Curry evangelist Nisha Katona has very kindly sent us these mouthwatering recipes for the perfect Hoylake summer bbq... Enjoy!

The reckless simplicity of bbq food is seldom associated with Indian Food. Shackled by the image of heavy, red sauces, Indian food is relegated to the cold winter Friday nights. Think again!

Think about India itself. Her food didn't grow against a backdrop of cold wet evenings but golden long outdoor days, charcoal stoves and quick, dramatic dishes. The vibrant colours and scents of Indian street food – all cooked on makeshift bbqs – sees Indian cuisine at her best. The charcoal aroma turns the dial right up on the earthy, heady musks of Indian Spicings.

The kaleidoscope of sunny yellows and exotic scents across the garden-can only add to the drama of the summer bbq.

Go on – invoke the flavours of far flung shores. Indian food was made for days like this!


Ginger, Tamarind and Honey Chicken
SERVES 4 PREP 6 MINS
COOKING 15 MINS

Tamarind is the ultimate sweet and sour ingredient. It instantly wakes the tongue making it alert and ready for the backup flavours in this dish. The sweetness of the honey and the pretty floral notes of the ginger and coriander powder are all a perfect foil for the rousing tamarind.

  • 4 chicken breasts. Slashed
  • 2 tablespoons of Tamarind paste
  • 3 table spoons of honey
  • 1 level tablespoon of ground coriander
  • 1 teaspoon of chili powder (optional for heat)
  • 1 level tablespoon of garamasala powder
  • 3 tablespoons of olive oil
  • 3 tablespoons of water

Place all the ingredients in a bowl and mix together using the water to lubricate the marinade. Rub the mixture into the chicken breasts. If you have time to leave them to steep-all well and good but dont worry, they will absorb the flavours pretty quickly. Skewer/griddle and bbq until the breasts are cooked through.


Kohlrabi and Coriander Raita
SERVES 4 PREP 10 MINS

Kohlrabi is still very under valued in Britain yet its hard to find a more eager to please vegetable.  Crisp, sweet and nutty – it hold its own flavour beautifully in the spiced yoghurt. The coriander opens a window onto green pastures in this perfect summertime dip.

  • 400 ml plain yoghurt
  • 3 tablespoons shredded coriander leaves
  • salt and pepper to taste
  • 1/2 clove crushed garlic
  • 3/4 teaspoon of crushed roasted cumin seeds
  • 1 large kohlrabi, grated thickly

Peel and grate the kohlrabi in the widest setting you have. Mix together the other ingredients and season with salt according to taste. Pretty it up with a careless sprig of coriander as garnish.

Fold in the Kohlrabi and serve chilled.