BENGALURU: For a meat lover, no meat is more tempting than a grilled one. The dry heat that cooks meat faster also renders a smoky savoury flavour. Grilled potatoes and cottage cheese skewers are what vegetarians are served, and they are loved equally. This weekend is the last to catch the Camp Grill fiesta at Smoke House Deli.
Do not miss the grilled Pork Spare Ribs. Served on a wooden plate with three slices of grilled and glazed pork, the layers of pork fat and meat, salt-marinated for eight hours and soaked in Japanese sauce and glazed with honey mustard is a celebration of flavours at its best. The tender grilled meat cooked in the oven for two hours at 120 degrees is easy to cut and the ingredients of pickled cabbage along with sweet sauce give a tangy treacly flavour. In other words, it is finger-licking good.
With ten options on the festival menu, we first tried the vegetarian one, Cottage Cheese Skewers and Garlic Sauce served alongside Greek Salad. The smooth malai paneer was creamy, with not too much masala, and it made for an ideal starter before moving on to spicy mains. The Lebanese Style Grilled Chicken boasted flavours of five spices including pickled chilli. The skinless, boneless chicken was fibrous and cut into chunks that can be had with toothpicks. It was the same for Chilli Pepper Prawns- Khaboos, served with radish marinated in vinegar. You can imagine the burst of tangy and peppery flavours in the bite of fresh medium-sized prawns. However, the Iranian bread Khaboos felt a bit soggy. The crispy bit was the Double Corn Tacos with grilled corn fillings and fried chiilis. It had a generous amount of mayo mixed with beet root dressing.
Curried Wings was marinated chicken wings in curry leaves and powder ultimately roasted in mustard and onion. Forget fork and knife to have these wings, the spices ooze and the they taste best had with hands.
The fennel-flavoured lamb chops called the Char Grilled Lamb Chops had ingredients such as cumin seeds, coriander, red wine,honey and crushed anchovies. Though the smell did not give away the otherwise-pungent anchovies, the salty-taste from it was retained and brought out the flavours in the dish. In a sizzling pan, beef was served with soy sauce, honey and grilled herbs. The juicy red meat was mildly sweet and sour.
The vegetarian delight is Potato Skins, where the boiled potato is cut in half and the centre is scooped out. The centre is then filled with feta cheese, butter, onion, garlic, parmesan and ratatouille chilli. The potato is then roasted and served hot.Try interesting mocktails or cocktails such as Watermelon Mojito to go with the grilled dishes.
Prices starting at `290.