Charcoal BBQ

Charcoal BBQ is the heart of Pakistani street and restaurant food. Boneless chicken is cut into bite-size boti, marinated in yoghurt, ginger, garlic and spices, threaded onto skewers and cooked over glowing coals until the edges char and the inside stays juicy.

Our grill runs on real charcoal, not gas. Tikka boti gets a bold red masala, malai boti is mild and creamy, reshmi kabab is minced chicken bound with cream so it stays silky, and the Afghani tikka boti is marinated in a green, herb-led paste. Chest and leg pieces are grilled whole, plain or malai-style.

BBQ is served with naan, salad and chutney, and it is the easiest thing to share. A platter of mixed boti and kababs feeds a table; a plate of six pieces makes a quick dinner for one.