Barbeque—is about taste and texture, not so much making food last longer. Smoking adds flavor, it tenderizes, and it turns some of the worst cuts of meat into a wonderful meal. It is far more art than science, involves a lot of time and patience, and is much different than simply placing a slab of meat on the grill. Learn this art at Culinary craft.

Things that will be thought are :

MENU :

1.      Chicken Pahadi Tikka

2.      Stuffed Tangdi Kebab

3.      Mutton Seekh

4.      Chicken Tandoori

5.      Butter Garlic Naan