BBQ

When most people think Subcontinent Restaurant they think heavy slow cooked curries, deep fried pakoras and maybe the occasion chicken tikka starter; but what many people don’t know is that Subcontinent Restaurant is really huge on barbecue – in fact some of the main specialities in Subcontinent are grilled meats – barbecued lamb, fish, chicken and mutton, paneer and vegetables as well. Barbecuing is a real celebration of any meat, fish or vegetable in Subcontinent culture and the warm weather of course makes it conducive be outdoors, grilling on the BBQ!- The meats are marinated in either spicy marinates or mild yet fragrant ones, reminiscent of Mughal traditions. Much of the barbecue culture in Subcontinent has it’s roots in the Mughal and Turkish influences in the sub-continent, these were rich traditions of hospitality, the use of rich ingredients and fanfare. Many of the exquisite barbecued dishes you now find in Pakistan are also inspired by the many migrants from India who were from Lucknow, Dehli, Punjab – these were people who had some of the most delightful barbecue recipes. However the barbecue culture runs through India/Pakistan regionally as well, always using organic produce, simple or rich spices and the use of wood chops or coal to cook to perfection.