Smoke, Spice & Skill: The Fiery Art of Indian Tandoor Cooking

Smoke, Spice & Skill: The Fiery Art of Indian Tandoor Cooking

For over two decades, Chef Ranjeet Singh Bhati has turned the traditional art of Indian tandoor cooking into a culinary experience admired across continents. Trained in the culturally rich kitchens of Jaipur, Rajasthan, and now celebrated in Edmonton, Canada, Chef Bhati exemplifies the perfect balance of heritage, flavor, and innovation.

Signature Cooking Style: Tandoor, the Soul of Indian Cuisine

At the heart of Chef Bhati’s expertise lies the tandoor—a traditional clay oven that brings out the essence of Indian spices through fire and smoke. His cooking style captures the natural beauty of charred edges, slow roasting, and the aromatic infusion of spices without drowning the dish in overpowering flavors.

From marinated meats to flaky naans, he lets the flame lead, creating bold, earthy, and smoke-kissed dishes that carry the signature taste of India.

Celebrated Dishes by Chef Ranjeet Singh Bhati

1. Murgh Malai Tikka

Delicately marinated in cream, cheese, and cardamom, then grilled in the tandoor until smoky and succulent.

2. Rajasthani Laal Maas

A fiery lamb delicacy with yogurt and red chili, delivering royal Rajasthani heat in every bite.

3. Paneer Tikka Shashlik

Chunks of paneer and bell peppers grilled over open flame, served sizzling with mint chutney.

4. Butter Chicken (Makhani Murgh)

The classic, done right—tandoori-cooked chicken simmered in a rich tomato-butter gravy.

5. Hyderabadi Dum Biryani

Slow-cooked, saffron-scented rice layered with marinated meat and sealed for perfection.

Culinary Philosophy: Simplicity, Freshness, and Respect for Fire

Chef Bhati believes that great food doesn’t need complication. He uses fresh, local produce and stays true to time-honored Indian spice blends. His signature style is not about adding more—it’s about respecting the natural flavor of every ingredient and letting the tandoor do the storytelling.

“Respect the fire, respect the ingredients, and the dish will speak for itself.”
— Chef Ranjeet Singh Bhati

A Culinary Legacy Born in Jaipur, Perfected in Canada

Chef Bhati’s journey began at Jai Mahal Palace (Taj Group) in Jaipur, where he absorbed the essence of Mughlai and Rajasthani cooking. His skills evolved as he rose through the ranks in Indian hospitality before taking his talent to Canada, where he now leads Edmonton’s kitchens as a trusted Indian chef in Alberta.

His ability to fuse Indian culinary discipline with modern presentation has made him a beacon for authentic Indian cuisine abroad.

Why Chef Ranjeet Singh Bhati is a Master of Indian Tandoor Cooking

From crackling kebabs to richly layered biryanis, Chef Ranjeet Singh Bhati transforms flame into flavor like few others can. With an eye for detail and a heart for tradition, he’s become one of Canada’s most respected Indian chefs, and a true ambassador of the tandoori craft.

So next time you’re craving something smoky, spicy, and soulful—follow the fire. It might just lead you to Chef Bhati’s kitchen in Edmonton.