04/12/2026
Honey Masala Burnt Ends 🍯💥
Out of everything I’ve done, this is probably one of the best things I’ve ever put on a plate.
Every now and then I try to push the needle on what Indian fusion BBQ is and what it can be. For me, it’s always been bigger than just throwing a bunch of flavors together. It’s about taking different elements of BBQ and creating something bold, authentic, and full of identity.
These Honey Masala Burnt Ends are exactly that. Smoky, sticky, rich, sweet, spiced, and packed with bark in every bite. Even when you’re done, you still catch yourself asking if you have room for more 😂😂
From start to finish, the process takes almost 36 hours. The meat gets seasoned liberally with black pepper, salt, and masalas, then sits for at least 12 hours, sometimes more, to let the seasoning work on the meat and dry out the surface for better bark. From there, they go on low and slow until the bark is set, then get diced up and finished with a braise in that OG ghee.
This is the kind of dish that reminds me why I do Dhaba BBQ in the first place. I’m still the newbie on the block, and people like and helped pave the way for me to take my background and culture and apply those flavors to my version of BBQ.
I’ll be getting my hands on some Wagyu cuts soon, and I’m looking forward to sharing that with y’all!✌️📈
