Street BBQ “Mumbai” Tikka
Destination: Mumbai, India
The vibe: a city rich in culture, colour and flavour - a true feast for the five senses. Every day, across this vast metropolis, generations of families share celebratory feasts cooked at breathtakingly high temperatures in clay tandoors. The result is entire neighbourhoods thick with spice-laden smoke which hangs thick in the air with tradition and excitement.
Imagine: all the complexity of traditionally-spiced Indian dishes cooked in a tandoor (which can approach 480°C). Hot, heady, alive with flavour.
The Street BBQ take: This rub captures our Mumbai memories of smoke and spice which, when toasted over flame, practically dance across your palate.
Best way to use: sprinkle liberally over lamb cutlets, slow cooked lamb shoulder, chicken thighs or fish. For an even better result, massage into the meat to rehydrate the spices. Can also be used as a table-side seasoning after cooking.
Explore. Experience. Enjoy.
How To Use
Sprinkle liberally over meat before cooking, for a better result massage into the meat to rehydrate the spices. Can also be used as a seasoning after cooking.
- Lamb cutlets or slow cooked shoulder
- Chicken boneless thighs/drumsticks