Repeated search on the Internet does not throw up a meaning of Dimcha. For Dao it says “way” in Chinese philosophy. This makes me conclude that it’s the phonetics that is behind the naming of “Dimcha” and “Dao”, the new address for Thai and Oriental cuisine in the capital. Open at the upmarket N block market in Greater Kailash I, it’s an all inclusive oriental food station. Spread over several floors, starting with Dimcha on the ground floor that serves 20 varieties of dim sums and Asian tea, it proceeds to Dao, a Thai restaurant on the first floor and heads up to Aniq, an Oriental bar on the top and the terrace.
In this elaborate setup, the only thing missing is a Thai spa probably. Returning to my understanding of the word Dimcha, it simply connotes serving of two dishes on your plate dim sum and cha (tea). By the way, dim sum actually means “touching the heart”, and the moist, fragrant dim sums of Dimcha did moisten by heart. The Prawn and Chive Dumplings topped with soft crabmeat jam was a heaven-sent. Being partial to Darjeeling leaves, the Asian Tea didn’t strike a chord in me. Traditionally, dim sums with tea is seen as a snack, with the tea aiding digestion. In Hong Kong, and in most cities and towns in Guangdong province, dim sums are served in restaurants as early as five in the morning. It is seen as a breakfast dish, but that is not the case in India. Here dim sums have grown beyond a snack and are sometimes even had as a main course. So, though there may be many takers for Dimcha’s dim sum, that might not be the case with its tea. But again, it could also spark a fan following for tea in its most unadulterated form.
Dao is a welcome break from the regular Red/Green Curry and Khao Suey. In soups, I chose Tom Yam Chicken, it’s also available with vegetables and prawn. It is the regular hot and clear soup with mushrooms, galangal, lemon grass and kaffir lime leaves. The taste is similar to some fish recipes of Bengal and Assam where kaffir lime is available. The main course included Narmtok Ped (grilled duck fillet in a spicy roast rice sauce), Ped Yarng Kraphaw Krob (crispy duck topped with hot basil sauce) and Pla Phad Khing Keun Chai (steamed red snapper in ginger sauce). Note, Dao sources all ingredients from around Asia.
It was humanly not possible to extend my culinary adventure beyond Dao. Aniq has to be someday else.