Dishes finished over direct heat, whether in a tandoor or on a stovetop.
Street Snack · Pan-India
Boiled sweet corn finished in a hot pan with butter, chilli powder, chaat masala and a squeeze of lemon, then spooned into a cup and eaten warm, much as night-market vendors serve it.
View Recipe →Grilled Kebab · North India
Boneless chicken pieces are marinated in two stages, first with ginger, garlic and lemon, then with thick yogurt and ground spices, and grilled hot and fast until charred and smoky.
View Recipe →Grilled Skewer · North India
Paneer tikka consists of paneer and vegetable chunks coated in a spiced yogurt marinade, skewered, and cooked over strong heat until browned and lightly blackened at the edges, with a smoky finish.
View Recipe →Roasted Snack · Pan-India
Chickpeas that have been boiled and thoroughly dried go into a hot oven until they rattle, and then receive a dusting of chilli, cumin and chaat masala, making a crunchy snack that lasts several days.
View Recipe →Grilled Snack · North India
Wings take two successive marinades, one sharp with lemon, ginger and garlic and one rich with yogurt and ground spices, and then finish in a very hot oven or over a grill until blistered and smoky.
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