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Ushering in the year of horse with a befitting feast
Highlights
Ushering In The Year Of Horse With A Befitting Feast
Celebration is incomplete without a feast. Taj Krishna welcomes the Chinese year of Horse with an array of traditional Chinese dishes from different parts of China, specially created by Master Chef Hung Fung Ng at the speciality Cantonese and Sichuan restaurant, Golden Dragon.
With years of catering to the tastes of the Chinese food loving Indians and the Chinese themselves who come scouting for authentic food, the chefs at the restaurant seem to have discovered the right balance.
So you find the variety of sauces – hot bean sauce, chinking vinegar hot sauce, sweet chilli glaze, spicy gulin chilli sauce, XO sauce, spicy malha sauce, tangy coriander sauce, green chilli sauce, rich oyster sauce, spicy garlic sauce, black pepper sauce and devil sauce – used to flavour the dishes bringing in taste of the various regions of the rich culinary culture.
While each region of China varies in its spice levels, the Sichuan rates high in spice levels and hence no prizes for guessing the most preferred regional cuisine as far as Indians are concerned.
The Chinese Food Festival at Golden Dragon will feature festival menu during lunch time until February 9.
Start with the golden fried fish in sweet chilli glaze (perfectly fried fish glazed with the sauce that gives it a sweet and mildly spicy taste); tender chicken dices in chinking vinegar hot sauce (definitely spicy); whole mushrooms in star anise flavoured spicy gulin chilli sauce or the beautifully presented chilli mountain broccoli baby corn (broccoli and baby corn tossed with enormous amount of Chinese chillies).
For the main course one can try the melt-in-mouth steamed sliced fish flavoured with malha sauce; stir fried bean sprouts and spinach tossed in the Chinese sauce that can never go wrong - the spicy garlic sauce; Devil sauce adding the right tang to crunchy chunks of water chestnuts, asparagus and wintermelon and for the tofu lovers, the extremely soft tofu (rightly called silken tofu) with Sichuan pepper corn and pickle ginger; the latter just adding the contrast in taste.
What is Chinese without some noodles and fried rice? Choose from the Kong chow mixed meat fried rice with shitake oyster flavour or the steamed noodles with minced vegetables or chicken in black pepper sauce.
As is evident, the festival menu has a rich variety of sea food with some exotic dishes like soft shell crab salt and pepper, wok fried rock lobster with sweet pickled ginger in hot bean sauce and crispy shrimp rolls with spicy cilantro dip.
However the fried fish in sweet chilli glaze takes the cake…or should we say takes the chilli.
Rajeshwari Kalyanam
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