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Our Indo Chinese streak
There are all kinds of Indo-Chinese food unique to every nook and corner of India. What we like in this part of the world is the spicier version. Counting on South Indian fetish for zesty and tang, a special menu has been devised by Chef Kamal Sharma at Deccan Pavilion, ITC Kakatiya Hotel for the Indo-Chinese Food Festival leaning towards the Schezwan cuisine of China.Â
There are all kinds of Indo-Chinese food unique to every nook and corner of India. What we like in this part of the world is the spicier version. Counting on South Indian fetish for zesty and tang, a special menu has been devised by Chef Kamal Sharma at Deccan Pavilion, ITC Kakatiya Hotel for the Indo-Chinese Food Festival leaning towards the Schezwan cuisine of China.
Marking the identity of the festival are the chilli garlic sauce and green chutney dips that arrived with chicken dimsums – the steaming dumplings tasted good with both the accompaniments!
On the menu are golden fried mushrooms, chilli chicken pakoda tossed with chilli flakes to add spice, Kungbao cottage cheese (the classic Schezwan), seafood in oyster chilli sauce, lamb dumplings and baby potato in pickled chilli sauce (probably a finer version to the sacrilegious Manchuria), the ever so familiar chicken and vegetable fried rice and noodles with hot and sweet sauce. And the predominance of chilli is not coincidental, evidently.
It was in a way a nostalgia trip when we hadn’t fine-tuned our palate to the authentic Chinese cuisine, and were happy in our world of chilli sauce and hot and sweet garlic sauce. And we actually forgot that it was not so bad after all (guilty as charged). The cherry on top, or shall we say the ice-cream on the top of darshan (honeyed fried noodles) that came towards the end - kind of nailed the Indo-Chinese streak that we all retain.
The festival is on until May 15 for dinner. -
