Charcoal Junction 2.72

Way back in the 14th century, the Mongols invaded Hindukush - the land of milk, honey and other rich treasures. In return, they left behind a trail of destruction as well as the Kabab. The Kabab was then, just meat sprinkled with salt, barbequed and gobbled. Soon it caught the fancy of Indian chefs and they perfected it to a sublime art. The kind which you can savour at Charcoal Junction. Roasted on the tandoor or on a sighri, shallow-fried in a tawa or a mahi tawa , deep-fried in a kadhai, steamed in pots, even grilled on stone. Making them the most succulent and delicious Kababs one will ever sink one's teeth into. All guaranteed to give total gastronomic satisfaction!

Hindukush - India and its subcontinent as it were known at that time || Sighri - a manual equipment used for cooking, with coal as fuel || Tawa - a flat pan or a hotplate, on the stove used for baking Indian breads || Mahi tawa - a large hotplate similar to a tawa.|| Kadhai - is a type of thick, circular, and deep vessel (similar in shape to a wok)