To mark the upcoming World Kebab Day which falls on 10th July 2026, Charcoal Tandoor Fire & Grill hosted an exclusive pre-tasting media event that celebrated the rich history, culinary techniques and flavours behind some of India’s most traditional kebabs. Located on the 50th floor of Capitol Twin Peaks, with a spectacular aerial view of Colombo city, the specially curated tasting gave an opportunity to experience the restaurant’s signature dishes. Authenticity defines the Charcoal experience with the tandoor chefs hailing from Lucknow, the historic home of Awadhi cuisine, where generations of chefs have perfected the art of spice blending and charcoal cooking.
The restaurant showcases this through signature dishes such as the fiery Murgh Angaar, tender Charcoal Lamb Chops, and richly aromatic Biryanis. Blending Indian culinary heritage with contemporary dining, the restaurant offers smoky flavours, bold spices and a vibrant ambience in the heart of Colombo.
Among the highlights of the tasting was the legendary Kakori Kebab, a delicately spiced minced mutton kebab believed to have been created in the royal kitchens of Awadh for a Nawab who could no longer chew tougher cuts of meat. Renowned for its silky texture, the kebab is served at Charcoal with traditional Ulta Tawa Paratha, onions and zesty condiments.
Guests also sampled the renowned Galouti Kebab, a royal delicacy from Lucknow known for its signature “melt-in-the-mouth” texture, achieved through a blend of more than 20 spices. Another highlight was the restaurant’s signature Sikandar Ki Raan, a whole leg of lamb that is slow-braised and finished in the tandoor. Inspired by royal feasts and the legacy of Alexander the Great, the dish combines Persian influences with traditional Indian spices.
The tasting menu also featured the Lahori Seekh Kebab, a classic originating from the historic city of Lahore. Prepared from freshly minced lamb and cooked over charcoal, the kebab reflects generations of traditional grilling techniques that remain central to North Indian and Pakistani cuisine.
Murgh Angaar, a standout example of authentic tandoor cooking, impressed with its double-marinated preparation using onion juice, mace and aromatic spices, delivering exceptional tenderness and flavour. Guests also sampled the signature Dal Charcoal, where lentils are prepared over nearly 48 hours, slow-cooked overnight in a tandoor and finished with butter and the restaurant’s signature spice blend for a rich, smoky taste.
Charcoal Fire & Grill said the event underscored its commitment to authentic North Indian cuisine, showcasing centuries-old culinary traditions through time-honoured techniques. With successful operations in Bangkok and a growing presence in Colombo, the restaurant continues to offer traditional flavours, premium ingredients and warm hospitality.
The World Kebab Day pre-tasting served as both a celebration of one of the world’s most beloved grilled dishes and a tribute to the culinary heritage that continues to inspire Charcoal Fire & Grill’s menu today.
By NELUM BUDDHADASA
Lahori Seekh Kebab
View of the city