The aim of this book is to bring together two great British traditions - the summer barbecue and the love of Indian food. These twenty recipes are a constellation of ingredients, recipes and techniques handed down by word of mouth and hours of practice across three generations, originating in Northern India, Pakistan and ultimately in England. The dishes have been chosen to complement each other and allow you to plan and successfully produce an Indian barbecue whether it be for a small or large gathering. My recipes and style of cuisine also counter one of the less desirable consequences of the last thirty years: the gradual Anglicisation of Asian food in the UK and the resultant dilution of the integrity of the original recipes.