Harneet Baweja

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves.

You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render.

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt.

Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.

This is not your average side dish recipe: The broccoli is slathered in a spiced yogurt sauce, then grilled for even more flavor.

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry.

Tamarind is sweet, sour, and quite tart and provides the ideal base for this finger-licking glaze.

Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy.

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice.