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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:
Tandoori chicken 1 
Chaat masala 5 gm/ 1 tsp 
Coriander leaves, chopped 5 gm/ 1 tsp 
Cooking oil 5 ml/ 1 tsp 
Garam masala a pinch 
Ginger-garlic paste 5 gm/ 1 tsp 
Ginger juliennes 5 gm/ 1 tsp 
Green chilli, slit 1 
Lemon juice 15 ml/1 tbs 
Onion rings 60 gm/ ¼ cup 
Red chilli powder a pinch 
Salt to taste 
Tomatoes, chopped 25 gm/5 tsp
 
Method:
Shred the tandoori chicken. In a frying pan heat the oil and sauté onion rings. Add ginger-garlic paste and slit green chilli. Add the shredded chicken, salt, chaat masala, red chilli powder, garam masala and chopped coriander. Stir-fry on medium flame. Add lemon juice and chopped tomatoes. Fry for a few more minutes.
Time: Preparation: 20 minutes plus time to roast the chicken, if tandoori chicken is not available. Cooking: 10 minutes
To Serve: Garnish with ginger juliennes and serve hot with any Indian bread and fresh salad.

Ingredients:
Lean lamb, shoulder cuts 1 kg 
Cooking oil 30 ml/2 tbs 
Coriander powder 30 gm/2 tbs 
Garam masala 2.5 gm/ ½ tsp 
Ginger, grated 10 gm/2 tsp 
Lemon juice 30 ml/2 tbs 
Onions, chopped 240 gm/1 cup 
Red chilli powder 2.5 gm/ ½ tsp 
Salt to taste 
Turmeric 2.5 gm/ ½ tsp 
Yogurt 240 gm/ 1 cup
 
Method:
Beat to a creamy smoothness half the yogurt with coriander powder, ginger, chilli powder, lemon juice, oil and salt. Add onions and meat cut into 2 inch cubes. Leave to marinade for an hour. To the other half of the yogurt add turmeric and garam masala and whisk. Add the meat mixture and transfer to a pan. Put pan on stove and heat slowly till mixture begins to simmer. Cover and cook on low heat for 40 minutes till meat is almost done. Remove lid and let all moisture evaporate till only a thick sauce-like coating remains on the meat pieces. Skewer meat pieces and roast in a medium hot tandoor or grill lightly on a tray. Turning regularly till all sides are evenly browned.
Time: Preparation: 1 ½ hour, Cooking: 1 hour.
To Serve: Remove from skewers and serve hot with any Indian bread or rice.