Enjoy a taste of the best grills from all over the world with GITA HARI as she visits Barbeque Nation.
If October is the month of Indian festivities, Mumbai also celebrates Halloween Night. And in-between, to make the most of those mildly nippy evenings, you can indulge in your those zesty grills at Barbeque Nation. Irrespective of season, region or tastes, some starters stand out for their popularity. And as no meal is complete without its share of starters, grilled items top the chart with a huge fan following.
Barbeque Nation has forged the theory of ‘DIY’ (do-it-yourself) cuisine with a concept of live on-the-table grill. The pre-fixed menu is drawn from Mediterranean, American, Oriental, Asian and Indian subcontinent. This casual dining place exudes a positive and vibrant energy not just with food and ambiance but also when the staff breaks into a jig a la Gangnam style, it’s fun to watch.
Visiting the popular casual dining restaurant Barbeque Nation in any of the nearest outlet (Andheri (East),Lokhandwala, Nerul, Thane, Worli), can give you a taste of the best grills from all over the world as they are hosting “Pat Chapman Grills The World” festival till the end of this month. And to top it, the renowned British celebrity Chef Patrick Lawrence Chapman known as Curry King and famous for “Balti-isation” of Britain, also responsible for popularizing Indian cuisine in the UK (he is The Ambassador of Indian Food), is here to introduce 14 of his new marinades taking barbecuing to an eclectic level. Grilling is an art and in the hands of Chef Chapman, it produces tantalizing results to satiate the most fastidious palates.
“Chef Pat Chapman is a legend in the UK and the great ambassador for Indian food. Barbeque Nation is delighted to partner him to turn the culinary experience the other way around: get him to share with Indians the famous marinades of the world with his
own interpretation and many his own creation,” says Uday Menon, CBO, Barbeque Nation.
We found the restaurant packed to the gills on a relatively slothful Thursday. The reason for which Vikram Varma, Head–Marketing, Barbeque Nation beautifully explains as, “Customers today seek the thrill of deriving maximum pleasure for their taste-buds. Chef Pat Chapman is a great ambassador for what Barbeque Nation seeks to achieve for Indian food lovers: entertain, delight and enthrall our guests with gastronomical encounters of another kind. We believe that Barbeque Nation is not only an engaging experience, it is also a food adventure and we are pleased to yet again add to the richness of the experience of dining with us.”
From the British Isles come the Yorkshire Marinade, Worcestershire Marinade and the Spanish Valencia Marinade. Pat Chapman’s recipe from the Middle East combines the Lebanon-Arabian Marinade and Persian Marinade. He rustles up a sizzling bouquet of marinades from the Americas with the hot American Texican Marinade, Albuquerque Atomic Marinade, New Orleans Incendiary Marinade, Aztec- Mole Poblano Marinade and the Jamaican Jerk Marinade. From Australia you can dig into the Outback Emu while Pat’s scrumptious Far East marinades can be savoured in the Mighty Hot Mai Thai, Chinese Sichuan and Indonesian Bumbu kacang recipes.
Chef Pat Chapman shares with us his recipes that are constant hits among epicureans and sure to appeal to your gastronomic cravings this season!
ARABIAN EXOTIC VEGGIES
Ingredients
l 8 Mushrooms
l 2 whole Corn on the cob
l 1 each Tri-coloured peppers
l 100 gms Broccoli
l 100 gms Zucchini &
Squash
l 40 gms Tomatoes
l 25ml Extra virgin olive oil
l A few pods of chopped garlic, fried till brown
l 25 gms Sesame paste (tahini sauce)
l 10 gms Cumin powder
l 20 ml Lemon juice
l Salt to taste
l 20 gms Black and white sesame seeds cracked
l 10 gms Cracked black pepper
Method
In a round-botomed bowl mix olive oil, sesame paste, cumin powder and lemon juice. Whisk gently. Add cracked sesame seeds and fried garlic. Keep aside. Wash and clean all vegetables and cut them into even-sized chunks except the mushrooms. Marinate for 30 mins in the mixture. Arrange on 4 skewers and grill over medium charcoal flame. Serve hot sprinkled with cracked black pepper.
YORKSHIRE LAMB PATTIES
Ingredients
l 30 ml Vegetable oil
l 10 gms Horseradish
sauce
l Salt to taste
l 200 gms Lamb mince
l 10 gms Coarsely chopped
parsley
l Chopped onions fried a
level below golden
brown
Method
In a round mixing bowl, mix horseradish sauce and vegetable oil. Whisk well. Add fried onions and coarsely chopped parsley. Check seasoning. Season lamb mince with salt and pepper. Make round patties of 50gms each and cook on pan grill. Serve hot with mayonnaise dip and crisp salad.
RATING
Ambiance: HHH½
Food:HHHH
Service: HHHH
Pricing: HHHH
(Average Rs.800 pp without alcohol)
