Indian flatbread, or na'an, is traditionally cooked in tandoors, a clay cooking vessel that acts partly like an oven and partly like a barbeque pit to produce this unique bread. You can still approximate the texture and flavor of it using a grill or the broiler of your oven!
Tikka is an Indian word for pieces, so these are actually kebabs with Indian spices. These instructions will be for the broiler, but they can be easily grilled over direct heat. From "Indian, 100 Everyday Recipes" by Love Food (whatever that is).
Fragrant and aromatic grilled mushrooms. These can be made in a tandoor (Indian oven) or under the broiler or on the grill. The mushrooms are marinated, then threaded onto skewers for grilling or broiling. If using bamboo skewers be sure to soak them in water while the mushrooms are marinating. Adapted from Bukhara Grill, Manhattan.
This is a main dish vegetable curry. Besides cauliflower it also has red potatoes and chickpeas. If you cannot find fire-roasted tomatoes, just use any diced tomatoes. Serve with na'an (an Indian flat-bread).
The chops are marinated in a spicy yogurt, then sprinkled with sesame seeds and broiled. Serve with lime wedges. From "indian, 100 everyday recipes" by Love Food. The chops in this recipe are frenched. That means that some of the meat is scraped off the long bone so that it is exposed (looks fancy when cooked).
This style of curry can be quite hot, especially to the American palette, so adjust the amount of chiles you use as well as omit the seeds if you want to lessen the heat. From "indian, 100 everyday recipes" by Love Food.
Found this in Food & Wine magazine, sounds easy and a little different salsa, that would go well with all kinds of grilled food. Described as chunky, tangy salsa, fragrant with garam masala the spice that includes coriander, cardamom and cumin. Can be made ahead and refrigerated for up to 3 days.