Warm yourself on chilly winter nights by tucking into these comforting grilled and roasted eats from five city restaurants
Wings for all
The BBQ chicken wings at 145, Bandra are served to you piping hot, on a mini grill. Chef Brian Lopes, who created this dish, says, "We make our own barbecue sauce. The sweetness comes from cola, while sriracha sauce and fresh red chillies give it a kick."
Explaining how it’s prepared, he says that the wings are first confited (cooked in oil on a low temperature for a long time), after which they are marinated in the sauce and smoked using wood chips and clove butter. Pair the dish with a beer, and you’re good to go.
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At First floor, HSBC Building, Pali Road, Bandra West. Call 9699674185 Cost '294
Porky goodness
Part of the Bigs section of One Street Over’s new menu, the pork spare ribs are every carnivore’s delight. "We cure the ribs overnight in a spice rub that includes brown sugar, salt, and black pepper. Then, they are wrapped in foil and slowly dry-roasted for a few hours," explains Kelvin Cheung, corporate chef and consultant for Aallia Hospitality. Before being sent out to the table, the ribs are glazed in a house-made spiced mustard barbecue sauce and broiled until crispy and golden brown.
At Navarang Building, ground floor, 35th Road, off Linking Road, Khar West.
Call 26002224 Cost '600
For the love of seafood
If you’re looking for a change from the usual grilled meats, why not try seafood roasted in a wood-fired oven? At the Goa-inspired O Pedro, chef Hussain Shahzad offers you a choice of whole red snapper, whole lobster and jumbo shrimp. "My personal favourite is the lobster. You can also choose the way it’s prepared -- with reacheado masala, cafreal masala, green chilli sauce, or Portuguese chilli-garlic olive oil. The lobster tastes best when its slathered in the fragrant cafreal masala," he says.
At Unit No 2, Plot No C-68, Jet Airways–Godrej BKC, Bandra Kurla Complex. Call 26534700 Cost '950
Spice and everything nice
While at The Boston Butt in South Mumbai, try the interesting Cajun-style blackened chicken. "The rub on the meat gets its flavours from not just the Cajun spice mix, but also from brown sugar, orange zest, and a few other ingredients. It’s then placed on the grill and basted with salted butter," shares chef-partner Siddharth Kashyap.
At First floor, Rampart Row, K Dubash Marg, Kala Ghoda.
Call 9892447669 Cost '613
Duck tales
The menu at the Andheri outpost of The Fatty Bao has some new entrants for winter. The robatayaki grilled skewers use the Japanese method of fireside cooking, and are available in a variety of options like corn-on-the-cob with chilli and miso butter, and sambal prawns. But if you’re a meat lover, opt for the chargrilled confit duck wings. Executive chef Prashanth Puttuswamy says, "The wings are first confited to make the meat tender. They are then charred on the robatayaki grill with chilli, soy and garlic."
At Ground floor, Morya Classic, opposite Infiniti Mall, off Link Road, Andheri West.
Call 30151874
Cost '240
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