page_title: Regional variations of barbecue
section_title: India and Pakistan
hierarchical_section_title: Regional variations of barbecue / Central and Southern Asia / India and Pakistan
caption_attribution_description: BBQ on a plate, available in Palm Resorts, Karachi
context_page_description: Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
  The meat may be whole, ground, for hamburgers, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these.
context_section_description: The tandoor is a form of barbecue, particularly focused on baking, that is common in Northern India, Afghanistan, and Pakistan. Grilling is also popular, and uses native, local spices, especially the many Curry blend variations. In addition, there is also the grilling of different types of meat covered in a spicy cream based batter called tikka masala. Arguably, this dish has become one of the most symbolic dishes of Indian cuisine.
caption: Chicken tikka with a variety of other dishes cooked and served under the BBQ method
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