Chef Vikas Khanna’s Michelin-Starred Dahi Kebabs: The Secret Ingredient is Kunafa!

Chef Vikas Khanna, a celebrated figure in the culinary world and a James Beard award nominee, has earned a Michelin star for his work at Bungalow, a high-end Indian restaurant in New York. He recently shared the secret behind his exquisite Dahi Kebab recipe on Eater, revealing a delightful surprise: kunafa!

This unique recipe combines traditional Indian flavors with a sophisticated, crispy texture. Here’s how you can recreate this Michelin-worthy dish at home.

Ingredients:

For the Dahi Kebab:

• 2 cups thick yogurt (hung curd or labneh)
• 2 tbsp roasted ground gram flour
• 2 finely chopped green chilies
• ½ tsp finely chopped ginger
• ½ tsp finely chopped garlic
• 4 dates (preferably Medjool), pitted
• ½ tsp garam masala
• 1 tsp cumin powder
• Salt to taste
• Finely chopped fresh coriander leaves
• 12 ounces kataifi pastry (fresh or thawed)

For the Purple Cabbage Puree:

• ½ purple cabbage, cored and thinly sliced
• ½ cup white wine vinegar
• 1 cup water
• 4 cloves garlic, crushed
• 2-inch piece of ginger, peeled and coarsely chopped
• 6-8 peppercorns
• 1 star anise
• Zest and juice of 1 lemon
• Salt to taste
• 2 green chilies, split (or to taste)
• 3 tbsp neutral oil

For the Spicy Mango Gel:

• 1 cup mango puree
• ½ cup sugar (adjust to taste)
• Salt to taste
• 1 tsp chili powder
• 2 tsp agar-agar

Method:

For the Dahi Kebab:

1. In a mixing bowl, combine the thick yogurt, gram flour, chilies, ginger, garlic, dates, garam masala, cumin powder, salt, and coriander leaves. Mix thoroughly until you have a smooth, dough-like consistency. Divide this mixture into six equal portions.
2. On a clean working surface, spread out about 2 ounces of kataifi pastry into a square. Place one portion of the yogurt mixture in the center and carefully shape the kataifi around it, like a roulade, ensuring the yogurt is completely and evenly covered.
3. Freeze the shaped kebabs for 15-20 minutes until they hold their shape firmly.
4. Heat oil in a fryer to 350°F (175°C). Carefully fry the kataifi-wrapped kebabs until they turn golden brown and wonderfully crispy. Remove them and drain on paper towels.

For the Purple Cabbage Puree:

1. In a medium bowl, combine the white wine vinegar, water, garlic, ginger, peppercorns, star anise, lemon zest, salt, and chilies. Gently heat this mixture until fragrant and bring it to a boil.
2. Pour the hot liquid over the sliced purple cabbage in a clean jar. Let it ferment in a warm place for 3 to 4 days.
3. Once fermented, blend the cabbage with the neutral oil until you achieve a smooth paste. Season with salt to taste and refrigerate.

For the Mango Gel:

1. Combine all the mango gel ingredients in a medium saucepan. Bring the mixture to a boil, then remove from heat and allow it to cool.

To Assemble:

1. Spread a generous layer of the purple cabbage puree onto each serving plate.
2. Gently place a crispy Dahi Kebab on top of the puree.
3. Finish with a drizzle or squeeze of the spicy mango gel.
4. Serve immediately to enjoy a truly Michelin-star-worthy culinary experience right in your own home!

With Vikas Khanna’s unique Dahi Kebab recipe, you can effortlessly bring together the rich flavors of India with a touch of gourmet elegance in your kitchen.

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