Published: 02nd July 2018
Love Bullets and a mean BBQ? Look out for these awesome BBQ Rides that serve grills out of an Enfield bike
Started by two brothers, these Royal Enfields have been modified to become travelling barbeques. Get your grill on
If you believed that the Royal Enfield couldn't get any more perfect, here's news for you. What if it got a really yummy makeover into a more lip-smacking model, complete with a sidecar that fits a grill, luggage boxes, and the shiny weapons of a chef — and a killer umbrella stand?
Two brothers, Arun and Krishna Varma, have given India’s most-loved motorcycle a BBQ upgrade, by fitting it on with a sidecar and converting it into a mobile barbeque grill for their street food idea, BBQ Ride India, which has already taken the country by storm in just a span of two years. After fabricating two bikes – a 500 cc Royal Enfield and a Royal Enfield Classic 350 cc Bullet - into mobile barbeque food stalls, the young entrepreneurs settled for the 350 cc model, with a lesser thump, for taking their business all over India.
BBQ Ride India was started in Bengaluru on October 22, 2016. In a span of just 20 months, they expanded this venture to 55 bikes all over India and counting. They are currently in Bengaluru, Chennai, Hyderabad, Mumbai, Pune, Coimbatore, Cochin, Delhi, Gurugram, Punjab, Gujarat, Puducherry, Visakhapatnam, Kohlapur, Salem, Erode, Pollachi, Tirupati, Dindugal and Guntur.
Get the grill on: these Royal Enfields come with a live barbeque
Bulleteering and BBQ-ing across India
The 22-year-old already owned a food truck business along with his brother Krishna, before they started BBQ Ride India. They operate three trucks and a Nano converted into an ice cream car, and can easily qualify as the youngest food truck owners in India. The two-wheeler idea was triggered as they faced several issues parking their three Tempo Travellers every evening.
"We had been running our food trucks in Bengaluru from 2015 but due to space constraints and manpower issues I came up with starting something on a bike, which can accommodate the same purpose. And I was also inspired by Sholay," Arun Varma says with a laugh. Remember that iconic movie? And that crazy song Yeh dosti hum nahi todenge? Yeah, that's what inspired these peeps to do something unique with bikes. "People across the world have tried many ventures out of trucks, cars, tempos, and autos and a lot but not a full-fledged food venture out of bikes. So we chose bikes and specifically the Royal Enfield just because it's a people's favourite everywhere," says Arun.
When asked what makes their venture unique, Arun proudly explains "This is the first of its kind in India and first of its kind good bike chain all over the world. We have fixed locations all over, just because we don’t want to miss out on our regular followers, but some of our vehicles also move around for events."
Yummy tummy: It takes 10 minutes to start the grill, and there, hot and fresh barbeque is ready!
Just 10 minutes to start grilling
Once the bikes are parked, the chef can get the grill going in ten minutes. All he has to do is open the sidecar top and hey, presto - the grill is out there! Next to it is a tava attached to a 5 kg LPG cylinder. The chef then reaches into the front of the sidecar for charcoal, which he spreads evenly on the grill to barbeque mouth-watering dishes. A counter also opens out to help serve customers.
Once all of this is ready, he reaches into the back of the sidecar for the chef’s choicest weapons – assorted skewers, knives and kitchen instruments in order to grill the meat and veggies on offer. In case it's pouring, the chef stands prepared; he reaches into the sidecar to pull out a garden umbrella to save all the delicious food from getting wet.
Fiery grill: The barbeque bikes are the first of its kind in India
To help add marketing muscle into their, they brought in Nijish Nair as a co-founder. He was formerly with Oyo and now operates a food truck. Their future plans include plans to employ as many unemployed young hands as possible. Currently, they are paying attention to the product line, quality of food, and standardisation; they use expensive Mexican red chilli oil, cinnamon paprika, and other quality foodstuffs available only in expensive supermarkets.