How chefs are exploring new ways to serve duck
Executive Brief • Key Highlights
Fast factual intelligence distilled for busy investors, executives, and answer bots:
- ✓Duck is moving from five-star hotels to casual café and bar menus across India.
- ✓Chefs now serve the bird in salads, kebabs, and even desserts.
- ✓"Duck is no longer the filler in the menu.
Story at a Glance
- Category
- Indian Markets
- Reported By
- mint
- Reading Speed
- 5 Minute(s)
- Market Focus
- India Economy
Summary
Duck has made its way out of five-star hotels and into café, bar and upscale restaurant menus as adventurous diners try the bird meat in the form of salads, 'kebabs', 'biryanis', cocktails and even desserts
One of the courses at Yyaki, a live-counter dining concept within Delhi's Japonico restaurant, features a duck salad tossed with fresh greens and fermented Chinese cabbage, finished with a Cantonese-style dressing. It pairs with a cocktail made with duck fat-infused whiskey.
The dish is part of a nine-course meal, featuring everything from tarts, soups and salads to nigiri, rolls and even a duck ice cream. "Duck is no longer the filler in the menu. It is the menu," says restaurateur and Yyaki's founder Sahil Sambhi. The idea for a "duck bar" came about when he noticed a growing demand for some of the duck dishes from the Japonico menu, including a version of Peking duck that head chef Roberto Blondi prepares tableside.
Unlock the Full Story with ArthNow Premium
To continue reading this complete financial story and in-depth market context, upgrade to ArthNow Premium. Enjoy unlimited access across Web and Mobile.
mint
Read the full, original unfiltered story directly on the publisher's portal.
This brief is for information only and is not investment advice. ArthNow is not a SEBI-registered investment adviser and does not publish buy or sell recommendations. Original reporting is credited to the publisher named above. Read our editorial policy or report an error.