My #TUExMondayStory last week I raised some questions about the future of F&B in the country. If you haven’t read it yet, please read it here. Well few Chef driven organizations are trying to defy my concerns and coming up with interesting concepts. Suprabhath Roychowdhury, Director of Food & Beverage at Holiday Inn Mayur Vihar has recently initiated Robatayaki at their restaurant Kylin Experiencemaneesh srivastva, lifestyle blogger and photographer,,

This interesting concept isn’t popular compared to Teppanyaki, though some restaurants have tinkered with it earlier by including it in their food festivals. Kylin Experience at Holiday Inn Mayur Vihar always had the Robata Grill but it wasn’t promoted earlier. But since Suprabhath has taken over at Holiday Inn, he has upped the standards of F&B there drastically. maneesh srivastva, lifestyle blogger and photographer,,

 Robatayaki aka Robata originates from a centuries-old country style of cooking by northern Japanese fishermen around a communal hearth (a brick or stone-lined fireplace) that serves both as a cooking area and a source of heat, found on the northernmost island of Japan, Hokkaido. The fishermen needed a way to cook on the boats, so they encased Bincho-tan (a type of white charcoal traditionally used in Japanese cooking) coals in a stone box to protect the boat from the intense heat. maneesh srivastva, lifestyle blogger and photographer,,

Ro means ‘grill’, bata means ‘near’ and yaki means ‘cooking’. So typically, Robatayaki restaurants have customers surrounding the grill, watching their food being cooked. The raw ingredients are displayed between the grill and customers, and the food is served on Shamoji (large, flat serving spoon). Traditionally, seafood and vegetables were grilled on Robata, but now other kinds of meats are also being grilled. It allows the meat to retain its juices and enhances the smoky flavour. Since the white charcoal burns slower than regular charcoal, the fat dropping from the meat falls on the coal, emitting smoke, which adds to the tastemaneesh srivastva, lifestyle blogger and photographer,,

Robatayaki reached its peak in Japan during 60’s but it is on a decline now in its home country. It gives a great opportunity to Indian restaurateurs to introduce it in the country. The technique is similar to food cooked in age old Sigri in India and will definitely resonate with the diners. maneesh srivastva, lifestyle blogger and photographer,,

Chef Pascal Tamang, Sous Chef at Kylin Experience has created a special Robata menu which is brilliant and is a must try. We would recommend Jumbo Prawns with Hot Pepper Sauce, Lamb and Chicken Satay and Lava Black Bean Chicken.


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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