In India, the BBQ culture at restaurants has been popularised by a few chains that offer live on-the-table grill.
Barbecue is, perhaps, one of the world’s oldest and most popular cooking techniques. From the traditional pit BBQ that originated in the Caribbean to the great Indian tandoor, the technique has definitely come a long way. It is a fun and fiery way to eat a hearty meal and stay warm in your backyard on a breezy afternoon or on a nippy night.
In India, the BBQ culture at restaurants has been popularised by a few chains, like Barbeque Nation, that offer live on-the-table grill. Since the opening of their first outlet in Mumbai in 2006, the restaurant has been offering the eat-all-you-can buffet with a plethora of vegetarian and non-vegetarian dishes. Spreading its wings, the chain has now opened a new outlet in Delhi’s Rajouri Garden.
The interiors are plush yet simple, cosy and comfortable, making it the perfect venue for family gatherings. The grill on the table includes Garlic Chicken Wings, Tandoori Tangdi, Cajun Seekh Kebab, and Coastal Barbecue Prawns. The vegetarian fare includes Cheesy Broccoli, Honey Sesame Pineapple, Paneer Tikka, and Mushrooms. The delicate and flavourful Tawa Fish is a preferred treat. You can also enjoy the Palak Patta Chaat and Keema Pav on the live counters.
The main course features Chicken Dum Biryani, Fish Curry, and Rajasthani Lal Maas among others in the non-vegetarian section. Meanwhile, for vegetarians, they offer Paneer Butter Masala, Methi Matar Malai, and Vegetarian Dum Biryani.
It’s a spacious restaurant with a separate counter for desserts - like Kulfi, Brownie, Fruits, and Ice Cream, Chocolate Brownie, Angoori Gulab Jamun, Kesari Phirni and Red Velvet Pastries, among others.
If you want to bring in the flavours close to that of Barbeque Nation, at home, we’ve got a few recipes from our own kitchen, that you can try:
Cajun Chicken Kebabs
½ kg chicken breast fillets
1 tbsp lemon juice
1 tbsp olive oil
1/2 cup Cajun Spice
Lemon wedges, to serve
1. Cut chicken into cubes and thread 3 cubes on to each soaked skewer. Place in a rectangular ceramic, glass or plastic dish with a tight-fitting lid.
2. Place lemon juice, oil and Cajun spice mix in a small bowl and whisk until well combined. Pour marinade over skewers. Turn to coat in marinade, then seal the container with a lid and refrigerate for several hours or overnight.
3. To cook, preheat a barbecue then cook chicken kebabs for about 5-6 minutes on each side or until cooked through. Serve the kebabs hot with dollops of mint yogurt and lemon wedges on the side.
4. You can make mint yoghurt by combining Greek yogurt with mint leaves in a bowl, and season with salt and pepper.
1 cup Rice
1 cup Sugar
2 ½ liters Milk
1 cup Condensed Milk
Kewra essence (for taste)
1. Wash, dry and coarsely grind rice.
2. Heat Milk in a heavy bottom pan and add rice to it. Cook till slightly thick.
3. Add sugar and condensed milk, as per taste. Cook till the milk is reduced to half and consistency is thick. Add kewra essence and take off heat.
4. Transfer to a serving bowl. Chill the phirni for 4-5 hours.
5. Serve garnished with almonds and saffron.