Tandoori Mixed Grill Salt

The Art of the Tandoori Mixed Grill: Why Clay Ovens Make Better Barbecue

There is a moment, early in the meal, when the tandoori mixed grill arrives at the table. The platter is metal, maybe a little dented from years of service. Steam rises from the charred edges of chicken tikka, from the blistered surface of seekh kebabs, from the thin, caramelised fat on a lamb chop. The smell hits you before the waiter has finished placing it down: smoked paprika, ginger, garlic, and the unmistakable scent of charcoal that has been burning for hours inside a