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Smoke House BBQ, Delhi

Smoke House BBQ, Delhi
[Rated: 4.5/5]

Smoke House BBQ - Interiorr or Exteriors :)Was I living my dream? If I ever dreamt of owning a restaurant, Smoke House BBQ perhaps was my idea, stolen while I was asleep.

Having watched so many angrezi food shows on TV and getting an opportunity to taste some of the excellent barbecued stuff on visits abroad, I was convinced that it is high time India has an overnight barbecue pit which serves the slow cooked authentic choice of meat meat other than ubiquitous Chicken. Smoke House BBQ may not be exactly there but it is much closer.

Pork RibsSet in a futuristic design in shades of red, this 48-seater restaurant on terrace is a delight especially with the view of magnificent Qutub Minar. Restaurant Manager, Sherina John, told us that the concept is American style BBQ, which we could easy guess from the restaurant name. Unfortunately the executive chef is on leave so we met the Sous chef Arvind Bharti who suggested we mustn’t miss house special Pork Ribs.

CococoladaMy cocktail Cococolada (550) was slightly disappointing. Not because it wasn’t made well, but for me this is more of a dessert drink than a starter. A version of Pinacolada served with Bacardi flavoured ice-cream and grilled pineapple chunk was too heavy to begin with. My colleague, Aalok, loved his Virgin Mojito which to his liking wasn’t very sweet like every other place.

Corn on the CobThings looks up from here. BBQ Manager, Harish Shankar came out as a very passionate person and suggested we start with simple corn on the cob (240). Wondering how different it could be, we consented with him. This was indeed much better than I have ever had. Juicy corns cooked to perfection coated with boiled and dried bread crumbs with some secret spices. Loved it!

Fisherman's BasketFisherman’s basket (540) with fish, prawns and calamari was another good dish. Very few people do calamari well without making it chewy and we did complement the chef on our way back. Any other fish except basa would have made Fisherman’s basket an exceptional dish. House sausage plate (960) had Bratwurst, Weiner and Nurnberg sausages and is as good as the best available in NCR. Accompanied with 5 types of barbecue sauces, we tried each one with gusto. Each one was better than the other, still Fresh Herb Barbecue and Beer barbecue sauce went extremely well with the sausages.

Chilli Hot Dog MeltSadly the pulled pork burger or Angus burger were unavailable, so we went for Tenderloin and Cheese burger (440) and Grilled Chilli Dog Melt (450). Frankly I have had better burger and there was nothing special about it. The accompanied onion rings too failed to hit a chord with us. Chilli dog though was a delight. Chicken frankfurter topped with mince meat, chilli sauce and oozing cheese; perfect example of an American comfort food.

Charmoula spiced grilled tiger prawnsFor the main course we went with Charmoula spiced grilled tiger prawns (1190) and Pit Roasted Chilean Pork ribs (1440). Can you believe it that after having a hearty start and almost full by now, we were looking at each other faces and seeing the delight while gorging on these delicious prawns. Served along with quonoa spiced rice, each bite was a mouthful. Charmoula marination was doing its trick on those soft and fresh prawns and we were left beyond words. It was well worth the price. Ending with chef recommended pork ribs we were sure that today’s lunch we would remember for long time to come.

            Wiki: Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables. Charmoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron. There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander.

Banoffee PieTo leave the place on the sweet note, we ordered a Banoffee Pie and Melting Mud Pie (300 each). We were again left speechless with the excellent Banoffee pie, however the mud pie topped with chocolate could have been better if it wasn’t overly sweet. Overall Smoke House BBQ provides great ambience, some lovely food, good music and equally caring service with knowledgeable staff. This is a must visit place.

Ratings out of 5

Food: 4.0 | Ambiance: 5.0 | Service: 4.5 |Overall: 4.5

Meal for Two: Rs 3000 | Alcohol: Yes | Credit Card: Yes| Timing: 12Noon – 11:30 PM

Address: Smokehouse BBQ, 3rd Floor, The Crescent, Lado Sarai, Mehrauli, New Delhi | Phone: 011-29523737

–          Pawan Soni


Pawan Soni is the Founder and CEO of Indian Food Freak. He is a WSET Level II wine connoisseur and a foodie who loves to eat anything under the sun. Besides being a food and travel writer for various food forums and magazines, he is also the Founder of The Big F Awards. The Big F Awards are the biggest Restaurant and Food Awards started by a non commercial - Non Media entity. He also owns and manages Gurgaon Food Freak, Indian Food Bloggers Network, Gurgaon Wine Club, Mumbai Food Freak, Ranchi Food Freak, Hyderabad Food Freak, Bangalore Food Freak, Gurgaon Travel Freak, and Noida Food Freak, Chandigarh Food Freak amongst many other on Facebook.
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