Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Young World | Property Plus | Quest | Folio |

From the Szechwan land

Some old favourites and some great new dishes greet diners to the Chinese Food Festival on at The Residency

PHOTO: K. ANANTHAN

MAINLAND CHINA At the Residency

The dimly lit Chin Chin has come alive with some hot Szechwan delicacies.

At the Chinese restaurant in The Residency, the Szechwan food festival is on till November 5.

Variety spread

Dishes are whipped up with prawns, cottage cheese and lotus seeds and cooked with a dash of Szechwan sauce to give the typical flavour. The Szechwan cuisine — a blend of spices and sweet — is expected to be a hit among the foodies of Coimbatore.

To begin with you can pick a range of vegetarian and non-vegetarian starters.

Try the cottage cheese sweet chilli. Fresh cottage cheese is tossed with capsicum and is almost caressed by sweet and spicy soya sauce.

The cheese is soft and rich and after a mouthful what remains is a tinge of sweetness.

Also for starters are the chicken and vegetarian momos served with sauce.

Fried momos filled with mushrooms, babycorn and carrots and covered with a wanton base is served with chilli sauce. The health conscious ones can give the steamed momos a shot.

The non-vegetarian momos with a rich filling of chicken and cabbage is served with coriander sauce.

But my pick among the starters are the vegetarian and chicken spider rolls.

A crisp crust of fried crushed noodles gives way to a soft filling of vegetables/chicken.

Exotic prawns

For the non-vegetarians, there is the exotic Zintong prawn. Medium-sized prawns are marinated in spices, given a wanton covering and then deep-fried.

The main course includes a variety of rice and noodles. Try the Choi choi fried rice — garlic flavoured rice cooked with capsicum, cabbage and broccoli with a fish delicacy. Fried seer fish is blended with sauce and then tossed in honey.

The fish is soft and the gravy has a hint of sweetness.

Also for the main course is the stringy rice noodles served with poliped mixed vegetables as well as Chinese green beans.

This Chinese speciality has stir-fried green peas cooked with garlic, ginger and chilly paste.

There is plenty to choose from for the lovers of non-vegetarian food.

Take your pick from Chengdu Chicken - diced chicken with Szechwan spices, Sakinaro lamb - an Oriental lamb delicacy or Kung Pao Chicken - a spicy fare of chicken, peanut and pepper.

The Szechwan menu, with over 40 varieties of starters, soup and other Chinese delicacies will be served for dinner on weekdays and for lunch and dinner on Sundays.

ANIMA BALAKRISHNAN

Printer friendly page  
Send this article to Friends by E-Mail