Archive · 31 Oct 2025
Chefs Embrace Open-Fire Cooking for Smoky Flavors and Engaging Experiences
Imagine cooking food over a campfire instead of just on a stove!
That's what many chefs in India are doing now in their restaurants.
They use special grills, ovens, and fire pits to cook food over hot coals or wood.
This gives the food a delicious smoky taste that you can't get any other way.
Restaurants are also making their kitchens open so you can watch the chefs cook your food right in front of you, like a special show!
It's like going back to older ways of cooking, but with new and exciting flavors.
Chefs find it fun but also challenging because fire can be tricky to control.
It's all about making food taste extra special and giving people a cool dining experience.
Chefs are increasingly using open-fire cooking methods such as charcoal grills, planchas, and wood-fire pits.
This trend aims to impart smoky, layered flavors and enhance the dining experience with live cooking.
Restaurants like HOM, NAAR, Grammie, Fireside, and Primitive are at the forefront of this movement.
Challenges include managing fire unpredictability, ensuring proper ventilation, and controlling heat.
The resurgence blends traditional Indian cooking techniques with modern culinary innovation and presentation.
- Who
- Chefs and restaurateurs across India, including Saurabh Udinia, Prateek Sadhu, Konnark Sharma, Amninder Sandhu, Priyanka Alve Nayak, Rajat Alve, and Simran Kaur.
- What
- A resurgence of open-fire cooking techniques in restaurant dining, using methods like charcoal grills, planchas, tandoors, and wood-fire pits.
- When
- Gaining prominence recently, with examples like Arth opening in 2018 and new establishments like HOM, Grammie, and Fireside opening in the past year.
- Where
- Across various cities in India, including Mumbai, Kasauli, Delhi, Bengaluru, and Jaipur.
- Why
- To achieve unique smoky and layered flavors, create an engaging and theatrical dining experience for customers, and revive traditional Indian cooking methods with modern influences.
- Trend Focus
- Open-fire cooking in restaurants
- Key Cooking Methods
- Charcoal grill, plancha, tandoor, wood-fire pits, open hearths
- Notable Restaurants
- HOM (Mumbai), NAAR (Kasauli), Grammie (Delhi), Fireside (Bengaluru), Primitive (Jaipur)
- Core Appeal
- Smoky, layered flavors and interactive dining experiences
- Challenges
- Fire unpredictability, ventilation, heat control