Uploaded April 2026 | Updated September 2026, 3 weeks ago
Chef Meherwan Irani goes behind the scenes at a Delhi kati roll stall to uncover the secret to incredibly juicy tandoori chicken. Cooked in a rare charcoal tandoor that reaches up to 1000°F, this technique locks in flavor through heat, clay, and perfect timing.
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Chef Meherwan Irani goes behind the scenes at a Delhi kati roll stall to uncover the secret to incredibly juicy tandoori chicken. Cooked in a rare charcoal tandoor that reaches up to 1000°F, this technique locks in flavor through heat, clay, and perfect timing.
Want Bon Appétit shirts, hats and more? shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo
Still haven’t subscribed to Bon Appétit on YouTube? ►► bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! bit.ly/313UWRu
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
