Tandoor and stovetop dishes finished directly over heat.
Street Snack · Pan-India
Corn kernels get boiled first, then finished in butter with chilli powder, chaat masala and lemon, handed over hot in a cup the same way the evening carts do.
View Recipe →Grilled Kebab · North India
Small, boneless chicken pieces marinated twice — in ginger-garlic-lemon, then in spiced yogurt — grilled quickly over strong heat so the surface chars while the center stays juicy.
View Recipe →Grilled Skewer · North India
Paneer and vegetable cubes soaked in a yogurt-spice marinade, threaded onto skewers, then grilled or roasted until the edges char and the whole skewer tastes smoky.
View Recipe →Roasted Snack · Pan-India
Boiled chickpeas, dried completely and roasted in the oven until they're truly crunchy, then tossed while still hot in a dry masala of chilli, cumin and chaat masala.
View Recipe →Grilled Snack · North India
Chicken wings run through two marinades in sequence — first lemon, ginger and garlic, then spiced yogurt — and finished under high heat until charred and smoky at the edges.
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