They said it was a Meat Lover's Paradise

They said it was a Meat Lover's Paradise, and how right they were! A college friend of mine, Crystal, said we'd try Imbiss - The Meating Joint, for lunch. We had read all the reviews on Zomato and were fully prepared with detailed directions since the place is easy to miss. What do you know? We still managed to get lost. When we did finally find it the restaurant was packed! So we waited for a bit sweating and working up our appetites.

It took about 10 minutes for us to be seated in their tiny restaurant. The restaurant itself doesn't seat many people, maybe 16 in total, but the whole operation is amazing. There are a total of 2 servers/order-takers/table-cleaners. They send the order to the 'kitchen' and out comes your food in under 10 minutes! Mineral water is available but there's a bottle of drinking water and tissues on each table. The restaurant is air-conditioned too.

Signature Sausage Platter

We were wowed by the menu. I don't remember completely but I highly doubt that they offer any vegetarian options! There was a soup and some salads but what caught out attention was the Schnitzel and the Sausages. We ordered the Pork Schnitzel, the Lamb and Mint Sausage and the Signature Sausage Platter. The Pork Schnitzel took a bit longer than the Sausages to be served but everything was fresh. The Signature Sausage Platter lived up to everything we had read about it! We had a few favorites, mainly the sausages with coarser meat. The accompaniment of fries was a surprise; they pushed McDonalds fries into a tiny little corner.

Lamb and Mint Sausage

The Lamb and Mint Sausage was something that caught my eye off the menu and I had to order it. The flavour of mint isn't very prominent however the sausage is tasty and well cooked. The accompaniments were a bit of a let down; the unnecessary brown sauce was too watery and didn't have enough flavour whereas there wasn't enough of the yummy mashed potatoes. The sausage was slightly salty to have on it's own - I'd recommend you order a side of burger bread or hot dog bread as they don't serve bread with any of their mains unless it's a Hamburger or a Hot Dog.

Pork Schnitzel 

Finally the Pork Schnitzel. A thin piece of pork, crumb fried to perfection. Not tough, not chewey, the pork was lovely. They do have a vegetarian Aubergine Schnitzel too. It comes with a side of a mixed green salad and 2 potato patties which were so-so. But definitely recommended! The both of us managed to share the whole Schnitzel quite comfortably. The only downside might have been that Imbiss strictly offers only meat - not even dessert. But after a meal like that I'm not sure too many people have place for dessert.

Sadly on our way out we were subjected to another patrons order of delicious Chorizo rice, succulent Ribs and the Beef Burger. Ah well, another reason to return! For all the college students out there, our order of a Pork Schnitzel, the Lamb and Mint Sausage, the Signature Sausage Platter, and 1 Sprite, extra bread and extra salad came up to only Rs. 540! It was a happy ending indeed. I'd definitely recommend this place to all the hardcore meat lovers out there - go try Imbiss - the Meating Joint!

Crème brûlée can never be Jell-O

'Crème brûlée can never be Jell-O!' says a very frustrated Julia Roberts to Cameron Diaz who is at her wits end. For those of you who haven't ever watched My Best Friends Wedding, being Crème brûlée is like being the French macaroon among cupcakes; classes apart.

The first time I made crème brûlée I hadn't ever tasted one yet and everything that could go wrong did go wrong. The custard curdled, all the gas had leaked out of my brand-new blowtorch, and I thought I'd never ever make a perfect crème brûlée. I tasted one at a celebration dinner at the Ambassador : YUM.

Today everything came together perfectly! My father still called it a gora caramel custard but his ramekin was wiped clean, so thank God for small mercies.

Crème brûlée freshly made at home.

The recipe I used can be found here. This recipe makes more that the prescribed 5 servings, I got about 7.

Just a few tips. I immersed the ramekins in a shallow water bath to ensure that they cooked evenly. Since cream is being used for the custard and not milk I didn't find the need to return the custard to a double boiler after the hot cream is mixed with the egg yolk mixture; I ladled it directly into the ramekins. I also used sugarfree for the custard instead of sugar, however I did used sugar for the caramel. Always remember to sprinkle the sugar and caramelise as close to the serving time as possible because if done in advance the uncaramelised sugar dissolves into the custard. Crème brûlée can be served as a hot dessert or cold just refrigerate after caramelisation.


And if you think you're too Jell-O to make an amazing crème brûlée just tell yourself 'YOU could never be Jell-O' a couple of times; everyone can be crème brûlée once in a while :)