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Go for gold

The Best of Golden Dragon at Taj Krishna offers an opportunity to sample the best of the Chinese cuisine.


HAVE A BITE: The best of the three restaurants.

THE HISTORY of Chinese cuisine in India is intrinsically woven with the Golden Dragon, Taj Mahal Hotel, Mumbai. "Almost 250 years ago, there was a migration of Chinese from the south of Canton to the Bay of Bengal area," says executive chef of Taj Krishna, Vijay Banja.

"The food however was not popular as there was this popular opinion that Chinese food is bland." It was with the introduction of Szechwan sauce at The Golden Dragon in the early `70s that Chinese cuisine gained acceptability." And since then there has been no looking back. There are branches of Golden Dragon in Chennai and Hyderabad.


MASTER CHEFS: Shi Xi Lin and Wang Lee.

The Best of Golden Dragon at Taj Krishna like the name celebrates the best of dishes from the three restaurants. Chef Shi Xi Lin from Mumbai and Wang Li from Chennai have joined hands to give the Hyderabadi a taste of timeless classics from China.

Water Chestnuts Garlic Pepper is a crunchy spicy starter of water chestnuts tossed with a lip-smacking garlic mix. Crispy Vegetables Chilli Wild Pepper with its fried vegetables tossed with wild chillies and Szechwan pepper is a tongue tingler.


DINING DREAM: It is not just eating but a whole experience at The Golden Dragon.

The Yellow River Soup - a rich soup of sesame and soya is an old traditional soup made of sesame husk. Mixed Vegetable Spicy Mustard Sauce, an assortment of colourful vegetables cooked in a spicy oriental mustard sauce is tangy and different, while the Hot Bean Potatoes are simply awesome - crisp and succulent with a delicate Tan-Su sauce -- the dish has to be experienced to be believed!

Shang Dong Fried Rice, a flavoured brown onion and butter fried rice with a vegetarian and non-veg option and Three Flavour Noodles, a sesame, soya and garlic flavoured noodles set off the main course rather than overwhelm it.

While the sweet side has no surprise with Orange Daar Saan, Date Pancakes and Toffee Banana, the surprise comes when it is time to pick the tab, as the right side of the menu is blank. "We would like the market to decide the price," says Vishal Bharti, F&B manager. "We would like our guests to decide the worth of their dining experience." The Best of Golden Dragon is on till October 29 from 8 pm to 11.30 .

MINI ANTHIKAD-CHHIBBER

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