Reviewed by: Viraj Gupta
Written by: Aquib Nawab
Credits: Haier India
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I marinated paneer in spices and popped it into the microwave with rotisserie. The result? A golden char, juicy bite, and that authentic smoky flavour without stepping out or setting up a tandoor.
Credits: Haier India
Making seekh kebabs usually needs skewers and open flames, but with air-fry and grill combo, I got crisp edges, soft insides, and that meat-shop aroma all in my kitchen, minus the oil and mess.
Credits: Canva
I skipped the coal and cooked BBQ chicken with rotating grill features. The even roast, sealed juices, and charred crust made it taste like it just came off an outdoor spit-roast grill.
Credits: Haier India
Using the bread basket function, I made garlic naan that puffed perfectly with charred spots. It felt like a clay oven result done in minutes with no smoke or high flames. Total game-changer.
Credits: Canva
Bell peppers, mushrooms, and onions on skewers turned beautifully golden using combination cooking. The flavours deepened and textures crisped up without any charcoal, just pure microwave magic.
Credits: Haier India
Instead of flipping endlessly on a tawa, I let the microwave handle it. Using the Indian bread mode, I got crispy parathas with soft layers like something fresh off a roadside griddle.
Credits: Canva
Making restaurant-style roti was always a hassle until I tried the microwave bread basket. It took just three steps to get soft, puffed rotis with a grilled base, right from my kitchen counter.
Credits: Haier India
After marinating chicken in microwave-set curd, I grilled it to perfection using auto-cook. Each bite had smoky depth and juicy tenderness like an outdoor BBQ wrap, minus the dripping oil and heat.
Credits: Haier India
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