Machi kebabs

In the North-west Frontier Provinces, kebabs or kababs were more commonly eaten than curries. Meat was more plentiful and dishes were drier than in central and southern India. I have fond memories of the kebabs which the khansamer made when we lived in Rawalpindi. The smell of roasting meat with an overtone of charcoal floated on the air in the bazaars and hung around the outside kitchens in the compounds of the houses.

The stove in the outside kitchen was simplicity itself.