This page is a mess! I removed two bits of sarcastic discussion from the article, but there is more that is so woven into the article that it is difficult to remove without knowing the subject matter. Please:- Keep discussion on the discussion page, not in the article!- This is a disambiguation page - it really needs to be split and the content taken out to seperate pages. Maybe that will solve the "mark on the head"/"food style" issue.- If you don't know for sure, don't write it! Leave it for somebody else. (The only thing here I am sure of is that sarcastic discussion about what others have written has no place in the article, so that's the only thing I've edited...)- This page really needs some attention from a native Indian speaker who will also do a bit of research to verify their assumptions. References would be helpful.- Now, I am back to pondering why an expensive beer made in Belgium is called "Tikka"...I don't get the difference between chicken tikka and chicken tandoori. — Gulliver ✉ 10:57, 11 March 2006 (UTC)Nor do I. Does 'tikka' mean a particular flavour or cooking method or both, or does it just mean boneless? Does 'tikka' only refer to chicken, rather than other meat or fish, c.q. seafood? I understand that a marinade is involved. Which marinade, exactly? -- coolbox@hotmail.comThis article has contradictory bits in it. RewroteThe article was very confused. It contained many contradictory theories as to the meaning of the word. I took an enormous chance and rewrote on the assumption that whoever explained the difference between soft and hard t was correct (the dot under the letter signifies this difference, yes?) and that the various folk etymologies about shapes were bogus. I removed all the material re tikka of blood, as I can't find any confirmation of this use of the word. I'm not sure what the mark on the parting of the hair is called. If it IS tikka, we can restore that material.Some who speaks Pashto, Panjabi, Urdu, or Hindi, please comment! Zora 10:00, 28 January 2007 (UTC)