Serving barbecue with a twist

By Kevin Deutsch
kdeutsch@riverdalepress.com

When Rani Vaswani opened The Barbecue Pit in Riverdale, she envisioned an eclectic eatery with tasty ribs and chicken, one-of-a-kind entrees drawing on Eastern cuisine influences, and homemade pies the locals would rave about.

Nearly 10 years later, she believes she’s delivered on her vision. The restaurant has one of Riverdale’s most diverse menus, featuring dishes like salmon and shrimp biryani, tandoori chicken, eggplant with tofu and roasted red pepper, as well all the staples of a classic barbecue menu.

Every dish is handmade by Ms. Vaswani, who learned to cook in the Indian restaurants her family once ran in Manhattan. Everything is prepared with fresh ingredients, from the macaroni and cheese and chips to desserts like pecan pie, chocolate brownie and key lime pie.

“The food is consistent, because it’s always the same hands cooking it,” said Ms. Vaswani, adding that she shops in the market every morning for her ingredients before prepping the day’s meals. “It’s a lot of work, but it’s worth it if people are satisfied.”

The restaurant, which has seven tables and seats 28, was erected only after the barbecue pit itself was built into the ground. The restaurant’s name can be deceiving, though, since half the menu is vegetarian and Ms. Vaswani prides herself in dishes like her veggie burger, made with spinach, lentil and rice.

Ms. Vaswani has built a loyal following, thanks in part to her open kitchen. Diners can watch their food from the moment she begins slicing ingredients until the second it reaches their table.

Most of the businesses that surrounded The Barbecue Pit when it opened are gone. Ms. Vaswani credits her unique menu, cooking style and service for helping bring customers in year after year.

“The reason I’m still standing here is word of mouth,” she said. “We have something for everyone.”