Spiced corn on the cob (Dilli ki challi)

Corn on the cob is one of those barbecue favourites. Slathered with butter, or a delicious Indian-style rub of chilli and salt rubbed on with a wedge of lime. Corn is also featured on the table in some curries, such as Grandma's corn curry. I love corn, and it's one of the items on any menu that draws me in.

This is a relatively simple recipe, but one that looks stunning and tastes delicious. The sweet corn cobs are doused in the spicy meat masala and tart chaat masala, adding an explosion of different flavours. This dish is best served immediately after cooking. Otherwise, it loses its bang as the flavours fade. I guarantee you cannot eat just one piece.

The Masala Art is written by India's celebrity chef, the person who reinvented fine dining in India. He has worked at the famed Taj Hotel in Mumbai for 40+ years before opening his establishment called Hemant Oberoi Restaurant. For more on Hemant Oberoi, click here. This cookbook showcases his talent and versatility with spices. This book reimagines traditional Indian dishes, presenting them with contemporary plating. The recipes are surprisingly simple, and the flavours are spectacular. This is the cookbook that will impress your guests with new Indian flavours and up your kitchen game.

For more recipes from this book, click here.

Ingredients:

4 corn on the cob, cut into 3 pieces each

4 cups water

1/2 teaspoon salt

1 tablespoon oil

1 teaspoon ginger paste

1/2 teaspoon chaat masala

1/2 teaspoon meat masala, any commercial brand

1 teaspoon red chilli flakes

Cilantro, minced to garnish

Carrot curls, to garnish (optional)

Beetroot curls, to garnish (optional)

Boil the corn in water with salt for 10 minutes, until cooked and soft. Drain.

Heat the oil in a wide pan or wok. Add the ginger and fry for 20 seconds. Add the corn and fry for about 5 minutes till the corn is dark yellow and charred in spots.

Add the chaat masala, meat masala, and chilli flakes, toss well and remove from the heat.

Serve hot corn garnished with cilantro and optional vegetable curls if desired.

NOTE: To prep ahead, leave the corn boiled in the water so the kernels don't shrink. Finish the final frying step right before serving.