CHEF RAVINDRA RAWAT’S GRILLED AVOCADO WITH THECHA BUTTER AND PERI PERI MARINADE: A CONTEMPORARY RECIPE MADE EASY FOR THE HOME KITCHEN: Part-9
Monday, 10/August/2026: Chef Ravindra Rawat brings a contemporary approach to culinary craftsmanship with Grilled Avocado, combining the earthy heat of garlic thecha with creamy avocado, citrus-forward yuzu gel and a delicate tofu and shiitake stuffing. The dish reflects a thoughtful balance of smoky, spicy, tangy and savoury flavours while showcasing modern presentation and refined cooking techniques.
Chef Ravindra Rawat.
GRILLED AVOCADO—FOR 1 PORTION:
| INGREDIENT | QUANTITY |
| Avocado, halved | 120 g |
| Thecha Butter | 10 g |
| Peri Peri Marinade | 3 g |
| Lemon Juice | 3 ml |
METHOD:
Preheat the grill until hot.
Brush the cut side of the avocado with thecha butter and peri peri marinade.
Place the avocado cut-side down on the hot grill.
Torch or grill for 3–4 minutes until lightly charred and aromatic.
Brush the grilled avocado with brown butter and keep warm.
Finish with lemon juice before serving.
Grilled Avacado.
FINAL ASSEMBLY:
Place the warm grilled avocado on the serving plate.
Fill or accompany the avocado with the tofu and shiitake mushroom stuffing.
Add the yuzu gel around the avocado to provide a fresh citrus note.
Finish with the prepared thecha butter and the remaining garnishes as required.
Serve immediately while the avocado is warm and lightly charred.
THE RECIPE AND PICTURE COURTESY BY: Chef Ravindra Rawat.
A Report by: REFT Today.
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