Customers try out the newly inaugurated Wok Talk at Doranda in Ranchi on Friday. Picture by Hardeep Singh

Ranchi, Dec. 26: Bored with the usual Chinese, Indian and continental delicacies served by the restaurants? Want to give your taste bud a different tang this festive season? How about trying out some lipsmacking Mongolian dishes!

Wok Talk, the first Mongolian restaurant that opened in the state capital on Tuesday, is spicing up gastronomical adventures of Ranchiites.

Just four-day-old, the eatery at Doranda has already become a hit among the gourmets, with its wide range of both vegetarian and non-vegetarian dishes.

The eatery is the brainchild of hotelier Sanjay Chopra. The entrepreneur was driven by the idea to start a rare and uncommon venture in the city and thus the restaurant came into being.

As pointed out by Chopra, Mongolian food is a rich blend of vegetables and non-vegetarian items.

“The Mongols started as a nomadic tribe and as they used to roam around, they would eat whatever was available to them. The tribe slowly developed and with time came up with a rich cuisine, which is very different from that of the rest of the world,” Chopra said.

“I wanted the Ranchiites to get a taste of Mongolian food, and hence, the decision to open a restaurant. A Mongolian fare comprises all kinds of meat, including that of horses. But, in our country there is a taboo on unconventional meat. So, we have restricted the menu to chicken, fish and prawns,” he added.

The fare includes chicken dragon, fish kungpao and prawn yakatori to name a few. A variety of noodles, including flat rice noodles, are served in the main course. There is a choice of quick bites and instant snacks of chicken, button mushrooms and baby corns.

While a plate of chicken dragon costs Rs 100, prawn yakatori comes for Rs 130.

A prime ingredient is a variety of sauces that add a spicy taste to the dishes just like some of the popular non-vegetarian Indian delicacies, the hotelier said.

Some of the sauces are kungpao, devilled, yakatori and teriyaki.

“The meat is tossed on the frying pan with the sauces that add a different zing to the food. The sauces are spicy while some have a sour taste due to the presence of tamarind. This blends well with meat and vegetables,” Chopra said.

Customers can choose the vegetables of their preferences. There is an option of six vegetables at the counter and one can pick up anything without having to pay extra.

Ashutosh Rai, an employee of a private bank, said very little was known about the Mongols.

“Our idea about Mongols is restricted to a chapter in history taught in schools. But with the new outlet in the capital, we hope to learn more about this civilisation through their cuisine,” Rai added.

So, go ahead and celebrate New Year with Mongolian dishes this New Year.