Vegetarian Mushroom Tikka

About this recipe

Mushroom tikka is the quiet triumph of vegetable grilling—button mushrooms that turn almost meaty when they hit high heat, their mild flavor becoming savory and profound. Unlike paneer, which stays creamy, mushrooms release their moisture and develop a slight char that tastes entirely different from the raw vegetable. The tandoori masala with Kashmiri chilli brings the characteristic color and warmth, but it's the mushrooms' own umami that carries the dish. Keeping mushrooms whole or halved is not optional—they must stay intact. Chopped mushrooms turn to mush no matter how carefully you grill them. Wipe them clean with a dry cloth rather than washing them, because they soak water like sponges and then steam instead of grill. The marinade of hung curd and tandoori spices is kept light: 15 minutes in the fridge is the maximum before the mushrooms start weeping liquid. That seems short, but mushrooms are tender vegetables that release water quickly, and a longer marinate turns them mushy. When you grill, spread them on a flat pan at 220°C and don't touch them for the first 6 minutes—you want a dry surface so they can char. Flip once and cook another 6 minutes. The marinade should catch and go dark. The moment they come off heat, toss with lemon juice and chaat masala while they're still hot and dry, so the seasonings stick. The result tastes like the mushroom itself, enhanced and not masked. Mushroom tikka works as a starter or alongside rice and lentils for a vegetarian meal. It's genuinely high in umami for a vegetable dish, which means it satisfies in a way lighter grilled vegetables don't. Keeps refrigerated for 2 days but tastes best on the day it's made.