Dishes finished over open heat, tandoor-style or straight on the stovetop.
Grilled Snack · North India
Wings take a short citrus-and-aromatics marinade first, then a long soak in spiced yogurt, before high-heat roasting or grilling leaves the skin dark and blistered while the meat stays moist.
View Recipe →Roasted Snack · Pan-India
Boiled chickpeas, blotted dry and roasted slowly until the skins blister and crackle, then tossed in a dry chilli-cumin-chaat spice mix for a snack that keeps its crunch for days.
View Recipe →Grilled Kebab · North India
Cubes of boneless chicken go through two separate marinades — one built on ginger, garlic and yogurt, the other loaded with ground spice — before a hard, fast grill turns the surface dark and blistered while the centre stays tender.
View Recipe →Street Snack · Pan-India
Kernels browned hard in a hot, buttered pan, then dusted with chilli, chaat masala and a squeeze of lemon — the cupful of corn that evening street carts sell everywhere.
View Recipe →Grilled Skewer · North India
Yogurt-marinated paneer and vegetables threaded onto skewers and cooked hot and fast, so the outside picks up real char while the dairy inside stays soft and warm.
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