Variety

Beer in my brunch!

| Updated on January 13, 2011

Carlsberg   -  To be given (carlsberg)

Cooking up   -  To be given.

Carlsberg persuades chefs and gourmets to try some beer flavoured foods on lazy Sunday mornings.



It's a brunch with a difference… Here, the beer comes not only ‘with' the food but ‘in' it as well.

Beermaker Carlsberg has introduced the concept of a Sunday brunch with Carlsberg beer as a key ingredient in some exclusive recipes.

Gourmet specialist and food consultant Karen Anand and Anurudh Khanna, Executive Chef, The Park, New Delhi have put together a delightful assortment of foods with Carlsberg All Malt Premium beer as a key ingredient. Their specialities include Beer Poached Soft Shell Crabs, Soya Cherry Glaze, Carlsberg Beer Stewed Pork, Celery and Cabbage, Savoy Cabbage Parcels with Tofu, Carlsberg Beer Cheese Soup, Sweet Beer Baked Puffs and Strawberry Vanilla Veloute.

About using this unusual ingredient, Chef Khanna says beer gives an extra punch and flavour to food but can turn bitter if cooked for too long. It can be used to marinate, poach, or in batters and other soft cooking methods. Describing it as an exciting and challenging experience, he says there were a lot of trials before finalising these dishes. “The emphasis is on live cooking and freshness of ingredients.”

Karen points out that Carlsberg had earlier organised a similar initiative called ‘Men Can Cook'. This year, the idea was to involve chefs from different cities — including Kolkata, Hyderabad, Bangalore, Delhi, Pune and Mumbai — to prepare dishes with beer as the key ingredient.

“In each city, I prepare a recipe using Carlsberg as an ingredient, reiterating the concept of beer ‘in your food and with your food,” says Karen.

Devapriya Khanna, Director Marketing, Carlsberg India, says the Sunday brunches highlight the creative ways in which Carlsberg can appeal to discerning palates.

Published on January 12, 2011

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