Warm dumplings go best with soup

Soup and Dimsum festival at Hunan is a must-visit with its truffle-scented and mango-flavoured dumplings

Published: 13th August 2016 05:32 AM  |   Last Updated: 13th August 2016 05:32 AM   |  A+A-

Warma

BENGALURU: To have a good, warming, Chinese meal head to Hunan in Koramangala or on New BEL Road. The restaurant is hosting a Soup & Dimsum festival, a must-visit.

We start with soups. Sweet Potato and Carrot Soup is little sweet and cooked in coconut milk. It has chunks of carrots and sweet potatoes, and peanuts add crunch to this otherwise smooth soup. Chicken Drumstick with Noodles Soup has a chicken leg served with noodles and broth. Three elements are cooked separately for this thin soup. The chicken in this lacked meaty flavour though.

Warm.JPGThen came dimsums. Truffle Scented Edamame Dumplings has a green edamame placed on the top it. Keep your fork aside because you’ll need a spoon to bring together the wheat-and-potato-starch skin and the stuffing. The edamame is grounded into a fine paste and truffle scent added to it. Those who like the subtle taste of the bean would enjoy it. It is served with soya sauce.

Crunchy Wonton Ribbon Prawns has fried prawns. The wonton sheet is cut in the shape of a ribbon and wrapped around the prawn. It is served with chili mango sauce which has fresh mango pulp mixed with chilli flakes. The sweet and spicy sauce complements the crispy and juicy prawns perfectly.

Bok Choy and Mushroom Money Pouch, comes in the shape of a money pouch. The skin is green, coloured with spinach puree. The stuffing has bok choy and mushroom in it. The taste of the soy sauce overwhelms the other flavours.

If you need a more flavourful something, pick Mushroom and Tofu Fatty Bao. The usual bao or bun has a piece of tofu and crispy mushroom in it. As you bite into it, the soft tofu melts in your mouth. The barbecue sauce has strong tang but it is neutralised by the bao, giving the dish an even taste.

Khow Suey Vegetable and Khow Suey Chicken were made in Burmese style. Khow Suey Vegetable is boiled noodles and you can add your preferred vegetables -- broccoli, baby corn, carrot or beans -- and a coconut milk gravy to it. The gravy is cooked with madras curry powder, cumin, coriander, chilli sauce and other spices. 

You can top this with a choice of condiments -- peanuts, fried onions, roasted garlic, lemon, fresh coriander leaves and chilli flakes.

Khow Suey Chicken is served with noodles, chicken drumstick and cooked milk. The initial sweet taste of it can be made to suit an Indian palette with peanuts and chilli flakes.

The festival is on till August 31.

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