Gathers the roasted, grilled and fried dishes of South Asian culinary traditions, including tandoor-roasted tandoori chicken and kebabs, and deep-fried snacks such as samosas and pakoras, spanning the subcontinent's clay-oven roasting and street-food frying traditions. The grouping reflects the region's own dry-heat cooking method, whether direct fire, oven roasting or hot-oil frying, rather than the specific meat, fish or vegetable being cooked, since the same method crosses many different main ingredients.