Get adventurous with the Cantonese delights

Dim sums – not just the filled and steamed dumplings that one would imagine, but sheer works of art lovingly created, each one filled and folded and cooked in a unique fashion – eight different varieties for 10 days. Pan-fried radish cake crispy on the outside and melting soft on the inside, dotted with vegetable bits, steam fish dumpling, barbeque charsu bao, the mildly sweet and soft taro dumpling, lamb dumpling,

triangle vegetable dumpling, the smoky flavoured barbeque tofu bao and many more are on the menu at the Dim sum festival at Square, all day dining restaurant at Novotel Hyderabad. The festival to mark the Chinese New Year celebrations features the Cantonese delights handmade under the supervision of specialty chef Chef Suraj Rai Adhikari on the dinner buffet.

Made using lotus flower, tapioca starch, potato starch and wheat starch in various combinations, each one of the dim sums throws a culinary surprise and the variety in itself is amazing. “One can make over 250 and more varieties of Dim sums, what I am making are just a few of them,” says the Chef.

So on one hand you have the cheesy spinach dumpling and on the other there is the crispy fried Beijing onion cake. There is even the water chestnut dumpling that is delicious to taste and the steamed version of the garlic bread. To accompany them are the sauces like the authentic chilli soya, black bean and chilli, vinegar and chives.

Also, on the buffet would the predictable Chinese dishes like fried rice, noodles, etc; but it is the dim sum that is the star of the show. The food festival will be on till February 13.