Mostly looked at as a snack and something that excites bland food lovers, the dimsum fest at Golden Dragon, at Taj Krishna turned out to be quite a perception-changing exercise. Pleasant one though.
The fest has more to offer than your greedy appetite can accommodate. So, skip some steps. The soup can be done away with and since most people mistake dimsums as starters, the eating exercise can begin and end just at this stage of dining.
The menu has a huge selection to choose from — Sui mai, dimsum, bao, momos wantons, sticky rice and desserts as well. And those who think dimsums are steamed and non attractive, try their layered cake. Fluffy and crumbly, every bite is a delight. Even the vegetarian option tastes better. On each bite, it mildly releases the flavours of the finely diced vegetables which is slightly sautéed and stuffed and baked with the wanton cover. An absolute delight. Another vegetarian delight at the fest is the radish cake.
Don’t turn away from the next one — a crunchy golden cake, prepared with different flours and finely grated radish.
So, back to dimsums. But, where does one begin from? The traditional ones which are mostly called momos or the hargaw? Let’s begin with baos or baozi. These are steamed buns made of fermented flour, while the bao itself isn’t anything new to the restaurant, the fillings will surely delight you. From sautéed flavoured sausages to minced sweet pork.
The mutton dumpling which comes with a little soup in the bowl in which it is served is a lovely mouthful bite.
If the menu and the list looks confusing, request the chef for a sample platter and then after your meal, let your imagination judge what a non sample platter would be like.
