Restaurant brand Absolute Barbecues that launched in Calcutta last year, opened doors to its second outlet in the city at the end of last month. Overlooking the busy EM Bypass stretch through its large glass windows, the outlet wears vibrant shades of red, yellow, blue and white, setting a spirited vibe for its visitors. The 2013 brand that started operations initially from the southern regions of India, expanding internationally to Dubai, now has 42 outlets all across and is set to expand its chain in the city of joy with multiple outlets.

The wooden interior of this 5,500sq ft outlet beautifully complements the splash of bright colours, hanging table lamps and printed floors. Quirky captions on walls and counters add to the relaxed and happy vibe. Specialising in grilled foods, the restaurant has an interactive ambience with multiple live counters, a buffet counter, and serves its choice of charcoal grilled starters to customers on the table.

“When we started our Salt Lake outlet last year, the lockdown had almost started but the popularity and the support we got from our guests was very overwhelming. So, we wanted to open another in this city that connects the east township area and southern part of the city. We have tried to give a celebratory spirit to the place with vibrant colours in the interiors. As a brand we want to stand out as a happy host. Keeping in mind the spirit of togetherness of the city, the food and seating area have been mostly kept open with some semi-enclosed sections. As a brand we emphasise on the grilled food concept. The flavours on our menu change every month to keep it interesting. Our customers are free to interact with chefs on live counters for customisation of food and flavours. Our staff is 100 per cent vaccinated and following protocols we sanitise tables after every service and the restaurant is sanitised after every operation,” said Rahul Chowdhury, territory manager, Absolute Barbecues.

Rahul Chowdhury, territory manager, Absolute Barbecues

What: Absolute Barbecues

Where: 1st floor, 781, Eastern Metropolitan Bypass (Anandapur), Passport Office Building

Timing: Noon to 8pm

Meal for two: Rs 1,500-plus

The wish grill section features international cuisine options and exotic veg and non-veg dishes like rabbit, shark steak, emu, bamboo shoots and gherkins. “This counter is one of our USPs, where we have something for everyone. We want everyone to go back home happy. We have veg and non-veg Mongolian cuisine, Italian, Continental, Indian and local cuisine options too,” said Rahul.

The 126-seater eatery, now operational with a 50 per cent seating capacity, is decorated with colourful seaters in shades of blue, green and orange. The place has two, four and six-seater table arrangements. The four-seater tables have one charcoal grill box per table and the six-seaters have two on each. Each table has two varieties of oil, seasoning and dip options to enhance the taste of their table-grill serving.

The Telegraph picks

American Cheese Potato: This spicy, cheesy and crispy coated veg delicacy from the starter menu is prepared with parboiled baby potatoes mashed with onions and spices, fried with a crispy coating and topped with a tangy cheese sauce.

Octopus and Squid: The seafood dish from the wish grill section is cooked on a Mongolian Grill, where octopus and squid are stir- fried with veggies like onion, spring onion and a choice of sauce from the live counter.

Paan Ice Cream: This sweet paan ice cream from the live dessert counter is prepared with paan extracts and a choice of tutti-frutti, fennel seeds and sugar-coated seeds as per preference, perfect for ending the meal on a refreshing and sweet note.

Churrasco Pineapple: A vegetarian version of the classic Churrasco, this juicy, smoky, sweet and cinnamon-spicy grilled dish is prepared with peeled pineapple glazed with honey-cinnamon sauce, grilled and served in Brazilian Churrasco style.

Seekh Kebab: This classic tandoor item with minced mutton, mixed with herbs and spices, is cooked to perfection. Smoky and spicy — just perfect for a relaxed monsoon evening!

The main-course menu features vegetarian and non-vegetarian varieties across different cuisines. We loved this platter of local Bengali delicacies that had the sweet and aromatic Basonti Pulav paired with a slightly spicy, thick gravy of Handi Mutton prepared with tender cubes of succulent meat cooked with Indian spices. The sweet Chingri Malai Curry balanced the spiciness of the mutton and went well with the sweetness of the pulao.

Cool Melon: Wash your meal down with this refreshing glass of subtle sweet watermelon mocktail with a hint of mint and lemon that pairs well with any spicy or grilled dish. You could also pick mocktail options like Blue Angel and Virgin Colada from the beverage counter.