Scent of the Smoke


Charcoal flavor blended with fresh spices and that distinctive aroma which ignites your appetite even more when you’re hungry, spiced with our traditional spices and other core ingredients which is served with the special Pakistani bread straight from the tandoor. No doubt that good food always makes you happy, especially when it’s grilled on charcoal. Barbecue is one of the most popular names in Pakistani food, when most of the people think of the Pakistani cuisines they think of the slow cooked curries and fried things like samosas but what they don’t know is that some of the main specialties of Pakistani food are grilled meats like fish, chicken, lamb etc. Grilled meat plays an important role in almost every region of Pakistan, Kebabs, Tikkas and Sajjis are the most liked and eaten food in this county and many of the people go to tikka and kebab houses to enjoy these gorgeous and mouth watering grilled dishes. Pakistani barbecue is mostly eaten by Naans (Pakistani bread). The Pakistani barbecue chicken is beautifully spicy and tangy that’s gets even better when is served with the mint chutney. Barbecue restaurants are the most profitable restaurants in Pakistan which shows how much Pakistani people are fond of barbecue food. Below I’ve shared two of the recipes related to barbecue:-

Barbecued Corn on the cob, rubbed with lime, salt and red chilli

1-2 corn on the cob, cleaned and boiled for about 5-8 minutes in hot boiling water
Vegetable oil for brushing
To serve:
Slices of lime and lemon
mixture of salt and red chilli powder in equal quantities

1. Grill the corn on the barbecue, keep brushing with oil until all the sides are slightly black and the corn is cooked through.
2. To serve, dip the lemon or limes in the chilli salt and rub all over. Enjoy as an accompaniment to the meat dishes above!



Chicken Tandoori


  • Chicken
  • Oil
  • Fresh cream (optional)
  • ginger (Adrak) paste
  • garlic (Lehsan) paste
  • bunch fresh Coriander (Dhaniya) leaves
  • green chilies
  • onion
  • garam masala
  • whole dried red chilies
  • salt (according to taste)
  • yogurt
  • Orange Juice (optional)
  • Guava paste (optional)

Mix everything together in a bowl.

Coat the chicken pieces with paste with hands and leave for marinate for at least 3-4 hours.

After that grill the chicken on the Grill them on a barbecue grill or bake them in the oven.

If baking in the oven use an aluminum tray covered with foil for at 250 C.



Posted on March 28, 2013, in Uncategorized. Bookmark the permalink. Leave a comment.

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