Kabob-ish Johns Creek owners remember their roots

Nilam Miglani and Chef Raj Chahal share their clay-oven roasted kabobs, grilled vegetables and fish, and warm hospitality with diners at their Johns Creek restaurant, Kabob-ish. We had lunch there recently and were WOWed by the fresh tastes, rich and savory flavors and excellent service.  Indian, Jamaican and Greek flavors dot the varied and healthy menu. We asked co-owner, Nilam to share her favorite childhood dish.  Here’s her story.

When I describe my childhood, the only word I can really think of is LUCKY. I grew up with one of the most incredible cooks and bakers. Almost every night, my mom would make us a beautiful dinner, and we would eat together as a family. Even at the age of 8, I devoured everything. I loved the smell of making fresh butter and the strong, pungent taste of ghee (purified butter). I fell in love with food the way most kids fall in love with Disney World or video games. Watching my mom cook and bake was always romantic and enchanting. Even on her hardest days, when the three of us were terrorizing her and tearing apart the house, she always had a smile on her face when she was in the kitchen. And now, as the cook of my house, I catch myself with that same smile.

Even though she made so many amazing dishes, one of my favorites growing up was Palak Paneer. Now, it’s not glamorous or fancy, but it’s delicious. It’s a dish my great-grandmother used to make for her kids, and our mom made it for us, just the way I’ll make it for my kids. It uses simple ingredients and can be made in less than 20 minutes. It is comfort food to me, and every bite reminds me of those family dinners I had growing up. This dish is everything my mom is to me: comforting and absolutely incredible.

Palak Paneer


+ 1 lb spinach fresh or frozen, chopped

+ 2 cups paneer cubed

+ 2 tbsp ghee

+ 1 tsp cumin seeds

+ 1 medium onion chopped fine

+ 1-2 tsp hot green chili minced

+ 1 tsp garlic minced

+ 1 tsp ginger minced

+ 1 tsp Coriander Powder

+ 1 tsp Cumin Powder

+ Salt to taste or 1 tsp

+ 2 Tbsp Chopped Cilantro 

1. Cut paneer to cubes the size you like big or small. 

2. Heat ghee. 

3. Add cumin seeds, ginger, garlic and green chili. Sauté for a min. 

4. Add onions and cook for 2 mins stirring a few times. 

5. Add chopped spinach, salt, cumin powder, coriander powder and 1 cup of water. 

6. Add fresh or frozen spinach, cover and cook for 10-12 mins stirring in between. 

7. Add ½ cup of water (optional) and blend to make a smooth paste using an immersion blender. Add garam masala and paneer. 

8. Gently stir everything together. 

9. Serve hot with rice or parathas.  

Visit Chef Raj Chahal and the team at Kabob-ish at 10900 Medlock Bridge Rd, Ste. 102, Johns Creek, See their menu at Kabob-ish.com.