Pig Out

The Oberoi is hosting a “Charcuterie and Cheese” festival at Frangipani until November 19; however it must be pointed out that you should discount the name for two reasons. Firstly,a traditional Charcuterie would sell cured meats and additionally cold terrines and pâtés in addition to the sausages that Frangipani offers; secondly the cheese part of the festival is simply a separate offering rather than a combination with the sausages. Which is just as well,though,given that Bhattacharya rightly points out that the simple combination of sausages and mashed potatoes can be a satisfying meal in itself. The offering,a supplement to the buffet,includes primarily fresh raw sausages (British Cumberland and Linconshire; German Bratwurst) as well as cured sausages (Spanish Chorizo) and cooked/smoked sausages (Frankfurter). “We import the meat and manufacture the sausages in our delicatessen in Delhi,especially for the promotion in order to ensure the sausages have been prepared in-house,” states Bhattacharya.

The process of preparing sausages is,roughly,the same for most kinds. “Typically,pork or beef is ground and mixed with spices; this is then enclosed in a tube-like casing,which,traditionally,is a natural material such as pig intestine which is blanched,washed or salted,” explains Bhattacharya. However,sausages can also be manufactured using artificial casings made of cellulose or a synthetic material. Additionally,fish,poultry or even vegetables can replace the red meats. Sausages are not limited to a tubular shape either,the best example being Scottish Haggis,which traditionally uses a sheep’s stomach.

While sausages can vary in appearance as well as flavour,it is the simplicity that works for its popularity; “since the meat is in a casing,it is easier to seal in the juices while cooking than while grilling a steak or raw meat,” explains Bhattacharya. With seven varieties of sausages to try,this promotion is one sausage fest we would recommend.

Charcuterie and Cheese festival,Frangipani,Trident,Nariman Point. Rs 1,500 per head inclusive of the regular buffet meal.

Call 6632 6310

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