Fire-Cooked Food in Gurgaon: BraaiCraft Smokehouse Mar-May 2026 Update
Over the past few months, BraaiCraft Smokehouse has quietly evolved from an experimental fire-cooking kitchen into a recognised name among repeat customers, barbecue enthusiasts, and people looking for something beyond conventional takeaway food in Gurgaon.
For us, that itself is a win.
What began as an extension of BraaiCraft’s smokers and grills has steadily developed into a working showcase of live-fire cooking techniques, outdoor cooking culture, and slow food prepared with consistency and purpose.
Today, BraaiCraft Smokehouse holds a 4.3 rating on both Zomato and Swiggy, something we deeply appreciate considering the niche style of food and cooking methods we focus on.
More importantly, we are seeing something that matters even more than ratings: repeat customers returning regularly, trying new additions, giving honest feedback, and becoming part of the journey as the kitchen evolves.
New Additions to the Menu
Over the recent months, we introduced several new dishes and formats that have seen a strong response from customers.
One of the biggest additions has been our Buffalo Wings and BBQ Wings, along with smoked and flame-grilled burgers featuring these styles. To our knowledge, we are among the first kitchens in Gurgaon to introduce Buffalo-style and BBQ wing burgers in this format.
We also introduced Choripan to the menu with multiple variants, including:
- Braai chicken choripan
- Boerewors choripan
- Smoked sausage choripan
- Chicken seekh choripan
- Mutton seekh choripan
For customers unfamiliar with the concept, choripan can best be described as a South American-style grilled sausage sandwich or hot dog, traditionally cooked over charcoal or live fire and served inside bread with sauces and accompaniments. Our versions reinterpret the format using smoked meats, braai-style grilling, and Indian flavours while still keeping the spirit of street-style fire cooking intact.
Another addition has been the Pollo Braai Roll, inspired by straightforward fire-grilled chicken flavours designed specifically for delivery without losing texture, smoke, or character.
These additions reflect something we have been observing closely: customers are increasingly open to trying unfamiliar fire-cooked formats when the flavours remain approachable, balanced, and satisfying.
Surviving the LPG Crisis Without Disruption
One unexpected challenge over the past months was the prevailing LPG supply crisis that affected many commercial kitchens.
Fortunately, BraaiCraft Smokehouse continued operations without major disruption because our kitchen infrastructure was never dependent entirely on LPG.
Since the beginning, our cooking systems have relied heavily on:
- Coal-fired cooking
- Wood-fired cooking
- Smokers and live-fire grills
- Electric ovens for finishing
- Induction cooktops for sauces, gravies, and accompaniments
As LPG availability became unreliable, we transitioned fully towards induction-based cooking for supporting components while continuing our fire-based cooking systems uninterrupted.
In many ways, the situation reinforced something we have always believed in: diversified cooking infrastructure creates resilience.
Interesting Customer Trends We Observed For Fire-Cooked Food in Gurgaon
One of the most interesting observations came from customer ordering patterns over the past two months.
During April, braai grilled chicken unexpectedly overtook duck as one of the most frequently ordered items from the kitchen.
However, by May, duck orders returned strongly and came almost at par with braai grilled chicken again.
These shifts helped us better understand seasonal preferences, pricing psychology, and how repeat customers rotate between comfort orders and indulgent dishes.
It also confirmed something important for us: there is now a growing customer base in Gurgaon actively seeking wood-fired, coal-fired, and smoke-forward food beyond standard restaurant offerings.
Another interesting trend we noticed was the growing number of people calling us directly before placing orders to understand the dishes, cooking methods, and flavour profiles.
Many customers are curious about the difference between smoked food, grilled food, braai-style cooking, and slow cooking. Those conversations have become an important part of what we do because they allow us to explain the process behind the food rather than simply listing dishes on an app.
Feedback, Reviews, and Repeat Customers
One of the most encouraging parts of this journey has been the support and feedback from customers online.
We are genuinely grateful to everyone who has taken the time to review us on Google, Zomato, and Swiggy, whether through ratings, detailed comments, photos, or direct feedback messages.
We also received several constructive suggestions and observations, many of them coming from repeat customers who genuinely wanted to see us improve.
Those conversations have helped us refine portions, delivery consistency, accompaniments, packaging, and menu structure.
For a growing kitchen, that kind of feedback is invaluable.
The fact that customers care enough to return, notice improvements, and continue sharing their experiences means a great deal to us.
Outdoor Kitchens and Live Equipment Demonstrations
Another unexpected but encouraging development has been the growing interest in BraaiCraft grills and smokers through the Smokehouse kitchen itself.
Over the past months, we have had architects, contractors, landscape designers, and private homeowners visiting the Gurgaon kitchen to see the grills and smokers operating in a real environment.
This has led to discussions and orders involving:
- Outdoor kitchen planning
- Grill integration into terraces and gardens
- Built-in braai systems
- Smoker installations
- Live-fire cooking spaces for residences
The Smokehouse increasingly functions not just as a food business, but also as a live demonstration and testing environment for BraaiCraft products.
Seeing the equipment in active use, rather than in a static showroom setting, has helped people better understand what live-fire cooking can look like in residential and hospitality spaces.
Ordering Directly From Us
While delivery platforms have helped us reach a wider audience, we are also encouraging customers to order directly from us whenever possible.
For direct orders, we currently offer:
- Free delivery up to 10 km
- A 10% discount (available to everyone)
- A special 20% discount on direct orders using our secret coupon code BRAAI20 (we share this secret coupon code with our repeat customers)
Direct ordering also helps save aggregator commissions, and instead of that value going towards platform fees, we would much rather pass those savings back to the customers themselves.
It also allows us to interact more closely with customers, explain dishes better, improve service consistency, and continue building a sustainable independent kitchen model around fire-cooked food.
A Larger Shift Towards Fire-Centred Cooking
What we are witnessing now is larger than just menu additions.
There is a visible shift in how customers respond to food cooked over wood, charcoal, and live fire. More people are beginning to appreciate texture, smoke, char, slower cooking methods, and the experience associated with outdoor cooking culture.
At the same time, BraaiCraft Smokehouse continues to grow as a knowledge-driven platform around grilling, smoking, braai culture, outdoor kitchens, and fire-based cooking in India.
The goal has never been only to sell food.
The larger vision has always been to demonstrate what is possible with thoughtfully designed grills, smokers, and live-fire systems while building a stronger culture around barbecue and outdoor cooking in India.
What’s Next
As BraaiCraft Smokehouse continues to grow, the focus remains the same: honest fire-cooked food, practical innovation, and building a stronger culture around grilling and outdoor cooking in India.
Over the coming months, we plan to continue expanding both the food and the experience around it.
This includes:
- More fire-cooked and smoke-forward menu additions
- Seasonal specials and limited slow-cooked meats
- Further experimentation with more international and regional Indian flavours cooked over live fire
- Outdoor cooking demonstrations and hands-on workshops
- Greater integration between BraaiCraft manufacturing and the Smokehouse kitchen
- New outdoor kitchen and terrace grill projects across homes and hospitality spaces
We also plan to continue creating educational content around smoking, grilling, fuel management, outdoor kitchens, meat preparation, and fire-based cooking techniques, helping build a stronger knowledge ecosystem for barbecue culture in India.
At the same time, the Smokehouse will continue functioning as a live demonstration space where customers, architects, chefs, contractors, and homeowners can see BraaiCraft grills and smokers working in real kitchen conditions rather than showroom environments.
Most importantly, we aim to continue refining the experience based on the people who have supported us from the beginning: the repeat customers who trusted unconventional dishes, slower cooking methods, and a fire-first approach in a market dominated by conventional commercial kitchens.
The journey is still evolving, but the direction is becoming clearer with every service, every grill fired up, and every returning customer.
