Smoked Meat

He became famous in his home country for his smoked and grilled meats, prepared with his special blend and marinated in a unique mix of Eastern spices and diverse flavors. His smoked meats captivate people around the world. He gained his core expertise in the U.S. state of Texas, then brought it to his place of residence, adding his own signature touches using secret Eastern spices. He was the first to use honey as a key ingredient in presenting smoked meat dishes in his restaurant. He coats premium American Black Angus beef slices and locally sourced lamb cuts with his secret marinade, then soaks and smokes them for 8 to 12 hours depending on the cut, using special ovens that are displayed in front of guests in the dining area.