Back in old-Texas ‘fajita’ was a term used to describe the cheap cut of meat. It wasn’t until the 70s that ‘fajita’ was used to describe all sorts of grilled meat, seafood or even vegetables wrapped in tortilla bread. If you feel particularly ‘Mexican’ and ‘vegetarian’ at the same time this day, our Tex-Mex Fajita Bowl is just what you need. Paneer steak marinated with jalapeño, chillies, coriander and cumin is grilled and served on a bed of lemon-coriander rice. Topped off with a dollop of sour cream, your Mexican splendour-bowl is calling you! Serves 1.