From Our Editors
Despite the opinion of suburban dads, barbecue wasn't invented in American backyards. In fact, the popular cooking style boasts a rich history that stems just as much from the eastern hemisphere of the globe as it does from the western one, a fact that rises to the forefront on Eastern Barbeque's menu. Using local and organic ingredients when possible, the cooks here prepare all manner of succulent meats in traditional Indian fashion. They sizzle up the likes of silver pomfret, stuffed chicken legs, and marinated mutton on kebob sticks over a tandoor clay oven, as well as smoke minced lamb patties with clove powder before panfrying them. And just to make sure vegetarians don't feel left out, they also whip up plenty of meat-free options, including the veggie-stuffed potatoes and griddle-fried spinach kebabs.