Predictability is the last thing one would associate with life, especially if you are a member of the weRoyal Riders, Royal Enfield Riders Club of Agra. For our Riders, their beloved Royal Enfield not only give them spirit to ride together but also give them a sense of brotherhood where they all always look to make joyful moments beautiful by spending time together. Apart of social cause, rides, club also organizes various activities time to time.
With winters descending over the whole of North India, members of the club were itching to have an outdoor barbecue party over a bonfire, which provides the riders some respite from the chilling winter air, and the opportunity to show their culinary skills amongst fellow members.
The youth brigade of the club was asked to shoulder the responsibility of organizing the party, while keeping in mind the interest of the vegetarians and the teetotalers of the club.
Saturday evening seemed perfect for the activity, people could sleep late to get over their hangovers and to digest the delicacies over an extended Sunday morning sleep. As planned and discussed “Lets burn up something” already, it was all set.
Minced meat, marinated chicken, fresh vegetables, herbs, and variety of Soya Kebabs (for the “outcast vegetarians”), cottage cheese, Scotch, Rum and cola were arranged, along with skewers, grills and charcoal by Master Chef Mohsin Hasan, Sabya Sachi Gosh and Sous Chef Mohit Chauhan.
Since “weRoayl Riders – Royal Enfield Riders Club of Agra” consist of members from diversified background, culture, the activity was organized keeping everyone in mind be it vegetarian or non-vegetarian.
Members including S.P Singh, Harish Khandelwal, Rajesh Chauhan, Amit James, Sanakalp Chandra, his visiting cousin Mayank and myself assembled at Mohit’s Farm house on the outskirts of Agra.
The Chefs immediately got on with the job of putting together the ingredients, while the others were given more humble responsibility to light up the charcoals and get the grills functional. The veggies were being taught the fine skills of skewing and barbecuing by the masters, so that they could do their own bit and be a part of this great experience.
Within 40 odd minutes the Chefs were ready to roll, and the meats were put on fire to slow cook. Meanwhile the gang enjoyed the aperitifs, and the official photographers got busy with their lenses.
Minutes later the first batch of Seenkh kebabs, grilled chicken, hara bhara kebab, Tikka Kebab, Paneer Tikka was served with rings of onions, cauliflower, and capsicum and hari chatni. The timing coincided well with the veggie kebabs which were being prepared by SP Singh & Harish ji.
The lip-smacking taste of smoked delicacies got all the members busy with the dinner, accompanied by live music, jokes and narrations from previous rides.
Party extended late evening but not until the wee hours of morning, as planned. A big thank you note was given to Sabya, Mohsin and Mohit for taking the initiative and executing the plans with such perfection. Plans to organize a camping trip with another barbecue session will be tabled soon in the next meeting.