Culinary Student | Food Explorer
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If you have ever walked past an Indian restaurant and been captivated by the smell of roasting meat and spices, you were likely smelling Tandoori Murgh Tikka. It is the quintessential North Indian appetizer—fiery red, beautifully charred, and packed with flavor. It is the kind of dish that disappears from the plate seconds after it arrives.
Tandoori Murgh Tikka (or simply Chicken Tikka) consists of small pieces of boneless chicken—specifically leg meat for juiciness—that are marinated in a spiced yogurt mixture and roasted to perfection. The word “Tikka” literally translates to “chunks” or “bits.”
Unlike Tandoori Chicken, which is usually bone-in quarters or halves, Tikka is bite-sized and boneless. It is traditionally cooked on skewers inside a Tandoor (a cylindrical clay oven), which gives it a signature smoky flavor and a slightly charred exterior.
This dish is a sensory explosion.
As noted in the recipe card, this dish originates from North India. Its roots can be traced back to the Mughal era, where boneless pieces of meat were cooked on skewers for the royalty. It was a more refined, easy-to-eat version of the rustic roasted meats enjoyed by soldiers. The Punjab region, with its strong tradition of tandoor cooking, is arguably the spiritual home of the modern Chicken Tikka.
Historically, this was a dish cooked over charcoal in open courtyards. As it moved from royal kitchens to street stalls (Dhabas), it became a working-class favorite due to its bold flavors and quick cooking time.
Its most famous evolutionary leap, however, happened when it traveled to the UK. It is widely believed that Chicken Tikka Masala—one of the world’s most popular curries—was invented when a chef added a tomato-cream sauce to leftover Chicken Tikka to keep it moist. So, this dry appetizer is actually the father of the world’s favorite curry!
Today, Tandoori Murgh Tikka is a global standard. You will find it in almost every Indian restaurant on Earth, from fine dining establishments in London to roadside eateries in Delhi. It is incredibly versatile—eaten on its own as a starter, wrapped in naan for a “Kathi Roll,” or tossed into salads for a protein boost.
Despite being a “royal” dish, it is quite affordable.
Origin: North India
Serves: 2
Ingredients
The Meat:
First Marinade (The Rub):
Second Marinade (The Yogurt Base):
For Cooking & Garnish:
Instructions
1. First Marinade
Combine the Kashmiri chilli powder, lime juice, and salt to make a paste. Rub the chicken dices evenly with this paste. Refrigerate for 20 minutes to let the meat absorb the initial flavor.
2. Second Marinade
In a large bowl, mix the thick yoghurt with the ginger paste, garlic paste, cumin powder, garam masala, coriander powder, fenugreek leaves powder, and mustard oil. Combine well. Rub this marinade onto the chicken pieces. Keep refrigerated for at least 4 hours (this is crucial for tenderness!).
3. Prepare the Oven (Tandoor Method)
Preheat the tandoori oven one hour before cooking. Arrange the meat pieces on a skewer and put it inside the tandoor. Cook for 8 to 10 minutes.
Tip: Baste with clarified butter and turn the side of the skewer. Cook for 5 minutes more.
4. Alternative: Home Oven Method (Combi Oven)
If you don’t have a tandoor, preheat your oven to 210 °C. Put the chicken on a roasting tray and roast for 10 minutes. Baste with clarified butter, lower the heat to 180 °C, and roast for another 5 minutes.
5. Serve
Brush the cooked chicken with clarified butter and remove from the skewer. Sprinkle with tangy Chaat masala and coriander leaves. Serve hot with vegetable relish and a lemon wedge.
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There is something undeniably addictive about the sound of biting into a freshly baked Spanakopita. That loud shatter of crispy pastry followed by the warm, savory filling is one of the world’s great culinary experiences. Whether you call it a spinach pie or a savory turnover, this Greek classic is a masterpiece of texture and flavor.
Spanakopita is an iconic Greek savory pastry. The name literally translates to “spinach pie” (spanaki = spinach, pita = pie). It consists of a filling made from chopped spinach, feta cheese, onions, and seasonings, all wrapped in layer upon layer of paper-thin phyllo dough.
While it can be baked as one large “tray pie” and cut into squares, the version we are making today—and the one most popular at parties—is the hand-held triangle. Each triangle is individually folded, ensuring that every single bite has the perfect ratio of crispy crust to creamy filling.
This dish is a celebration of savory contrasts.
The roots of Spanakopita go deep into ancient history. The concept of wrapping filling in dough dates back to ancient Greece, but the specific technique of using thin, layered dough (phyllo) likely has influences from the Ottoman Empire.
For centuries, this was rural “peasant food.” It was practical: spinach and wild greens grew abundantly in the Greek countryside, and cheese was a staple. Wrapping these ingredients in dough created a portable lunch for farmers working in the fields who needed energy to get through the day.
In the past, making Spanakopita was a labor of love. Home cooks would roll out their own dough until it was translucent—a skill that took years to master. The pies were often baked in large, round pans in communal village ovens.
As the dish moved into cities and eventually across the globe, convenience took over. The invention of machine-made frozen phyllo dough in the 20th century revolutionized the dish, allowing home cooks to make it in minutes rather than hours. The shape also evolved; while the large coil or tray pie is traditional for family dinners, the triangle shape became the standard for catering and street food.
Today, Spanakopita is the most famous Greek dish outside of the gyro. You will find it everywhere: in high-end Mediterranean restaurants, in the frozen aisle of supermarkets, and at cocktail parties as a sophisticated finger food. It has transcended its rural roots to become a global comfort food that is vegetarian-friendly and crowd-pleasing.
Spanakopita is generally quite affordable due to its humble ingredients.
Origin: Greece
Serves: 2 Pax (Makes approx. 12 triangles)
Ingredients
The Filling:
The Pastry:
Instructions
1. Sauté the Aromatics
Prepare your workplace. In a pan, melt the 80g of butter. Add the chopped onion and sauté until it is fragrant and soft.
2. Mix the Filling
Add the blanched spinach to the pan and stir to combine. Season with the nutmeg, salt, and pepper. (Be careful with the salt, as feta is naturally salty!). Remove from heat.
3. Cool and Crumble
Spread the spinach mixture on a tray to cool down. Once it is cool, mix in the crumbled feta cheese.
4. Prep the Pastry
Take one sheet of phyllo pastry and place it on your work surface with a long side near to you. Keep the remaining sheets covered with a damp cloth so they don’t dry out. Brush the sheet with melted clarified butter.
5. Layer
Place a second sheet of phyllo on top of the first one and brush with more butter.
6. Cut Strips
Cut the buttered phyllo stack crosswise into 6 strips. Each strip should be about 2 ¾ inches wide.
7. Fill and Fold
Place a teaspoon of the spinach-feta filling near the bottom corner of a strip. Fold the corner of the phyllo over the filling to form a triangle (like folding a flag).
8. Continue Folding
Continue folding the strip up, maintaining the triangle shape, until you reach the end of the strip.
9. Finish
Place the triangle seam-side down on a large baking sheet. Brush the top generously with butter. Repeat this process with the remaining phyllo and filling until you have used it all up.
10. Bake
Bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes. The pastry should be a deep golden brown and very crispy. Serve warm!
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If you are looking for a dish that wakes up every single taste bud in your mouth, this is it. Spicy Mung Bean Noodle Salad, widely known in Thailand as Yum Woon Sen, is a vibrant explosion of textures and flavors. It is light, healthy, and packs a fiery punch that makes it the perfect appetizer or light lunch.
This is a traditional Thai salad centered around glass noodles (made from mung bean starch). Unlike wheat pasta, these noodles are transparent, slippery, and chewy. They are tossed with a variety of crunchy vegetables like onions, wood ear mushrooms, and fresh herbs, then dressed in a sharp, spicy vinaigrette.
“Yum” implies a hot and sour salad, while “Woon Sen” refers to the specific glass noodles. It is often served warm or at room temperature, distinguishing it from the cold Western concept of a pasta salad.
The flavor profile of this salad is the definition of the “Thai taste”—a perfect balance of four key elements:
The texture is just as exciting. You get the slippery, soft chew of the noodles, the snap of the wood ear mushrooms, the crunch of roasted peanuts, and the crisp bite of raw onions. It is refreshing yet intense.
While noodles were introduced to Thailand by Chinese immigrants, the Yum (salad) preparation is distinctly Thai. The use of mung bean starch to make noodles dates back centuries in Asia as a way to preserve the harvest.
This specific salad originated as a way to create a meal that was light and cooling in the humid tropical heat, yet safe to eat because the meat and noodles were blanched in boiling water just before serving.
Historically, this was a humble dish using local herbs and river shrimp. As Thailand globalized, the dish evolved. In the past, it might have been seasoned simply with lime and fish sauce. Today, it is a canvas for variety. You will see versions with minced pork, seafood (squid and prawns), or even hot dogs in modern Bangkok street food stalls. The core concept—spicy, sour, and glass noodles—remains unchanged.
Today, Yum Woon Sen is a global ambassador for Thai cuisine. It is a staple on menus from high-end Bangkok restaurants to takeout spots in London and New York. It has also gained massive popularity in the health community because mung bean noodles are gluten-free and the dish is packed with fresh vegetables and low in oil.
This is an accessible dish, though seafood versions cost more.
Cuisine: Thai Serves: 2
Ingredients
The Base:
The Dressing:
The Garnish:
Instructions
1. Prepare the Noodles and Mushrooms Soak the glass noodles in room temperature water for 10 minutes until soft, then cut them into manageable lengths (about 4 inches). Soak the dried wood ear mushrooms in warm water until they expand, then slice them into bite-sized strips.
2. Make the Dressing In a small bowl, mix the lime juice, fish sauce, and sugar. Stir until the sugar is completely dissolved. Add the minced garlic and chopped chilies. Taste it—it should be sour first, then salty, then sweet.
3. Blanch Bring a pot of water to a boil.
4. Toss While the noodles are still warm (this helps them absorb the sauce), place them in a large mixing bowl. Add the cooked mushrooms, sliced onions, and celery/coriander.
5. Dress Pour the dressing over the noodle mixture. Toss well to ensure every strand is coated in the spicy, lime-infused sauce.
6. Serve Transfer to a serving plate. Sprinkle heavily with the roasted peanuts for that essential crunch. Serve immediately—this salad is best enjoyed fresh!
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