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The Hindu
4 days ago
- The Hindu
Tangra cuisine from Kolkata at the culinary pop-up at The Leela Kovalam A Raviz Hotel in Thiruvananthapuram
Tangra, in Kolkata, is home to what we know as the Indian Chinese food. Bringing home the spicy flavours from this part of India is The Leela Kovalam A Raviz Hotel where Tangra dishes are served as part of the dinner buffet. Tangra cuisine is believed to have evolved during the pre-Independence era when Kolkata's Chinese immigrants experimented with Indian spices and ingredients and came up with recipes that suited Indian tastebuds. 'Chinese dishes, rather Indian Chinese, have become part of our food culture and so we wanted the gouramands to get a taste of the cuisine that evolved when two styles of cooking came together,' says Sarath Madathil, deputy general manager (marketing). 'That's why we decided to have this pop-up and around 20 dishes will be available at our dinner buffet counter.' 'The cuisine is marked by the spiciness of the dishes, which does not go overboard,' explains chef Rakesh Kumar, who specialises in Asian cuisine. Just three months old with the hotel group, he, however, brings the experience of having led similar pop-ups while working in Chennai and Goa. The pop-up alternates between five set menus with appetisers, soups, mains, rice, noodles, desserts and live stations, featuring both vegetarian and non-vegetarian dishes. The appetisers list of 20 includes dragon roll, crispy lotus stem with honey chilli, Tangra style veg Manchurian balls, paneer Manchurian, drunken chicken, golden fried prawns, Tangra style pork chilli, and chicken wings. Being a vegetarian I settled for pan-fried chilli garlic mushroom, which hit the right notes. Chef Rakesh mentions drunken chicken, a cold appetiser that has diced chicken soaked in Shaoxing wine, with crushed chilli, black bean, onion, ginger, dark soya. Golden fried prawns is another popular appetiser, he says. The batter has corn flour, flour, egg, salt and white pepper. 'We use chilled water or soda to make the batter so that the prawns are crisp when they are deep fried. The best way to have it is with chilli sauce or chilli garlic sauce.' While I was served the classic vegetable manchow soup with crispy noodles, other soup varieties include Tangra style chicken egg drop soup, ginseng chicken soup, and thukpa. 'Thukpa, a Tibetan dish, is a comforting noodle soup with broth, veggies or meat, spices etc,' the chef says. The vegetarian mains are all about the balance the sauces brought to the table. The mixed vegetarian schezwan dish, for example, was perfect to go with the vegetarian hakka noodles and lao gan ma fried rice. The rice can be had even without any side since the chilli, ginger, garlic, the sauce and the many vegetables make it a delicious meal by itself. As for the noodles, what lifts the taste is the special seasoning sauce, the chef says. Of the non-vegetarian mains, the chef talks at length about the classic chilli chicken. 'What lends freshness and taste to the dish is green chilli, soya and capsicum, with ginger, garlic and diced onion. In Tangra style, chilli oil is not added, but some people do use that,' chef Rakesh explains. Another dish he is excited about is the sweet-and-sour prawns. 'This should appeal to all because of the balance of flavours. The taste comes from plum sauce, ketchup, vinegar and a little sugar.' Dumplings, dimsums, bao, momos etc are served at the live stations. I got to sample veggies-loaded momos. The dips were too good to resist, especially the one with coriander, garlic and bird's eye chilli that has an edge over lao gan ma chilli sauce and the one with tomato, onion and garlic. There is also The Chinatown Toss, a live station with wok-tossed items such as Manchurian, chilli paneer, chilli chicken with fried rice or noodles. Puddings, baked yoghurt, matcha cream brulee, egg tart are there on the desserts menu. The pop-up is on at The Terrace, The Leela Kovalam A Raviz Hotel, till August 3, from 7pm to 11pm. Rate is ₹2,495 plus taxes for adults; there is a 50% discount for children aged six to 10 and it will be complimentary for those below six. Contact: 7510593109
Time Out
15-07-2025
- Entertainment
- Time Out
Kolkata Social
✍️ Time Out Sydney never writes starred restaurant and bar reviews from hosted experiences – Time Out covers restaurant and bar bills, and anonymously reviews, so that readers can trust our critique. Find out more, here. The poetry of Tagore. Mother Teresa's Missionaries of Charity. The roar of a cricket match at Eden Gardens. Kolkata – once the capital of British India and formerly called Calcutta – pulses with poetry, politics and passion. And now, you can have a taste of the 'City of Joy' on Newtown 's vibrant King Street. After spearheading Colombo Social, Kabul Social and Kyiv Social, man on a (social justice) mission, Shaun Christie-David, founder of Plate It Forward, opened Kolkata Social in March. You might remember Ukrainian eatery Kyiv Social won Time Out Sydney's Impact Award 2025, so we're excited to see what's on offer. It's a sunny Sunday when we are seated in a cobalt blue room with a view to the open red-tiled kitchen where the chef Ahana Dutt is in charge. Kolkata-born, Dutt earned her culinary cred at Firedoor and Raja before Christie-David roped her in. With every set menu ordered, Kolkata Social donates meals to those in need – one in Sydney and one in Kolkata via their charity partner, Calcutta Rescue. This isn't your typical Indian restaurant There's no chicken tikka from North India, or idli sambar from the South. Instead, Kolkata Social is a celebration of Bengali cuisine – and we're here to savour it. First up, our entrées. The dry chilli chicken features boneless chicken bits, batter-fried then tossed in a garlicky sauce with green capsicum and onions. One bite and we're transported straight to Kolkata's Chinatown, the birthplace of 'Indian Chinese ' (IYKYK). Next, moong dal el boram. The menu says 'think falafels, but Indian', and most Indians will recognise them as dal vadas (lentil fritters) sold at street corners as an afternoon snack. Made from a mix of ground moong dal with spices and finely sliced green chilli for punch, these moreish morsels are deep fried and sent to our table piping-hot. We dunk them in the tamarind chutney and think how we'd gobble them up on a rainy day with a cup of chai. Speaking of which, our drinks are served: a lebu cha which is refreshing lemon iced tea with a zing of marmalade; a lassi slushie made with crushed ice; and a glass of Majama Zibibbo – a floral Hunter Valley white with notes of Turkish delight. The drinks menu itself is a nod to nostalgia. Printed on a replica of an old-school Indian inland letter, it's got a variety of whites and reds, beers like Mountain Culture x Kolkata Social lager and the ever-popular Indian beer Kingfisher, as well as some interesting offerings like mini mustard Martinis and vodka-spiked lassi. Our mains arrive – and this is where chef Dutt's homage to her Bengali roots shines The barramundi is served in a smoked yoghurt sauce with a generous slick of mustard oil, the mainstay of any Bengali kitchen. The result? Subtle, smoky, sublime. While Aussies claim barra as their own, you also get Indian barramundi in the mangrove estuaries of West Bengal where it is called 'bhetki'. How's this for a fish curry that connects countries? Our waitress tells us that the goat kosha has been slow cooked for more than six hours – evident from the way the meat falls off the bone into a thick, aromatic curry. We sprinkle the jhoori aloo bhaja – crisp matchsticks of fried potato – over the goat and this combo reminds us of Salli boti, a beloved Parsi dish. Paired with our mains is the birista pulao, taken from Bengali Muslim households, where onions are fried until caramelised and stirred through fragrant, cardamom-scented rice. And then, as a surprise from the kitchen, began and bori is brought to us. Instead of the smokiness of a baigan bharta, this eggplant is cooked down to a luscious sweet-sour pulp in panch phoron (Bengali five-spice) that's perfectly mopped up with some flat bread. Kolkata Social is an ode to chef Dutt's mum Sharmila Basu Thaur and her home-style cooking – apparent from her mural by artist Marlon Dalton in the inner mustard-yellow room that's kissed by the afternoon sun. The menu is novel; the dishes are nuanced. There are no flourishes of this and foams of that, but the food is cooked with finesse. It is food that you can eat with your hands and comes from the heart. Food that makes us want to go in for just one more bite despite the waistband of our protesting jeans. So we oblige, ordering a dessert to share. Not the familiar Bengali sweets of rasgollas or mishti doi, but patishapta, a jaggery and coconut-stuffed crêpe, flambéed in rum and nestled in custard. It's doused with a peg of rum and flambéed in front of us. Devoured in seconds, it's a fitting finale to an exceptionally fine meal.
NDTV
18-06-2025
- Entertainment
- NDTV
How Sushi From Japan Became A Craze In India, From Fine Dining To Street Food
India is a very welcoming country. Atithi Devo Bhava is the basic tenet of the Indian hospitality and food circuit. So, we took the Chinese chow mein and made it into our desi chow mein, so much so that Indian Chinese food is now a separate cuisine altogether, a sort of a parallel dimension where the two neighbours coexist to keep Indian foodies happy and satiated. Who can forget the simpleton Rani, played by Kangana Ranaut in the 2013 coming-of-age drama Queen, telling an Italian chef what all ingredients (including salt!) to add to the pasta, much to his shock and dismay. After all, we have added cottage cheese (our very own paneer) as a topping, over and above the cheese sprinkled on a pizza base. Can't blame the Italians. Today, on June 18, as we mark International Sushi Day, we delve into the localisation of this traditional Japanese dish. It has come a long way, both geographically and that has made its way from being a fast food of the Chonins, a class subordinate to the Samurai warriors, during the the Edo period in Japan; earning a place of honour at high-end restaurants, to becoming available in food stalls by the streets of one of India's food capitals, Lucknow. Yes, sushi has taken over Chatori Gali too. What Is Sushi Sushi is simple. But simple doesn't mean it's easy. This traditional Japanese dish is typically made of two ingredients - raw fish and rice, and this rice is seasoned with sugar and salt. But there's no end when it comes to people's imagination. So, you can combine the vinegared rice with ingredients ranging from seafood, vegetables to meat. What Makes Sushi So Popular In India According to Malaysian-born Chef Eric Sifu, Chief Culinary Officer of Pebble Street Hospitality, sushi has found its audience in India because it reflects the values of a modern, well-travelled diner: clean flavours, balance, and a deep respect for ingredients. "There's a growing appreciation for technique-driven cuisine, and sushi delivers on that with quiet confidence. Coming from Malaysia, where food is such an emotional and cultural anchor, I recognise that same passion here in India. Sushi resonates because it's both elevated and grounded. It doesn't need theatrics, just honesty on the plate," Chef Eric Sifu tells NDTV. Like food is an inseparable part of life, the impact of sushi is deeper than the dish it is served in. "To me, sushi is more than a dish, it's a discipline. It teaches restraint, precision, and respect for the ingredient in its purest form. In a world of constant noise and excess, sushi offers a rare kind of quiet; it invites you to slow down and notice the details. That's why I think it continues to speak across cultures and why it's earned its place in India's premium dining story," adds Chef Eric Sifu. One of the reasons sushi is popular in India is because it is a major rice producing country and has a vast coastline with a fish-eating culture, says Swapnadeep Mukherjee, Executive Chef, the Metropolitan Hotel & Spa, New Delhi. During the economic reforms in the 1990s, when the Indian government opened doors for foreign companies to invest in India, a lot of Japanese, Korean and people from other nationalities came to the country. This pushed demand for the international standard of Japanese food in India thus giving rise to more Japanese outlets, adds Chef Mukherjee. "With the boom in the travel and airlines industry, many Indians started travelling to various countries where they had Japanese food and when they came back to India, they had already developed a certain taste for the cuisine. "Sakura at The Metropolitan Hotel & Spa started when Indians were not much exposed to Japanese cuisine. Being a pioneer of authentic Japanese cuisine, people found authentic Japanese food in Sakura and this made them the regular patrons. Now Sakura has a large number of Indian food lovers as well," he says. Japanese Sushi Goes Desi Sushi has been moulded according to the wide-ranging Indian palette. So, there's achari sushi, paneer tikka sushi, Jain sushi, and even Arabic sushi. Chef Eric Sifu says sushi being assimilated into Indian food culture is an organic and exciting evolution. "The Indian dining landscape is incredibly dynamic, and the way sushi has been embraced speaks volumes about how open and globally aware today's audience is. For me, it's about respecting the DNA of sushi - balance, simplicity, and purity - even as we reinterpret it in ways that connect with local palates. That's the sweet spot: when tradition and innovation speak to each other." Sushi becoming part of Indian food culture is a welcome development as it "promotes a healthy diet and lifestyle", says Chef Swapnadeep Mukherjee. "From seeing guests as a novice to this dish many years ago to rise to being part of the culture is a huge change, and as a Japanese chef for more than 20 years, it makes me really feel happy to know that they now appreciate tastefully presented experimental food," he adds. The Many Types Of Desi Sushi "I lean toward optimism," says Chef Eric Sifu, whose Pebble Street Hospitality portfolio of pan-India restaurants includes Foo and KOKO. "Sushi has always had room for expression, that's part of its appeal. What matters is the 'why' behind the change. At Foo and KOKO, we do explore new forms and flavour profiles, but always from a place of understanding the tradition. As long as the foundation of the technique is solid, then innovation can enrich, not dilute, the narrative of sushi," he further says. For Chef Eric Sifu, it's encouraging to see sushi reaching a wider audience through premium formats. "The increased exposure has helped people understand that sushi isn't just raw fish, it's a disciplined craft that's incredibly nuanced. We focus on making that experience both approachable and elevated. What's important is that as the category grows, the precision and intention behind every roll or nigiri remain non-negotiable." Sushi On Indian Streets Chef Swapnadeep Mukherjee is of the view that as long as "hygiene and freshness is maintained by local street shops and the taste appeals to a large number of people", there is nothing wrong in promoting sushi to every household, or street stall. "Experimenting is part of human nature, till the core and essence of the dish is not compromised. New ideas or dishes are always exciting. An amalgamation of Indo-Japanese cuisine is an absolute delight for sushi lovers. "Crafting sushi is an artistry - making it eye pleasing, working with flavours of the basic ingredients to shine through without too much seasoning, type of knife used to create the dish, cutting techniques and much more. So, next time enjoy your sushi first with eyes and then with the palate," he adds. As India embraces sushi, and experiments with its flavours, colours and ingredients, it is only a matter of time before we see a sub-cuisine rising: Indian Japanese. With sushi as its main character.
Yahoo
28-05-2025
- Lifestyle
- Yahoo
That's all, yolks! Asian egg dishes delight around Orlando
I just crushed about a quarter of this vegetable egg foo young, which according to my brief research has more than a few acceptable spellings and a tremendous number of fans. It is my favorite American-Chinese takeout staple. Done perfectly, it's wok-fried in a generous pool of oil, soft and tender inside with a crispy, wispy exterior and heavy with vegetables — all of them. Broccoli and carrot, water chestnuts, bean sprouts, mushrooms, cabbage, rough-chopped hunks of baby corn. Every restaurant does it differently and I'll often pass on the gravy (some are too heavy on thickening agents, too light on the soy or oyster sauce umami), but I love it, with or without. Orlando's first Kyuramen location is ready for its close-up | Review I'd just finished up at the gym. And the salty protein-carbohydrate bomb was just what my body wanted. I could feel it replenishing me, in fact, like it was going directly into my cells. It was fabulous. I might have heard myself say 'mmm' a few times. Folks in foodie online circles can be pretentious about American-Chinese food. I've seen people joyfully post their glistening containers of General Tso's only to have some troll call it inauthentic, which frankly, I don't get. How? It's an iteration of Chinese food, invented by Chinese immigrants, as they forged new lives in a new place. There is Tahitian Chinese food. Caribbean Chinese food. Indian Chinese food. Peruvian Chifa. Same story, different countries. None are 'traditional.' All are examples of Chinese people using the ingredients available to them to create something familiar, but uniquely Chinese-plus. Happily, zero trolls responded when I posted an open question on the Orlando Sentinel's food-centric Facebook page, Let's Eat, Orlando. Best Korean: 2025 Orlando Sentinel Foodie Awards 'I love American Chinese food,' wrote group member Alana Conel. 'There's something about the comfort of it that I crave at least once every two weeks. I love authentic Chinese food no doubt, but take-out Chinese food … literally is making my mouth water right now.' Raised in China, Janet Zhang noted that American Chinese cuisine's flavor and presentation feel foreign, but she still likes it. 'I think the American Chinese restaurants have some of the best chicken wings I have ever had, and the twice-cooked pork made with cabbage and charsiu, though (they) bare [sic] little resemblance to the dish I was familiar with, (are) still delicious.' Chefs, too, weighed in. 'If you say you don't like [American Chinese food], you're lying,' said Boku, Soseki and Uncle Dendog's alum Denni Cha, whose favorites include moo shu. 'Egg drop soup is my everything.' Vegetable egg foo young is mine. I'm not apologizing. And as we say goodbye to both Asian American & Pacific Islander Heritage Month and National Egg Month, I can't think of a better dish to go out on. That's all, yolks! Well, that and this round-up of some other Asian egg dishes you might want to try. Though not technically an omelet, this eggy-battered pancake of Japanese origin, in particular the chonky kind where the goodies are studded within instead of layered on top, has definite egg foo young feels. In Japan, you might find grill-top tables where you can cook your own, but at chef Lewis Lin's Orlando-local izakayas, Susuru and Juju, you can sip fine whiskey or whimsical cocktails while the pros in the kitchen do the work. Here, they churn out thick, Osaka-style okonomiyaki that's studded with cabbage and slathered in kewpie and where you can add on pork chashu or bacon. It's quite popular with the regulars, says Lin. Go. Be one. Susuru: 8548 Palm Parkway in Orlando, 407-778-4813; Juju: 700 Maguire Blvd. in Orlando, 407-412-6678; I couldn't post the wild video I have of my server, deftly slicing open this trendy, Yoshoku-style omelet, at Kyuramen's location just outside the UCF campus on University Boulevard, but Google Kyoto's famed Kichi Kichi restaurant (or check out Phil Rosenthal meeting chef Motokichi Yukimura on the Kyoto episode of 'Somebody Feed Phil' on Netflix) and you'll know what to expect when you show up for your own taste of this gorgeous dish, wherein a delicate, thin-skinned purse of eggs is layered over chicken fried rice, flayed open theatrically, then doused with sauce. At Kyuramen, the choice is curry or demiglace. You can add on pork tonkatsu, as well. Kyuramen: 3402 Technological Ave. in Orlando, 407-668-4088; This steamed egg custard is one of the most popular dishes on the menu at Pocha 93, where Korean street food takes center stage and the eggs are a light, silky and fluffy bar snack, topped with scallion and ideal for enjoying alongside something saltier and, of course, happy hour sips. Pocha 93: 7379 W. Colonial Drive in Orlando, 407-420-0157; A recent add to Domu Chibi Ramen's fast-casual menu in Waterford Lakes, and a protein-packed steal at $3.50. These thin, delicately rolled omelets, says chef/owner and 2025 James Beard Award Semifinalist for Best Chef: South, Sean 'Sonny' Nguyen, are something every chef specializing in Japanese cuisine aspires to do well. 'The more you make it over time, the better you get,' he says. 'I make a very amateur tamagoyaki at home for my kids for breakfast and they love it.' It was a natural add to Chibi's menu, he says 'because we were focusing a little more on Japanese street foods for our fast-casual outpost. One of the most memorable bites I had at the Tsujiki Market was tamagoyaki on a skewer, made fresh at a corner storefront. It was cheap, simple and delicious.' It takes those who try it on a trip to Japan without booking a ticket, he says. 'If you're into eggs, it's worth a try.' Domu Chibi Ramen: 869 N. Alafaya Trail in Orlando, Find me on Facebook, TikTok, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @ Email: amthompson@ For more foodie fun, join the Let's Eat, Orlando Facebook group. Our 2025 Foodie Award winners list revealed — see who won
NDTV
12-05-2025
- General
- NDTV
Corn Flour And Cornstarch Are Not The Same. Find Out The Key Differences Here
Quick Reads Summary is AI generated, newsroom reviewed. Corn flour and cornstarch are distinct kitchen ingredients. Corn flour adds texture and flavor to baked goods and dishes. Cornstarch serves primarily as a thickening agent in recipes. Corn flour and cornstarch are two common ingredients found in many kitchens, but despite their similar names, they serve distinct purposes in cooking. From baked goods to sauces, these ingredients play crucial roles in various dishes, but their differences can greatly impact the final result. Understanding their unique characteristics is key to unlocking new flavours in your cooking. In this article, we'll explore the key differences between corn flour and cornstarch and help you understand when to use each ingredient to achieve the best results in your cooking. Also Read: Is Corn Flour On Your Plate Harming More Than Helping? Experts Weigh In What Is Corn Flour? Corn flour is a type of flour made from corn kernels, often used in baking and cooking. It is commonly used in recipes to add texture and flavour. It gives a distinct corn taste and aroma to dishes, making them more delicious. Common dishes that have corn flour as a popular ingredient include makki di roti or corn pakodas. What Is Cornstarch? Cornstarch is a fine, white powder extracted from corn kernels, often used as a thickening agent. It is commonly used in dishes to achieve the desired consistency. Cornstarch is often used to thicken sweet dishes like fruit custard or puddings. In Indian Chinese cuisine, cornstarch is used to thicken sauces in dishes like manchurian or chilli paneer. Here Are 4 Key Differences Between Corn Flour And Cornstarch: 1. Colour The most striking difference between corn flour and cornstarch is the colour. The former is pale yellow, whereas the latter is white. When kept together, it's quite easy to distinguish one from the other. 2. Texture Not just the colour, but the texture of corn flour and cornstarch also differ significantly. Corn flour has a texture similar to that of regular atta (whole wheat flour). On the other hand, cornstarch is considerably finer in texture, somewhat like baking powder. 3. Flavour Another noteworthy difference is in the flavour. When eating a dish consisting of corn flour, you'll taste an earthy and somewhat sweet flavour, like corn itself. However, cornstarch doesn't have any such flavour and is basically tasteless. 4. Usage In Recipes A significant difference between corn flour and cornstarch lies in their usage in recipes. Corn flour is often used as a main ingredient in baked goods, such as cakes, bread and tortillas. In contrast, cornstarch is typically used as a thickening agent in sauces, soups and desserts. Also Read:
