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Smoky, tangy, and perfectly charred—our take on Greek street-style gyro meets bold Indian BBQ flavor.

This smoky, spice-kissed corn is slathered with Rupen’s Tandoori Marinade, grilled to perfection, and finished with butter, lime, and fresh cilantro.

Sweet summer corn meets bold BBQ flavor with Rupen’s Kandoo Marinade, charred on the grill and brushed with melted butter for a caramelized finish.

This is my aunt, Malu Aunty's recipe. I make it every year in Spring when I am getting ready for summer, and then I sometimes gift it to my friends. Ingredients 1 part fresh lime or lemon juice (e.g., 1 cup) 3 parts cane sugar (e.g., 3 cups) 2 parts water (e.g., 2 cups) Note: Adjust quantities proportionally based on your desired yield. Instructions 1. Prepare the Sugar Syrup In a heavy-bottomed saucepan, combine the cane sugar and water. Heat the mixture over medium heat, stirring occasionally until the sugar fully dissolves. Once dissolved, reduce the heat to low and allow the syrup to simmer gently without stirring. To test for one-string consistency: Dip a clean spoon into the syrup...

Mango Chutney & Peach Chicken Skewers. Juicy chicken thighs soak up a smoky-sweet marinade of Rupen’s Mango Chutney, olive oil, and paprika, then grill alongside peach chunks for irresistible charred caramel edges. A final brush of warm chutney glaze turns every skewer into glossy, summer-solstice perfection.