The Art of the Grill
Restaurant-quality results require more than a great product. They require method. These are the principles behind every Singh's Recipe® dish.
The First Principle
The marinade is not an afterthought. It is the foundation of every Singh's Recipe® dish.
Apply Singh's Recipe® Signature Tandoori Marinade generously — coat every surface, work into any scoring. Then rest. A minimum of four hours allows the marinade to begin penetrating, but overnight brings true depth: the yoghurt tenderises, the spices bloom, and the colour deepens to that distinctive saffron-red that signals a well-marinated cut. Always bring your protein to room temperature before it meets the grill. Cold protein seized by high heat loses moisture quickly.
Chef's Note: Score lamb and bone-in chicken pieces deeply before marinating. The marinade must reach the bone for authentic char without drying.
The Second Principle
High heat is not optional. It is the entire philosophy of Punjabi grilling.
Use hardwood charcoal — not briquettes. Lumpwood charcoal burns hotter and imparts a cleaner smoke. Build a two-zone fire: one side at maximum intensity for searing, the other at medium heat for finishing. The initial contact of marinated protein with high heat creates the Maillard reaction that defines the dish — the char, the crust, the caramelised crust of spice that is unmistakably Punjabi BBQ. Never crowd the grill. Each piece needs direct contact with heat and space for smoke to move around it.
Chef's Note: Let the grill reach full temperature before the first piece touches it. A properly hot grill seals the surface immediately and retains moisture within.
The Third Principle
The finish elevates a well-cooked dish into a restaurant plate.
Once off the grill and resting, dust generously with Kesar Gold Masala or Chef's Tarka Masala. The residual heat of the protein blooms the spices without burning them. For the lacquered finish seen on tandoori dishes in the best Punjabi restaurants, brush lightly with ghee and return to the hottest zone of the grill for 60–90 seconds. The ghee caramelises against the spiced crust, creating a deep golden glaze. Rest for three minutes before serving — never serve protein directly from the heat.
Chef's Note: Patiala Royal Masala suits lamb and bone-in cuts. Kesar Gold Masala is best on chicken and fish. Chef's Tarka Masala works on everything.
Further Principles
Never serve directly from the heat. Three minutes of rest allows juices to redistribute. Skipping this step loses up to 30% of the moisture you have worked to retain.
Marinade first. Season the grill. Finish with masala. Each Singh's Recipe® product is designed for a specific moment in the cooking process. Applied together, they create a depth that no single product can achieve alone.
Different cuts require different heat zones. Chicken thighs need sustained medium-high heat. Seekh kebabs need intense direct flame and constant rotation. Lamb chops start on high heat and finish on the cooler zone.
"The grill does not forgive impatience. Give it time. Give it fire. Give it the flavour it deserves."
— The Singh's Recipe® BBQ Method
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Every product in the Singh's Recipe® range is designed to work with this method.