Winter’s Don’t-Miss Dish
Indian-American sommelier Rajat Parr is widely known for his extensive knowledge of the world’s great wines, and for developing and managing wine programs for more than a dozen famous restaurants across the United States. He also makes wines right here in Santa Barbara County, with his various labels sourcing fruit mainly from the Sta. Rita Hills appellation.
But Parr’s first love was food. He grew up in India and studied to become a chef, eventually graduating from the Culinary Institute of America in New York.
Now, Parr and restaurant partner Alejandro Medina offer that taste of Parr’s home at Bibi Ji on State Street, with a hyper-local focus on ingredients. These days they offer patio dining, takeout and online ordering.
This Chicken Tikka is one of Parr’s personal favorites, and he frequently makes it at home. The dish features local tarragon plus red cabbage and spring onion from John Givens Farm at the Santa Barbara Farmers Market. The Panch Phoron (Indian five-spice, consisting of cumin, brown mustard, fenugreek, nigella and fennel) is roasted, ground and blended in-house, to ensure the particular taste of home Parr’s mom would make herself.
To prepare Parr’s Chicken Tikka, mix 2 cups of whole yogurt, 3 tablespoons of Panch Phoron (available at spice shops or online), 3 tablespoons of kosher salt, 5 tablespoons of freshly squeezed lemon juice and 5 tablespoons of local olive oil. Cover 6 pounds of chicken thighs with the paste and marinate for 2–6 hours.
Whisk together ½ cup of rice wine vinegar, salt and pepper and a dash of sugar or honey. Add in a pound of thinly sliced red cabbage and ½ pound of thinly sliced spring onion and toss. (This can also be made ahead of time and marinated.)
Grill the chicken thighs until tender—or heat oil in a pan on medium-high heat and add chicken thighs. Cook about 5–6 minutes, then flip and cook for 5–6 more, or until done. Add a pat of butter and a sprinkle of chaat masala to the pan and a dash of lemon. Place the hot chicken on top of the cabbage slaw, add a dash of lemon and serve.
