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Meaty affair

From vegetarian ‘chicken’ balls to mountain grass fed lamb, gourmet chains are stocking options for the increasingly experimental palate of the city’s foodies. Zofeen Maqsood writes.

delhi Updated: Aug 16, 2013 23:08 IST
Zofeen Maqsood
Zofeen Maqsood
Hindustan Times

If you are bored of your regular chicken and mutton chops, and looking to experiment with variations of meat then these can be interesting times for you.

The capital’s meat stockists and food specialty stores have been including variations of meat and meat products to cater to the growing demands of the new experimental Indian palate.

Food experts say, with a host of new cuisine restaurants setting shop in India and a lot of urban Indians undertaking leisure holidays to exotic locations, it’s natural that people are getting exposed and intrigued by the culinary experiences different from our own.

However, experts also point out that for many Indians it is often about that one time adventure of trying out a novel variation of meat.

Ravi Saxena, corporate chef, Claridges hotel, says, “Some time back we did a live demonstration of dishes made out of Emu meat in the capital. People wanted to try it out for experiment as although a red meat, it is low in cholesterol. But often these rare meats do not become a regular part of a family dinner plate.”

Nimish Bhatia, corporate chef, Lalit hotel says, “It is mostly the newer variations in chicken and lamb that are now readily available across supermarkets and at meat shops that are a definite hit with the people. From pink and black chicken to mock meat made out of 100 percent vegetarian ingredients, the options abound for meat lovers.”