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Mumbai food: There is vodka in my jelly
- Updated: August 3, 2016
Have we ever sipped on vodka in a preserve or tequila in a ginger broth? If not, bite a singular combinations tonight during Indigo Deli, that has rolled out a chef’s list with an alcohol-infused menu. “The pairing was a plea as we wanted to safeguard a interest to all diners. We try and hang to a basis and use anniversary ingredients,” says executive cook Amit Bajaj, who has helmed a menu, featuring over 13 options including soups, appetisers, mains and desserts.
Sangria Braised Short Ribs, Smoked Cauliflower Puree
Start with Black Bean Veloute soup featuring rum and onion chutney and pierce on to appetisers like Sambuca Grilled Squid, Triple Sec Pumpkin Pecan Pie with Blue Cheese froth and Slow Roasted Peach with Vodka Jelly. “Jelly is an comprehensive favourite for many people and pairing it with ethanol and fruit will really give it a new high. For a ethanol jelly, we have used peach, that will be caramelised, total with vodka and set to make a jelly,” he explains.
Sambuca Grilled Squid, Pickled Fettucine
From mains, tuck into Ravioli Of Green Peas and Hazelnut Infused With Tequila And Ginger Broth, Semolina And Yogurt Crepes with Red Wine Mushroom Ragout or try Salmon With A Cognac-Brown Butter Emulsion.
Chef Amit Bajaj
If we are still standing, puncture into Irish Whiskey Mascarpone Parfait, Baba Au Rhum With Rum and Raisin ice cream or Crepe Suzette Classic With Frozen Chantilly Espuma. Now, if this doesn’t give we a high, what will?
ON Today, 8 pm
AT Indigo Deli, Palladium, SB Marg, Lower Parel.
COST Rs 2,000 (without booze pairing) and Rs 3,000 (with booze pairing)
RSVP 9619197232