Tikka: Boneless cubes marinated and grilled on skewers in the tandoor. Chicken tikka is the yogurt-and-spice version; malai tikka is marinated in cream and cheese for a mild, silky result; hariyali is a green marinade of mint, cilantro and spinach; paneer tikka is the vegetarian standard, often with peppers and onion on the skewer. On this menu as: Chicken Tikka Salad · Chicken Tikka · Tandoori Paneer Tikka.
Naan: A leavened, teardrop-shaped bread slapped onto the wall of the tandoor, blistered and brushed with butter or ghee. Garlic, butter and cheese naan are standard; keema naan is stuffed with spiced mince, peshwari with coconut and dried fruit. Kulcha is the flakier, often stuffed (potato, onion, paneer) Punjabi relative. On this menu as: Chicken Tikka (Naan) · Roti (Naan) · Naan.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Chana Masala · Bhindi Masala · Paneer Tikka Masala.
Aloo, gobi, bhindi, baingan, matar: The vegetable vocabulary of a North Indian menu: aloo is potato, gobi cauliflower, bhindi okra, baingan eggplant (bharta is roasted and mashed), matar peas, jeera cumin. Malai kofta are dumplings of paneer and potato in a creamy gravy. "Aloo gobi" is potato and cauliflower; "matar paneer" peas and paneer, and so on. The name is the recipe. On this menu as: Aloo Tikki · Aloo Gobi · Bhindi Masala.
Tandoori: Cooked in a tandoor, a deep, charcoal- or gas-fired clay oven that reaches very high heat. Tandoori chicken is bone-in pieces marinated in yogurt, lemon, ginger-garlic and spices (the red color is mostly Kashmiri chili or food coloring), skewered and roasted until charred. Naan is slapped onto the same oven's walls. On this menu as: Tandoori Paneer Tikka · Tandoori Chicken · Tandoori Tikka - Lamb.
Chaat: The tangy, crunchy, sweet-sour-spicy family of Indian street snacks: crisp bases (papdi wafers, puffed rice for bhel, potato patties for aloo tikki chaat) piled with chickpeas, yogurt, tamarind and mint chutneys, chaat masala, onion and sev (crunchy chickpea-flour threads). Meant to be eaten immediately, before it goes soft. On this menu as: Chaat Corner · Corn Bhel · Papri Chaat.

How these dishes compare

Tikkatypically $15 across 372 menus
Daltypically $11.99 across 347 menus
Biryanitypically $16 across 347 menus
Samosatypically $6.99 across 347 menus
Naantypically $3.99 across 344 menus
Roti, chapati & parathatypically $4 across 336 menus
Kebabs: seekh, boti, shamitypically $16 across 329 menus
Butter chicken (murgh makhani)typically $16 across 322 menus

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Shanti Indian Cuisine

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How these dishes compare

Shanti Indian Cuisine on our other sites

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