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Palatable platter

Wide range of dishes at Hotel Femina

DELECTABLE Food on offer PHOTO: M. MOORTHY

The new-look Hotel Femina has set up an exclusive non-vegetarian unit catering to the culinary buds of the Tiruchiites. The mouth-watering dishes on offer a wide range of chicken pepper steak, prawn-fry, prawn-curry, prawn-masala, tanduri prawn.

But, `Chicken Kaichi' is the fast-moving and much sought after Chinese dish at Hotel Femina. It is a side-dish that goes with both items. Simple ingredients in it; yet it makes men, women and children of all age-groups yearn for it more and more.

"It just takes 15 to 20 minutes to prepare the mouth-watering dish", explains, S. K. Babulal, Chief Chef.

The hot garlic sauce is first prepared. Onion, garlic, capsicum, celery leeks, spring onion and garlic are the main ingredients for the sauce. Onion is added to fried garlic, followed by capsicum, celery leeks and spring onion. "We add tomato sauce or red-chilly paste or soya sauce to suit the customers taste". For children, tomato sauce makes it less spicy.

Once the garlic sauce is ready, chicken, egg, maida, corn-flour and four to five drops of soya sauce are mixed together. Addition of a little water makes it a batter.

Chicken is added to the Chinese batter and the mix is then fried.

"It is put into hot garlic sauce", Babulal says.

"Within a while, chicken gets dried and is ready for you", the chef says.

Instant preparation is its advantage. According to the managing director, Mohamed Ibrahim, the hotel is also noted for non-vegetarian `thali' meals.

M. BALAGANESSIN

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