A dash of wine, a burst of flames, an angry sizzle, and Sumit Cariappa pulls a rack of ribs off his new grill with more panache than a MasterChef contestant as friends crowding his balcony in a south Delhi apartment on a mellow winter evening raise a toast.

DIY:: Manu Chandra demonstrates grilling techniques. Photographs by Pradeep Gaur/Mint

Despite a long history of kebabs, and the ubiquitous tandoor, India is not traditionally a barbecue nation. But that seems to be changing. Live grills and Japanese teppanyaki counters have become fixtures at five-star hotels and stand-alone restaurants. From pork, beef, chicken and lamb to vegetables, fruits and even polenta—everything is being put on the grill these days.

Italia’s Polenta & Vegetable Skewers.
Experiment with any meat or vegetable for your barbecue.

According to Weber India managing director Sivakumar Kandaswamy, the India arm has sold around 9,500 charcoal and gas grills and grilling accessories so far. Weber’s domestic range of grills is priced at 4,500-30,000.

Lamb chops.

At the Brazilian “churrascaria"-style Wildfire restaurant at the Crowne Plaza Gurgaon hotel, chunks of meat rotate on a horizontal axle 4 inches above a charcoal fire. As the outer layer cooks and the fat drips into the fire, it flares up and singes the meat, lending it the characteristic smokiness of a good steak. “It’s a technique that is a cross between roasting and grilling," says Vikas Oswal, executive chef of the Crowne Plaza.

TK’s Oriental Grill at Hyatt Regency Delhi has evolved its recipes over the years, keeping in mind the local palate. But for its teppanyaki, it adheres to the original Japanese philosophy of subtlety and balance. “You need good fresh fish for a good teppanyaki. Lightly cooked and no marination. Only a little lime, salt and pepper to season," says Dirk Holscher, executive chef. “The difference between Indian kebabs and grills are the marinades. Kebabs and tandoor are marinated for a long time in various spices. But a steak or teppanyaki is about enjoying the meat," adds the German chef. He even serves vegetable grills with little sauce. “If you have to have some spice, serve a spicy chutney on the side," he suggests.

Chef Dirk’s Barbecue Sauce


330ml Sprite

25g garlic, chopped

5g each salt and pepper (crushed)

1 bay leaf

200ml lemon juice, fresh

100ml white vinegar

200ml dark sweet soy sauce

500ml gin

3g oregano, dried

850g ketchup


Mix all ingredients well. Refrigerate in a tightly sealed jar (the sauce keeps for at least a week).

Polenta & Vegetable Skewers

Serves 2


50g polenta

50g each of zucchini and bell pepper (diced) and broccoli florets

10ml extra virgin olive oil

5g Parmesan cheese

5g butter

200ml water

Salt and pepper to taste


Heat water in a pan. Add butter, Parmesan, salt and pepper. Add polenta, stirring constantly. Once it absorbs all the water, set it in a mould and cool. Marinate the zucchini and bell pepper with salt and pepper. Blanch broccoli florets. Take the polenta out of the mould and cut it into dices of roughly same size as the vegetables. Skewer the polenta cubes and vegetables. Drizzle with extra virgin olive oil and grill over low fire for 2 minutes on each side. Serve hot.

Courtesy Italia, DLF Promenade mall, New Delhi.

BBQ Basics

How to choose the cuts, and what kind of fire makes them the perfect bite

• Chicken breasts are drier than legs. Don’t marinate them in yogurt—it’ll make them even drier.

• Know your cuts. Marbled ones are best for grilling and the grilling time depends on the type of cut. Pork goes on first, and needs about 15 minutes, sirloin about 10 minutes, tenderloin about 5 minutes. Vegetables need only a few minutes.

• Start on a low fire. Finish off on high heat for a minute.

•To flip steaks, use tongs, not forks. Forks will puncture the surface and let all the juices out.

Courtesy chef Jerome Cousin, P’tit Bar, Defence Colony, Delhi.

Also Read | More barbecue recipes