b'UrbanTo UntamedYAKITORI, JAPANIn Japan, yakitori refers most simply to grilled chicken on a stick. Bite-sized pieces of chicken are seasoned and KOREAN BARBECUE, SOUTH KOREA basted with a special sweet-savory Korean BBQ or gogi-gui is a hands-on style of grilling quality, marinated meat at thesauce. The grilling occurs over binchotan diners table. Restaurants all over South Korea have built-in grills on the table wherecharcoal. Skewers may also contain diners can grill popular dishes like samgyeopsal (grilled pork belly), galbi (shortleek, meatballs, or offal. Yakitori can ribs), or bulgogi (thinly sliced beef tenderloin), to be eaten with various banchanbe found all over Japan, from small, (side dishes). Modern restaurants have tables with advanced grilling systems withaffordable izakayas (taverns) to high-end smokeless grills and temperature-controlled cooking. restaurants specializing in the dish. NYAMA CHOMA,KENYA & TANZANIANyama Choma is a beloved East African barbecue tradition where goat (sometimes beef) is marinated in spices and roasted over an open fire or coalsTANDOOR, INDIAuntil its richly browned outside and juicyA tandoor is a large, cylindrical, open-top clay oven fed by intense heat from wood inside. It is commonly served with a sideor charcoal. Chefs slap the famous naan (and other Indian flat breads) against the of kachumbari (tomato and onion salsa- tandoors walls where they stick, blister, and cook in under two minutes. Other food like salad) and ugali (cornmeal porridge).cooked in a tandoor includes meat, fish, paneer, and vegetables, which are marinated In bustling city markets, street vendorsin yoghurt and spices for a few hours or overnight. The food is then skewered and grilling outdoors fill the air with smokylowered into the oven to cook very quickly at extremely high temperatures. This SIDE CREDITaromas that draw in passersby. Travellersresults in a charred, smoky flavour and tender meat with the natural juices sealed can savor this at eateries in Nairobi,in. Food cooked in a tandoor is at the heart of Punjabi cuisine, but is now widely Kenya, and Dar es Salaam, Tanzania.available throughout India.48\x1a HAYES JARVIS'