坦都里烤大蝦（Tandoori Jhinga，其中 Jhinga 意指大蝦或明蝦）是一道精緻且風味濃郁的印度海鮮佳餚。這道菜的重點是將大型蝦或明蝦浸泡在由濃稠優格、薑蒜泥、檸檬汁以及薑黃、紅辣椒粉和香旱芹籽 (ajwain) 等芳香香料組成的醃料中。優格能溫和地軟化蝦肉，而香料則能注入深層風味。醃製好的大蝦會被串上烤籤，迅速放入極高溫的坦都里烤爐中烤製或燒烤，直到邊緣略微焦化，既能保留水分，又帶有煙燻香氣。這道成品以其美麗的紅橙色澤、多汁的口感和平衡的辛辣酸味而聞名，是備受追捧的開胃菜或前菜。 Tandoori Jhinga is a popular seafood delicacy where large prawns or shrimp are marinated in a pungent mixture of thick yogurt, ginger-garlic paste, lemon juice, and aromatic spices like turmeric, red chili powder, and ajwain (carom seeds). The yogurt gently tenderizes the shrimp while the spices infuse deep flavor. The marinated prawns are then skewered and cooked rapidly in a searing hot tandoor oven or grilled until they are slightly charred on the edges, retaining their moisture and developing a smoky aroma. The finished dish is known for its beautiful reddish-yellow color, succulent texture, and balanced spicy-tangy flavor, making it a highly sought-after appetizer or starter.