I must admit that nowadays I make this fish with a traditional tandoori spice mixture I make in big batches and use on everything from pheasant to lamb to this fish. This, however is the original spice blend as I was taught it all those years ago.
Sheermaal is a baked flatbread from ethnic Muslim cuisine. It is made using a dough comprising refined flour, milk, a pinch of salt, sugar, clarified butter (ghee) and Vetivier (kewda). This dough is rolled into circular shape about 2 - 3mm thick. The saffron is mixed with some warm milk and used to brush the bread from time to time when it's baking in the oven. This gives the bread its characteristic orangish yellow color. When done the sheermaal must be brushed with some white (freshly churned) butter and served immediately.
The parathas have become such great delicacies in this street that the street is named after them. And the prices are also very reasonable. You get more info will be surprised at the narrow, congested lane if you are a first time visitor. As soon as you enter the street you will smell the fragrance of the parathas that are fried by the cooks. You will be amazed by the great variety of parathas offered at the restaurants. Along with the parathas you can have a drink delicacy called the lassi (sweetened thick curd) that you can gulp down after each bite of parathas.
To reduce the affect of vertigo soak 2 tsp wheat grain, 1 tsp poppy seeds, 8 almonds, 8 water melon seeds. Make a fine paste of the above ingredients. Take I tsp of Ghee and heat it, fry 2 cloves in this Ghee and add to the paste. Mix this paste with the milk and drink every day at least for a week. It is an effective remedy which helps in reducing the problem of vertigo.
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To add extra flavors, heat 2 tsp of ghee (clarified butter) in a wok and fry the nuts for a minute. Add the ghee along with the nuts over the cooked dessert.