Finding khorika – The Hindu

I really feel sorry for the poor pig. It’s nothing private, I need to inform them. However in the case of pork, all’s honest in love, conflict – and meals. In Delhi, pork is normally served in Chinese language eateries, and in some high-end eating places. However it’s not straightforward to seek out regional dishes resembling Goa’s Sorpotel or the Coorgi Pandhi Curry.

One of many first to supply a wide range of pork dishes was a restaurant in Connaught Place referred to as Mosaic, which shut a few years in the past, and later took a few of its dishes to the YWCA Kitchen on Parliament Avenue. However that’s been closed for some time, too.

To chop an extended story brief, it was my fondness for pork that propelled me in direction of a restaurant referred to as Mustard Seed. Because it occurred, a pal had despatched a message saying that the restaurant at Assam Bhavan (referred to as Baankaahi) had moved to the Uphaar Cinema Market. I used to be on the lookout for that on the web after I instantly got here throughout an eatery referred to as Mustard Seed in the identical market. To my shock, it turned out to be the exact same. The individuals who ran Baankaahi had now opened this. What’s extra, they had been the very individuals who had been behind Mosaic and the YWCA Kitchen. To prime it, a gaggle of outdated buddies of mine had all gathered there one afternoon for lunch — and mentioned they’d had an awesome meal. So, that very night, I discovered myself at Mustard Seed (011-40072565 and 9999459462).

The menu has varied sorts of dishes from throughout the nation and elsewhere— and fairly a couple of pork preparations. The starters embrace East India’s a lot cherished Mochar Chop (ready with banana flower florets, ₹325), Thai Fish Cake (₹400 for full, ₹250 for half) and Pork Khorika (a variation of Pork Satay, ₹400 for full and ₹250 for half).

Among the many entrees are Kosha Mangsho (₹475/300), Alka’s Mutton Curry (a Bhagalpur speciality, ₹475/300), Pork Dos Noing (Khasi pork with black sesame gravy, ₹400/250), Puducherry Hen Curry (₹475/300), Dahi Fish (₹350/200), Seafood Sizzler (prawns, squids, fish, corn, salad, garlic mashed potatoes, ₹600) and Pork Sorpotel (₹500). The tea plantation specials embrace Shepherd’s Pie (₹475), Hen Potpie (₹425), Fish and Chips (₹500), Vegetable Cutlets (₹350) and Vegetable Potpie (₹240).

We had been in a rush and didn’t need an elaborate meal. So we requested for an Assamese non-vegetarian thali (₹450), a dish referred to as Paas Torkari (a mixture of 5 greens, ₹325), Fried Pork (₹345/₹250 for half) and Cocktail Mutton Chops (₹400/250).

The pork got here first, and was very good. It consisted of skinny slices (with fats on the aspect, I used to be completely satisfied to notice) fried with onions and bell peppers and what the menu described as a particular sauce. I cherished its piquant style, complemented by the candy contact of the onions and peppers. The mutton chops consisted of minced meat that had been crumbed and fried to perfection.

The thali was as grand because it regarded: rice on the centre, with a fried brinjal (beguni), a bowl of Mung Dal, Posto-Aloo (poppy seeds with potatoes), Tenga Fish (an Assamese preparation), khar (a digestive), Aloo Pitkia (mashed potatoes) and Gur Ka Kheer. The Paas Torkari was a scrumptious mixture of carrots, beans, spinach, capsicum and potatoes, cooked evenly with only a sprinkling of spices.

I like Aloo Pitika—and this had been properly sharpened with mustard oil and inexperienced chillies. The dal — roasted after which cooked with peas—was very good. I didn’t have the fish, however was advised it was good and tangy. And the kheer was finger licking good.

Aware of a pal’s remark that I seldom have a phrase of criticism, I believed onerous about what I didn’t like. I realised what it was. In entrance of me was a wall TV, and on it was an anchor who offers me nightmares. That’s a method of curbing one’s urge for food!

However it was actually an awesome meal. And I felt as if I had discovered an outdated pal.

The author is a seasoned meals critic