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Festive flavours from China
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Check out the delicacies selected from the different regions of China in the ongoing Chinese Food Festival at Taj Krishna.
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DIVERSE PLATTER: The food tends to lean towards Hakka.
FOOD IS an essential part of the culture across the world. The traditional touch helps in the development of the cuisine, for instance the festival spread. This time around, the food aficionados can revel in the delectable Chinese cuisine, albeit the platter will be diverse, offering more than the Hakka cuisine that the twin cities is familiar with, the occasion being the Chinese new year celebrations.
"Legend says that Lord Buddha invited the animals for a congregation and only 12 turned up. Thus the Chinese calendar is based on the 12 animals. This is the year of the goat, and stands for `luck, peace and plenty'.
To usher in the festive spirit we have lined up a spread that is made during the New Year celebrations in China. The offering is representative of various regions and different from the regular Schezwan cuisine at the Golden Dragon," says Chef Banja, executive chef, Taj Krishna, about the on going Chinese Food Festival here.
TRADITIONAL TOUCH: For a taste of the Orient.
Thus, lined up for the connoisseurs is a pick from the main culinary schools of China -- the royal Beijing platter, the vivid Shanghai offering, the spicy Schezwan and an exotic Fukein cuisine. Chef Wang Li from Beijing whips up the select options, in the different courses.
For starters, check out the dumplings with vegetable and vermicelli stuffing, teaming it up with a West Lake soup from West China or a Schezwan Dumpling Soup -- steamed spinach dumpling soup flavoured with Chinese spices. For the main course, to go with the soft noodles and fried rice, try from the Stir-fried lamb Ulan style, Shan Dong chicken, Yen Jian fish and more in the non-vegetarian fare. While in the vegetarian fare, starting with the La khwa shung— cucumber, carrot and baby corn tossed with peanuts and wild pepper, you can check out the Beijing egg plant, the Cantonese Crispy beancurd lemon sauce or a white woodear and vegetable preparation Din ku shung su.
For the dessert, go easy on the calories as you try out the Ma rung kwo cha— double fried milk, served with ice cream and fresh fruits, which include Chinese grapes and Kiwi fruit.
Along the courses, sip the Jasmine tea to make you relish the dish being served. And before you leave pick up the fortune cookie to see what's packed in for you.
The Chinese Food Festival is open for lunch (12.30 p.m.-3.00 p.m.) and dinner (7.30 p.m.-12.00 midnight), till February 9. For reservations, contact 55662323/23392323.
SYEDA FARIDA
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