The smoky, charred goodness of foods cooked in a tandoor or tandoori-style is a flavour strongly associated with north Indian cuisine. Anything you stick in a tandoor -- be it meats, seafood or veggies -- gain a scorched exterior, but when you bite into them it's all juiciness and succulence.
Prawns are one of the most loved seafood delicacies in India, impossible to resist! Nadiya Sarguroh’s version takes it up a notch with a rich marinade of yoghurt and lemon juice, giving it a perfect balance of sweet and tangy flavours.
Please find the recipes here: Tawa Fry Tandoori Prawns
Yes, broccoli survives the tandoor well and tastes rich and smoky. Chef Vinay Kumar blanches the broccoli, coats it in a spiced chilly yogurt marinade and cooks in the tandoor, giving it a delightful aroma.
Please find the recipe here: Tandoori Broccoli
Suresh makes excellent Tandoori Chicken by infusing it with a whole range of aromatic spices and grilling it to perfection.
Please find the recipe here: Tandoori Chicken
Arthur J Pais gives the classic American chicken wings an Indian rebirth via this tandoori recipe. Spiced with a blend of paprika, garam masala, cumin, and coriander, these wings are marinated in a spiced Greek yoghurt mix for extra tenderness.
Please find the recipe here: Tandoori Chicken Wings
Love the bold flavours of Indian pickles? Bethica Das borrows it for her tandoori paneer recipe. Homemade raw mango pickle is one of the magical ingredients in this recipe. The paneer cubes and its accompanying veggies are marinated in her special mango pickle, yoghurt, ginger-garlic paste and other spices.
Please find the recipe here: Achaari Paneer Tikka
If you are fish lover, then this dish is for you. Gaurav Chawla makes use of tender river sole and marinates it in a flavourful mix of kasundi mustard, basil, parsley, and hung curd for a few hours and then turns it into tikka.
Please find the recipe here: Mustard Basil Fish Tikka
A sweet-savoury tea-time snack, by Chef Ajay Thakur, the mango-spiked chicken tikka is served on canapes or Monaco crackers and will go down well with a cup of masala chai.
Please find the recipe here: Mango Tikka Chicken
Make the most out of mushrooms with a baked starter that is savoury, garlicky and cheesy. Chef Rajendra Singh Rana's impressive vegetarian appetiser gets its big flavour from cheese, cream, spices, hung curd and green leafy vegetables like palak, green dhaniya and microgreens.
Please find the recipe here: Mushroom Tikka
Egg Tikka courtesy Sonal Ved is a wonderfully yum concoction with complex flavours. Soft, spiced egg squares are grilled with capsicum and onions for that signature smoky taste.
Please find the recipe here: Egg Tikka
Succulent, restaurant-style chicken tikka, another tandoori brain wave from Chef Ajay Thakur, is made with pureed mango pickle and basted with melted butter.
Please find the recipe here: Achari Chicken Tikka
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