An idea of revisiting an emotion through food is an exciting feeling.
The first time I bummed on to stroganoff I didn't really know what it meant except rhetorically, a decade from then as the saying goes "a bad penny always turns up" this time around thou the geography had changed and there was confidence, and when it managed to show up again at the front doors, you make sure the emotions of 2 decades over this cult classic can be adorned onwards.
The love for nostalgia extends only as far as the feeling, as I tend to have least of my interests in reproducing a cult classic, nor is it a "retro with a twist", I want to avail myself of all the tools available to create an unorthodox, thoroughly contemporary style of stroganoff, and this is as far as it goes to calling by the same name.
Bengaluru is blessed with some good old slaughter houses thanks to the cultural influences in the city since the Mugal era.
Beef is not a parody here, and during the time of Ramadan it's all the more evident as well, undercut is what the locals term it, tenderloins and brined in Gamay wine for 48 hours at a temperature of 26c, the brine includes few aromatic indulgences.
The expected villains of beets, gherkins, egg white sheets and mustard, all processed to portray its purposes on the meat, brings a character unique to the counterparts.
Transcending two decades with techniques that the time taught.
Brined Beef • Beets sheets • Hallikar sour cream • Gherkins • Egg whites
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