We are at Chutney Bar+Tandoor¸a pan-Indian restaurant, at the Metropolitan Hotel in New Delhi and learning how to make a unique version of the good old kebabs. They are vegetarian and sweet and sour. With a distinctive orange flavour, the malai santra (orange cream) kebabs melt in the mouth as soon as you eat them. Here is a quick recipe.<br>Add spices and chickpea flour in hung yogurt. Mix well to make a<br>paste. Roll into kebabs and stuff them with orange reduction. Heat<br>desi ghee or clarified butter in a pan and grill the kebabs till golden in colour. Remove and serve hot with mint chutney or sauce.<br>
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