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Sweet-sour Braised pomfret and lobster

Different is the adjective. Not just in terms of the tastes but also in terms of the presentation as well. Unlike the fare that passes off as ‘Chinese’, notwithstanding the fact that the Indian palate would find the real thing quite unpalatable, the menu for the festival is a well thought effort. Every two days (of the festival) the menu changes. The festival has been timed to co-incide with the Chinese New Year; China is definitely in the air, Chinese characters (written) ‘Welcome’ us into the restaurant. There are cut-outs of mythical (?) Chinese men but the ambience could have been more ‘Chinese’.

Oh! Well, it did not make too much of a difference when the food came. It is a Chinese festival we thought, a time to step out of our comfort zone (palate-wise that is). So lamb soup it is (one tries hard to obliterate visions of Mary’s li’l lamb) and then comes piping hot West Lake (we are assured that it is Chinese) lamb soup. It is hot outside, and soup on a hot afternoon may not sound like a very good idea, however this one was. This was lighter than most cornflour-induced concoctions that pass off as soups and set our taste buds tingling. Leaving us with no time to contemplate, on Chef Denny’s orders, come the starters, crispy fried lamb in a potato basket (lamb again, no, Mary’s li’l lamb’s not forgotten but duty calls) and Chrysanthemum squid.

Crispy fried lamb is crisp to the right degree, not rubbery hard nor soggy, with a turn towards the sweet. The potato basket was quite fascinating and scrumptious, inspired by the chaat guys who also have chaat which is served in a similar basket of potatoes. But the chaatwallah’s potato basket is very crisp and delicate, Chef Denny’s potato baskets are not too bad either. Then comes the Chrysanthemum squid (supposedly shaped like the flower, ours looks anything but Chrysanthemums due to a culinary malfunction we are told and we take the chef’s word for it). It tastes very different in that it has the bite of pepper and a lemony tang, simply delicious. But you got to bite hard. What marks these starters out is that they taste very different from each other, they look different and are presented very differently too. So far so good!

Then comes the main course, braised promfret, Singapore fried rice, vegetables noodles and broccoli in stir fried sauce. The Chef has to be congratulated for twin feats – no oil, no monotony. Braised promfret is filleted promfret which is braised and the bone too is fried and the flesh then is placed back on the bone. The fish is done right, the flavours match and those of you who cannot think behind prawns in Chinese food, this is right education. Good going. Singapore fried rice and vegetable noodles are nice (can’t go too wrong there).

But the broccoli was the piece-de-resistance – it was recognisable, the sauce was perfect and full marks for the dish. For those interested in other meats you will be surprised at the choice available. At the end of the meal there is no heaviness associated with too much oil and sauces. This makes us game for some dessert, which Chinese cuisine (we are told) is not too big on. Any way from the desserts on the menu, fried ice cream it is. Most of us have heard of it but how many of us have tried the thing? Give it a shot the next time you see it on a menu, you will not regret it!

The food is priced between Rs. 60 and Rs. 200. The festival is on till February 11, no buffet only a la carte for lunch and dinner.

Bon appetite!

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