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Go crabbing!
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Woks at Intercontinental The Grand hosts a crab festival
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ONE FOR ALL You can pick your crab and see it cooked
Now that the fear of bird flu has gripped the poor little chicken by its neck, Intercontinental The Grand in New Delhi has decided to give the non-vegetarians some seafood delight till this March. And also that Holi is round the corner, it has an extra reason to put forth too and thus rolls out a crab festival.
The newness about the festival remains in the species of crabs offered to diners and those little and big, blue, black, brown crabs are being flown in from the Orissa, Cochin and Mumbai, coasts every day.
These are then put in an aquarium in the open kitchen at Woks, the oriental cuisine restaurant of the hotel on the first floor.
The diners will have a chance to choose their crabs and see them being cooked in front of them. And what's more, these are all male crabs, which have more flesh than the female ones, the hotel's Assistant Manager, Food and Beverage, Sachin Dhingra informs.
The crab that you pick is then prepared by Chef Sudarshan on the spot while you enjoy a crab dumpling soup with rice noodles and the Szechwan hot-n-sour soup with crab to begin with.
In starters, you may indulge in mint crab dim sum, spicy salt pepper crab with Chinese wine or even crab and iceberg salad, which is a four-layered light meal in itself. In this, a marinated crab is fried in olive oil and lettuce leaf, and then the crab is garnished with Chinese parsley and red pepper.
Singapore style
The chef suggests you to go for the crab prepared in Singapore style, which is spicier in nature. For this, a live crab in put in an injector, deep fried, tossed with curry powder and fresh chilly imported from Singapore and then garnished with coconut sauce and finally fumed with white wine.
It may sting your palette because of fresh chilly, but it tastes pleasant nonetheless. The festival also offers clear steamed crab with rice wine, deep fried crab with black pepper and white wine, stir-fried crab with XO sauce and sautéed crab oyster mushroom and broccoli.
For accompaniment, they have yummy crispy pan-fried noodles with Chinese greens, Singapore style rice noodles with black mushrooms and coconut fried rice to which crabmeat and eggs are added for a different taste. You can even make it a vegetarian affair by dropping crabmeat!
RANA SIDDIQUI
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