Lulu Hypermarket Butchery, Kochi

The Butchery – Lulu Hypermarket, Kochi

Absolutely The Best Meat Shop for me, in South India!

By – D Purushothaman Pillay

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Lulu Hypermarket Butchery – The Best Place For Meats!

 

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The entry to the Lulu Hypermarket, walk straight to the end, the Butchery is right on the inside.

The Lulu Hypermarket Butchery has absolutely the best and freshest cuts of meats one can ever ask for. There is a wide variety awaiting you, in both the meat and fish choices being made available there, these days. There is freshness written all over it in bold capitals.

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The Best Butchery in South India for sure.

 

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Veal Medallions.

 

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Fresh Veal Minced/Veal Boneless/Veal Steak for Rs 240/-

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inaugural Offer Veal Bone-In Rs 165/- Veal Bone-Less Rs 195/- What a steal!

 

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Beef!

You name it and they have it. Be it the sirloin, brisket, flank, round, rib, chuck or fore shank of the beef; or the leg, chump, loin, shoulder, shanks, chops or offals of lamb, it is all on display. I have seen some of the best cuts of Lamb, Beef, Buffalo, Veal, Duck and Chicken here. I needn’t say anything, the pictures speak for themselves. Actually am dumbfounded, and speechless with amazement. I was considering it, but I may now, never end up being a vegetarian! It is a pleasure to see the smartly turned out, busy, white-uniformed butchers silently go about their business. There is a palpable freshness one feels in the warm tingle that lingers on one’s fingers on being handed-in the freshly cling-wrapped meat packages. Meat buying is not a stinky, messy affair any more, everything is so seamless, hygienic, neat and clean here.

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Unbelievable such great meat for such a price. Beef Bone-In Rs 180/- Beef Bone-Less Rs 190/-

 

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Beef Eye Round Steak Rs 240/-

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Indian Topside Steak

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Hanging time for the Whole Beef.

 

Mr Gary Backhouse the Emke Group Fresh Meat & Fish Manager has been flown in from Abu Dhabi for personally overseeing the setting up of operations in Kochi and tutoring the local staff on the finer aspects of butchering; which is essentially to work the blade between natural clefts within the animal’s musculature. 

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Buffalo Meat Bone-In Rs 165/- Bone-Less Rs 205/-

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Meat Ball Curry anyone? Beef Kofta Rs 300/-

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Spicy Beef Sausages Rs 290/-

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Beef Tikka Rs 310/-

No wonder we are getting to see the intra-muscular marbled white ribbons running through each cut, along with those wonderful slices and perfect rib eye, side by side against a strip. 

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Indian Mutton Curry Cut Rs 380/- Can you believe that?

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Best Roasted on a Spit. Whole Mutton Rs 390/Kg they are unweaned milk-fed lamb weighing 6 to 7 Kgs, one whole lamb comes for around Rs 2800/- Barbecue anyone?

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Pinch yourself, excellent Boneless Mutton for Rs 470/-

I am posting a few pictures, which are self-explanatory, for the benefit of all the enthusiastic meat-lovers amongst us to savour and relish.

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Grandparents will be well looked after. Best for the Lamb’s Head Soup Rs 175/Kg.

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Mutton Liver Rs 390/- and the Mutton Tongue Rs 400/- only.

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Popular in Middle-Eastern cuisine best as a cold cut or a stew. Try it!

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Mutton Neck, Shanks & Forequarter meat.

 

 Can you believe it, Mutton for Rs 390, and the boneless mutton for Rs 470, Veal boneless Rs 195, Beef boneless Rs 190, Buffalo boneless Rs 205 and Chicken thighs for Rs 145. What is anyone waiting for! 

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Mutton Kidneys are best eaten ‘Grilled’!

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Every delicacy is available this one is also called ‘Lamb’s Fries’

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A Pub-Grub Staple Mutton Liver with onions, bacon & mashed potatoes.

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Whole Mutton.

 

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Some other Whole Mutton cuts.

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Mutton Shoulder. As good as it gets only for Rs 390/-

 

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Another more meaty cut for Rs 430/-

 

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Mutton Leg Bone-In Rs 440/-

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Inaugural Offer Mutton Leg for Rs 390/- also.

 

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Mutton Chops!!

 

The introductory offers and prices are just not to be missed! {I shall be covering the Seafood/Fish section which is another wonderland separately}. Oh! I so love doing this. I want as many people to know about this, and flock there in droves to enjoy this great feast, for both the eyes and the stomach. This is indeed the One-Stop-Shop for Meats in South India! 

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The busy meat counters.

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Chicken Thighs for a steal Rs 145/- only.

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Various types of marinated chicken peices like Kebabs & Shishtauk.

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Chicken Breast!

The Lent period of penance and prayer for my Christian bretheren is coming to a closure, Sunday 31st March is just round the corner, this Easter is going to be quite a deliciously memorable one for many, given the variety of goodies available at this butchery! Am sure after reading and seeing this report, a lot of die-hard meat lovers, will make a trip to Lulu Hypermarket Butchery from far and wide, to buy their Easter Sunday Feast, stock of meats. We in Kerala, owe a debt of gratitude to the Emke Group, for getting us such a marvelous meat wonderland. Thank you Lulu and Gary!

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The smart, Yorkshireman Emke Group Fresh Meat & Fish Manager, Mr Gary Backhouse has flown in from Abu Dhabi, overseeing the initial Butchery set up. Consequently, our local butchers have learnt a trick or two about cuts from him. No wonder we are seeing some perfectly cut slabs of meat on display. Thanks Gary!!! God Bless!

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Kochi-Muziris Biennale 2012

 

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Shahidul Alam was born in 1955 in DhakaBangladesh. He studied and taught chemistry in London where he obtained a PhD (Doctor of Philosophy) from the University of London.

 

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The Rapid Action Battalion (RAB) was set up on 26th March 2004 to curb corruption in Bangladesh. It consists of members of Bangladesh Police, Bangladesh Army, Bangladesh Navy and Bangladesh Air Force.

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RAB has increasingly been criticized for the extra judicial killings and torture that have taken place of people in custody.

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Human Rights groups maintain that over 1000 people have been killed by RAB since its inception.

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All such deaths have been attributed to gunfights between RAB and criminals where the people in RAB custody were caught in crossfire. No member of RAB has yet been killed in crossfire.

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Recently a high court bench passed a suo moto ruling, asking the secretary of the ministry of home affairs and RAB to explain a particular killing.

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The Chief Justice dissolved the bench immediately before the date for hearing (9 January 2010) of the government response – apparently for some administrative reasons.

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“Crossfire” is an exhibition of photographs where Bangladesh’s leading photographer Shahidul Alam, takes an allegorical look at the phenomenon.

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The constructed images use elements of real case studies to evoke stories that the government has denied.

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Travel Writing anyone. Then reading this blog should be very helpful. God bless!

Matt's Life Musings

Towards the end of last year, I attended a number of travel blogging conferences and noticed a growing conversation about the professionalization of our little industry.

As I listened to people talk, I kept silent. I didn’t want to get caught up in the debate. I hate inside baseball. However, on my recent trip to Africa, while dealing with long 10 hour bus rides, I had a lot of time to think — and think about travel blogging and the state of the industry I did.

With all that time, I’ve decided to write.

And then I wrote some more.

And I hate wasting words so I decided to no longer stay silent but to talk about travel blogging and my opinion on what needs to be done.

Nothing I write here is meant to be taken personally; these are simply my thoughts on the business of blogging. I see…

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Life changing book

Thanks! Sounds interesting. Must try and find it in India.

It's a Wonderful Life

One of my very good friends recommended this book to me and I cannot begin to thank her enough. It was completely life changing and helped me to better understand Buddhism and yoga. After finishing the book, I was finally able to reach the place I needed to embrace yoga and Buddhism. I’m currently practicing yoga 3-5 times a week and the benefits to my body, mind and health are incredible.

If you are interested in yoga or Buddhism check out this boom- you won’t be disappointed!

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fruit cutting 101

This is absolutely the best way to get the Pomegranate seeds out without mess. Thanks! TPB. I am sharing this, for the benefit of others like me, who would appreciate this demonstration by Peshwaz Faizulla. There are other helpful fruit savouring hints as well.

The Pomegranate Bandit

Fruit 101

When I found the Pinterest video of how to peel a kiwi with a spoon, I was amazed. I realized I was cutting pretty much every piece of fruit the wrong way. Technically there’s no wrong or right way, but there are better ways to reduce waste. I’ve taken the liberty of rounding up a few tutorials on fruit cutting for your viewing pleasure. Happy learning!

Pomegranate:

This one gets two videos because there’s two ways. And well…duh.

Pineapple:

Mango:

Strawberries:

Kiwi:

Apple:

Orange:

I eat them as a snack by sinking my teeth into the flesh and peeling the rind off with my fingers.

Pear:

Peach:

Watermelon:

I might look into pickled watermelon rind now, she has great suggestions!

Cantaloupe:

 

I hope that changed your life, go buy some fruit! Next week: how to cut your veggies.

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The Egyptian Food Festival “Khan el Khalili” March 2013, Trident Hotel, Kochi

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“Khan el Khalili” – The Egyptian Food Festival!

 

@ Travancore, Trident Hotel, Willingdon Island, Kochi

 

By D Purushothaman Pillay

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Chef Ibrahem Ismail Mustafa, from the secluded Red Sea Coast, luxury white sand exclusive beach resort, The Oberoi, Sahl Hasheesh, has flown down to The Trident, Kochi these days. He is the guest Masterchef, for the “Khan el Khalili” – Egyptian Food Festival being hosted at the Travancore restaurant in the hotel. This wonderful festival goes on for another week, until the 10th of March.

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The festival is presented as a comprehensive theme-buffet for both lunch and dinner. The whole restaurant has literally taken an Egyptian face. The Tutankhamun bust stares out from literally every glass pane on the various French windows that make the perimeter of the restaurant. He is also present on every table as a miniature cutout nestled in the table centerpiece, as if personally presiding over the meal. Queen Nefertari, wife of Pharaoh Ramses II, welcomes one and all, perched atop the faux-stone arch entry to the restaurant. On entering, one is greeted by the smart waiting staff who are also dressed for the occasion, in their Red Tailed-Cummerbunds, Black Embroidered Waistcoats, topped off in a typical Scarlet Fez.

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The buffet island is dominated by a huge Pyramid right in the centre. So much so, that the existing urns that embellish the environment, blends in with the theme, to create the aura of the historic civilization. Thoughtfully the aural stimulus is also catered for, as one catches haunting strains of the eternal melodies of the greatest female singer in Arabic music history, The Star of The East – Umm Kulthum, among other Egyptian tunes, which enhances the mood of the experience. To round off this food adventure, the adjoining courtyard wears a festive-look with fluorescent satin canopied desert tents, which host the Hookah Bar, where one can relax with friends, dragging at the Shisha savoring the various flavors of tobacco on offer.

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Teaming up with Chef Ibrahem is the local Executive Chef Eeshaan Kashyap, and together they have conjured up an absolutely delicious and representative menu, that showcased Egyptian cuisine at its best. We started with the Fattoush Bread Salad and Salata Baladi a selection of cubed vegetables rich in leafy greens. My favorite however was the miniature green stuffed vine leaf wraps called Dolma. There was an assortment of dips like Sesame-Tahina, White Chickpea-Hummus, Aubergine-Baba Ghanoush and a delectable Garlic flavored Yogurt to complement the food.

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This Middle Eastern cuisine is quite spice-intense and favors the abundant use of Red Cherry Peppers, Chickpea, and hand-picked spices like Dukkah, Allspice, Aniseed, Sumac, Paprika, Caraway Seeds, Cumin, Cardamom and of course Za’atar for the meats.Image

 

 

 

The baked breads included the thick glutinous pita bread called Aeish Masri, the white pita bread Aeish Shami and wheat based Aeish Baladi. There was also Roz bil Shagria a type of flavored rice with vermicelli. They were the perfect accompaniments, for the selection of succulent beef in gravy, soft curried chicken and the white sea-fish stew – Tagin Samak, which we all relished the most.

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The desserts included the perennial favorites, Kunafa – sweet vermicelli burfis, Basbousa – sweet semolina, Kahk – stuffed date biscuits, Sheikalama – coconut-almond cookie, Roz be Laban – rice pudding and Umm Ali, the national dish of Egypt, a type of raisin cake soaked in milk, served hot.

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This was one food journey that ensured that all the five senses were taken over by the Pharaohnic mystique of the Land of the Nile.

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This sumptuous buffet experience costs only, a paltry all inclusive Rs 799/- Mind you this includes a complimentary beer/soft drink/juice and Shisha. What is anyone waiting for?

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Trident Hotel, Kochi

Phone – 0484-3081000