Mixed flavours of China

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MOUTH WATERING Try out some authentic delicacies from Shanghai
MOUTH WATERING Try out some authentic delicacies from Shanghai

Revel in the vivid flavours of Shanghai with a generous helping of seafood

When Chef Lian Yun tells you that cuisine from Shanghai is sweet, he is spot on. Flavoured with honey and ginger, the spread has a sugary tang. But for the ongoing food festival that takes its influence from this business port of China, he brings "local flavours. I have tried these at Taj Bengal and they have been appreciated," he says. Yet another USP of the cuisine is the copious array of seafood and alcohol. `Drunken' is the common term seen in the fish, chicken and prawn preparation. Sesame, burnt garlic and vinegar add to the tang. Ask him if he is planning to present the steamed fish and Cocktail prawns- the delicacies from Shanghai, "I did not find ideal fresh fish for that," he says. So what can you expect for the fest? A lot of mixed flavours, since Shanghai is known to refine the cuisines that migrants from different regions of China bring to this city. While its cuisine does not classify under the leading styles of Hakka, Cantonese, Schezwan and others, its bland and sometimes honey and garlic flavoured cuisine is one to die for. Try the Shanghai style crispy chicken- sweet and spicy sesame flavoured delicacy just fine for starters. Burnt ginger and spring onion fried rice, Cantonese fried rice, Mongolian chicken and Dry cooked haricot beans represent the fusion flavour that one comes across here. A generous helping of seafood, from a Spicy seafood coriander soup, Crusted scallops to Fish flavoured porks, makes it a connoisseur's paradise. Tofu and pickled vegetable soup and Potato chilli mustard are equally exotic options in the vegetarian fare. Hand made wheat noodles preparation Darsaan served with Bailey's fresh cream helps you wrap up the fare along with a fortune cookie to forecast the day for you. Bon appetite.What: Chinese food festivalWhere: Golden Dragon, Taj KrishnaWhen: 12.30 p.m.-2.45 p.m.; 6 p.m.-11 p.m; till: August 14.SYEDA FARIDA




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