Tandoor and stovetop favourites finished over direct heat.
Roasted Snack · Pan-India
Crisp chickpeas depend on getting rid of surface moisture long before the oven comes into play, taking the roast slow enough that the inside keeps pace with the browning skin, and seasoning everything the second it comes out hot.
View Recipe →Street Snack · Pan-India
There are two ways carts make this snack — kernels boiled soft and tossed in butter after the pan's off the heat, or kernels fried right on a hot surface so a few of them catch some colour — and the version below takes the second route for the stronger result it gives.
View Recipe →Grilled Skewer · North India
Paneer and vegetable chunks sit in a spiced yogurt marinade before anything touches heat, then go onto skewers under high heat and come off charred at the edges, smoky throughout, and warm rather than freshly cooked at the centre.
View Recipe →Grilled Snack · North India
Real tandoor char on a wing has less to do with the oven than with sequence — a brief tangy soak, then a long spiced-yogurt coating, and only at the very last stage does direct, high heat turn the skin dark and smoky.
View Recipe →Grilled Kebab · North India
Cubed chicken passes through two marinades in sequence, a thin garlic-and-ginger soak followed by a thick yogurt-spice coat, before a hot grill turns the outside dark and leaves the center juicy.
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