Satarupa Paul

Let’s admit it, duck isn’t everybody’s cup of tea, or in this case, plate of meat. When it comes to its rich flavour and high fat content, the jury is still out. Why then would a restaurant build an entire menu around duck, you ask? Because, believe it or not, duck has an intensely loyal fan base. To its connoisseurs, it’s an absolute classic, prized for its rich, savoury flavour that’s closer to steak than chicken. They love it for the thick layer of fat beneath the skin, which, when rendered right, turns deliciously crisp while keeping the meat juicy underneath. It’s definitely not for everyone. But for those who love it, a perfectly cooked duck is worth paying top dollar for. And that’s exactly what Yyaki, billed as India’s, and possibly the world’s, first duck bar, is hedging its bet on. Conceived by restaurateur Sahil Sambhi and chef Roberto Blondi, this hyper-exclusive counter dining concept is housed inside their hugely popular Japanese restaurant and cocktail bar Japonico in Gurugram. You walk in through Japonico, already buzzing with young professionals unwinding over post-work drinks, groups of friends catching up, and families out for dinner. You then pass by the bar, slip through a set of double-height blackout curtains, and suddenly it feels like you’ve stepped into an entirely different restaurant. Inside Yyaki The interiors are intentionally stripped back, making sure nothing distracts from the food. The glossy mirrored ceiling is the only design element that c