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Fine dining restro Sandys sure knows its way to food and cocktails

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By Ankit Sinha

Gurgaon: The Delhi-NCR region is witnessing a rise in awareness about pairing cocktails and food, thanks to the advent of several European-style fine-dining restaurants opening there. One such restro-bar is Sandys Cocktails and Kitchen, which is making a buzz for all the right reasons.

With an intelligent and eclectic mix of tequila, vodka and whisky, along with hearty lamb, chicken and pork flavours, Sandys Cocktails and Kitchen have an array of tastes to offer.

However delicious a cocktail may be, its taste gets a dozen times better when paired with an ideal dish containing the right flavours. At an especially curated dinner table meet at the restro-bar, the guests were served exclusively crafted non-vegetarian and vegetarian menus which encompassed an array of lip-smacking yet elegantly flavoured dishes.

Imagine savouring a Vesper cocktail (inspired by the James Bond movie “Casino Royale”) enhancing the citric flavour of a Bratwurst, a German pork sausage, in cosy environs with wooden interiors inspired by Bavarian architecture and blues and jazz playing in the background.

But that’s not all. As the taste buds begin to tickle and yearn for more, the next dish, a chicken Caesar salad, which includes Romaine hearts, garlic melba with grilled chicken and bacon bits, comes along with its accompaniment, a cocktail named Last Tango in Modena.

The cocktail comprised bell pepper infused tequila, slit green chilly, passion fruit pure muddled with basil and shaken with orange juice and lime juice. Garnished with rose petal ice cube. The green leaves and the grilled chicken flavour went well with the passion fruit and chilly flavours in the cocktail.

After that were served the Hungarian Goulash, which included a hearty lamb soup, with carrots, potatoes and onions, seasoned with paprika and served with the interestingly named Smok’d Celery Bloody Bitch cocktail. The cocktail had an interesting combination of vodka and tomato juice and a combination of other spices, with Sandys’ own twist – adding spiced juice with smoked sea salt, lime and celery juice foam.

In the main course, the braised lamb shanks were cooked in its own juices and served with globe artichokes, green pea and truffle risotto, sauteed spinach and shallot confit and was served with the simplest cocktail of the evening, the old fashioned whisky cocktail.

Lastly, guests were served with the new age Tiramisu, which included mascarpone, Kahlua, Savioardi and served with Espresso Martini with Hazelnut Foam.

Sandeep Verma, the owner of Sandys Cocktails and Kitchen, said the vision behind the restro-bar was “an instant concept, as I always wanted to open a cosy homely place with a soul and character of its own”.

“I wanted to create a place with a soul and character rather than building it. I always wanted to incorporate five elements- earth, air, water, fire, ether, and wood as the sixth element should be the umami effect of Sandys hospitality ‘Atithi Devo Bhava’,” Verma told reporters.

Besides, Verma also has a bar school running at his establishment.

“The place was designed in a manner where we could conduct professional bartenders coaching during the day, from Monday to Friday. Weekends are for our guests and customers to learn their favourite recipe or learn more about whisky tastings or wine appreciations. We take pride in creating good cocktails and we love sharing recipes with our patrons,” he added.(IANS)

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Lab-Grown Meat Could Be in Restaurants in 3 Years

Some advocates have claimed the term - clean meat - while opponents in the traditional farm sector suggest - synthetic meat - is more appropriate

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FILE - Professor Mark Post holds the world's first lab-grown beef burger during a launch event in west London, Aug. 5, 2013. Mosa Meat, a Dutch company that presented the world's first lab-grown beef burger five years ago, said July 17, 2018, it has received funding to pursue its plans to make and sell artificially grown meat to restaurants from 2021. VOA

A Dutch company that presented the world’s first lab-grown beef burger five years ago said Tuesday it has received funding to pursue its plans to make and sell artificially grown meat to restaurants from 2021.

Mosa Meat said it raised 7.5 million euros ($8.8 million), mainly from M Ventures and Bell Food Group. M Ventures is an investment vehicle for German pharmaceuticals company Merck KGaA. Bell Food is a European meat processing company based in Switzerland.

Smaller investors include Glass Wall Syndicate, which supports several companies looking into cultured meat or meat substitute products aimed at consumers concerned about the environmental and ethical impact of raising and slaughtering animals.

Maastricht-based Mosa Meat, which has in the past also received 1 million euros from Google co-founder Sergey Brin, said it hopes to sell its first products – most likely ground beef for burgers – in 2021. The aim is to achieve industrial-scale production 2-3 years later, with a typical hamburger patty costing about $1.

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The big challenge is making meat that looks, feels and tastes like the real thing. Pixabay

Environmentalists have warned that the world’s growing appetite for meat, particularly in emerging economies such as China, isn’t sustainable because beef, pork and poultry require far greater resources than plant-based proteins. Cows in particular also produce large amounts of greenhouse gas that contribute to global warming.

The big challenge is making meat that looks, feels and tastes like the real thing. Mosa Meat uses a small sample of cells taken from a live animal. Those cells are fed with nutrients so that they grow into strands of muscle tissue. The company claims it could make up to 80,000 quarter pounders from a single sample.

Also Read: Expert: Red Meat, Pork Improve Fertility

With a number of startups and established players hoping to make cultured meat on a big scale in the coming years, a battle has broken out over the terms used to describe such products.

Some advocates have claimed the term – clean meat – while opponents in the traditional farm sector suggest – synthetic meat – is more appropriate. (VOA)