Aji panca is that sweet, smoky dried chilli paste, yaar, but for beef heart, you want something sharp—I’d add a splash of vinegar and a fistful of cumin to cut through the richness. Proper char comes from hot coals, not rushing; let the skewers sit till the edges curl and blacken like a chapati left just a second too long. I learned that patience watching the dhaba wale bhaiya grill seekh kebabs over a single layer of embers, the smell worth more than the meal itself.
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