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Food to beat the heat

Garden-fresh herbs, delicate spices and sauces - specially imported from China, and chef Rocky Chung's magic are the main ingredients in the recipes at the ongoing summer food festival at Chinese Pavilion.

"FOOD HABITS should definitely be altered during summer. Particularly, in Hyderabad where the mercury threatens to come out of the thermometer, the body should not be allowed to heat up by consumption of excessive oil or spices in food," says owner Ali Murtaza of the Chinese Pavilion.

"So we conceptualised the summer food festival, where the stress is on less oil and sans spice food," he continues.

Valuable herbs and sauces have been specially flown in from China to give the sweltering twin cities a taste of `cool food' from beyond The Great Wall.

"It is not that only when one adds spice, that the food will taste good. The real art of cooking is to use relatively less spices, yet have great taste and the Chinese are just masters of the art," says chef Rocky Chung.

"The herbs that we are using for the festival are meant to lower the body temperature and keep it cool. These are exceptionally useful for the body metabolism during summer," he adds.

Some of the appetising delicacies are, Steamed crab, Mustard prawns, Mustard steamed pomfret, Prawn soya honey, Chi in rice wine sauce, Burnt garlic and steamed rice, Korean noodles and Lobsters in Plum sauce, among others.

Garden-fresh herbs and delicate spices sparsely used, is the secret of the succulent flavours.

Pomegranate prawns, Tepan Yaki chicken, Shredded lamb in oyster sauce, Fung Chang Kay, Fish in Orange Sauce are the other must-try-out delicacies for those constant carnivores this season.

Lettuce lovers can take their pick from a whole range of exotic vegetables - broccoli, avocado, asparagus, red cabbage and celery, - cooked, steamed or barbecued (as per choice) in different combinations of sauces and herbs.

"In the `summer special' assortment, for the main dish, one can try out Pot rice, Bamboo rice (with choicest bamboo shoots specially imported from Shillong) or Stewed Rice.

In noodles, one can check out Toppan Soba noodles (sizzler), Chicken steamed noodles, Santung noodles, Mein Foon or Man Thou," says restaurant manager, Edward Joseph.

"We would not like anything to go waste here," says proprietor Murtaza politely.

And isn't Chinese Pavilion (Tel No: 55785680/81), a place known for `compliments to the chef'?


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