The Indian mixed grill sizzler does not come from a specific Indian region, like other dishes whose origins are from up and down the country. It’s more of a cultural fusion, adapted and popularised by British-Indian pubs and restaurants serving a variety of veg and meats with an Indian twist. Since Indian cuisine has a variety of marinades, spices and cooking techniques, plating everything into one serving makes it more enjoyable for getting a taste of so many rich aromas and flavours.

Typically, you get your well-known starter dishes such as in the vegetarian sizzler, paneer, mogo, potatoes, mushrooms and onion bhaji. Whereas, in the meat sizzler, you get chicken tikka masala, tandoori chicken, tandoori wings, hariyali chicken, lamb sheekh kebabs and lamb chops. In the meat mixed grill sizzlers, they can come either on the bone or boneless. Sometimes, in the larger and chef specials, you would get masala fish and prawns served too. In these mixed grills, they can be served on a bed of onions and peppers.

You can scoop up mixed grills with different types of bread (roti, naan – plain, butter, garlic and coriander or keema naan) or can accompany with condiments such as chilli sauce, mint sauce and mango chutney. The condiments depend on the restaurants that like to complement each of the flavours, but also for a diner, to balance out the flavours with sweeter and refreshing dips or if you prefer extra heat.