Celebrated for its smoky flavours, vibrant marinades, and perfectly charred textures, tandoori cooking offers endless possibilities beyond the traditional favourites. Shared by Surendra Singh Rawat, Executive Chef at India Palace Restaurant, Wheaton, USA, these recipes bring restaurant-quality flavours to your home kitchen.​Also read | Try these 2 easy Caesar salad recipes for a refreshing meal at home: See step-by-step processTandoori paneer and fresh fig skewersIt is a balance of sweet and savoury notes. Creamy paneer and fresh figs are soaked in a double-marination of spiced yoghurt, then charred and finished with a sharp pomegranate drizzle.IngredientsFor the main components:400g fresh paneer, cut into 1.5-inch cubes8 fresh Black Mission figs, halved1 red bell pepper and 1 red onion, cut into 1.5-inch pieces2 tbsp ghee or mustard oil for bastingFor the first marination:1.5 tbsp lemon juice1 tsp Kashmiri red chilli powder1/2 tsp saltFor the second marination:1 cup thick Greek yoghurt or hung curd1 tbsp warm mustard oil1 tbsp ginger-garlic paste1 tsp garam masala1 tsp roasted cumin powder1/2 tsp black salt (kala namak)1/2 tsp crushed kasuri methiFor the glaze and garnish:1/4 cup pomegranate molasses mixed with 1 tbsp fresh mint chutney2 tbsp toasted pistachios, coarsely choppedFresh pomegranate seedsPreparation and cookingStep 1: Toss the paneer cubes with the lemon juice, Kashmiri chilli powder, and salt. Set aside for 15 minutes.Step 2: In a separate bowl, whisk together all second marination ingredients until smooth. Fold in the paneer, bell peppers, and red onions. Cover and chill for at least 4 hours.Step 3: Thread the paneer, fig halves, peppers, and onions onto skewers.Step 4: Preheat your tandoor or oven (with a broiler or pizza stone) to 480°F (250°C). Cook for 8–10 minutes, rotating once and brushing with ghee until lightly charred at the edges.Step 5: Plate while hot, drizzle with the mint-pomegranate glaze, and sprinkle with pistachios and pomegranate seeds.Smoky tandoori lamb chop lollipopsFrenched lamb chops tenderised with raw papaya and garlic, coated in a smoky curd bath, and cooked at high heat until nicely charred on the outside.IngredientsFor the main meat:8 French-trimmed lamb chops2 tbsp melted butter or ghee for bastingFor the tenderising rub (Phase 1):1.5 tbsp raw papaya paste1 tbsp ginger-garlic paste1 tbsp lime juice1 tsp sea saltFor the spiced marinade (Phase 2):3/4 cup full-fat Greek yoghurt2 tbsp mustard oil (heated until smoking, then cooled)1.5 tbsp Kashmiri chilli paste1 tsp smoked paprika1 tsp ground coriander1/2 tsp ground mace1/2 tsp ground nutmeg1 tsp crushed kasuri methiFor the chutney:1 cup raw green mango, finely grated1/2 cup Granny Smith apple, diced small2 tbsp brown sugar or jaggery1/2 tsp roasted cumin seedsPinch of chilli flakesPreparation and cookingStep 1: Lightly prick the lamb chops with a fork and rub with the tenderising paste. Let rest at room temperature for 30 minutes.Step 2: Mix the Phase 2 marinade until smooth and thoroughly coat the chops. Cover and refrigerate for 6 hours or overnight.Step 3: Bring the chops to room temperature about 20 minutes before cooking.Step 4: Cook in a high-heat tandoor or under a top broiler (approx. 500°F / 260°C) for 6 minutes per side. Baste with butter or ghee halfway through until charred and cooked to medium-rare (around 135°F internal temp).Step 5: Rest for 5 minutes before serving with the fresh mango-apple chutney.