Grilled spiced corn and Keralan coconut aubergines: Andrew Clarke’s Indian-inspired barbecued vegetable recipes

A twin homage to Goa and Kerala, with authentic local spice blends and barbecued vegetables as the star turn

Vegetables take centre stage at our restaurant, Acme Fire Cult, be they grilled, smoked or coal-roasted in dying embers until they’re rich with sweetness and char. Fire transforms vegetables in a way that no conventional kitchen can, and that approach has followed me on my travels throughout India, where cooking over coals is embedded in everyday life, from roadside tandoors to beachside grills. The bold, spice-laden food of Goa and Kerala in particular have shaped my cooking, and today’s dishes, both inspired by fire and spice, are veg-forward barbecue dishes with roots in tradition and flavour, only turned way up.