Chicken served on a sword

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Flambé dishes are not something new, but what makes them different is the way they are served. A dish if ignited inside the kitchen and later served to the guests will certainly taste different from the same dish freshly soaked in alcohol and instantly set up in flame before being served to the guests.

Keeping the concept in mind, many city restaurants have started experimenting with the way their flambé are done. Latest to bring a twist in their style of serving is Flavor of Mughals. The restaurant in Gurgaon is creating a unique cooking experience by serving chicken on a sword. Rather, they ignite the dish on the sword and immediately serve it to diners.
Aptly named Tang Talwar Dilkash, a chicken delicacy is first marinated with herbs and species, cooked in a clay oven and then jabbed with a sword. Later, the pieces are doused with alcohol (vodka, rum or brandy) and set ablaze.
“Flaming of the food is done for a dramatic effect and to develop a rich flavour. We believe in serving authentic Mughlai cuisine in a very different manner, and therefore came up with Tang Talwar Dilkash,” says Bishan, Executive chef at Flavor of Mughals.
The best part, even after going up in flames, pieces of chicken are still juicy and melt in your mouth.