Re: Shola kebab?....
How do you do the 'koyla' thing? Is it the same as charcoal which you light, place it on aluminum foil and then add drops of oil on it?? Is this the right way? I wouldn't wanna spoil the meat. And BTW, I love pasanda a.k.a parchey... yummm...I dunno how to get that in the US though :(