KEY INGREDIENTS
Paneer, Refined Oil, Salt, Curd, Ginger Garlic, Herbs & Spices.
Paneer Tikka
1 kg/pack
30-35 gm/pc
29-33 pc/pack
Shelf Life 24m
RE-HEATING GUIDELINES
- Thaw the Paneer Tikka under refrigeration.
- Do basting with butter.
- Use pre-heated oven/tandoor or can be pan-heated/microwaved.
- The Tikkas should be hot to the core
- Bast with butter.
- Serve hot with a dip
CRITICAL CHECK POINTS
- Thawing only in (+) temp. chiller over night
- DO NOT thaw in Microwave or Oven
- Emergency thawing can be done under running cold water but not recommended always, keep the sealed and of the pouch out of the water.
- DO NOT pull the tikkas apart when frozen or chilled and stuck together, this will tear the tikkas and end up in wastage.
