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Seafood Fest at Chins
FOR THOSE fond of seafood Chins restaurant at New Delhi's Jaypee Siddharth hotel would be a nice experience. The restaurant attracts a great deal of business clientele, situated as it is in the commercial hub of Rajendra Place. This Chinese restaurant is currently hosting a seafood festival, which will be on till this Sunday.
Chins, which has a live interactive kitchen in which Sous Chef, G. D. Joshi does deep-fry cooking, also serves stir-fried lobsters and tiger prawns. Strict quality control measures are observed at the restaurant, right from the elementary but essential procedure of thorough washing. Once the cleaning is over, he says, "I do deep fry cooking at 60 to 65 British thermal unit."
Chins also serves king-sized prawns and, perhaps to make them more palatable for Indian customers, they are dipped in a batter of corn flour, dough, salt, ginger paste, egg white and aginomoto. This gives the prawns a bigger appearance. But if you like your prawns in oriental style then you will be in for disappointment as the taste of prawns is lost because of the use of batter.
Under the chef's supervision, meat is expertly extracted from a lobster without disfiguring the lobster. The chef pours Seagram's gin while stirring the pieces. The cooking over, he places the meat on the plate along with the outer part of lobster. The lobster's meat is succulent though slightly less spicy.
Does he have any reservations about pouring alcohol while preparing lobster? "No, a small quantity of alcohol is present even in medicines. For every sea food preparation we use gin." For Rs.825 stir fried lobsters are exorbitant. Steamed river sole at Rs.275 may be lighter on the pocket but then this dish is rather bland.
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