground cardamom, cinnamon, nutmeg, star anise, coriander, black cardamom and cloves to the yogurt as well as salt, pepper, turmeric and saffron. He also adds a little canola oil.
He rubs a paste made of ginger, garlic and salt on lobster tail. Then be rubs it with the yogurt mixture.
At service, he skewers the tail and cooks it in a hot tandoor — hotter than what’s used for tandoori chicken.
He finishes the lobster by brushing it with butter and putting it back in the tandoor for a few seconds, to give it a nutty flavor.
He plates it on a coulis of tomato cooked in olive oil and seasoned with salt, fenugreek and a little chile. The plate is garnished with a lemon slice, partially sprinkled with paprika.
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