Tandoori Ramen
Fusion
Intermediate
Main CourseSesame Tandoori Ramen: A Bold Indian Twist on Classic Noodles
Tandoori Ramen
25 mins
Cooking Time
Intermediate
Difficulty
25
Ingredients
Veg
Diet
This bowl blends the heat of tandoori spices with the soft nuttiness of sesame-coated noodles, creating a ramen that feels familiar yet new. The broth uses everyday Indian pantry staples but tastes surprisingly layered once simmered with coconut milk. Each element – broth, noodles, and toppings – adds its own character, making the final bowl lively and satisfying.
Ingredients
UNITSIngredients
1 tablespoonVegetable oil (For Tandoori Broth)
1 smallOnion, finely sliced
3Garlic cloves, minced
1 teaspoonGinger, grated
1 mediumTomato, finely chopped
1 teaspoonKashmiri red chilli powder
1 teaspoonCoriander powder
½ teaspoonCumin powder
½ teaspoonGaram masala
½ teaspoonTurmeric powder
1 tablespoonTandoori masala
1 tablespoonTomato paste
500 mlVegetable broth
150 mlCoconut milk
1 tablespoonSoy sauce
To tasteSalt
2 blocksDried ramen noodles (For Sesame Ramen Noodles)
1 tablespoonToasted white sesame seeds
1 teaspoonSesame oil
½ cupSweet corn, boiled (For Toppings)
½ cupMushrooms, sautéed
1 smallCarrot, julienned
1Spring onion, chopped
1Soft-boiled egg (6 minutes)
As neededExtra toasted sesame seeds