The only real charcoal grill in Bella Vista.
Most Indian restaurants in the Hills run gas. We run charcoal — same as we have since 2014. Real lump charcoal, real smoke, real char on the edges. Every kebab on the menu comes off the live fire.
Gas is cleaner. Gas is cheaper. Gas is faster. We don't run gas.
A charcoal grill costs more to run, takes longer to fire up, and needs a kebabchi who knows when to lift the skewer. The trade is the only thing that matters: flavour. Char on the edges, smoke through the meat, fat dripping onto coals and rising back up through the skewer.
If you've eaten charcoal kebabs in Old Delhi, Lahore or Karachi, you know the smell the moment it hits the table. That's what we built the kitchen around.
Tandoori chicken & malai tikka
Yoghurt-marinated overnight, skewered, finished over live charcoal. Smoke does the seasoning the marinade can't.
Seekh, chops & galouti
Hand-minced seekh, French-trimmed lamb chops marinated 24 hours, and the famously-tender galouti melted on the iron.
Chapli & paneer tikka
Pathan-style chapli patties seared on the grill. Paneer cubes lacquered with achaari masala and pulled smoking from the tandoor.
Smoke is a seasoning.
Charcoal hits 700°C+ at the surface. Gas tops out 200°C cooler. That difference is the entire Maillard reaction — the crust, the char, the savoury depth you can't fake with a marinade.
The drip is the other half. Fat falling onto coals vaporises and rises back through the skewer, basting the meat with its own smoke. Gas grills vent that smoke up an exhaust hood. We send it back through the food.
It's slower. It's more work. It's the reason 2,000+ reviews keep saying the same thing.