Barbeque buffets have become a global phenomenon and they offer a seemingly endless parade of smoky, savoury delights. But where did this all-you-can-eat love affair with grilled meats begin? Here, we share the interesting history of barbeque buffets, tracing their evolution from humble beginnings to their current international popularity.

1. Origins of barbeque

For millennia, humans have enjoyed the smoky goodness of barbeque. The term itself comes from the Caribbean, where Spanish explorers encountered a wooden cooking frame called "barbacoa."

Fast forward to European colonisation of North America. Here, indigenous and African traditions of slow-cooking meat combined with European smoking and marinating techniques. Different regions used local resources and preferences to create unique styles. Hickory and mesquite smoke flavoured meats were used in America. The sauces varied from tomato-based in Kansas City to vinegar-based in North Carolina.

Technology also played a role. In 1952, the Weber grill made backyard barbecuing a national pastime. Alongside pit-style cooking in underground pits, this innovation paved the way for the variety of grills and smokers we know today. Each of these innovations catered to distinct barbecuing styles. Today, barbeque is enjoyed all over the world with varieties that reflect local ingredients and cultural influences.

2. The draw of choice and value

There are various appeals of barbeque buffets. Diners are drawn mostly to the following aspects -

3. India's barbeque buffet revolution.

While barbeque has long been enjoyed in India, particularly in regions with strong meat-eating traditions, the concept of the barbeque buffet took a unique turn in the early 21st century. In 2006, Barbeque Nation, introduced a novel concept: "over the table barbeque."

Looking for one of the best buffets in Bangalore for lunch?

Explore our restaurants. We have become one of the leading restaurant chains in India that serves barbeque. We provide plenty of options to choose from for both vegetarians and non-vegetarians. We serve the starters over mini charcoal grills at the table, which ensures that the food absorbs the smoky flavour. Diners can also enjoy a wide range of traditional Indian and international cuisine inspired items in the main course and dessert sections.