A culinary niche focusing on grilled or smoked plant-based dishes prepared with spices, herbs, and techniques commonly associated with the cuisine of the Indian subcontinent. These dishes offer alternatives to traditional meat-centered barbecue, incorporating vegetables, paneer, legumes, and other vegetarian staples into flavorful grilled preparations. For example, marinated paneer tikka skewers cooked over charcoal, vegetable seekh kebabs grilled to perfection, or spice-rubbed corn on the cob are representative options.
This approach to outdoor cooking addresses a growing demand for vegetarian and plant-based options, providing a diverse range of flavors and textures typically found in Indian cuisine. The method allows for the creation of dishes that are both satisfying and aligned with dietary preferences. Historically, Indian cooking has included a significant number of vegetarian dishes, and adapting these flavors to barbecue techniques expands culinary possibilities while acknowledging traditional food practices.
