Emu on a plate

The meat of Australian bird emu has found a place on the menu of Mumbai’s Good Luck Cafe,the popular eatery opposite Mehboob Studios in Bandra. Giving company to the traditional kheema pao,the emu kheema does not appears very different from the mutton variety. Like a regular platter of kheema pav,the emu meat comes minced and lightly curried,accompanied by maska pav. However,the texture is chunkier than chicken and mutton. And despite being low in fat and cholesterol and higher on protein,it more or less tastes like any other red meat prepared with an overdose of masalas. According to the chef,Sharif,the preparation is no different from mutton kheema; only the cooking requires more care since the meat is quite tender.