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Chinese fiesta

Ming's Court presents a festive platter as it celebrates the Chinese New Year

FOOD FESTIVALS surely add to the dining experience. Along with new delicacies that are introduced during this time, the ambience is also given a face-lift. A case in point is the ongoing fiesta (till February 8) at Ming's Court, the Chinese restaurant at Ohri's Cuisine Court (Basheer Bagh, opposite Gandhi Medical College, Tel: 23298811/22). And if you are a believer in Feng Shui this restaurant is one place to visit, as it celebrates the Chinese New Year. Dancing bamboo plants and Laughing Buddha at the entrance along with auspicious `Fu' symbols on red silk streamers and lampshades inside usher in good luck. Moreover, Feng Shui tokens such as old Chinese coins and laughing Buddha are gifted to the visitors with a fortune cookie post-dinner during the festival.

"People like to eat during the Chinese New Year in Mainland China," explains J.M.A.Patel, general manager Ohri's Cuisine Court as Shyam Thapa, executive chef Ming's Court lines up exotic Chinese fare for the fest (11.30 a.m.— 3.30 a.m.: 7.30 p.m.— 11.30 p.m.) featuring dim sums, Mongolian grill and Fisherman's fare.

A platter of dim sums includes a host of steamed dumplings with various kinds of fillings--non-vegetarian and vegetarian. Mongolian grill (towards the evening) offers oriental delicacies, Malaysian satay, stir-fried oriental greens— baby corn and mushroom in choice of sauces such as plum sauce, prawns in chilly oyster sauce or an appetising flambé with a little alcohol.

Another USP of the grill is the art of vegetable carving that has children enthused. Presentation is important in Chinese cuisine," says Chef Thapa. Swans and lamps carved out of eggplants and red capsicum are a sight to watch.

The Fisherman's seafood fare presents whole lobsters, tiger prawns and chefs special Wok-a-fish--murrel prepared in sauces of choice such as Schzewan or Oriental sauce. Alternately choose from the menu that features cuisine from different regions.

If you are looking for spicy curries opt for Hunan cuisine and the Cantonese dishes for bland preparations. Chef Thapa recommends Crackling Spinach and Sweet corn on toast for starters, Braised vegetables with baby corn for the main course with Bamboo rice— rice cooked with bamboo shoots, black mushroom and Chinese herbs.

Chinese platter can never be complete without noodles. Choose from Singapore noodles or Mei foon Cantonese rice noodles.

Desserts include Date pancake and Fried ice cream. Chinese tea, (jasmine flavoured) is served with food. One can purchase jasmine tea (Rs.300 for a 100 gm jar) at the restaurant during the festival.

If you are planning to have a get together, the restaurant has exclusive soundproof cabins with sliding glass panels ideal for a group of six-eight people.

Else you could choose your corner near the waterfall in the restaurant and hear the soothing Chinese instrumental music played here. Bon appetit.

S.F.

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