Hands holding a glistening 14-hour smoked beef brisket over a wood board, deep mahogany bark and juicy pink smoke ring in low, moody light

New Delhi · Oak-fired since 2016

Low & slow,
oak-smoked
over fourteen hours.

Whole packer brisket, St. Louis ribs and pit-cured meats, cooked over Indian oak in the dark until the bark turns to mahogany.

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Cuts of meat cooking low over open flames and embers in a smoky barbecue pit

The Pit

We don't rush fire.

Emberline began with one offset smoker in a Mehrauli courtyard and a stubborn belief: real barbecue can't be hurried. Every morning before dawn we light seasoned Indian oak and coax it down to a steady 110°C — no gas, no shortcuts, no lifting the lid to peek.

Fourteen hours later the brisket wears a mahogany bark and a ribbon of pink smoke ring. We rest it, slice it by hand against the grain, and serve it the moment it hits the board. What doesn't sell by nightfall, we don't keep. That's the whole method.

110°C Steady pit heat, held all day
14 hrs Brisket in the smoke, minimum
0 Gas, liquid smoke or shortcuts

From The Pit

Order by the plate or by weight — priced by the half-kilo, sliced to order and weighed at the pass. Every plate comes with pickles, white bread and a slick of house sauce.

14-Hour Oak Brisket ₹ 780

Whole packer, salt-and-pepper crust, sliced fatty or lean. The one we built the pit for.
St. Louis Glazed Ribs ₹ 640

Half rack lacquered in dark ember glaze, tender to the tug but never falling off the bone.
Pulled Smoked Lamb ₹ 590

Shoulder smoked eight hours, pulled soft and folded through its own burnt-edge jus.
Burnt Ends ₹ 540

Cubed brisket point, twice-smoked and caramelised in the glaze until sticky. Limited daily.
Smoked Half Chicken ₹ 460

Brined overnight, oak-smoked with a peppered rub and a crisp, burnished skin.

Brisket — Fatty or Lean ₹ 1,190

Sold by weight off the board. Tell us fatty, lean or moist-and-lean split down the middle.
Full Rack Ribs ₹ 1,240

Thirteen bones, dry-rubbed and glazed. Enough to share, if you're feeling generous.
Smoked Sausage Links ₹ 620

Coarse-ground, snappy-cased links smoked over oak with black pepper and mustard seed.

Ember Cheesy Fries ₹ 260

Hand-cut, smoked-cheddar sauce, burnt-end crumble and pickled chilli.
Buttermilk Slaw ₹ 180

Cold, crunchy and sharp — the reset button between bites of smoke.
Pit Beans ₹ 220

Slow-cooked under the brisket, catching every drip of rendered fat and bark.

Feed The Table

Pit Platters & House Sauces

Built for sharing across the table. Every platter lands on butcher paper, piled with meat, sides and a full flight of our sauces.

Loaded smokehouse platter of sliced smoked meats with coleslaw and cheesy fries on a rustic wood table

Serves 3–4

The Emberline Board

250g brisket, a half rack of ribs, pulled lamb, two sausage links, three sides, pickles, bread and the full sauce flight.

₹ 2,650

Rack of glazed barbecue ribs lacquered in dark house sauce, plated on a rustic wooden board

Serves 2

The Rib & Brisket

Full rack of glazed ribs, 150g fatty brisket, cheesy fries, slaw and a duo of house sauces. Our most-ordered board.

₹ 1,780

Row of three house barbecue sauces in small cups lined up on a warm wooden slab

Three sauces, made in-house

Poured from the same pot every morning. Free with any plate; ₹ 90 the pot to take home.

Ember Red Tomato, jaggery and smoked paprika — sweet up front, warm on the finish.
Black Pepper Vinegar Thin, sharp Carolina-style splash that cuts straight through the fat.
Gold Mustard Heat Kasundi mustard, honey and a slow build of Bhut Jolokia.

Around The Fire

The Room & The Smoke

Close-up of glowing orange charcoal embers throwing sparks and heat in the pit

Dimly lit rustic dining room with rough wooden tables and chairs on a dark floor, warm and smoky atmosphere

Two whiskey glasses of amber spirit glowing on a dark bar surface in moody low light

The Pitmaster

Rohan Kapadia

Rohan spent six years learning offset smoking across Texas Hill Country before hauling a custom-welded pit back to Delhi. He still lights the fire himself most mornings and won't let a brisket leave the pass unless he's tasted the burnt edge first.

Founder & Head of Pit · Emberline Smokehouse

Word Of Mouth

What The Table Says

★★★★★

“The brisket has a bark I've only tasted in Austin. That pink smoke ring is the real thing — no gas smoker fakes that.”

Aditya MenonRegular since opening night

★★★★★

“We ordered the Emberline Board for four and rolled out happy. The burnt ends sell out for a reason — get there early.”

Sana QureshiBooked for a birthday

★★★★★

“Dark, smoky room, killer whiskey list and ribs that actually taste of oak. Emberline is my new Sunday ritual.”

Vikram RaoSunday regular

Find The Smoke

Visit Emberline

Where

12 Kiln Lane, Mehrauli
New Delhi, Delhi 110030

Hours

Tuesday – Thursday12:00 – 23:00
Friday – Sunday12:00 – 23:00
MondayPit resting — closed

Kitchen smokes fresh daily. When the brisket's gone, it's gone — we recommend arriving before 21:00.

Call the Pit WhatsApp Us

Book a Table

Tell us when and how many. We hold tables for two hours and keep a few walk-in seats at the bar each night.

Name

Phone

Date

Party size

Anything we should know?

No deposit needed — we'll confirm your table by phone or email within the hour.

Low & slow,
oak-smoked
over fourteen hours.

We don't rush fire.

The Smoked Board

By The Plate

By The Half-Kilo

Sides & Fixings