THE Oriental Blossom comes alive with delicacies from Hunan. One of the eight regional cuisines of China, Hunan, well known for its eclectic sauces and dishes, makes its way to Radha Regent in all culinary pleasantness.
Otherwise known by the name Xiang cuisine, the palate encompasses the Xiang River style, Dongting Lake style and Western Hunan style preparations, which boast of a liberal use of garlic and pepper.
Says executive chef, Babu, “You have to taste the food. Then you’ll know how different it is from the other cuisines of China. At the food festival, we have focused on chicken and sea food. Capsicum-based dishes have also made it to the menu.” Starters are a treat. Hunan grilled lobster, Tiger prawn salt and pepper, Bang bang pomfret (sliched promfet sauted with spicy red chilli sauce), Hunan chilli fish, Buttefly prawns (crumb fried prawns served with hot garlic sauce), Spicy black bean chicken (diced chicken with spicy black beans) and Sai Woo Fuyuk (crispy lamb tossed with worcestershire sauce), have made their way sumptuously to the list. There is also a sea to dip in for vegetarians, with spicy sesame honey vegetables, crispy mini vegetable rolls and stir fried vegetables to pick from.
The soup menu reads generously. Hunan hot and sour (tamarind and hot pepper), Three delicacy soup (chicken, squid, shrimp), Hunan potato soup and tomato cucumber soup rule the pages. While the main course reads like a stretched out novel, encompassing Sweet hunan chicken (sliced chicken tossed in red pepper and ginger), Velvetter fish (sliced pomfret with green and red pepper), stor fried prawns in garlic sauce and Hunan style lobster in hot bean sauce, the noodles and fried rice come in ingenious preparations.
The food is priced between Rs 150 and Rs 800. The food fest is open for dinner till May 10 at The Oriental Blossom, Radha Regent, Arumbakkam.
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