Tandoori Delights on Koh Samui

As we focus on food served on a stick there’s probably nothing more light, delightful and healthy in Indian cuisine as Tandoori cooking, and Indian Chef Jatin Sharma adds a twist to his Tandoori creations of lamb, chicken, salmon and prawns with hanging brochettes that allow flavourful sauces to run down, smothering the meats to make them even more juicier and delicious. Marinated overnight in a traditional mixture of yoghourt, fenugreek leaves, red pepper, coriander and cumin powders, ginger and garlic, the meats are prepared on skewers separated by bell peppers and onions, brushed with butter for cooking and served with boiled potatoes.

Wine Companion: There’s a good selection of Italian wines on the list, and I am picking the Silenzi Rosso from Pala, a family-owned winery in Sardinia. The wine is a blend of Sangiovese, Carignano and Monica grapes. Nice fruitiness and aromas, medium bodied and a clean finish.

For more contact: amari.com/koh-samui/