By Odette and Joe Mascarenhas
India, Turkey, Iran, Armenia, Pakistan, Afghanistan…Transcaucasia, Balkans, Middle East, Central Asia, Burma and Bangladesh… No I am not going to refer to a sporting event. These places do have one thing in common…..the tandoor.

In the heart of Arpora, a young enterprising chef called Reggie Fernandes has used this concept of cooking to bring innovations to your dining experience at ‘The Flame’ at Riviera de Goa.
History states that the oldest examples of a tandoor were found in the Harappa and Mohenjo Daro settlements of the ancient Indus Valley Civilization, though earlier tandoor type ovens have been recovered in early-Harappan contexts on the Makran coast, including the mound site of Balakot. But Reggie has re-written the tandoori concept…from meats being grilled whole-like your tikkas and tandoori chicken, he has them stuffed - no mean feat.
Take the karila kebab - minced spinach, nuts and chicken, or the bara tangdi kebab-stuffed with minced chicken…his repertoire of chicken preparations on coal is spellbinding. And he has a new concept in mind. Nothing will be pre prepared and kept. The dish will be prepared a la minute from the time you order, while you sit down to sip your favourite beverage, and as he says: ‘within 20 minutes of placing your order.’
Now the Persians might have cooked their meats on a tanūr, but I wonder if Mumtaz Mahal of the Taj Mahal fame ever dined on this kebab…murgh-e-mumtaz. Or perhaps chef Reggie was inspired to create this preparation with cream, ginger garlic and the garam-garam flavour. It leaves a spicy flavour in your mouth.
And while many might claim that the Reshmi Kebab is a traditional Bangladeshi recipe, Reggie Fernandes, whose work experience encompasses travel through many continents, has this preparation for you. And the bara tangdi kebab - chicken mince stuffed in leg - is filling. Someone did quote, ‘it is all in the stuffing,’ after trying a bite of each preparation. The phrase held true. I guess that is why he has named this concept Mazedari Kebabs. The word tandoori is the adjective meaning pertaining to the tandoor and is used to describe a dish cooked in a tandoor. So there is a vegetarian dhamaka too. The mushroom double decker is wholesome and tasty, and the stuffed tandoori bhindi too. And combined with butter garlic naan…
So remember, although the multi-cuisine restaurant might offer a range of exciting preparations there is that special corner in the kitchen where these preparations are created over the flames aptly designed to create an appeal of stuffed delights
for you to savour.