Tuesday, February 27, 2007

Red, red (err...poultry colored?) wine

I've always wanted to be an oenophile, but this might be going too far: chicken wine from Darjeeling.

HT reports: "The non-veg wine that comes for Rs 250 [about $5] a bottle sure gives a kick but people of this hamlet also swear by its medicinal values -- they believe it cures cough and cold."

Well, if I wasn't a veggie, I'd say, sign me up! No more flu vaccine for me!

Do they stomp on the breast, roast it whole and puree it? The article continues, "Thapa said they take a dressed chicken, remove the legs and head, make a slit in the middle and empty out the liver, intestine and the stomach. Ghee and garam masala are stuffed into it before wrapping it in a fine cloth. It is then brewed in a special container called Fonshi, which is otherwise used to brew Rakshi, the local beverage. Half the container is filled with Janr (millet bear) and tightly closed. The contraption is then heated by placing it on a wooden fire. 'The Janr evaporates and condenses once it hits the upper part of the Fonshi. The condensed liqued collects inside another vessel called Odhan. This distilled fermented liquid soaks in the chicken and more Janr is adden. The chicken wine or Kukhra-ko-Rakshi is ready."

I still can't quite picture it, but I do think they should offer innovative packaging -- perhaps a bottle featuring a beak?

(Image from here.)

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