Smoky, lightly charred favourites finished on a tandoor or over a direct stovetop flame.
Grilled Kebab · North India
Boneless chicken thigh coated first in ginger, garlic and lemon and then in a thick spiced yogurt, cooked quickly over fierce heat until its edges blacken in patches and the meat inside stays juicy.
View Recipe →Roasted Snack · Pan-India
Cooked chickpeas patted bone dry and baked until they rattle, then coated while hot in a chilli, cumin and chaat masala mix, giving a snack that stays crunchy for days.
View Recipe →Street Snack · Pan-India
Boiled sweet corn browned in butter, then tossed with chilli, chaat masala and a squeeze of lemon and served steaming in a cup, as carts do after dark.
View Recipe →Grilled Skewer · North India
Paneer, bell pepper and onion are coated in a spiced yogurt marinade, threaded onto skewers and cooked over fierce heat until the corners blacken and the whole plate smells of smoke and toasted spice.
View Recipe →Grilled Snack · North India
Wings given two marinades, a quick one of lemon, ginger and garlic and a long one of spiced yogurt, then roasted or grilled hot until they blister, char and smell of smoke.
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