Deepa H Ramakrishnan
13th Chinese Food festival on at Anandha Inn
PUDUCHERRY: Chinese food always offers mouth watering dishes, be it non-vegetarian or vegetarian. It has not only a wide variety but also lot of colour. To offer food connoisseurs the delectable spread, Surabhi and L’Heritage, the restaurants at Anandha Inn, are organising a Chinese food festival here.
As part of their 13th Chinese Food festival, they have taken on the colour of the Chinese Summer — Red. Right from the courtesy crew to the festoons on the walls, to the tablecloths everything has taken this life-giving and very auspicious colour.
The restaurants have been decorated with Chinese paintings, festoons and lamps just for these 10 days. Chinese music too plays in the background during lunch and dinner time
Executive chef Murali Nair has crafted an entirely new menu with 16 non-vegetarian and 6 vegetarian appetisers, 10 soups, 16 main course non-vegetarian items and 8 vegetarian items, 10 varieties of rice, noodles and chopsey and 6 desserts.
The different kinds of meat that this Chinese festival serves includes duck, pork, chicken, mutton, pork, fish, clams, squid and beef.
Explaining the various Chinese dishes, Mr. Murali said dishes from Szechwan and Shangai are spicy and those from Peking and Canton are bland.
Mr. Nair pick of dishes is the Peking duck, which is roasted crispy shredded duck hard wrapped in pancake. Mongolian prawn, Green-red potato and Hupak bean curd are some of the appetisers that are must tries.
For the vegetarians, Buddha’s feast, a famous Cantonese dish with Chinese cabbage, broccoli, baby corn and soya sauce and Almond vegetable, which is a mix of vegetables and fresh almonds seasoned with salt, pepper, sugar, soya sauce and ajinomoto offers a balance of spicy and non-spicy. Of course they have noodles, rice and chopsey.