The word ‘barbeque’ has a strange origin story. When the Spanish landed at Caribbean, they found out the native’s method of slow-cooking meat over a wooden platform called ‘Barbacoa. They took the word back to Spain, where it appeared in a newspaper for the first time in the year 1526.
Later on the spelling started evolving and in the year 1755, the word ‘barbeque’ was entered in the Samuel Johnson’s ‘The Dictionary of the English Language’. As the generations passed by, the term & its meaning got evolved. Today, there are just as many spellings for barbecue as there are meanings for the term.

In the Indian context, our kebab preparation is a sort of a barbeque where various preparations of meat are roasted or grilled on a skewer or pan.
Kebabs originated in the Eastern Mediterranean region during 800 BC. It spread to various regions with the expansion of Mongolian Empire during the 13th and 14th centuries. There is a legend that the soldiers of Genghis Khan used to grill pieces of freshly hunted animals skewed on swords in open fire. During the Ottoman Empire, the word ‘Kebab’ was originated. The first use of the word was in the Turkish script of Kyssa-i Yusuf in the year 1377. In Turkish language, ‘Kebab’ means ‘a spicy piece of meat that has been roasted on a skewer’. The cooks, who specialized in making the ‘Kebabs’,were called ‘Kababiyas’. Kebabs came to India through Turks when they founded the Delhi Sultanate in the year 1206. The royal cooks of Mughals redefined the cooking process and brought in various marinades and ingredients. There are numerous varieties of the kebab world over and basis the country the preparation differs. In India only, Saffron, Cumin, Mustard, Cinnamon, Cloves, Cardamom, Ajwain, Tamarind, Kokum, Raw Mango powder and Chilli Powder go into the making of a Hyderabadi Kebab while Lucknowi Kebabs use Rosewater, Kewra, Ittar and Saffron. In Persia, where Kebab is a national dish, only fresh onion juice is used for marinating.  There are many varieties of Kebabs that one can savour and each has their own distinctive flavour and aroma.

We relished some brilliant kebabs & grills during the blogger table at The Ancient Barbeque at Gurgaon. The flavour of mint in the soft Pudina Paneer Tikkaleft us wanting for more. Even the delectable Mutton Seekh served with Ulte Tawe Ka Paratha was done well with spices.
Our Previous experience at The Ancient Barbeque.

It was our second visit to this buffet place. And we could figure it out with buzz during the afternoon that it has maintained the standards during the last seven months.  With the Liquor license in place, they have all the ammunition to fire and give the competition a good run for their money.

Disclaimer – This review was done on an invitation from the establishment. Views expressed in the review is entirely ours and without any bias. Pictures of the dishes are not the standard portions, they are sample portions.
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