Tandoor and stovetop favourites finished over direct heat.
Grilled Kebab · North India
Cubes of boneless chicken first take on ginger, garlic and lemon, then a coat of spiced yogurt, before fierce heat blackens the edges and leaves the centre juicy with a smoky edge.
View Recipe →Street Snack · Pan-India
Sweet corn kernels boiled, then browned in butter and tossed with chilli powder, chaat masala and lemon juice, served steaming in a cup the way evening carts hand it over.
View Recipe →Grilled Skewer · North India
Paneer and vegetable chunks soaked in a spiced yogurt marinade, threaded onto skewers and cooked over high heat until the edges blacken and the whole plate smells of smoke.
View Recipe →Roasted Snack · Pan-India
Boiled chickpeas, patted bone dry and roasted slowly until they truly crunch, then tossed in a dry mix of chilli, cumin and chaat masala to make a snack that stays good for days.
View Recipe →Grilled Snack · North India
Wings that take a quick lemon-and-ginger-garlic soak followed by a thick coat of spiced yogurt, then finish in a very hot oven or over coals until blistered, smoky and darkened at the edges.
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