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Ingredients:
Prawns 12 king size 
Carom (ajwain) seeds 5 gm/1 tsp 
Chick-pea flour 45 gm/3 tbs 
Chaat masala 5 gm/1 tsp 
Garam masala 5 gm/1 tsp 
Garlic paste 45 gm/3 tbs 
Ginger paste 45 gm/3 tbs 
Lemon juice 120 ml/ ½ cup 
Salt to taste 
Turmeric (haldi) powder 2.5 gm/ ½ tsp 
White butter for basting 
Yellow chilli powder 5 gm/1 tsp 
Yogurt 480 ml/2 cups
 
Method:
Reserve 2 tablespoons lemon juice and mix the rest with the ginger and garlic pastes.
Add salt, chick-pea flour, carom seeds, yogurt, yellow chilli powder, garam masala and turmeric. Marinade the prawns for 2 hours. Arrange on skewers and cook in a tandoor till half done, about 15 minutes. Remove and set aside for 10 minutes. Cook again in the tandoor for 2 minutes. Baste with butter and replace in the tandoor for approximately 3 more minutes. Remove from skewers and arrange on a platter. Sprinkle with chaat masala and the reserved lemon juice.
Time: Preparation: 2 hours, Cooking: 15 minutes
To Serve: Serve with a green salad.

Ingredients:
Chicken, skinned whole 1.2 kg/2 birds 
Cream 105 ml/7 tbs 
Cumin powder 5 gm/1 tsp 
Garlic paste 15 gm/1 tbs 
Ginger paste 15 gm/1 tbs 
Lemon juice 60 ml/4 tbs 
Oil for brushing 
Orange colour 1 drop 
Red chilli powder 5 gm/1 tsp 
Saffron a pinch 
Salt 
Yogurt 105 gm/7 tbs
 
Method:
With a sharp knife make deep cuts on the breast, thigh and legs of the chicken. Make a paste of lemon juice, red chilli powder and salt and rub over chicken. Set aside for 10 minutes. Whisk yogurt. Add cream, ginger and garlic pastes, cumin, saffron and orange colour. Rub chicken with this mixture and keep aside for 3 ½ hours. Skewer chicken through neck to tail and roast in a moderately hot oven for 8 minutes and then at 350 ºF for 10 minutes. Remove from oven. Hang skewers for 5-7 minutes to let moisture drip off. Baste with oil and roast for a further 5 minutes.
Time: Preparation: 4 hours, Cooking: 20 minutes
To serve: Cut into pieces and serve as a snack with onion rings and lemon wedges or as part of the main course.

Ingredients:
Cauliflowers 800 gm/ 2 small flowers 
Chaat masala 20 gm/4 tsp 
Cooking oil 30 ml/2 tbs 
Cucumber, sliced 1 
Gram flour (besan) 60 gm/4 tbs 
Lemon 2 
Oil to fry 
Red chilli powder 10 gm/2 tsp 
Salt to taste 
Tomato wedges 8
 
Method:
Break the cauliflower into florets, wash thoroughly then dry. Marinade the florets in a mixture of salt, chaat masala and lemon juice for 30 minutes. Make a smooth batter of the gram flour with 120 ml/ ½ cup water. Season with salt and red chilli powder. Heat oil in a frying pan. Dip the florets into the batter and fry in the hot oil over a low flame. Remove. Once the florets are cool, cut into pieces. Put on skewers and roast in a tandoor for 5-6 minutes till golden brown or roast in a preheated oven at 275 ºF for 10 minutes. Baste with oil while roasting.
Time: Preparation: 45 minutes, Cooking: 20 minutes
To Serve: Remove from skewers and serve with sliced cucumber and tomato wedges.

Ingredients:
Lamb, chops & leg pieces 900 gm 
Black cumin (shah jeera) seeds 45 gm/3 tbs 
Garam masala 20 gm/4 tsp 
Garlic paste 45 gm/3 tbs 
Ginger paste 45 gm/3 tbs 
Kachri (tenderizer) 20 gm/4 tsp 
Malt vinegar 180 ml/ ¾ cup 
Oil for basting 
Raw papaya paste 20 gm/4 tsp 
Red chilli powder 15 gm/1 tbs 
Salt to taste 
Yogurt 60 gm/ ¼ cup

Method:
Marinade the lamb in salt, red chilli powder, garam masala, malt vinegar, ginger and garlic pastes, papaya paste, kachri and cumin seeds for 4 hours or overnight. Skewer pieces 1 inch apart and roast on a slow fire in a tandoor or charcoal grill for 15 minutes or till half done. Stand at room temperature for 20 minutes. Baste with oil. Roast or grill on slow fire for another 20 minutes, till velvety brown.
Time: Preparation: 4 ½ hours, Cooking: 1 hour
To Serve: Serve with onion rings and lemon wedges.

Ingredients:

1 kg minced beef
1 tsp Kashmiri chilli powder
2 tbsps fresh coriander leaves, chopped
3 green chillies, chopped
½ cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp all spice powder
1 tsp black pepper
2 tbsp raw papaya paste
2 eggs
2 bread slices
Oil to fry
Salt to taste
 
Method:
Mix well all the spices, coriander, green chillies, bread and eggs in the minced beef and make elongated kebabs, deep fry them.
Heat a piece of charcoal and place a piece of bread or roti in the dish with kebabs.
Put the heated charcoal over the bread pieces and pour a few drops of oil over it. As soon as smoke starts coming out, cover the dish.
The kebabs will develop a nice charcoal aroma in them as if they have been cooked over it.
Remove the bread and charcoal piece before serving. Garnish with chopped coriander leaves to serve.