Today Ashok and I began our experiments with Paneer Rolls. We'll likely be trying out a few different fillings for the rolls, and see what works best (or sells best).
I didn't get to see all the ingredients for the filling, but it mainly consisted of: mashed potatoes, cumin seeds, cilantro, and a bunch of saffron. I thought that the saffron was great. Some people didn't like it, while the chef and sous chef were weary about the cost of using so much saffron.
The paneer was cut, and then sliced thinly (about 1mm thick) on the electronic cheese slicer. To assemble, I rolled a bit of the potato filling into a cylinder, placed it onto a paneer slice, rolled gently, and sealed with a flour/ water paste.
We tried cooking them two different ways: deep fried, and pan-seared. I personally thought that the pan-seared tasted better and that the deep fried looked better, while the chef and sous chef thought the opposite.
What was truly great was the excitement. The sheer joy of cooking something non-routine and unique (Ashok swears he's never seen these in Vancouver) impassioned Ashok, and excited the others as they tasted, critiqued, brainstormed.