With his mastery of Indian cooking techniques and a particular skill with spicing, chef Alfred Prasad has earned London's Tamarind restaurant a Michelin star. Here he takes Michael Raffael through the process of making tandoor-baked seafood kababs.
Kabab" is a word with a history. In Turkish, "kebap" refers to roast meat and "şiş" (shish) describes the chunks that go on skewers. The word kebab found its way into English 300 years ago from the Hindi "kabab" and it's this form that figures most often in Indian restaurants.
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