The Pujas are still almost a fortnight away. If your tastebuds are already in the mood for novelty, head to Taj Taal Kutir near the Eiffel Tower replica at Eco Park, where an Irish food promotion is underway.
“We are always trying to explore dishes that are uncommon in the local scene. I have worked with an Irish chef from whom I learnt the nuances of Irish cuisine. It is a rustic palate which has not seen much deviation from the classical presentation,” said executive chef Tanuj Bahuguna.
Perhaps the only dish that will sound and taste familiar is the classic Shepherd’s Pie (priced Rs 938). Here it has got a vegetarian avatar too, that has got a tongue-in-cheek name — Shepherdless Pie (priced Rs 856), where the braised lamb mince has been replaced with vegetables and puy lentils. The rest are largely new experiences.
The soups deserve to come with a warning for light eaters. Both the varieties served were extremely heavy. The Irish Colcannon (Rs 560) is rich with cheddar cheese, potato, leaks and cabbage and served with stout biscuits while the Dublin Corn Chowder has pureed corn, with oatcake on the side. “In Ireland, the chowder is a seafood dish. Here we are making it with chicken (Rs 496) or prawn (Rs 620).”
The chef explains why the dishes are mostly heavy. “It’s very cold through the year in Ireland, so they use a lot of butter, potato and red meat in their meals. It helps keep the body hot,” he said.
Irish Boxty is a traditional Irish potato pancake made with leftover mashed potato and grated raw potato. But Chef Bahuguna recalls seeing his Irish senior colleague make Boxty with salmon, which is what he has served here. Those averse to seafood may catch the faint fishy odour but even they will not object to the pancake itself, as the fish, being used fresh, is quite neutral otherwise to taste and actually lends a cold and refreshing touch.
With Irish social life being centred around pubs, a section has been kept on Pub Classics. The pan-sauteed Bangers & Mash is a pork dish in its home country but is being offered here with both pork and chicken options.
In Chicken Schnitzel, the meat is softened by being beaten and flattened. “This way it cooks fast and doesn’t get dry. Then it is shallow fried and served with mashed potato,” he said. Other munches include Beer-battered Fish and Lamb Rissoles.
However full one is, the desserts are not to be missed. The Hot Apple Pie is mildly sweet and crunchy. The Whisky Maple Sundae, priced the same as the former at Rs 620, is a sinful glass of delight. It has coffee ice cream at the bottom, with layers above it of powdered pecan nut and brownie, and is finished with whipped cream on top. “Maple syrup, with a drop of whisky, is drizzled on top. We are using an Irish whisky brand to stay true to the taste,” the chef summed up.
