Top 5 Exciting Non-Vegetarian Fare To Try Out In The Last Days Of Winter In Delhi
Some of the most amazing meat and seafood dishes when hunger strikes
04 Feb, 2018 by Susmita Saha
Have you ever wondered what your winter meat platter would be like if you looked beyond the regulation roasts and grills? What if your non-vegetarian plate had culinary creations with more focused execution and flavours with more distinct contours? If you let your palate go on an ambitious offroad drive this winter, you will find a host of seafood, poultry and red meat dishes that sparkle with creativity and imagination. Here is taking you on a culinary world tour, where carnivores can take their pick of the most thrilling, surprising and inspiring dishes.
To steer you away from the usual curries and kebabs that winter weddings and parties throw up, Dhaba has launched 'The Big Fat Punjabi Winter Menu'. A celebration of the best of seasonal produce as well as authentic Punjabi delicacies, the winter menu has plenty of offals for the adventurous eater. First on the list is Kaleji Gurda Tak A Tak where goat kidney and liver are marinated in homemade spices and tossed on the 'tawa' with onion, tomato and green chillies. This is followed by the Amritsari Paya where goat trotters are stewed with select spices and topped with butter. Fish is put on a grand pedestal here and you can sample the Karaari Pomfret, where the silver-toned fish is shallow fried after being stuffed with homemade green chutney. The fried delicacy is served with Kachumber Salad.
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If there are restaurants whose kitchens stun the palate with deceptively-simple looking dishes, it is Olive. Set against the spectacular backdrop of the Qutub Minar, the restaurant surpasses expectations with its diversity of produce and brilliant culinary artistry. Hokkaido Scallop with Glazed Ham Hock is a great appetiser to begin an inspiring meal here. If you order it, Sherry Glazed Ham Hock comes to your plate with Zesty Lime Butter Braised Scallops. Also, embellishing the platter is Cauliflower Puree, resembling a scoop of Vanilla Ice Cream, delightfully sweet Vanilla - Fennel Marmalade and Crunchy Pork Crackling.
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If you have made up your mind to be rebellious with your non-vegetarian fare this winter, here is some news for you. India's first 'Poke Bar' is now opened at Guppy, and you can have your fill of hearty poke bowls featuring chunks of raw, marinated fish that are tossed over rice and topped with vegetables and umami-packed sauces. The Hawaiian Raw Fish delicacy, now a gastronomic rage worldwide, has found a home in the national capital. And you can be part of the craze surrounding the healthy poke bowl as well.
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If you want to hike up the glamour quotient of your meat and seafood platter this season, head to Upstairs at Indian Accent where the 2 Michelin-starred chefs, Claude Bosi’s creations are for you to savour. The celebrated chef’s 7-course non-veg menu at lunch and dinner, features the promising Kanyakumari Crab, Apple and Nimbu Lemon. Here strands of fresh lump crab meat from Kanyakumari is sealed with a translucent- yellow apple and lime jelly. The sweetness of the crab meat is heightened with the vibrant apple jelly and you are left wondering if this marriage is made in heaven.
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To showcase the best of its produce, San Gimignano has plenty of elaborately-concocted dishes. However, a real novelty is the Otto Ore Brasato Braciole Di Maiale Con Patate Nuovo, Senape, Balsamico E Salvia where eight-hour braised melt-in-the-mouth Pork Chops are served with the potatoes, mustard, balsamic and sage. It is a creation that outshines other meat-based offerings by virtue of its laborious process and star produce. Most importantly, your taste buds are awakened with the throb of mustard and balsamic.
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Written By
Susmita Saha is a Delhi-based Features Writer. She has worked as an Assistant Editor at India Today and The Telegraph and writes on arts and culture, films, travel, food, architecture, design and various other lifestyle subjects. She has seriously itchy feet and plans to tick the world off her bucket list, one burger at a time.
