Our Chefs: Marut Sikka

marut sikka Famously known as India’s culinary ambassador, Marut Sikka has long been a renowned food consultant. Author of the book Indian Flavours, Marut’s understanding of Indian food goes deep.

He has been credited with creating menus for more than a dozen Indian restaurants worldwide and designing gourmet meals for clients like Atal Bihari Vajpayee and the Bachchans. Years of experience and expertise come together in the food impresario’s high profile Delhi-based restaurant Magique that specialises in the fusion of Asian foods.

A connoisseur of Indian food, Marut has spent years searching and collecting original recipes from small towns and veteran food. A specialist in Awadhi cooking, his creations have a royal touch. Liberal use of spices, a generous amount of history and dollops of trivia, Marut brings it all for you on his show - Lock, Stock and Two Smoking Tikkas.

recipes

 
  • Vegetable Seekh Kebab

    The all time favourite seekh kebabs full of veggies, almonds and figs. Straight from the blazing tandoor on to your dinner table!
    Recipe Tags: Indian Food
  •  Paapri Chaat

    Marut Sikka learns the art of cooking street food from Anil Kudamal from Old Delhi. Try your hand at making some some crisp paapris drizzled with sweetened curd, freshly made chutneys and chaat masala.
    Recipe Tags: Chaat
  • Coconut Gujiya

    Holi celebrations are incomplete without this traditional sweet. Khoya, mava, coconut and pistachio stuffed in maida pockets, fried and dipped in sugar syrup. Coconut gives this festive classic an interesting twist. This type of gujiya ...
    Recipe Tags: Holi
  • Coconut Burfi

    A popular Indian sweet made with coconut. This traditional sweet is mostly prepared during the festival of lights,Diwali.
    Recipe Tags: Indian Desserts
  • Malpua

    Malpua is an traditional sweet of north India. It is prepared in during the festival of Poush Sankranti in Bengal.It is also the morning food which is served to lord Jagannath in his temple.
    Recipe Tags: Diwali
  • Bhindi ka Salan

    Chef Marut Sikka takes us to the farmlands of eastern Uttar Pradesh, as he shares with us the recipe of 'Bhindi Ka Salan'. Crisp fried bhindi in a zingy gravy.
    Recipe Tags: Bhindi
  • Anardana Raita

    The freshness of yogurt infused with sweet pomegranate juice and ruby red seeds with a pinch of red chilly to balance the flavors.
    Recipe Tags: Pomegranate
  • Badami Lamb Korma

    Lamb korma with a rich gravy of cream, almond paste, yogurt and spices. Team it with crisp naans and it's a match made in heaven.
    Recipe Tags: Almond
  • Cardamom Lamb Curry

    Gorgeous pieces of lamb chops roasted in a hint of ghee, caramelized onions, bay leaves, onion and ginger. Then doused in a thick and luscious cardamom infused yogurt curry, this dish is a real showstopper!
    Recipe Tags: Cardamom
  • Shahi Tukda with Pineapple

    The earliest visitors to India called it the land of milk and honey. Marut Sikka whips up a rich, saffron infused shahi tudka from Awadh.
    Recipe Tags: Bread
  • Dal Tempered with Clay

    Lovely red masoor dal recipe with garlic and clay pieces. Yes, you read it right! The broken clay kasooras give the red masoor dal a beautiful earthy flavor and that's what makes this recipe so ...
    Recipe Tags: Indian Food
  • Methi Chicken

    Robust food cooked with simple ingredients and basic techniques. Marinated pieces of chicken thighs cooked with the aroma of kasoori methi.
    Recipe Tags: Chicken
  • Sesame Seed Pulao

    Marut Sikka cooks up a rich nutty flavored pulao from the land of Nizams, Hyderabad.
    Recipe Tags: Hyderabadi
  • Lamb and Dal Dalcha

    Dalcha is a slow cooked lamb stew with lentils and mild spices. This one is cooked with chana dal.
    Recipe Tags: Lamb
  • Green Chilly Raita

    Whip up a quick yogurt side dish with some green chillies thrown in for that extra kick.
    Recipe Tags: Green Chilly
  • Talwa Paratha

    Spice up your meal with this talwa parantha recipe in which the dough is infused with chilly flakes and stuffed with fresh green peas. This parantha is not cooked on a tawa, it is fried ...
    Recipe Tags: Indian Breads
  • Dahi Bhalla

    Marut Sikka learns the art of cooking street food from Anil Kudamal from Old Delhi. Try your hand at making delicious and fluffy bhallas drizzled with sweetened curd, tangy chutneys and chaat masala.
    Recipe Tags: Chaat
  • Meethi Sewai

    The earliest visitors to India called it the land of milk and honey. An Eid specialty, vermicelli cooked in milk with almonds and pistachios. Marut Sikka uses khoya as a special ingredient to enhance the ...
    Recipe Tags: Eid
  • Bharwan Gobhi

    Cauliflower florets blanched, stuffed with a cheese and khoya filling. Coated in a thick besan batter and deep fried till golden.
    Recipe Tags: Cauliflower
  • Coriander-Cheese Chicken Kebabs

    Succulent chicken kebabs marinated with cheese, coriander, spices and grilled to perfection. An inventive fusion of western flavors with the Indian tikka.
    Recipe Tags: Chicken
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