Here’s looking at dishes that pack in a punch making food delectable

Fat works wonders for a dish. It adds flavour, lends texture and enhances the overall taste of any food. While salt, acid and heat work in their own subtle ways to create an impressive plate of food, fat is that ingredient that ties it all together. Here’s looking at dishes that fit this brief, and deliver what they promise.

Duck Sausages, Smoked Peas

"Pork fat has a lot of flavour and it takes on smoke really well. So the idea was to incorporate the liquid gold in sausage without deviating from the actual incredible taste of duck," says Head Chef Rishim Sachdeva. 
At: Olive Bar & Kitchen, Khar (W)

Hakka Braised Pork Belly

A Hakkasan signature, the Braised Pork Belly with supreme soya sauce is slow cooked for two hours until the pork meat gives out fatty juices and oils that are added to the marinade. Head chef, Raymond Wong of Hakkasan says, “This signature dish from Hakkasan is made using the fat that comes out of the pork belly.  The fat is not only used in the marinade but also makes it into the sticky sauce, which is poured on top of the pork belly when serving which adds the flavour and texture to the dish.” 
At: Hakkasan, Bandra (W)

Makkhandari Kekda

The Makkhandari Kekda is a rare recipe of a crab curry, which dates back to the times of the royals of the Mughal era. It has subtle flavours enhanced with slowly-clarified butter with crushed crustacean shells and flavour that is extracted in a meticulous and via a delicate process of infusion of the fat. Milan Gupta, head chef says, “The butter extracted and preserved is used to not just enrich the curry but also to add deep flavours captured during the slow clarification cooking process. The extracted ‘fume’ therefore becomes the base of the main flavour of the dish.” 
At: Taftoon Bar and Kitchen, BKC

The Ghee Roast Tenderloin Steak

The Ghee Roast Tenderloin Steak uses ghee as an ingredient of fat to add flavour to the dish. It is also infused in the dish and served with potato wedges and mushroom. 
At: Gateway Taproom, BKC

Bulletproof Coffee

A bulletproof coffee uses butter in the preparation, which lends a creamy texture to the coffee. Chef Onkar Samarth shares, “Unlike an espresso, bulletproof coffee is something you can sip on due to the creaminess as it is enhanced with the rich taste of butter. A prominent part of ketogenic diets, the coffee also triggers weight loss and is an instant energy booster.” 
At: Bombay Coffee House, Ballard Estate, Bandra and Kurla

Jodhpuri Chilli Poppers

The Jodhpuri Chilli Poppers are a progressive twist to stuffed achari chillies. Head chef Sareen Madhiyan says, “As against the traditional stuffing of mashed potatoes and spices, these poppers have a stuffing of fresh goat cheese mixed with potato cubes, herbs, green chillies and bell peppers. Goat cheese adds a different flavour and texture to this dish. A higher concentration of fatty acids gives goat cheese its signature tangy flavour, and a lower amount of milk protein gives it a smoother, creamier texture.” This works very well for this dish. 
At: Tappa, Kamala Mills

Virgin Coconut Oil Toffees

This go-to ingredient is a hit with most vegans and chef Shailendra has used it to make these toffees. Chef Shailendra says, “Coconut oil has a unique and distinguished flavour which when combined with fresh fruit reductions, has a soul-satisfying effect with toffee lovers.” 
At: Sante Spa Cuisine, BKC

Wavocado Toast

Avocado and feta are used in this bready toast to amplify the flavours what would have been just another regular sandwich. “Instead of relying on the traditional recipe of avocado with tomatoes and onions, going the guacamole route, we decided to up the ante by using avocado oil and freshly whipped avocado on our Wavocado toast. The oil reinforces the flavour and is balanced with the earthy flavours of the borodinsky bread (Russian black bread) says co-owner, Gaurav Dabrai. 
At: The Looney, The Lover And The Poet, Khar Danda Road

Bacon Vada Pav

This Mumbai staple has got an infusion of bacon. The potato vada is stuffed with and wrapped in bacon, sandwiched in a pav and grilled in bacon butter. Bacon fat is used to smoke and add flavour the vada pav mixture. Pork lovers can grab a bite of this bacon flavoured vada pav here. 
At: SodaBottleOpenerWala, BKC

Confit Red Snapper

This is a beautiful red snapper in scented duck fat with balsamic aubergine, beetroot hummus and zatar oil. Poached in scented duck fat, which contains rosemary, oregano, roasted garlic, rock salt and crushed black pepper. The fat is brought to 75 degrees celsius and then cooled down, which then allows the herbs and spices to release the flavours and enhances the aroma of the overall dish. 
At: Indigo Deli outlets in the city

Ghee Roast Chicken

Fat plays a crucial role in the Kundapur Ghee Roast Chicken recipe contributing to the dish’s deliciousness. Chef partner Thomas Zacharias says, “The ghee not only imparts a wonderful flavour of its own, but also becomes a vessel that accentuates the spices and other ingredients in the recipe and enhances the overall experience to provide a lovely richness of texture and taste.” 
At: The Bombay Canteen, Lower Parel