Long before non-stick pans and induction came into existence, Pongal was cooked where the harvest belonged - outdoors, under the open sky, in clay pots that breathed with the fire beneath them. The ...
A thick Black Label ribeye steak is cooked outdoors over open flames. BBQ butter is added at the perfect moment to enhance flavor and texture. No kitchen, no shortcuts—just fire, meat, and patience.
Some results have been hidden because they may be inaccessible to you
Show inaccessible results