Indian style BBQ mixes. ready??
It is simply this thought that provoked me to write. And I did not just write a blog, I went ahead and created Indian style BBQ mixes.
You’d think in a country that lives and breathes BBQ, we’d have tried every rub under the sun. From Tex-Mex to Cajun to sweet Kansas glazes—Aussies love a good BBQ rub. So here’s the burning question I can’t help but ask:
Why aren’t Indian-style BBQ rubs a thing yet?
As a chef who’s worked with everything from hot sauces to dry rubs to full-on spice blends that could wake the dead, I find it baffling that our spice-loving, smoke-loving, food-experimenting mates haven’t yet gone all in on Indian-inspired BBQ.
Ya, right! why would you not include us?
Let’s unpack that, shall we?
Maybe It’s the Word ‘Curry’? or is it?
Somewhere along the line, the word curry became synonymous with “saucy, eaten with rice, and probably needs a spoon and where is my Naan to wipe the plate clean. right again ahh! So when we say “Indian spices,” people think of stews, not sizzling ribs or flame-kissed lamb cutlets. But here’s the thing:
Indian food isn’t just curries. Saying it loud "Not just good old curries" it is much more.
India sure has a massive grilling culture. From smoky tandoori chicken in Punjab, to fiery skewered meats on the streets of Hyderabad, to fish grilled in banana leaves along the Kerala coast—the OG BBQ game is strong. Trust me boys it is, Nothing but the truth and only the truth.
Is It That We’re Comfortable With What We Know?
Let’s face it—when BBQ season hits, we all fall back on what’s familiar: lemon pepper, paprika, garlic salt, maybe a touch of brown sugar if we’re feeling fancy. Nothing wrong with that. But... there’s a whole world of spice just waiting to be rubbed (generously) onto your next lamb chop, the chicken, or even those beef briskets.
Cardamom, cumin, fennel, black pepper, chilli, amchur (dried mango powder!), clove, cinnamon...
Indian BBQ rubs aren’t just spicy—they’re complex, balanced, and layered. And they’re not all blow-your-head-off hot, either. Indian food is about flavour. The spice levels can always be managed, you know what I mean.
Is It Because There’s No One Doing It Right?
Honestly, yes. I realised it long ago. And that’s a part of the problem. Indian-style BBQ rubs haven’t been packaged or marketed in the way Aussies understand. No one’s stood at the grill and said:
“Here, try this Goan pork rub—it’ll change your life.”
Or:
“This Guntur fiery hot rub will make your chicken sing... and your mouth tingle.”
Until now.
So... Are We Ready Yet?
Maybe we weren’t before. But we’re getting there. Aussies are open to bolder, bigger flavours. Our palates are more adventurous than ever. We’re making Korean bulgogi burgers, drizzling Japanese kewpie on our sausages, and adding chimichurri to lamb like it’s always been that way.
So why not Indian BBQ rubs?
Here’s My Take:
I'm launching a range of BBQ rubs with an Indian soul—think:
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Goan Pork Rub – smoky, peppery, with tamarind and clove
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Deccan Chicken – earthy, spicy, and full of South Indian warmth
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Malabari Steak Rub – coconut, fennel, and chilli that hugs red meat like it was born for it
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Guntur Fiery Hot – for the brave ones (you’ve been warned)
Each blend is bold, balanced, and made for the flame. Whether you're a backyard grillmaster or a campfire cowboy, these rubs are designed to wake up your BBQ game—with a delicious desi twist.
