Trace the flavours from streets of Kunming in this Delhi restaurant 

Executive sous chef Gagandeep Singh Bedi shares how the cuisine uses a lot of chillies and vegetables, especially mushrooms.

Published: 20th September 2019 07:53 AM  |   Last Updated: 20th September 2019 07:53 AM   |  A+A-

For the ones who prefer spices, don’t forget to try the Spicy Eight Treasure Stewed Chicken.

Express News Service

Kunming, often referred to as the Spring City, is not only significant for the central urban area in southwest China but is also known for the thrill its street food provides.

Bringing its unique eating culture and the taste of the local cuisine are the Chinese chefs of Shang Palace with an innovative line-up of exotic food.

Talking about the cuisine, executive sous chef Gagandeep Singh Bedi said, “Since the Chinese cuisine is so popular in the market and many have explored it, we wanted to get into the micro cuisines of the various regions of China. One of our chefs is from the southwestern part of China sharing borders with Laos and Burma, which is reflected in the cuisine as well, and that’s why we chose Kunming.”

He further shares how the cuisine uses a lot of chillies and vegetables, especially mushrooms.

We started with the Dai Ethics Kunming Style Chicken Stew. The clear soup with small chunks chicken is, rather, on the milder side. The star ingredient is the wolfberry, a bright orange-red berry that comes from a shrub that’s native to China which adds a slightly tangy flavour to the dish.

For the ones who prefer spices, don’t forget to try the Spicy Eight Treasure Stewed Chicken or Vegetable Broth with homemade noodles.

Moving on to the appetisers, we tasted the Lamb Liver Skewers with spiced pepper salt and the traditional Kunming style Spicy Minced Pork Stuffed Pancakes. My personal favourite was the pork-stuffed pancake as the outer layer melted in the mouth filling it with the flavourful minced pork.

However, for the mushroom lovers, Sichuan Chilly Marinated Wild Mushroom and Leek Skewers is a gastronomical treat. Inspired by the roadside comfort food, the mushroom was roasted to perfection with a sweet and tangy flavour.

For the main course, we started with Hot Stone Pot Rice with Crispy Potato, partially prepared live on the table. The Yunnan sauce was mixed with the rice and served hot. It was a well-balanced mix of vegetables, rice and the sauce giving a tangy, spicy touch.

For the non-vegetarians, there is Jasmine Sticky Rice with chicken cooked in banana leaf. After tasting the two, we moved to Twice Cooked Lamb with preserved bamboo shoots, chilly and chives. The perfectly cooked lamb with the savoury taste of bamboo was a hit!

With no space for desserts, we ended the meal with the Crispy Pork Spareribs with golden garlic and spiced salt. One bite of it and you won’t be able to resist another.

Stay up to date on all the latest Food news with The New Indian Express App. Download now
(Get the news that matters from New Indian Express on WhatsApp. Click this link and hit 'Click to Subscribe'. Follow the instructions after that.)

Comments

Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the newindianexpress.com editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on newindianexpress.com are those of the comment writers alone. They do not represent the views or opinions of newindianexpress.com or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. newindianexpress.com reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp