Take a heady trip down the memory lane at an eatery that pays tribute to the man behind Old Monk
A fine chef once told us that cooking with alcohol is the best thing as it leaves you with enhanced flavour without any hangover. The folks at Le Cafe seem to feel the same as they dish out a tribute menu in memory of the man who popularised Old Monk, Kapil Mohan. executive chef Nikhil Ganacharya infuses the alcohol using the flambe method while making the sauce and by mixing it in the marinade for the meat.
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“Rum enhances the overall flavour as it increases the penetration rate of flavours in the meat, thus improving the overall taste. Flambe captures the deliciously browned proteins stuck to the bottom of the pan, and helps them dissolve in the alcohol, which then carries additional flavour to the sauce,” Ganacharya explains, adding that when used as a soaking medium, with herbs, fruits and spices for a few days, both the rum and the infusion take on finer flavours.
Till: February 14, 9 am to 1 am
At: Le Cafe, Jewel of Chembur, opposite BMCâÂu00c2u0080Âu00c2u0088office, Chembur Gaothan, Chembur east
Call: 67099999
Jamaican smoke bomb'e
The spirit is infused in the hot chocolate sauce and poured over a golden chocolate shell that leads the way to a Jamaican mousse, which is soaked with star anise, clove and cinnamon and Old Monk for four days.
Cost: '150
Spiced rum coffee
A fresh shot of espresso and hot water is infused with spices such as star anise, cinnamon and cardamom along with some rum, of course.
Cost: '200
Old Monk ragout
Served in a pappardelle pasta dish, the rum is added in while making the ragout sauce. Look out for a thicker, fuller sauce that has a kick.
Cost: '300
Wings of rum
These are rum-marinated chicken wings with maple syrup. To add to the flavour, they are further flambeed.
Cost: '300
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