It all started in April when All American Diner at India Habitat Centre, New Delhi, hosted its first edition of Egg Fest for a complete month to celebrate Easter.
What started as monthly Celebrations from April 2018 proved out to be such a gastronomical bonanza for all the egg lovers even for those who are just eggitarians as they had been treated with customized dishes, that it has forced the restaurant to continue with the menu!
I was quite skeptical about my choice of the dish when I decided to food-review the fest, considering my finick when it comes to eggs. I chose Eggs Florentine purely because the description seemed tempting, frankly, I underestimated. First look at the platter and I forgot about the world around me, completing drooling into an Oblivion with every bite. This platter of poached eggs comes with sauteed spinach, hollandaise and garlic bread along with a muffin, for the sweet tooth- a complete meal in itself.
I was happy with the scrumptious sharpness of the eggs, they were done to the T and the blandness that spinach added to my tastebuds. I also tried the Frittata which is a flat omlette with vegetables and it was simply awesome. The test of a good egg-main dish lies in its freshness and my platter scored absolute on that one.
In fact I realised, the entire menu is a connoisseur’s delight and carefully curated in a way that dishes can be had for breakfast, brunch / lunch as well as for dinner and includes some interesting delicacies like Grilled Salmon & Ranch Potato, Eggs Benedict, Cassolette Western, Cambridge Skillet and many more.
Chef Pawan Uppal, with an experience of more than two decades, is the brain behind this brilliant curation that amalgamates the American platter meal style with the fine sense of British dining.
A product of Pusa Lucknow, Chef Uppal has not only made The American Diner a hot favourite with Delhi gastronomicals but also has established the Diner as a name to reckon with when it comes to great food in the capital!
Initially started for a week, Pawan decided to continue it for a month and now he plans to include some of the dishes like egg Florentine, Benedict and croissant in the regular menu.
So, here’s treat for you- 3 new ways to glamorize eggs for the table.
From the kitchen of All American Diner, Global Fashion Street borrowed some scrumptious make-at-home recipes, thanks to Chef Pawan Uppal, and we are sharing them in this edition just for you in case you can’t make it to the Diner.
BACON, EGG & CHEESE CROSSIANT- (Serves 4 people)
Click Picture for Recipe
INGREDIENTS:
Egg- 12 pieces
Tomato Slice- 400 gm.
Grilled Bacon- 240 gm.
Iceberg Lettuce- 80 gm.
Croissant Large- 4 pieces
Salt – To taste
Jalapeno- 40 gm.
Mayonnaise- 160 gm.
Oil- 60 ml
For Lettuce Salad
Iceberg Lettuce- 60 gm.
Lolorosso Lettuce- 60 gm.
Rocket- 40 gm.
Honey Vinaigrette
Vinegar- 20 ml
Salt- To taste
Black Pepper- To Taste
English Mustard- 10 gm.
Oil- 30 ml.
Honey- 15 gm.
METHOD
Step 1- Slit the croissant, Toast and remove it
Step 2- In a hot pan, add oil, and make a fried eggs
Step 3- Cook bacon till crisp
Step 4- Chop jalapeno & mix in mayonnaise
Step 5- Spread the mayonnaise on the croissant
Step 6- Arrange croissant on a plate with lettuce, sliced tomato & crisp bacon on top
Step 7- Place the fried egg on top
Step 8- Mix honey, salt, black pepper and english mustard in a bowl
Step 9- Whisk smoothly slowly adding vinegar & oil
Step 10- In a bowl, mix lettuce in honey vinaigrette dressing
Step 11- Serve salad with sandwich
GRILLED SALMON RANCH POTATO (serves 4 people)
Click Picture for Recipe
INGREDIENTS:
Salmon Fillet- 240 gm
Egg- 12 pieces
Fresh Cream-60ml
Butter Yellow-40 gm
Jumbo Bread- 4 slices
Salt – To Taste
Caper- 40 gm.
Home Fries-100 gm.
White Pepper- To Taste
Oil-40 ml.
Basil Chopped- 8 gm
Mustard English- 20 gm
Sour Cream-80 gm
Lemon- 1piece
Ranch Sauce
Mayonnaise- 40 gm
Dill Chopped- 10 gm.
Parsley Chopped- 10 gm.
Garlic Chopped-10 gm.
Hung Yogurt- 40g m.
For Lettuce Salad
Iceberg Lettuce- 60 gm.
Lolorosso Lettuce- 60 gm.
Rocket- 40 gm.
Honey Vinaigrette
Vinegar- 20 ml.
Salt-To taste
Black Pepper- To taste
English Mustard- 10 gm.
Oil- 30 ml.
Honey- 15 gm.
METHOD
Step 1- Marinate salmon in salt, pepper, oil, mustard & basil & keep it aside
Step 2- Cut wedges out of potatoes and deep fry till golden brown
Step 3- Mix wedges in mayonnaise, chopped dill, chopped parsley, chopped garlic & yoghurt
Step 4- Whisk eggs, cream, salt & pepper in a bowl
Step 5- In a hot pan, add butter & make soft scrambled egg
Step 6- Arrange a tosted bread in plate, cover it with scrambled eggs
Step 7- Grill salmon till cooked
Step 8- Put Salmon on top of Scrambled egg, garnish with ranch potato & capers
EGG BENEDICT (Serves 4 people)
Click Picture for Recipe
Ingredients:
Egg- 12 pieces
Garlic Bread (Round) – 12 pieces
Ham Slice- 240 gm.
English Muffin- 4 pieces
Salt-To taste
Vinegar- 60 ml.
Water- For poaching
Butter- 60 gm.
White Pepper- To taste
Chopped Garlic- 10 gm.
Hollandaise Sauce- 200 gm.
HOLLANDAISE SAUCE
Egg Yolk- 4 pieces
Butter Melted- 200 ml.
Mustard- 10 gm.
Salt – To Taste
FOR LETTUCE SALAD
Iceberg Lettuce- 60 gm.
Lolorosso Lettuce- 60 gm.
Rocket- 40 gm.
HONEY VINAIGRETTE
Vinegar- 20 ml.
Salt- To taste
Black Pepper- To taste
English Mustard- 10 gm.
Oil- 30 ml.
Honey- 15 gm.
METHOD
Step 1- Arrange a double boiler
Step 2- Add in egg yolk, salt, mustard, white pepper
Step 3- Whisk egg yolks adding clarified butter & vinegar slowly
Step 4- Whisk till it forms an emulsion
Step 5- Toast the garlic bread, arrange in plate
Step 6- Warm chicken ham, Arrange ham on toast
Step 7- Take a heavy pan, add water & boil till simmering temperature
Step 8- Add eggs to it, poach it till cooked
Step 9- Remove it from the water
Step 10- Arrange on top of chicken ham
Step 11- Spread hollandaise on eggs evenly
Step 12- Mix honey, salt, black pepper, English mustard in a bowl
Step 13- Whisk smoothly adding vinegar & oil gradually
Step 14- In a bowl, mix lettuce in honey vinaigrette dressing
Step 15- Serve salad with sandwich
Sauce
Step 1- Fill the bottom of a double boiler part-way with water. Make sure that water does not touch Step 2- the top pan. Bring water to a gentle simmer
Step 3- In the top of the double boiler, whisk together egg yolks, lemon juice, mustard, and 1 tablespoon water
Step 4- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly
Step 5- If hollandaise begins to get too thick, add a teaspoon or two of hot water
Step 6- Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat
Step 7- Place a lid on pan to keep sauce warm
The Diner is a great place with its serene ambience, great food and good service. In fact do look forward to the upcoming annual 16th hot dog festival in July at the All American Diner, India Habitat Centre.
