3 minute read
Cuebebar .
Cuebebar is a restaurant focusing on Americaninspired smoked meats and other forms of firecooked food. It is a very casual, easy-going space to have a good time and enjoy the delicious styles of meat.
A play on the word barbecue, Cuebebar is located in the Assagao-Vagator border area. They started operations in January 2018. If you are looking for a great steak or some good ol’ barbecue, they’ve got you covered.
The restaurant is the brainchild of Bunty Pandya, Chef Arjun Sikdar and Jatin Singh - family before friends, for more than 20 years. Chef Arjun, who has trained in Dallas, Texas, believes in practical learning, and has been an integral part of the smoker building and menu-designing aspects of the restaurant. Bunty is a trained chef, having worked in the best restaurants in Australia. Jatin Singh is into real estate and is also an investor in the F&B sector.
The core integral part of the menu at Cuebebar consists of smoked meats and large sharing platters for groups to try. There is an influence of certain Mexican and Asian cuisine in the approach to their food. Tender fall-of-the-bone, pork ribs, and tender brisket are their bestsellers.
Their cocktails are also much like their food, thought of and made from scratch. Their prized possession is their Smoked Bloody Mary made with in-house smoked tomatoes and slow fermented hot sauce.
Some of the dishes and drinks the restaurant is known for include the 15-Hour-Smoked Brisket, Pork Ribs, Pulled Pork Shoulder, Smoked Pork Super Burgers, Steaks and Mac and 5 Cheese, Tap Beer, House-made signature cocktails like the Smokey Bloody Mary, Cuebebargarita, and the Pomegrenade.
Due to the BBQ concept being fairly new in India, the initial response to Cuebebar restaurant was rather disappointing, But the owners were on a mission to educate and teach people about BBQ and grilled food. They are amongst the few restaurants in India that started this BBQ revolution that has spread across the country .
Cuebebar Restaurant faces major challenges in terms of poor quality of meat and inconsistent supply of local produce. They believe in using local produce and local wood and making it work.
They are planning to expand and grow and help the community grow as a whole. It's all for the love of barbecue and cooking meat on fire. They have also planned a major all-India barbecue festival, unlike any India has ever seen, in Goa, which will hopefully take place in the month of January.
They are always lending a helping hand to anyone who would like information on how to smoke meat, and how to build a smoker and they’re also into barbecue consultation. Their mantra is to learn how to respect nature and ‘meat’ and make do with what you have, make it the best. P.S - They love interns.
For more information on Cuebebar Restaurant, follow them on their social media pages.
Facebook: www.facebook.com/cuebebargoa
Instagram: www.instagram.com/cuebebargoa
