TT Epaper
The Telegraph
Graphiti
 
IN TODAY'S PAPER
WEEKLY FEATURES
CITIES AND REGIONS
ARCHIVES
Since 1st March, 1999
 
THE TELEGRAPH
 
 
CIMA Gallary
Mainland China unveils a revamped menu
(Top) Steamed Fish with Pixiang Bean Sauce; (above) Maoshi Chicken in a Clay Pot.
Pictures by Rashbehari Das

Get set to slurp soup and nibble noodles with renewed vigour as Mainland China revamps its menu to give foodies in Calcutta a taste of Chinese cuisine like never before.

The restaurant has got together a panel of chefs from China and tied up with legendary Chinese sauce makers Lee Kum Kee and undertaken over six months of research and workshops to find out new flavours and tastes to offer to its customers.

Chef Rajesh Dubey, who launched the new menu at the Gurusaday Road outlet on Friday afternoon, said: “Previously we used a lot of oyster sauce, hoisin sauce, plum sauce and chilli bean sauce but after researching on what the Indian palate loves, we will be creating dishes using tomato-garlic sauce, lemon, teriyaki and yueyang sauce.”

While 70 per cent of the old menu will remain — scrapping bestsellers like Diced Chicken or Cantonese Steamed Fish hardly makes sense — 30 per cent of the menu is being revamped to accommodate those adventurous enough to try out the different flavours China has to offer. In fact, one of the main reasons why the new menu was introduced, admits Dubey, is to tackle the spread of food haunts now serving similar food as the restaurant and to maintain its edge.

“That apart, there is also a growing demand for steamed and healthy food from our guests. Hence, we have introduced the Longevity Ginseng Soup, new steamed dim sum varieties like Steamed Chicken Rice Pearls and Pan Grilled Crab Cakes as well as appetisers like Steamed Prawns with Garlic, Steamed Fish with Pixiang Bean Sauce,” said the chef.

The menu also boasts of elaborate vegetarian and non-vegetarian assorted dim sum platters (nine pieces), and main-course delicacies like Exotic Vegetables in Maoshi Sauce in a Clay Pot, Pan Braised Broccoli and Tofu With Dry Red Chillies, Spicy Fish in a Hot Pot and Stir Fried Chilli and Garlic Prawns With Eggwhite. The accompaniment section includes Golden Garlic Fried Rice, Black Pepper Fried Rice and Broken Noodles With Zucchini.

The dessert section has a simple but effective addition — Date Ice Cream With Roasted Almonds.

So what are you waiting for? Dig out your chopsticks and dig in!