The Lower Parel Brewery
The Barking Deer, may not have have got the license to brew its own beer yet, but it’s become popular for another reason— dishes that are cooked with beer.
Using wine and liqueur in food is not exactly a new trend, but an increasing number of chefs are now experimenting with different varieties of alcohol as the star ingredients in their dishes. Here are a few examples of preparations that may well be using the same booze you’re drinking at the restaurant.
Chicken Waterzooi at The Barking Deer, Lower Parel
A classic Belgian dish, waterzooi is a stew that’s cooked in Pilsner beer. It is said to have been the favourite dish of the Roman emperor, Charles V.
Price: Rs 475
Seared Mirin Soaked Beef with Cellophane Noodles at The Sassy Spoon, Nariman Point Prime tenderloin soaked in mirin (Japanese rice wine), soy and chilli, served with cellophane noodles.
Price: Rs 525
Chicken Tequila Fettuccine at California Pizza Kitchen, all outlets
The spinach fettuccine is tossed with a creamy tequila-jalapeno-lime sauce, soy lime marinated onions, bell peppers and chicken, and garnished with cilantro and a fresh squeeze of lime.
Price: Rs 505 plus taxes
Brandy-Steeped Jerk Chicken, Tropical Salsa and Guava Emulsion at Vista, Taj Lands End, Bandra (W)
Served as part of the buffet, the traditional Jamaican chicken is given a twist by steeping it in brandy, which enhances the flavour of the spices. The salsa and guava emulsion cut down on the spice, while rice or mash potatoes serve as the accompaniment.
Price: Rs 1,600 plus taxes for lunch and Rs 1,800 plus taxes for the dinner buffet
Walnut and Hazelnut Tart, Rum and Coke Ice Cream and Toffee Banana at Umame, Churchgate
Homemade ice cream prepared with a reduction of Coke-flavoured rum, accompanied by caramelised banana slices and a tart made of walnut and hazelnut combined with chocolate fondant.
Price: Rs 350
Jack Daniel’s Chocolate Soufflé with Orange Espresso Pour at Amadeus, Nariman Point
Chocolate soufflé with smooth, gooey hot chocolate in the middle, infused with Jack Daniel’s Tennessee Whiskey. The pour adds richness with the espresso, orange liqueur and fresh orange.
Price: Rs 350
Pressed Watermelon with Chilli Vodka, Whipped Feta, Fennel and Pumpkin Seeds at Indigo, Colaba
This dish is prepared using an elaborate process, which includes marinating the watermelon with chilli, lemon juice, herbs and vodka in a vacuum-sealed bag for eight hours in refrigeration. The ginger foam adds an element of molecular gastronomy to the dish, while edible flowers are used to garnish it.
Price: Rs 565 plus taxes
Chocolate Sushi at Shiro, Worli
This selection of mousses flavoured with Baileys and Kahlúa is encased in thin chocolate wrappers and rolled like sushi.
Price: Rs 250 plus taxes
Make your own boozy waterzooi
150 gm boneless chicken breast n 20 gm potato cubes
20 gm pickled onions
20 gm carrots n 20 gm bell peppers, 20 gm zucchini
300 ml beer n 50 ml chicken stock n 10 gm chopped garlic
10 gm chopped onion
10 gm chopped celery
15 ml olive oil, 5 gm rosemary, 5 gm thyme, 1 egg yolk, 10 ml fresh cream, 1 tsp white pepper powder, Salt
Method: Pre-heat the pan and add olive oil. Add chopped garlic, onion and celery and sauté until brown. Add chicken and sauté for four minutes. Add pickled onions, carrots, potatoes, zucchini and bell peppers and beer. Reduce it for two minutes, add chicken stock. Add rosemary and thyme, followed by white pepper powder and salt to taste. In a bowl, beat the egg yolk and cream together. Whisk it smoothly, turn off your gas and finish the dish with the yolk and cream.