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Not AvailableThe present study was envisaged to assess the consumption pattern and influence of different cooking methods on quality characteristics of tandoor/tikka type of chicken meat product. A total of 112 consumers at 8 restaurants throughout Hyderabad were surveyed for consumption pattern of tandoor type muscle food based products. Most of the consumers prefer such type of product prepared from mutton. However, 43.14 % of consumers prefer chicken based and 6.86% of consumers prefer fish products. Amongst the products surveyed, 31% consumers are preferring tandoor type of products, whereas 10% consumers mostly like tikka/kebabs type of products. The 70% of total consumers take these types of products twice in a week. The 42.50% of consumers are taking more than 200gm of such products at a time. Cooking methods significantly (P<0.05) influenced by the both physico-chemical and sensory attributes of chicken tikka. Cooking yield (%) was significantly (P