Fire up the barbecue for chicken tikka, Karachi-style

"The flavours of Pakistan are so unique; I felt they needed representation"—Sumayya Usmani on the depth and diversity of Pakistani cuisine

PHOTO: Joanna Yee; "Who can resist a fresh, hot chicken tikka?" Sumayya Usmani writes in Summers Under The Tamarind Tree.
Laura Brehaut, Postmedia News
Originally published on June 28, 2016; National Post
In Sumayya Usmani’s hometown of Karachi, Pakistan, chicken tikka is grilled over red-hot coals. The bird is quartered and the meat, still on the bone, skewered and scored. Smothered in a marinade of chilies and spices, the flesh takes on its characteristic reddish hue.
PUBLISHED IN PRINT:
Vancouver Sun: July 6, 2016; page C1 / Front
Regina Leader-Post: June 29, 2016; page C1 / Front
Saskatoon StarPhoenix: June 29, 2016; page C1 / Front
Daily Observer (Pembroke): July 16, 2016; page B11
Peterborough Examiner: July 21, 2016; page C11
The Barrie Examiner: July 21, 2016; page C7
London Free Press: July 23, 2016; page F6
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