Street Meats

Meat on the street stalls of India can be a frightening thing. Remember that there is a general absence of refrigeration and so cold meats and cooked meats are not arrayed to sit and beckon customers. There are instead a number of factors that are important on the street meat stalls of the East.

Firstly, the marinade is critical. I know this is a pain, but it is so important that you get as many loud, aromatic spices in there as possible. This is really not a place for subtle spicings and restraint. The fish can take a lighter hand, but still you will see that I use the power of English mustard paste to do some of the tenderising legwork. Be brave and tweak these spicings to your taste. If you love cinnamon, add more in. In the Mowgli restaurants I keep chilli to a sane minimum, so do add more chilli powder if you are a heat junkie. This is the place that this kind of recklessness in rubs is entirely appropriate.