What: Master Dimsum 
Where: P 562 Hemanta Mukhopadhayay Sarani (near Vivekananda Park, off Southern Avenue)
When: 7am to 10pm
Pocket pinch: Rs 300-plus

Aplate of dim sums can be an anytime snack and now there’s one more eatery in the city that’s offering these cute little steamed delights. Quick service restaurant Master Dimsum near Vivekananda Park is the brainchild of brothers Shiladitya and Debaditya Chaudhuri, the men behind restaurants such as Chowman, Oudh 1590 and Chapter 2.

Done up in shades of red along with an image of Peter Chin, a celebrated Oriental chef, the space looks funky and bright. 

“Dim sum has been an aspiration for Calcuttans so far as it was available only at five-star and premium standalone restaurants. We wanted to democratise this and make this available for the middle class at an affordable price range. We will be opening five more outlets by October before the festive season starts and we aim to open 20 more outlets by 
end-2019,” said Debaditya and Shiladitya. 

Thai Dumplings: If you crave spicy food, Thai dumplings are the right choice for you. With their spiralled pastry, round shape and minced meat filling, at a glance they appear to be similar to a momo. However, this dish is distinctive for its heat. Flavoured with Thai pepper powder, these pieces will wake up your taste buds with a fiery kick.  
Rs 115-plus, Rs 140-plus, Rs 160-plus and Rs 190-plus for vegetarian, chicken, pork and fish, respectively.

Meatball Stick in  Noodle Soup: Made with chicken stock, spring onions and soy sauce, this simple recipe is a delight. Mild and soothing, the clear soup’s taste builds after each spoonful. The meat or fish are made into tight balls, making the liquid more fulfilling. Served with noodles, this piping-hot broth will comfort you throughout the rainy months. Rs 140-plus, Rs 170-plus and Rs 190-plus for chicken, pork and fish, respectively. 

Hong Kong Style Gyoza: Juicy on the inside with a crispy exterior, these pan-fried dumplings are bursting with flavour. The underside is fried golden brown in sesame oil, with the top remaining soft after being steamed. Drizzled in soy sauce, these pieces are deliciously salty, without spice. 
Rs 110-plus, Rs 130-plus and Rs 160-plus for vegetarian, chicken and pork, respectively. 

Wonton: This dumpling from South China is a work of art. The pastry sheet is crafted into a delicate spiral, encasing minced meat or blended vegetables. This dish is bland but can be dipped in the “secret sauces” if you need heat. The steamed wontons are white and moist, while the fried ones are bronze and crunchy. 
Rs 100-plus, Rs 125-plus and Rs 145-plus for vegetarian, chicken and pork varieties, respectively. 

Text: Natasha Livingstone
Pictures: B. Halder