Szechuan special

Whatever they mean by authentic, but quite a huge difference exists between Chinese in China and Chinese in India. “Indians ask for a lot of gravy in their dishes. And pork and chicken are eternal favourites,” Chef Hung Fong tries to maintain the often difficult and always debatable balance between authentic and adapted Chinese, while bringing flavours of the region at the ongoing Szechuan Food Festival at Black Lotus. Having been with various properties in India for 12e years now, it’s a palate he is well-versed with, though not yet the language. 

“He goes and procures some of the ingredients and spices from Hong Kong,” joins in the executive chef Sumant Dadhwal, translating as and when the need arises.  He adds, “Of all the dishes to be available during the festival, not even a single one is otherwise a part of the menu. So our guests will have a whole new experience.” 

Unlike Cantonese region of China, there’s one thing about the Szechuan region that often connects with the nation. “Even they like their food a little spicy,” nods Hung Fong, while adding, “Dimsums are my specialties.”  

Must try

It’s an elaborate menu comprising 20 to 24 options in total; almost equally divided between non vegetarian and vegetarian fare. However, what the chef recommends is Prawn hargau. The other worth mentioning options in non-vegetarian fare is spicy Fuyong lobster with fried Edamame and Roast duck spicy mandarin sauce. Those always cross-checking for the green dot can go in for Steamed pokchoi with shitake and broccoli in whole garlic sauce or stir-fried Chinese greens. The pine-nut dumplings come in rice and potato flour as against the normal flour often used in dumplings. Can we skip the desserts? They claim and even promise to lure in those without a sweet tooth with the range they offer. 

Getting candid 

The festival is on for lunch and dinner only in a la carte. “As a chef I maintain this - buffet is never a good idea especially with Chinese cuisine or even pastas because maintaining the same quality is not possible; the greens lose their colour and the sauces lose texture, apart from several other things,” chef Sumant shares an honest take. With that he probably answers the often-lacking Oriental buffet sections!Meal for two costs Rs 1,500 plus taxes. The festival is on till May 8, at Black Lotus, The Taj—17, Chandigarh. —TNS