🔥 Est. 2019 · Non-Veg Only
Bold flavours. Smoky cuts. Zero apologies.
12-hour smoked whole chicken with our secret dry rub & ghost pepper glaze.
French-trimmed Mutton rack, charcoal-kissed, served with chimichurri & ROSTed garlic.
Jumbo tiger prawns tossed in coastal masala, finished with curry leaf butter.
Every cut is sourced fresh, every spice is ground in-house, every flame is controlled by obsession — not a timer.
Meet The TeamHours of slow smoke
Signature dishes
Avg. customer rating
Fresh, never frozen
Dim lights. Charcoal smoke in the air. The sound of sizzling meat. Dub Roast isn't a restaurant — it's a ritual. Come hungry. Leave obsessed.
Live fire kitchen
Curated playlist
Craft beverages
Open till midnight
Every cut arrives from local farms before sunrise. No cold storage, no compromise.
Our spice blends are ground fresh daily. 14 spices. One obsession.
Real charcoal. Real wood. 12 hours minimum. No shortcuts, ever.
Plated with care, served the moment it's ready. Every time, every table.
"The Mutton rack literally made me emotional. I've eaten at 5-star hotels and nothing comes close to what Dub Roast does with fire."
"I drove 40km just for the smoked devil chicken. Worth every kilometre. The ghost pepper glaze is absolutely unreal."
"Best pork ribs in the country. I said what I said. The BBQ sauce is smoky, tangy, and dangerously addictive."