Public Affair: A Polish food affair

I hadn’t really tried out Polish cuisine before I ventured into Public Affair one Thursday evening. But one peek and I was in love with this cuisine backed mainly by potatoes and meat. The restaurant, in itself is done up in a traditional Polish style gives off a quite, warm ambiance that’s perfect for spending the Delhi spring evenings.

We start off with a Zurek, a traditional Polish rye soup which is served with an egg and bacon bits and some crispy potatoes. The creamy rich flavour of the potato interspersed with the crispy salty bits of bacon makes for a dish that is definitely going to make me come back for more.

The Chicken Liver Pate, on the other hand is served with a Cranberry jam that dots the creamy texture with some venereal sweetness. The menu also features some cocktails inspired from Poland. The Zakopane is one such interesting combination. The traditional white peach liquor, Pigwowa is combined with Vodka to create a delicate balance of sweetness and tart.

The mains includes some more meat and the omnipresent potatoes. There’s a juicy Lamb Cutlet that’s served with Dill Cabbage along with some Chicken grilled with Prunes and Apricots & slow braised Pork Ribs served with sauerkraut. The traditional Polish dumplings, chicken (Kluski Slaskie) and potato (Pierogi) both make an appearance on the menu as we combine it with Mazury which has been laced with some Wild Rose liquor.

We decide to end our Polish extravaganza with two traditional Polish desserts. The first one, is deep fried Cinnamon Bun overrun with sweet sauces of a variety while the second one is an apple tart that’s the perfect ending to the meal.