Exploring Chutney, Bar+Tandoor and its Galauti Kebabs

Melt-in-mouth kebabs make for a great dinner option



August 2, 2022

/ By / New Delhi

Basking in warm tinted lights with a spacious dining area, Chutney, Bar+Tandoor, a Pan-Indian restaurant, at the Metropolitan Hotel & Spa in New Delhi makes for a charming venue for guests to dine in. And just as one would mostly expect from a fine-dine in, the food served here is something to relish for long. Head chef Swapnadeep Mukherjee unveils the recipe of his piece de resistance to Media India Group.

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Just by looking at the name of the restaurant, it becomes evident that chutneys are a speciality here and this is perhaps what has made Chutney, Bar+ Tandoor an eatery distinctive from others.

Krishna Mohan Sharma, Executive Sous Chef of the Metropolitan Hotel & Spa, an upscale hotel in New Delhi, tells Media India Group that actually the speciality of the restaurant are the various kebabs that have long been served here. In order to indulge the diners and make dinner a more appetising and wholesome experience, the restaurant has added a wide collection of chutneys to go with the kebabs. Of course, the tamarind chutney has always been a favourite with the diners, but the recent addition of Kiwi also does not fall far behind, he adds.

The fare at the restaurant is highly appetising and comes with an amazing variety, with starters such as Karele Ki Shammi (Bitter gourd patties), Gazab ka Tikka, which is a bite-sized chicken prepared in a unique cheesy marinade and the main course dishes like Goan fish curry which is King Mackerel or King fish cooked with Gravy in Goan Masala. The Tom Yum soup with an Indian twist is also sure to delight the restaurant’s guests.

But perhaps the dish that is sure to pique one’s interest is the creamy, shallow fried patty made of minced goat and green papaya- the Galauti Kebab. Swapnadeep Mukherjee, head chef of Metropolitan Hotel & Spa, New Delhi unveils the recipe of the restaurant’s much sought out dish to Media India Group.

Recipe of Galauti Kebab 


 2 cups mutton/lamb (minced)

1 tsp ginger- garlic paste

2 tsp salt

2 tbsp green coriander, chopped

As per taste: green chillies, chopped

2 tbsp raw papaya, chopped

2 tbsp cumin powder

1/8 tbsp Kashmiri red chilly powder

1/8 tsp cinnamon powdered

2 cups onions, browned crisp in 1/2 cup clarified butter, made into paste

1/4 cup cashew paste

Clarified butter for brushing some chaat masala

For garnishing: onion rings and lemon wedges


 1.Mix all ingredients, except clarified butter and garnishes, and marinate for about 4 hours, then grind to form a smooth, thick paste.

  1. Knead this mixture well and mix it with roasted gram and egg.
  2. Cover and refrigerate for another hour.
  3. About 25 minutes before serving, shape the meat around the skewers and place the kebabs on to a grill over a drip tray, or in a pre-heated oven, also on a drip tray.
  4. If cooking them over a charcoal grill, keep rotating them so that they turn brown and cook evenly.
  5. It should take 15-20 minutes to cook.
  6. Brush with clarified butter and cook for another 2 minutes.
  7. Ready to serve with green chutney. Garnish it with chat masala, onions and lemon.



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