There is something elemental about cooking over fire. Every culture on earth, across every era of human history, has gathered around a flame to cook meat and share food. At Brook & Pines, we tap into that ancient instinct with our mountain BBQ experience — a charcoal grill programme that has become one of the most talked-about dining experiences in Kasauli.
The setting alone makes it extraordinary. Our BBQ area overlooks the valley, with the ridgeline of the Himalayas visible on clear days and the pine forests stretching out in every direction. When the charcoal is lit and the smoke begins to rise, it mingles with the pine-scented mountain air and creates an atmosphere that no indoor restaurant can replicate. Guests often tell us that the BBQ smell hits them from the car park and makes them genuinely hungry before they have even sat down.
But setting is only part of the story. The substance of our BBQ programme is in the sourcing, the preparation, and the craft of the grill itself.
We source our meat with intention. Our lamb comes from local Himalayan farms, where animals are raised on natural pasture at high altitude. Himalayan mutton is leaner and more flavourful than plains-raised meat — the altitude and the forage give it a distinct character that you cannot find in a city butcher. Our chicken is similarly sourced: free-range, naturally fed, and handled fresh rather than frozen.
Every protein that goes on the grill has been marinated for a minimum of eight hours. Our marinades are built on a base of yogurt, which tenderises meat effectively and helps the exterior char without burning, and then layered with spice blends that vary by protein. The lamb gets a dark, smoky marinade heavy on cumin, coriander, and black pepper, with a finishing note of mustard oil. The chicken takes a more aromatic blend: ginger, garlic, green chilli, and a hit of lime that brightens the flavour across the grill. Our paneer — for vegetarian guests — is marinated in a saffron and cream mixture and grilled until golden and caramelised, with a faint char that transforms it completely.
The grill itself is managed by team members who understand fire. This is not a simple skill. Different proteins need different temperatures. Lamb takes longer and benefits from indirect heat during the early phase before moving to direct flame for the final char. Chicken requires precise timing to cook through completely without drying out. Paneer and vegetables need a hot, fast grill so they colour without steaming. Managing all of this simultaneously, on a charcoal fire where the temperature is adjusted by airflow and coal placement rather than a dial, is a genuine art.
The result, when it works — and it consistently does — is meat with the particular flavour that only charcoal can produce. Not the flavour of gas-flame cooking, not the flavour of an oven, not even the flavour of a standard tandoor. Charcoal imparts a smokiness that comes from the fat dripping onto the coals and creating small flare-ups, from the carbon deposits on the grill grates, and from the radiant heat that cooks the protein from the inside while the surface chars. It is multi-layered, complex, and deeply satisfying.
Our BBQ platters are served with a selection of accompaniments that have been chosen with as much care as the proteins. There are house-made chutneys: a bright green coriander-mint chutney with fresh chilli that cuts through the richness of grilled meat, and a smoky tomato chutney slow-cooked with garlic and dried red chillies. There is warm tandoor bread to scoop and wrap. There is a simple salad of sliced onion with lime and chaat masala — a classic pairing that cleanses the palate between bites.
For guests who want a complete BBQ experience, we recommend our Mixed Mountain Grill platter, which includes selections of lamb, chicken, seafood where seasonal, and paneer, along with all accompaniments. It is designed for sharing and typically feeds two to four guests comfortably, though we have watched solo diners work their way through one with impressive determination.
The BBQ experience pairs naturally with our craft beers. Our wheat beer, with its mild fruit notes and low bitterness, is an excellent match for spiced lamb. Our pale ale holds its own against chicken. For those who prefer something non-alcoholic, our house-made aam panna — green mango with black salt and cumin — is extraordinarily good with grilled meat.
Our mountain BBQ is available in the evenings, when the light over the valley is golden and the temperature drops enough to make standing near a grill a pleasure rather than a hardship. We recommend booking ahead, particularly on weekends, when demand consistently exceeds walk-in availability.
Come with people you like. Order generously. Let the fire do the rest.
