The Asian Barbecue Book - from Teriyaki to Tandoori Alex Skaria In the west, barbecued food is seen as something to be made at home; often by men who bond over beers and a smoking grill in a large back garden. In Asia, barbecuing is usually left to professionals and eaten in restaurants (Korean grilled meats and seafood); or on the street (satay); or purchased from shops (char siu). That's not just due to the limited space in many Asian kitchens, it's also because some types of barbecue can be messy, smelly or require special equipment (such as a tandoor). In The Asian Barbecue Book, Alex Skaria adapts traditional recipes so most of them can be cooked on an outdoor charcoal- or wood-fuelled grill. The book includes almost everything you'd expect from the title: tandoori chicken, Chinese roast pork, yakitori, beef tataki, satay and Korean kalbi (beef ribs). But many of the accompaniments are more Asian-inspired than traditional; for instance, he suggests serving Chinese roast pork with 'Chinese coleslaw', yakitori with grilled soy sesame vegetables and teriyaki beef with curried potato wedges, green salad and 'special barbecue sauce'.