Butcher Cassidy and the Sundance Kiln

Beef up your barbeque game by skipping the supermarket route and stopping by Amish Chinai’s Peddar Road kitchen instead, where the ad and design man moonlights as a deli master, doling out gourmet meats pre-rubbed with organic herbs and delicious marinades that can go straight to your pan or oven. Carnimore, we say!

Friends and family have been juicing Amish’s culinary passion for years now -  he’s always been the designated griller on fishing and weekend trips. But it’s been only two months since Amish decided to extend this service to other meat eaters in the city under the name Chinai’s Kitchen.

Pig Out

The seriously drool-worthy menu features hunks of meat (prime beef steaks, pork chops, tiger prawns, lobster, chicken breast) complimented by elegant marinades made with white wine, multi-herbed butter, champagne vinegar and lemon zest. While the classic fish marinated in a traditional Rechad masala procured from a Goan family piqued bpb’s interest, Amish insists you try the concoction he dreamed up all on his own - pepperoni-infused beef hamburger - one that “no menu in the world will feature”. 

Meat Pie in the Sky

Chinai's meats are carefully curated from all over the country; beef steaks come from a butchery in Delhi that’s also used by The Oberoi Hotel, pork chops from Bangalore and sea food from an exporter. These can be frozen, but Chinai recommends you consume them on the same day to really appreciate all the fresh ingredients. 

While Chinai means for his meats to be about convenience, they’re really quite high maintenance we realised, as beef steak prompted instant ambitions of a holiday home in Alibaug with barbeque grill. Chimera and chicken breast, we’re fleshing both out.

One Meat, Many Ways

Not convinced yet? bpb gets Mumbai’s hottest chefs to take the most versatile option on Chinai’s menu - buffalo steak with multi-herb, fresh pepper and balsamic marinade – to help make up your mind.

Mrigank Singh, executive chef, Blue Frog

Cut the marinated beef in juliennes and toss it with raw onions and green chillies until the beef becomes crispy. Squeeze lime and eat as a bar snack or stuff it in a tortilla roll.

Tanai Shirali, Out of the Blue, and ex InterContinental Marine Drive chef

Sear it in a pan to medium rare. Sandwich between burger buns and add cheese spread, mustard, sliced caramalised onions, chopped lettuce and jalapenos.

Nachiket Shetye, owner and head chef at East

Do a Beef Wellington - roll out some dough, wrap the beef steak with it like a blanket and bake for 25-35 minutes. This makes it stay crispy on the outside, with all the meat juices retained inside. The dough can also be flavoured with saffron or pepper.

Bon appetit!

Getting there: Chinai’s kitchen, 1B Chandan, 62 Pedder Road, Behind Parsi General Hospital, call 9820267008 / 23865651 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it , no home delivery, Rs 300 for a prime beef steak.