A culinary area of interest specializing in grilled or smoked plant-based dishes ready with spices, herbs, and strategies generally related to the delicacies of the Indian subcontinent. These dishes provide options to conventional meat-centered barbecue, incorporating greens, paneer, legumes, and different vegetarian staples into flavorful grilled preparations. For instance, marinated paneer tikka skewers cooked over charcoal, vegetable seekh kebabs grilled to perfection, or spice-rubbed corn on the cob are consultant choices.
This strategy to outside cooking addresses a rising demand for vegetarian and plant-based choices, offering a various vary of flavors and textures sometimes present in Indian delicacies. The tactic permits for the creation of dishes which are each satisfying and aligned with dietary preferences. Traditionally, Indian cooking has included a major variety of vegetarian dishes, and adapting these flavors to barbecue strategies expands culinary potentialities whereas acknowledging conventional meals practices.