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    At Promenade’s Drunken Meats festival, the flavour combinations assure a high.

    EARLIER this August, Le Dupleix Promenade hosted a special coastal festival with Mediterranean specials by Chef Sathish Rajasekaran, using fresh catch from the sea (think red snapper and rock lobster). Now, for its second leg, he has gone a step further by adding alcohol to the mix—as a soak, marinade or accompaniment to the meat and seafood dishes (served with generous portions of lemon potato mash, French fries and grilled vegetables).
    Between a drunken chicken served with lemon and tequila, and a tenderloin steak soaked in beer, the options are plenty. Pork chops infused with whisky, grilled lobster with a Bloody Mary fettuccine and Vermouth-infused tiger  prawns impress as mains. “They are our best sellers,” says Rajasekaran. However, the star of the menu is the beer-yani. The slow-cooked dish consists of chicken/prawns soaked in lager beer, and mixed with basmati rice fragrant with Indian spices. “While our meat is sourced from Pondicherry, we’ve  got the beef from Bengaluru. For the beer-yani, the meat is usually marinated for 12 hours,” he explains. For the sweet tooth, pick their beer or red wine ice creams, or the champagne sorbet.
    From Rs 280 onwards. Details: 2226999

    — Karan Pillai

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