Fish Tikka — Delicate Protein Tandoor Technique (मछली टिक्का)

Mughal tandoor tradition applied to fish; popularised in coastal North India and Bengal-influenced kitchens

Fish tikka presents the greatest challenge in tandoor cooking: fish proteins are delicate, have high moisture content, and must cook quickly without drying, while the tandoor operates at 400–450°C. The marinade must simultaneously protect the flesh from desiccation and add flavour. Two marinades are applied sequentially: a first marinade of lemon juice, salt, and red chilli paste for 20 minutes that draws out surface moisture and firms the fish protein; a second marinade of hung yoghurt (drained to remove whey), mustard paste, turmeric, ajwain, and mustard oil that forms a protective coating that chars on the tandoor's surface rather than burning the fish. The fish is typically skewered and cooked for no more than 4–5 minutes.

• The protective marinade coating parallels the miso-glazed fish technique (saikyo yaki) in Japanese grilling, and the Peruvian anticucho technique of marinade-protected protein on high heat.

Served with mint chutney, sliced onion rings, and a lemon wedge. The acidic elements at service balance the charred protein richness.