chaap

Chaap is a dish name used in the Indian subcontinent to describe both meat-based preparations and, in vegetarian form, a plant-based substitute. In its traditional form, chaap is associated with lamb or mutton, and it is commonly found in Indian, Pakistani, and Bangladeshi cuisines. The meat version is typically marinated in a mixture of yogurt, garlic, ginger, and spices such as cumin, coriander, garam masala, and chili, then cooked slowly to tenderness. It is often finished in a tandoor or pan to develop a smoky, charred exterior and may be served on skewers or as part of a curry with bread or rice.

Vegetarian chaap is usually made from soya chaap, a gluten-based textured protein designed to resemble meat. It is marinated in similar spice blends and then grilled, shallow-fried, or braised. Soya chaap is a common street-food and restaurant item in North India and Pakistan, frequently served with onion, chutney, and flatbreads. Plant-based chaap can also refer to other soy- or gluten-based products used as meat substitutes in curries and kebab dishes.

Regional variations exist, with differences in spice profiles and cooking methods, reflecting local culinary traditions. The term chaap and its recipes have spread beyond South Asia through diaspora communities and global cuisine, where it is sometimes offered on menus as a vegetarian alternative to kebabs or grilled meat. The exact origin of the dish is not clearly defined.