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It's chopsuey turvy!
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On a nostalgic trip, Rahul Verma tries chopsuey at Ichiban in Pandara Road market
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Some people like poetry, some like flowers - I like Chinese chopsueys. Ever since I was introduced to an ancient cuisine called Chinese, I have been hooked on to this delicious potpourri of crispy noodles with goodies on top.
One of our first haunts in my callow youth was the Golden Dragon in Vasant Vihar.
Then there was Chungwa in Defence Colony. And the third prong of our much-loved trident was the Ginza in Connaught Place.
Apart from the usual orders - shredded lamb in hot garlic sauce and soon - I'd always ask for a plate of Chinese chopsuey.
In fact, there were occasions when I used to make a full meal out of one plate of chopsuey.
Then, several years ago, I discovered Ichiban. This is a great Chinese restaurant on Pandara Road - in the midst of the Punjabi-Mughlai mania that the market there is famous for. It is a low profile and moderately-priced restaurant, but I have always rated its food as among the best in town.
And its chopsuey, in my opinion, is the best.
I have forgotten the number of times we placed an order for home delivery from Ichiban, but whenever we did, the chopsuey was always there. Last week, on a nostalgic journey, I went back to Ichiban and asked for some chopsuey.
I was on my way back home from Central Delhi, and suddenly remembered Ichiban. I ordered a plate of Chinese chopsuey, mixed fried rice, braised chicken with mushroom, bamboo shoots and greens and lamb cooked in two ways.
Long lasting
I took that home - and the helpings were so good that me and my wife had it for dinner over two days. But let me tell you about their chopsuey.
It's changed a bit since I last had it some four years ago, but it's still great. You get a plate of fat, crispy noodles. The toppings include chicken, lamb, prawns and pork - and all kinds of veggies - tossed in a light soya sauce. And then this is topped with two fried eggs. And a plate of this - which is actually a meal for two light eaters - comes for Rs.99.
The fried rice was full of goodies, too, and the lamb was just excellent. One part of the lamb was doused in sauces; the other was lightly spiced. The meat was tender, done just so, and the sauce was great.
The chicken was again a wonderful dish of chunky pieces with freshly cooked vegetables in a light soya sauce.
If I hadn't been eating at home, I would have doffed my mythical cap to the chef and cried: Author, author! It's nice to go back to places that are a part of your vibrant memory, and find that things are still the same.
The Pandara Road market has changed dramatically since I first went there. Those days, it was a small enclave with middle-class dhabas, which served good food. The food has changed over the years, as has its clientele.
But Ichiban, I am happy to say, is where it was - on top of the class.
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