of different types of meat covered in a spicy cream based batter called tikka masala. Arguably, this dish has become one of the most symbolic dishes of Indian cuisine. Europe The Alps A traditional cooking method used in, but not exclusive to, the French and Swiss Alps, pierrade involves the (usually) communal cooking of meats on a hot stone, situated on the serving table. Germany Germans are enthusiastic about their version of barbecue, grilling (Grillen), especially in the summertime. It is the one area of traditional home cooking that is a predominantly male activity. Germans grill over charcoal or, increasingly, gas, and grilled meats include variations of the Bratwurst such as Thuringian sausage for example, as well as steaks (especially marinated pork steaks from the shoulder), Frikadellen (minced meat dumplings), Rostbrätel and poultry. Regional festivals feature grilled items ranging from eel to trout, whole sides of pork or beef, chicken, and duck. Smoking is common practice in German butchering, but pure smoke-based techniques have not yet become popular until a few years ago. An old German barbecue-style food is the Mutzbraten (pork shoulder) in Saxony and Thuringia, a fist-sized piece of pork with a strong, dry marinade with marjoram, pepper and salt, cooked and smoked over pieces of birch wood. It is usually served with rye-wheat bread, sauerkraut and mustard. Meanwhile, classic barbecue smoking techniques are also spreading in Germany and even industrially produced pulled meat like pork, chicken and turkey as well as a selection of barbecue sauces and side dishes like coleslaw are available as convenience food in many supermarkets. Barbecue variations have come from the United States, Turkey, Greece, the Balkans, and immigrant communities in Germany, along with notable traditions of outdoor grilling in Germany developed by immigrants and visitors from the former Soviet Union. Mediterranean Barbecuing is popular in Mediterranean countries, influenced by traditional Mediterranean cuisine. Olive oil is a key part of the Mediterranean barbecue style. The most common items cooked are chicken, beef steaks, souvlakis/brochettes, halloumi cheese, and pita bread, and may be grilled, baked, or both. In addition, some dishes combine grilling with braising for more variety. Often, barbecue meat items are marinated with olive oil and citrus juice mixtures, and then garnished with various herbs and spices; basic persillade and several variations are often put on top of the meat. Russia Shashlik is the Russian version of shish kebab, and like all