Few kebabs celebrate the richness of mutton the way Mutton Nalli Kebab does. Popular in festive Muslim kitchens, especially around Eid gatherings, this kebab highlights the flavour of marrow bones simmered with minced mutton and spices. The marrow enriches the mixture, giving it a naturally buttery taste and soft texture. It works beautifully as a festive appetiser during Eid meals, served hot with mint chutney, sliced onions, and warm flatbreads.

A grilled tandoori chicken sandwich is a classic Indian street food favourite, with juicy tandoori-spiced chicken, creamy mayo, and a toasted exterior. It’s a perfect fix for breakfast, for a snack, or as an appetiser. The secret lies in the marinade used to coat the chicken before roasting it in tandoor, and eventually, adding it to the sandwich bread.

Baked chicken shami kebabs are a beloved North Indian appetiser, which are basically meat patties with a melt-in-the-mouth quality. Shami kebab has a unique preparation where, instead of using raw meat, the chicken is first cooked with chana dal (split chickpeas), whole spices, and garlic until completely tender, then ground into a paste and shaped into patties. The chana dal is a binding agent, adds protein and fibre, improves the texture, giving the kebabs their signature softness. The baked nature of one of the most impeccable Ramadan recipes is what makes it a tad healthier than the fried version of this delicious kebab.