Emu, the second largest flightless bird under the group ratites, is finding its way to the Indian palate. Its meat is said to be a healthy alternative to red meat as it does not contain intramuscular fat. Recently Tallbird Emu Farms in association with Food and Nightlife magazine launched the first of its kind ‘Meat EMU' for the food connoisseurs of the Capital. The launch was held over cocktails and a whole lot of emu delicacies were cooked live by some of the celebrated chefs of the country at Cibo restaurant in Hotel Janpath.
Among those who mesmerised the crowd with their culinary acts included the likes of Chef Nishant Choubey (Executive Chef, Cibo), Chef Ravi Saxena (Corporate Chef, Claridges) and Chef Mukesh Tanwar (Senior Chef, Veda). The launch witnessed the who's who of town showing support to the inclusion of this new product on the food horizon of the Capital.
Premium category
Vinay Sharma, Founder & CEO, Tallbird Farms claimed, “With this launch event, TallBird family will be the pioneer of emu meat across India. We have planned similar events for Gujarat and West Bengal in coming days.” He said the company has the capacity of rearing over 10000 emus. “Owing to its premium category, our plans are to introduce emu meat with premium restaurants in the beginning and then percolate it down to the common man in a phased manner. With its high nutritional value, emu will be a new and exciting entrant in the menus of the Capital.”
Sumit Goyal, Editor in Chief, Food and Nighlife magazine commented, “I strongly believe emu meat would be the next big thing in the food space and it would immediately fill the gap in our menu between traditional meats and sea food. It has a taste, which can woo anybody's palate and its nutrition content suits today's lifestyle.”
