The concept of BYOB or Bring Your Own Booze has been picking up pace in the recent times. Increasingly, you would find various players of the hospitality sector developing a niche for themselves in this relatively new area. Since the cost of a glass of wine or whiskey is charged with added taxes at luxury restaurants and therefore, a pain point for most customers. To cheer up the crowd and bring a unique twist to BYOB, The Weekend Wine And More has launched its new outlet in Ghaziabad. With two outlets spread across Noida and Vaishali, this is their third branch. The concept of BYOB is becoming very popular these days and this new eatery tries to define it with their own style. The brainchild of a young entrepreneur, Vatsal Goel is the man behind this idea.
The motivation behind this concept is to let the customers bring their own booze and provide them with a space to have a good time, especially during the weekends. We headed out to experience the launch of their latest outlet in Ghaziabad and hear more about their plans of expansion. Upon entering, all you avid drinkers would be amazed at the huge liquor shop at the entrance. Located in a far corner of the city, away from all the hustle-bustle, the place has a huge array of booze stacked right in front. From wine to whiskey, vodka, gin and tonic and more, you would be spoilt for choice. We were introduced to the concept and idea behind the place and given a tour of the varieties of drinks they have to offer.
Source: Jasmine Kaur
- Put mutton in a pressure cooker. Chop coriander leaves, green chillies on a chopping board and grate nutmeg and thinly sliced onion.
- Mince the boiled mutton using a mincer and put roasted chana and cinnamon into the grinder. Grind them well.
- Place a pan over medium flame and add ghee to it. Once heated, add thinly-sliced onion into pan and fry them until brown in colour.
- Take a bowl and add minced mutton, ginger paste, garlic paste, salt, black pepper, coriander leaves, green chillies, cloves, powdered black cardamoms, cumin seeds, mace, grated nutmeg and fried onions to it.
- Mix them well and keep the marinated mixture for 2-3 hours.
- Put the mixture in a grinder and grind them well. Add powdered roasted chana and cinnamon mixture to it along with beaten eggs and mix all the ingredients together. Refrigerate for 1-2 hours.
- Set the mixture onto skewers and shape them into kebabs.
- Coat the kebabs with some ghee and cook for another 2-3 minutes.
- Serve hot with chutney.
