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Taking High-Heat Tandoor Techniques To The Backyard Grill
In America, summer grilling generally means heading to the backyard and throwing some hot dogs, burgers and maybe vegetable skewers on the fire. But in India and Pakistan, where summers last for seven months, grilling takes on a whole new level of sophistication.
For starters, forget the gas versus charcoal grill debate. Many cooks in the Indian subcontinent grill using tandoor ovens that they adopted from the Middle East, says chef and writer Madhur Jaffrey, an authority on flavors and techniques from the region.
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