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Simply Schezwan

Chef How offers popular Schezwan and Cantonese food for the on going food festival at Cinnabar Redd


`HOW' ENTICING. That's exactly how a connoisseur would define the Chinese spread that Chef Chung How Him at Cinnabar Redd has lined up for the on going food festival. As the pan Asian fine dining hub takes a celebratory red hue, "it is simple Chinese popular food, mainly a mix of Schezwan and Cantonese. Spice levels are well maintained. Five spices, roots and herbs are strongly used in Chinese cooking. That's how it is defined," says Shankar Krishnamurthy, owner Cinnabar Redd.

A culinary journey through the spread explains. Hot pot--flavoured aromatic stew in mixed vegetarian, lamb and more options where the broth is boiled with a dash of rice wine for about eight hours, Salt and Pepper lamb flavoured stir fried shredded tender lamb, wok smoked Mongolian chicken, Jade shrimps in coriander and ginger sauce and Lemon chicken— classical sun dried pickled chicken.

While Hot pot goes well with steamed rice, Chef How recommends Okra and Potato that doubles as a starter or a main course, Mongolian lamb and Spicy honey chicken.

The food festival menu interestingly doesn't list the typical Chow mien and American chopsuey and instead offers Spicy noodles with black bean, Ginger fried rice, Garlic fried rice and other popular preparations from various provinces of China. Familiar Schezwan soup, Dimsum, Fried rice and Darsaan also feature on the festive spread.

Overall the cuisine takes on a local tang, though you could ask for a bland option if you don't like your food spicy.

The festival is open for lunch as a multi-course buffet that is served at your table (interesting?) and an a la carte fare for dinner. The lunch buffet, priced at Rs. 189 (all inclusive) holds a generous helping of appetisers, a soup to choose from, fried rice, noodles and popular vegetable and meat based preparations such as Shanghai lamb and Schezwan vegetable for the main course and a Lychees with ice cream do to wrap up the Chinese fare. Dinnertime holds a more detailed line-up.

The food festival is on till December 12. Bon appetite.

SYEDA FARIDA

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