Multi-Cuisine Live Cooking Stations

Thematic Decor & Structure

• The Jeep Grill: A customized, life-size front chassis of a green Jeep converted into a working charcoal barbecue station with functional headlights.
• Rustic Styling: Traditional stone grinders (chakki), burlap sacks filled with grains, and antique lamps to create a Rajasthani/Desi vibe.
• Quirky Serving: Pani Puri shells displayed in wicker baskets and served in individual miniature cast-iron skillets.

Live Cooking Setup

• Charcoal BBQ: Large stainless steel skewers cooked over live coal embers (Sigri style) for authentic smoky flavor.
• Chaat Counter: Live assembly of Kolkata-style puchkas with spiced potato mash and tangy water dispensed from glass jars.

Menu Items

• From the Grill: Paneer Tikka (Red/Yellow marinades), Tandoori Aloo, Grilled Pineapple, and Veg Seekh Kebab.
• Regional Specialties: Dal Baati Choorma prepared with heavy ghee and Mirchi Vada.
• Chaat: Freshly assembled Golgappas/Puchkas with tamarind and mint water.

Staffing

• Grill Master: Manages the coal fire and skewer rotation.
• Chaat Server: dedicated staff for rapid pani puri service.

Station Infrastructure

• European Theme: "Al-Dente" or "La Italia" street-scene signage with overhead lighting, white wooden crate risers, and faux grass runners.
• Visual Props: Glass jars filled with dry pasta shapes, fresh vegetable baskets, and olive oil bottles displayed on crates.
• Crockery: Standard ceramic plates or high-grade melamine.

Live Cooking Experience

• Cheese Wheel Pasta: Boiled penne or spaghetti tossed live inside a hollowed Parmesan/Grana Padano cheese wheel to melt cheese directly onto the pasta.
• Live Oven: Electric or portable gas oven for baking 6 to 8-inch thin-crust pizzas on-site.
• Mexican Tawa: Large flat griddle for preparing stuffed quesadillas.

Menu Selections

• Sauces: Creamy Alfredo (White), Spicy Arrabbiata (Red), and Basil Pesto (Green).
• Pizzas & Breads: Thin crust pizzas with corn, olives, jalapeños, and bell peppers; sides include toasted Garlic Bread.
• Mexican: Bean, cheese, and veggie quesadillas served with salsa and sour cream.

Staffing

• Head Chef: Dedicated to pasta tossing and pizza baking.
• Sous-Chef: Handles prep, plating, and garnishing.

Decor & Setup

• Asian Aesthetics: Minimalist design with bamboo accents and stacked steamers.
• Display Props: Wooden sushi boats for cold display and easel board signage.
• Equipment: High-pressure burners for authentic "wok hei" (smoky stir-fry flavor).
• Crockery: Oriental-style soup bowls, ceramic spoons, rectangular sushi platters, and chopsticks.

Live Cooking Modules

• Wok Station: Freshly assembled Soba Noodle Soup with boiling broth or stir-fried veggies in Schezwan/Black Pepper sauce.
• Dim Sums: Steamed dumplings served hot from traditional bamboo baskets (Crystal Veg, Spinach & Corn, or Paneer Chilly).
• Khow Suey: Burmese noodle dish served with coconut curry broth and 6+ garnishes (fried garlic, peanuts, chilly oil, lime).

Cold Display (Sushi)

• Vegetarian Rolls: Vinegared rice rolls with avocado, cucumber, carrots, and cream cheese.
• Condiments: Served with pickled ginger (gari), wasabi paste, and soy sauce.

Staffing

• Wok Chef: Specialist in high-heat tossing.
• Assembly Chef: Manages sushi plating and dim sum service.

Premium Display

• The Ice Bar: A custom-carved ice sculpture with LED under-lighting that serves as a cold buffet counter to keep salads crisp.
• Soup Vessels: Ornate copper tureens (handis) for heat retention and visual appeal.
• Cheese Styling: Wooden logs, risers, and glass domes for displaying cheese blocks and accompaniments.

Menu Highlights

• Gourmet Salads: Hydroponic lettuce and microgreens mixes, plus pre-mixed options like Avocado Mango or Caesar Salad served in glass bowls set in ice.
• Cheese Platter: Selection of hard and soft cheeses (Cheddar, Gouda, Edam) paired with crackers, almonds, and dried fruits.
• Soups: Varieties such as Italian Alfredo, Hot N Sour, or Roasted Tomato served with croutons.
• Artisanal Breads: Sourdough, French Baguette, and Parmesan Challah bread displayed in wooden crates.

Staffing

• Attendants: 1-2 staff members to replenish the ice setup and assist with soup service.