In India these ribs would be cooked in a tandoor, a clay oven. To achieve a similar oven-roasted effect on a charcoal or gas grill, cook the ribs over indirect heat, then finish them with a sear directly over the fire.
For Sindhi people living in India, cooking provides a vital connection to their roots. These recipes—from crispy twice-fried potatoes to ricotta pancakes doused in cardamom syrup—first appeared in our May 2013 issue with Kaumudi Marathé's article A Hunger for Home.
This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet.