tag:blogger.com,1999:blog-6117006110495922887.post350633650043025579..comments2024-03-12T23:42:44.795-07:00Comments on It is tasty ma!: White ChickenShilpi Bosehttp://www.blogger.com/profile/17815522172951304358noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6117006110495922887.post-13708987143618346272014-05-19T07:46:12.494-07:002014-05-19T07:46:12.494-07:00That's how it should be, there are a few resta...That's how it should be, there are a few restaurant's in Bombay that too serve such Chinese food, there is for instance China Gate, Mainland China, and there is a very old (75 years) restaurant Kamling. Kamling still has its old world charm and taste and interestingly most of the staff is Chinese and quite old. We noticed two groups of Chinese tourists enjoying their meal here they loved the food. There is one old Chinese here from Calcutta, he converses with us in Bengali and with the Chinese in their language. The other staff members though Chinese do not know the language being long time residents of India. They are more comfortable with Hindi and English.Shilpi Bosehttps://www.blogger.com/profile/17815522172951304358noreply@blogger.comtag:blogger.com,1999:blog-6117006110495922887.post-27779257018643526392014-05-18T20:43:28.763-07:002014-05-18T20:43:28.763-07:00That sounds very familiar. :-) Fortunately, some o...That sounds very familiar. :-) Fortunately, some of the better Chinese/Oriental restaurants in Delhi - such as The Yum Yum Tree and Royal China - do make very delicately flavoured food, not at all spicy. They always put an array of different sauces - soya sauce, a couple of types of chilli sauce, and so on - on the table, but the food itself is cooked in a way that allows the main ingredients to be tasted. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6117006110495922887.post-85507958193886893532014-05-18T07:28:19.617-07:002014-05-18T07:28:19.617-07:00Oh! This is real great; we are alike in many ways....Oh! This is real great; we are alike in many ways. Yes Chinese food, nowadays, is not what it used to be back in my childhood, that is in the sixties. Those days Chinese restaurants were not so ubiquitous as they are now, most people were quite suspicious, they feared that Chinese food was all about cockroaches. I loved Chinese because there were no chillies. Chilli sauce was kept on the table for anyone who wanted that extra spice and punch. The aroma that emanated from the restaurants was subtle and very appetizing. The crockery was imported from China, the crockery had motifs of dragons and the like. It was also the favourite food of the film stars, it was not uncommon to bump into them in these restaurants, I remember we once saw Devanand in one of Bombay’s famous Chinese restaurants Nanking (it closed down some years back). Now everything has changed, your description of the food reminded me of what I once saw in ‘Foodie’ some years back which is aired on Times Now. Nelson Wang the owner of China Garden was being interviewed by Kunal Vijaykar, the programme host. During the course of their conversation, Wang informed that he was the one to invent the popular dish Manchurian Chicken, he cooked it for the camera. What we noticed was that he gave just a little soya sauce; the dish had just a hint of the sauce. However the dish that is available now in restaurants all over is absolutely dark in colour, almost black with a generous dose of chillies. So now I have to invariably ask “Please tell me which dish does not have chillies.”Shilpi Bosehttps://www.blogger.com/profile/17815522172951304358noreply@blogger.comtag:blogger.com,1999:blog-6117006110495922887.post-63770879408374548462014-05-17T21:14:59.173-07:002014-05-17T21:14:59.173-07:00We are very much alike, it seems, Shilpi! While re...We are very much alike, it seems, Shilpi! While reading, I was reminded of when my husband and I, along with my sister and her family, went to a newly-opened Chinese restaurant here in Delhi. The menu was vast, and after trawling through it, we still couldn't decide on what we wanted. So my husband and brother-in-law said, "Let's ask the captain for recommendations." He suggested all their most popular dishes, so we went ahead and ordered them - only to find that nearly all tasted pretty similar: very highly flavoured, too much soya sauce and too many dried red chillies. <br /><br />Ever since then, we invariably make our own decisions, and when we're told, "But that will be quite bland," we smile sweetly and say, "We don't mind."<br /><br />This chicken rezala-variation of yours sounds very good, Shilpi. I have to admit I've never actually cooked with poppy seed paste (though I love it in dishes I've eaten cooked elsewhere - O Calcutta!'s aloo posto is gorgeous. Anonymousnoreply@blogger.com