An experience to remember

Szechwan expedition

Memories of China’ at the Vivanta by Taj, MG Road, is holding a culinary journey to the Chinese heartland with the best of Szechwan cuisine. 

Executive chef Ramasamy Selvaraju and his culinary brigade have conjured up an elaborate a la carte selection.

Signature dishes includes delicacies such as twice-cooked pork, spicy-diced chicken with peanuts, shredded pork, pock-marked bean curd (or mapo doufu in Chinese) and tea-smoked duck.        
                                                                                                                                              In Szechwan cuisine, there are a variety of ingredients and spices used to create these basic taste sensations.

These include a variety of chili peppers, peppercorns of various types, Sichuan peppers, which are in reality a type of fruit, that produces a numbing effect in addition to their warm flavour.

Other ingredients used commonly in Szechwan cuisine to create the five fundamental taste sensations include different types of sugars, such as beetroot sugar and cane sugar, as well as local fruits for sweetness. 

The sour comes from pickled vegetables and different varieties of vinegar. A special bitter melon is added to many dishes to offer the touch of bitterness that complements other flavours. 

Other spices and flavours include dried orange peel, garlic, ginger, sesame oil and bean paste. 

The promotion is on till July 29 over lunch and dinner.  For reservations, call 66604444.

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