There are innumerable ingredients out there which set the real thing apart from the riff raff. The next time you feel like a bite of luxury, watch out for these, says Nikhil Merchant.
Raan
The meat of a sheep (not older than a year) or a baby lamb of a specific weight (not too overweight or underweight) makes for a delectable piece of raan. This scrumptious meat is attributed to the royal kitchens of India. Chef Rajdeep Kapoor, Executive Chef, ITC Maratha makes a royal dish called Raan-e-Dum Pukht for Dum Pukht, India’s finest royal cuisine restaurant. The thighbone is carefully removed from the leg and rubbed judiciously with seasonings and malt vinegar. It is then marinated for a specific period of time, which is vital to allow the flavours to permeate the meat. The leg is trussed with twine and then braised until cooked.
Kobe Beef
Kobe beef, a true meat lover’s delight, is sourced from Japan’s Hygo Prefecture, which specialises in herd isolation and distinctive feeding techniques. The meat can be recognised by its marbled appearance caused by the high amount of intramuscular fat which makes it tender. Kobe Beef is sourced from quality cows that are made to listen to soothing classical music during feeding time, which increases their appetite. They are also fed beer and massaged daily, sometimes with sake to accentuate the marbling. A traditional method of preparing this meat has been perfected by San Qi at Four Seasons, Mumbai. The Teppanyaki Kobe is their signature dish.
This beef usually costs around Rs 10,000/kg.
Holland Cress
If you thought only meats could be expensive, think again! A signature salad at Hakkasan, India’s Michelin starred restaurant is the Crispy Duck Salad with Holland Cress. The expertly crafted salad is made with a variety of cress, specially flown in from Holland. The cress is stored for not more than 10 days at a regulated temperature of 2-4°C. The cress is served on a bed of crispy duck tossed in a tantalizing plum sauce. The cress used is typically called Sakura Mix and it includes six Koppert Cress creations namely Daikon Cress, Mustard Cress, Rock Chives, Shiso Purple and Tahoon Cress and occasionally Affilla Cress, Borage Cress, Brocco Cress, Atsina Cress and Ghoa Cress, making it a truly flavourful journey.
Rock Lobster
These medium-sized lobsters are tastier and sweeter than bigger lobsters, and usually weigh 350-400gm. Found in almost all the warm seas of the world, especially the Caribbean and the Mediterranean, they are best served fresh and start losing flavour the moment they are killed or frozen. The Trident Hotel, BKC in Mumbai assures its diners of the freshest rock lobsters via its unique austemarine tank. It was installed to increase guest interaction by providing a unique experience of fresh seafood—caught, cooked and plated live. Chef Sushil of Botticino ‘s signature Rock Lobster dish features olive cous cous, asparagus and tomato pine kernel sauce. Rock lobster can cost upto Rs 575/100 gm.
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