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August 11, 2010Posted in: Columns & Recipes The sweltering summer is an ideal excuse to bring out the barbeque. It’s challenging to cater for vegetarians, non-vegetarians and children. I always barbeque non-veg last, as same bbq is used and its only respectful not to taint vegetarian delights with non-veg remnants on the BBQ. Everyone must enjoy the food. We have our own ritual of each guest throwing in handfuls of fennel seeds, cloves, cardromas, cinnamon sticks into the fire with a wish. It also creates an aromatic ambiance around the BBQ.
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About Karam Bharij
a lecturer, freelance photo-journalist afflicted with the travel bug, sampler of fine wines and an avid cook of Kenyan, Indian, Chinese, Greek and French cuisines particularly fusion recipes. He has travelled extensively in Tunisia, the Far East, Europe, Turkey and the Greek Islands in the Aegean and Iona sea. All his travels are off the tourist beats to savour different cultures and foods. He's even crossed the desert with a Bedouin caravan a few years ago living on a rustic diet of Harrissa (ground red chillies with garlic), tomatoes and flat breads. 
Thanks as always Karam, You got a whole diverse range of taste, which i say is admirable. Thanks for the treat.
Nice. I am also planning to learn some tips on barbeque food. Do share your secrets
Pawan – Secret of success is marinating food before placing on fire. The fire can be searing hot and only cook outer layer of meat cooked but uncooked inside. So I dampen the fire a bit with water spray! The love that one puts into cooking gives dividents. Paneer kebabs have to be done quick by keeping an eye of these as it can turn fluffy and drop of the skewer. I have had several such disasters in the past.
Thanks Karam. These are very handy tips. I am sure it will help all the readers who plan to try their hand on barbeque.