<p>Here’s one more choice for those on the lookout for authentic Chinese fare – and many of Nooba’s ingredients are sourced from China.<br /><br />The first Nooba was launched in 2007 at Cyber City here. The second branch of Nooba – short for Noodle Bar - which opened in September at Golf Course Road, Gurgaon, promises to be an authentic Chinese fare. <br /><br />And a lot goes into serving authentic Chinese dishes to customers - comprising residents, working professionals in the vicinity here and even Chinese expats.<br /><br />“Our chefs are Chinese. We renew their visas every year. After five years they have to go back. We went to Sichuan and selected them from there. They are also willing to work for good money and international exposure,” Aditya Bhaskar, general manager of Interglobe enterprises that runs the outlets, told IANS.<br /><br />Apart from perishable items, they try their best to get food items from China itself.<br /><br />“Ingredients like chilli paste, pepper and black beans are all from China. We don't use pork fat, which is an important ingredient in Chinese cuisine,” said Bhaskar, who plans to open branches of the eatery in central Delhi too.<br /><br />As one sat in the naturally lit restaurant with a live kitchen, and which was dominated by red and wooden look, one wondered what to pick from the three menus: the beverage menu; the food menu, which is displayed on the table as a mat and gives options of noodles soup bowls, pan fried noodles, noodle bowls, rice bowls and more; and the secret menu, categorised into soup, chicken, lamb, prawn, fish, pork and vegetables.<br /><br />Executive chef Ding Jiming suggested a few dishes one could indulge in.<br /><br />First up was a refreshing Masala Lemonade. With chaat masala, the lemonade gelled with Chinese dishes.<br /><br />From the appetisers section came steamed sliced fish with chilli garlic sauce. The sauce spiced up the tastebuds as one ate up the succulent and boneless fish.<br /><br />The staff soon served Chongqing spicy chicken. The crunchy fried chicken pieces were mildly spiced - just as had been requested.<br /><br />The main course comprised Hakka noodles. With green and red bell peppers, cabbage and onions, it had a smoky flavour.<br /><br />This was paired with Kung Pao Chicken. The chicken and peanut dish was slightly sweet.</p>.<p> It was well-cooked, but would’ve probably tasted better with plain steamed rice instead of Hakka noodles.<br /><br />There were mouth-watering desserts too – but the herbal tea caught the attention.<br /><br /> With a bit of chill in the air, the hot cup of jasmine smelling tea was just the <br />perfect way to conclude the lunch.<br /><br />Location: GF Pegasus One, adjoining IBIS Hotel, Golf Course Road, Sector - 53,<br />Gurgaon, Haryana.<br /><br />Meal for two: Rs 1,500 (without alcohol), Rs 2,000 (with alcohol).</p>
<p>Here’s one more choice for those on the lookout for authentic Chinese fare – and many of Nooba’s ingredients are sourced from China.<br /><br />The first Nooba was launched in 2007 at Cyber City here. The second branch of Nooba – short for Noodle Bar - which opened in September at Golf Course Road, Gurgaon, promises to be an authentic Chinese fare. <br /><br />And a lot goes into serving authentic Chinese dishes to customers - comprising residents, working professionals in the vicinity here and even Chinese expats.<br /><br />“Our chefs are Chinese. We renew their visas every year. After five years they have to go back. We went to Sichuan and selected them from there. They are also willing to work for good money and international exposure,” Aditya Bhaskar, general manager of Interglobe enterprises that runs the outlets, told IANS.<br /><br />Apart from perishable items, they try their best to get food items from China itself.<br /><br />“Ingredients like chilli paste, pepper and black beans are all from China. We don't use pork fat, which is an important ingredient in Chinese cuisine,” said Bhaskar, who plans to open branches of the eatery in central Delhi too.<br /><br />As one sat in the naturally lit restaurant with a live kitchen, and which was dominated by red and wooden look, one wondered what to pick from the three menus: the beverage menu; the food menu, which is displayed on the table as a mat and gives options of noodles soup bowls, pan fried noodles, noodle bowls, rice bowls and more; and the secret menu, categorised into soup, chicken, lamb, prawn, fish, pork and vegetables.<br /><br />Executive chef Ding Jiming suggested a few dishes one could indulge in.<br /><br />First up was a refreshing Masala Lemonade. With chaat masala, the lemonade gelled with Chinese dishes.<br /><br />From the appetisers section came steamed sliced fish with chilli garlic sauce. The sauce spiced up the tastebuds as one ate up the succulent and boneless fish.<br /><br />The staff soon served Chongqing spicy chicken. The crunchy fried chicken pieces were mildly spiced - just as had been requested.<br /><br />The main course comprised Hakka noodles. With green and red bell peppers, cabbage and onions, it had a smoky flavour.<br /><br />This was paired with Kung Pao Chicken. The chicken and peanut dish was slightly sweet.</p>.<p> It was well-cooked, but would’ve probably tasted better with plain steamed rice instead of Hakka noodles.<br /><br />There were mouth-watering desserts too – but the herbal tea caught the attention.<br /><br /> With a bit of chill in the air, the hot cup of jasmine smelling tea was just the <br />perfect way to conclude the lunch.<br /><br />Location: GF Pegasus One, adjoining IBIS Hotel, Golf Course Road, Sector - 53,<br />Gurgaon, Haryana.<br /><br />Meal for two: Rs 1,500 (without alcohol), Rs 2,000 (with alcohol).</p>
