The intense, contrasting flavours of BBQ cooking from India...

Lots of Indian food is traditionally cooked in a tandoor oven, where the intense heat creates delicious charring and smoky flavours that work particularly well with robust and tangy spicing, not dissimilar to a really hot BBQ. Unlike a lot of Western food, Indian meals are often based on a real contrast of flavours and textures, and these contrasts make this spread really moreish.

Here, we've got some shami kebabs spiced with warm fragrant spices, served with a zingy green coriander and mint chutney. Alongside this there's the traditional tandoori chicken, homemade mango chutney, a tangy tamarind flavoured potato dish known as dum aloo and kosambari - India's answer to coleslaw.

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Heat Rating


Prep time

50 minutes

Cooking Time

1 hour 30 minutes

Shopping List

  • 6 chicken legs or large thighs, skin on
  • 800g lamb or beef mince
  • 1.5Kg new potatoes
  • ½ red or white cabbage
  • 2 large carrots
  • 2 lemons
  • 1 large onion
  • 2 medium ripe mangoes OR 400g ready prepared mango
  • 3 medium tomatoes
  • 20g bunch of coriander
  • 20g bunch of mint
  • 150g full fat natural yogurt (not Greek yogurt or set yogurt)
  • 90ml vinegar (cider vinegar or white wine vinegar)
  • 180g sugar
  • Naan breads to serve (optional)
  • Skewers - if using wooden

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Customer Reviews


Delicious, Naan buns a real hit.

Eleanor Cooke - 18th July 2018 - See full review


Made a great BBQ!!! Every really enjoyed it

Laura Bailham - 27th May 2018 - See full review