Seven Degrees Brauhaus in Gurgaon is celebrating three years. A new menu with German favourites has come up to complement the drink. Karan Bhardwaj samples the fare
Seven Degrees Brauhaus opened with some serious intention — of forming a dedicated club for beer drinkers. The mission is accomplished within three years of its inception. What moreIJ Apart from the people who swear by their pitcher of beer, the bar and lounge is also popular among foodies... thanks to a vast variety of German cuisine that the place serves.
last weekend, 7 Degrees Brauhaus completed its three years. So it was a perfect moment to experiment and craft a special menu for beer revellers who have hung around the place and made it one of the most popular pubs in the NCR. Major celebrations, as the owner RN Rathi tells us, are in pipeline but the slight change in menu has just set the tone.
DlF South Point Mall wears a deserted look in night unless you pull the doors of 7 Degrees Brauhaus that lead you to a typical Bavarian region. The refreshing beer garden theme and decor with large chestnut trees and brewery, never fails to excite you.
Among the myriads of beer, their dark beer, other than the lager, wheat and special, has become a personal favourite. It’s a brewmaster’s special and unlike the ones from the market which get its colour predominantly by adding caramel, it gets its colour all from the malt.
There is a slight touch of chocolate in it and the alcoholic content is slightly higher than the other dark beers. Rathi tells us that it is mostly popular with the expact community that keeps the pub rolling.
We try their light lager which has a light sweetness and a hoppy flavour. It is light amber in colour. The alcohol content of this beer is equal to any other lager. “All our beers are made according to the German Purity law using just four ingredients — malt, yeast, hops and water. The beers made are all preservative free,” Rathi says.
On our request, chef Aakash Chopra spares some time to host us and treat us with his signature dishes. “We have prime focus on food here. Which is why we keep experimenting with our offerings. We have just added our version of lamb wurst, pork kransky, lobster themindor, pork chops, hummus pita and grilled tenderloin skewer,” he says.
The lamb wurst is wrapped in Polish sausage with mace herbs and right proportions of garlic, pepper and spices make it sizzling enough to tantalise our taste buds. “It’s smoked with oak wood to retain its odour,” the chef adds.
Equally tempting is chicken schnitzel. To serve, they put some pasta on base of the plate, topped with vegetables and chicken breast. It’s garnished with parmeasan cheese and lemon wedge. Pork kransky is not German but the sausages used are sourced from Germany. “These sauces have less amount of fat as found in Germany. The dish has a butter-smokey flavour with caviar seeds and cheese. We use its original placing where we stuff meat,” says the chef.
lobster themindor is interesting. The creamy lobster combined with leaves and mushrooms is stuffed with its own flesh. “We put lobster in hot water and boil it. Then it is cooled in ice water to retain its flavour, freshness and colour,” he says.
Beer is an intrinsic element here and they have used it in the preparation of main course meals, deserts and salads. We love beer and mustard dressing in salads. They use honey with beer to kill the bitterness. Bier chocolate canneloni has homemade brandy snaps shells stuffed with beer chocolate cream.
The ambience of the place is easy and laidback but at the same time it is not shabby.