Dishes finished over direct heat, tandoor-style or on the stovetop.
Grilled Snack · North India
Wings marinated twice over — briefly in lemon, ginger and garlic, then at length in spiced yogurt — and finished over high heat until the skin turns smoky, blistered and deep tandoori red.
View Recipe →Roasted Snack · Pan-India
Boiled chickpeas, patted and air-dried until no surface moisture remains, roasted low and slow for genuine crunch, then tossed hot in a dry masala built from chilli, roasted cumin and chaat masala.
View Recipe →Street Snack · Pan-India
Street carts serve this hot in small cups: sweet corn kernels finished in butter, lemon, chilli powder and chaat masala until each piece glistens and warms your hands through the paper.
View Recipe →Grilled Skewer · North India
Char and smoke are what this dish is chasing, produced mostly by a hot grill or broiler rather than by the fire alone: cubes of paneer and vegetables spend time first in a yogurt-spice marinade, then get threaded onto skewers and cooked until the edges blister and the smokiness works its way through.
View Recipe →Grilled Kebab · North India
Chicken thighs soak twice — first in a quick ginger-garlic rub, then in a thick spiced yogurt coating — before hitting fierce, direct heat that chars the surface while keeping the inside moist.
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