Foods finished close to a tandoor, coals or an open stovetop flame, where smoke and char do much of the flavouring.
Grilled Kebab · North India
Cubes of boneless chicken, first seasoned with ginger and garlic and then wrapped in spiced yogurt, are seared hard and fast so the corners blacken while the centres stay moist.
View Recipe →Street Snack · Pan-India
Cooked sweet corn kernels glazed in butter and tossed with chilli, chaat masala and lemon, handed over hot in a cup as the evening carts do.
View Recipe →Grilled Skewer · North India
Paneer and vegetable chunks coated in a spiced yogurt marinade and threaded on skewers, then grilled or roasted until the edges blacken and the whole skewer smells of smoke.
View Recipe →Roasted Snack · Pan-India
Chickpeas boiled, patted bone-dry and baked in a hot oven until they rattle, then coated with a dry blend of chilli, cumin and chaat masala; the result keeps for several days.
View Recipe →Grilled Snack · North India
Chicken wings given two marinades, first lemon with ginger and garlic and then spiced yogurt, and finished in a very hot oven or on a grill until smoky and charred in the tandoori manner.
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