Guts, kidneys and spleen! These unlauded heroes of the meaty world often get lost among tame and safer bets such as ribs, shoulder and shank. Our list of places to get the best offal {meat spare parts} – from military messes to fine-dine establishments and even gastropubs, ought to please the discerning foodie. LBB tracks out the must-try inside out dishes.
LBB’s Loving
Red Fork
Reader’s Vote
Imperial Restaurant
Straight from the Parsi culinary wall of fame, this cafe brings you the one-of-a-kind Masoor Ma Geeb. The dish comprises an ox tongue that’s slow-braised for 7 hours to achieve its melt-in-the-mouth tenderness. It’s served with heaps of black lentils.
Start off your meal with Mutton Brain Fry, a pepper-heavy creation that also features slivers of onions and tomatoes. There’s also a Mutton Liver Roast replete with aromatic Chettinad spices.
Typical military hotel fare is what’s on offer here. To make the most of your “offal” meal, order up ragi balls and then ask them to bring on the chicken liver fry, Thale Mamsa {head meat} fry and Botti Gojju {intestines in a semi gravy}
There’s plenty here to please the spare parts lover. From neighbouring Andhra, you get spice-laden dishes like brain and liver fries and, also, head curry that will have you breathing fire.
An age-old haunt, Chandu’s is a legend in these parts. Students and the working class {mostly men} stop by for a dirt-cheap tipple that goes splendidly with their famous brain, botti, and liver dishes.
You can tell that a restaurant values grey cells {this is purely speculation} when they come up with three different brain delicacies. Imperial considers its Brain Pepper Dry and Brain Onion Dry as its star dishes. There’s also a Brain Masala tucked into the curry section.
Among the seemingly endless offerings, offal lovers can sniff out an Arabian Kibda {liver} curry and a Brain Pepper Roast that pair well with fluffy Kubus {a flatbread} or Kerala parottas.
Intestines, liver, lungs…you name it and you’ve got it in the Mixed Parts Pork Curry. And to add oodles of flavour to the thin curry, Naga peppers, garlic, and ginger is used. You can ask them to dial up or down the spice levels on this one depending on your tolerance.