Bay Area cheesemakers are changing the narrative of paneer in the U.S.

The best paneer I’ve ever had was at Manek Chowk, a crowded vegetarian street food market in Ahmedabad, Gujarat, India. In between fried pakoras and pineapple cheese sandwiches, I found skewers of paneer tikka cooking over glowing, red hot charcoal. Large chunks of paneer were marinated in spicy, garlicky yogurt and skewered with pieces of tomatoes and bell peppers. The paneer turned crispy and caramelized on the outside, while the inside was moist and milky. It was so good, I elbowed my way bac
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Bay Area cheesemakers are changing the narrative of paneer in the U.S.

The best paneer I’ve ever had was at Manek Chowk, a crowded vegetarian street food market in Ahmedabad, Gujarat, India. In between fried pakoras and pineapple cheese sandwiches, I found skewers of paneer tikka cooking over glowing, red hot charcoal. Large chunks of paneer were marinated in spicy, garlicky yogurt and skewered with pieces of tomatoes and bell peppers. The paneer turned crispy and caramelized on the outside, while the inside was moist and milky. It was so good, I elbowed my way bac
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