A restaurant with a menu centred around Delhiites’ favourite white meat is the place to head to, says Team Viva
Delhi is known to love its chicken. And for the residents of this city, Genuine Broaster Chicken, that has been trademarked exclusively around the world, is what gastronomic dreams are made of.
The broaster chicken is basically roasted with its own fat and juices by circulating the meat in a pressure fryer.
The vintage America ambience transports you back to the 1950s as you enter the franchise’s outlet at Vijay Nagar. From lamps in shape of baseball bats to wall paintings and warm furniture, the entire place has a vintage look. The slow American music in the background played appropriately enough. The restaurant uses fresh chicken and is never frozen, marinated or coated.
The Broaster Platter, the first thing on the menu, was a combination of three special and exclusive chicken items. The legendary genuine Broaster chicken is the traditionally marinated pressure fried chicken wings. Head chef Pradeep Gupta says, “The dish is prepared in the broaster pressure fryer which was made in 1954 in America and we have imported a
variant from America. We are the only ones in Delhi who have this tool. It makes the food very healthy as it uses less cooking oil.”
The second chicken item on the platter was Happy fried chicken, fried boneless strips made with special secret recipe of chef Harpal Singh Sokhi. The Hot masala chicken is basically crispy-fried boneless chicken thigh. These were served with three chutneys which were spicy, sweet and salty. The chicken pieces were perfectly cooked — crispy from outside and juicy inside.
This was followed by lamb rogan josh burger, which is also a part of Singh’s secret recipe. Interestingly, the bread for the non vegetarian burger was reddish-pink and for the vegetarian it was green. The perfectly cooked patty made of
minced lamb meat was served with onions. It was served with a spicy chutney along with French fries. The spices, patty and the bread made for a well-balanced wholesomeness.
“The dishes with chef Harpal Singh top secret recipes. We not only have non-vegetarian items but also cater to the vegetarians,” says Gupta.
For dessert, we dived straight into a Chocolate samosa with mango ice cream. The samosas were filled with frozen chocolate and served with sweet mango ice cream which was meant to be dipped into. This dish certainly took the cake or should we say the chocolate.
The perfectly made chocolate samosas are definitely the must haves on the menu.
The drinks menu is equally if not more interesting. One of the special drinks on the menu is rather crassly called Palang Tod, a combination of Red Bull and Espresso. Maybe energising but should we be playing around for its own sakeIJ