News:Barbeque Nation presents Sun n Sand Festival

By Ritesh Chopra

Ever since I visited BBQ nation last year, this name always gets my mouth salivated. So when I heard about their Sun n Sand festival, I decided to visit their Lokhandwala outlet with a friend to try out their dishes from various beaches of the world. As we entered the restaurant, we were greeted by their friendly staff and escorted to our tables. Here I noticed that going with the mood of this festival they had a Goan singer to perform live. And from here began our culinary journey which took us all over the world from Maldives to the Bahamas to Goa and Malaysia.

We decided to order mainly non-vegetarian starters as none of us are fans of veg food. Within 5 mins the waiter came with our drinks, Lemon Iced tea for me and Jack Daniels for my friend and started the live grill on our table. We started with Malaysian Shrimp, Fihunu Mas Badhige and stuff spicy cheese(veg). He then served us Tandoori Crab, Dohra seekh Kebab and aloo Koliwada. We liked the shrimps and fish so much that we kept on asking for repeats. Then came the dish which we liked the most : Exotic Red snapper with hosin sauce. The big fish came in a moving serving cabinet and as soon as we feasted on it, the only word that came to our lips was WOW! The presentation of the fish was absolutely fantastic. At this point, we decided to have a Mexican tequila shot which was also a part of the fest.

 

Finally we decided to let go off these delicious starters and move onto the main course.Here again, there was a vast variety of dishes for us to choose from. We tried small portions of Mexican chicken, chicken dum biryani, Malabar fish curry and Paneer makhana(veg). The right mix of different flavours and a good variety literally left us smacking our lips and licking our fingers.Then came my favourite part of eating out– Dessert. Following the suit of the starter and main course menu, we had 9 different desserts in front of us. Obviously as we were already full, we were in a dilemma which one to go for. Finally we decided to share Baked Blueberry cheese cake, Mud sacher. Both of them were cooked to perfection. But temptation of gulab jamun was too much for me to avoid. So we had one of those as well and went home completely satiated. All in all I would suggest you definitely try out this fest if you get the chance, you wont regret.

Barbeque Nation presents SUN n SAND a journey through the exquisite beaches of the world for the first time in Mumbai from the 10 October – 21stOctober 2012, at Khar, Thane, Lokhandawala, Andheri and Nerul outlet.

For Reservations/Enquiries Call
Khar
Phone: 9323905592 / 022-65934343
Nerul
Phone: 9321101114 / 022-32162444/022- 32162333
NERUL, NAVI MUMBAI
Phone: 9321201040
ANDHERI (w) MUMBAI
Phone: 9320005614, 022-60021001

https://stylecity.in/2012/06/19/review-barbeque-nation-lokhandwala/

Review: Barbeque Nation, Lokhandwala

Finally! Andheri gets it own personal Barbeque Nation.For those of you who are not aware of the brand, this concept started in Mumbai in the year 2006 and since then has branches in various cities around the country. They have a prefixed menu where you select either the Vegetarian or Non-Vegetarian option and they are served with an array of starters, leading to the buffet with Salads, Main course and Desserts.

I for one had never been to a Barbeque Nation in my life, which is exceptionally strange since I love experimenting with various cuisines but for some reason had never had a chance to visit a Barbeque Nation. My dinner date on the other hand was a huge fan starting from his hostel days in Chandigarh. I promise he was salivating from the time I suggested to him I am invited to review BBQ Nation and asked him to accompany me. He went on about how he and his college friends would hang out their atleast once in two weeks and eat the amazing grills till they were absolutely full. In my head I was like, wow rich kids, in college I could never afford an all you can eat Buffet. But my visit here changed that and for a good reason.

The Lokhandwala branch which was a first for me has a reception with one room on the left and the Buffet counter behind the Reception.They have maintained a standard decor in all their outlets with exposed brick walls, lots of wood and a well-lit place. Each table has a personalised grill embedded into them, where the customers can make their own food depending on their likings. You also have a variety of marinades to select from to give the finishing touch of your choice.This is followed by a Buffet meal and Dessert. On a daily basis they serve 5 veg or non-veg starters, A veg and a non-veg soup, 6 veg and 4 non-veg dishes in mains, 5 veg and 3 non-veg salads and 7 Desserts. You can also call in for their amazing cocktails, my favourite was the jeerapana Mojito which was a great infusion of the Classic cocktail with Indian flavours. And very refreshing, a perfect accompaniment with the Indian Cuisine as the hot weather.

Anyway I thought the grill dishes were amazing, I ate so many that I had to really work hard to make place for the main course. I felt the non-veg starters and the veg main course were the best combination. For me I would suggest everyone who like me has not tried it out to definitely give it a shot you will be pleasantly surprised I can assure you.
Price:Weekdays Veg-Rs.600+Tax, Non-Veg-Rs.650+Tax excluding alcohol
Weekends Veg-Rs.700+Tax, Non-Veg-Rs.800+Tax excluding alcohol

As always here are a few recipes we got from Barbeque nation which you can try out for your next Al-Fresco parties. They also work as great starters if you plan to have just drinks and starters for your party.

 

Chermoula prawns
Ingredients

  • Brown onion                                  :1
  • coriander leaves                            : 2tbsp chopped
  • Flat parsley leaves                         : 2tbsp chopped
  • garlic cloves                                 : 2 crushed
  • cumin                                            : 2gms powder
  • paprika                                          :3 tsp
  • ground turmeric                            :2tsp
  • olive oil                                         :2tbsp
  • Prawns                                          : 1kg divined and tail intact

Method

  1. Combine onion, coriander, parsley, garlic, cumin, paprika and turmeric in a large bowl. Stir in oil. Add prawns. Toss until prawns are well coated. Cover and refrigerate for 1 hour to marinate.
  2. Preheat a barbeque  on medium-high heat. Place half the prawns, in a single layer, on barbecue. Spoon over half the marinade. Cook for 1 to 2 minutes each side or until prawns turn pink.Transfer to a bowl. Repeat with remaining prawns and marinade.

Lebanese Chili garlic prawns
Ingredients

  • Boneless prawns                                6.5kg
  • Ginger garlic chopped                       150gm
  • Green Chili chopped                        50gm
  • Chilly flakes                                       75gm
  • Celery chop                                        75gm
  • Honey                                                 2tsp
  • Chicken Maggie cubes                      2cubes
  • Limejuice                                           25ml
  • Tahina sauce                                      75ml
  • Salt                                                      to taste
  • Oil                                                       1/2lts

Method

  • Cut & wash chicken in to dices shape
  • In a bowl take Chopped garlic chilly flakes celery chop honey veg Maggie cubes lime juice tahina sauce salt oil with ginger chopped or chopped garlic
  • Add chicken in this Mari nation and marinate for 3 hr
  • Skive in skeewer or grilled on a grill
  • Serve hot

Shami Kebab
Ingredients

  • 2000 Gms  Boti (lamb bone less)
  • 150 Gms channa dal
  • 20 Gms  chopped garlic
  • 20 Gms chopped ginger
  • 100 Gms sliced onions
  • 05 Gms Mace
  • 10 Gms black peppercorn
  • 01 Gms bay leaf
  • 03 Gms cinnamon sticks
  • 02 Gms cloves
  • 02 Gms black cardamom
  • 02 Gms green cardamom
  • 05 Gms sahi jeera
  • 20 Gms kashmiri red chilli powder
  • 15 Gms  salt
  • 200 Ml oil

 

METHOD:

1. Heat the oil and add the whole garam masala
2. Add chopped ginger, garlic and the onions.
3. Add lamb, channa dal red chilli powder, salt  and mix it properly.
4. Add water and allow to simmer till the mix gets cooked  and the water evaporates.
5. Take out fine mince twice.
6.  Divide into 20 equal balls
7. Flatten the balls and stuff with the mixture and make a tikki.
8. Shallow fry till golden brown. Serve hot.