What: New Year special menu
Where: Mainland China (all outlets)
When: Till March 10, noon-3.30pm, 7.30pm-11pm
Pocket pinch: Rs 1,600-plus for two
The Chinese believe that how a year begins is a clue to how it unfolds and what better way for it to unfold than with lemon prawn and chicken satay? That’s what Mainland China had in the offing right before Chinese New Year. Tuesday evening at the Gurusaday Road restaurant saw a dragon dance by teenagers belonging to Shining Star, a Chinese lion and dragon dance group from Chinatown.
“They’ve been performing for us for the last 12 years,” said Debashish Ghosh, general manager, Speciality Restaurants Ltd. “The dragon dance is usually never performed outside Tangra,” said Ghosh. This dance form is known to usher in good fortune. And good luck it certainly brought as Mainland China unveiled a special menu to herald the Year of the Goat.
“Many of the dishes on this menu veer away from traditional Chinese recipes. This is a deliberate move because these days people travel to the East frequently and we now have a very cosmopolitan culture. There has been a great demand for things like satay, paprika sauce and teriyaki, which have found a place in this menu,” said chef-in-charge Indranil Bhattacharya.
Ramona Sen
Pictures: Arnab Mondal
What: Chinese New Year celebration at Chinoiserie, Taj Bengal
When: Till February 28
Timings: 12.30pm to 2.45pm (lunch); 7.30pm to 11.45pm (dinner)
As the Chinese, and everyone else, in the city usher in the Year of the Goat, it’s only apt to dig into Calcutta’s favourite cuisine. Chinoiserie at The Taj Bengal has lined up a special Chinese New Year menu that’s a surprising combo of flavours and textures.
Begin with a soup, like the vegetarian Oriental Leaf and Onion Broth that sets your mood just right for the meal. For starters, order the Slow Fried Prawns — hand-tossed with dry red chilli with a hint of black bean, that in itself lends flavour to the whole dish. After the prawns have melted in your mouth, and it’s time for the main course, pair the vegetarian Shanghai Noodles that are tossed with pak choi, shiitake and bean sprout with a hint of soya, with Rainbow Vegetables that brings to your plate a medley of seasonal vegetables owing its delightful flavour to the golden cashew dipped in ginger wine and spring onion sauce.
“Much like any country, different regions in China have different tastes, ranging from bland to spicy. We have ensured that the dishes from the menu come together to strike that perfect balance between the two,” said chef Lian Yunlei, master chef, Chinoiserie.
So Gong Xi Fa Cai and what are you waiting for? Dig in.
Riddhima Khanna
Pictures: B. Halder
