Sydney's paneer tikka, smoked over real charcoal.
Fresh paneer cubed daily. Hung yoghurt and dried pomegranate marinade. Fired in a clay tandoor at 400°C until the corners blacken and the centre stays soft. Paneer the way north India does it — not the soft block the supermarket sells.
Paneer Anardana Kebab
Punjab, IndiaPaneer cubes and bell peppers marinated in hung yoghurt and dried pomegranate powder (anardana). Sweet-tart, lightly smoked, the paneer that converts the sceptics.
Tandoori Phool
North IndiaBroccoli, cauliflower and pineapple in spiced yoghurt marinade, slow-roasted in the tandoor. Not paneer — but the vegetable kebab you order beside it.
Bharwan Sabz Tandoori
Mughal kitchensEggplant, mushroom and banana chilli stuffed with spiced paneer and herbs. Bigger, heartier — vegetables built like meat kebabs.
Malai Chap
HouseSoy chunks marinated in cheese, cream, lemon and spice. The tandoor's softer side.
Paneer Tikka Masala
Curry sectionAfter the tandoor: grilled paneer simmered in our spicy onion-tomato gravy with capsicum. The full paneer tikka experience, sauced.
Fresh cheese, real fire.
Most paneer tikka in Sydney is the same dish: cubed supermarket paneer, fluorescent orange marinade, finished on a flat-top grill. Ours is built differently. Paneer is broken down and hand-cubed the morning of service — bigger pieces that hold their shape on the skewer. The marinade is hung yoghurt (yoghurt drained overnight until it's almost cheese), Kashmiri chilli for colour, and anardana — dried pomegranate seed pounded fresh — for the tart edge that cuts through dairy.
Then the tandoor. Real clay, real charcoal, 400°C. The corners blacken. The yoghurt sets into a crust. The centre stays soft. You eat it off the skewer with mint chutney and rumali roti.
That's why the Hills' vegetarians drive out for it.
Book a table or order in.
Dine in at Sky City Bella Vista, or order paneer tikka for delivery across Sydney's Hills District.