Unique tempering, generous use of garlic, and love for spices - Indo-Chinese cuisine is a popular choice
Published: Thu 12 Jan 2017, 6:00 PM
Last updated: Thu 12 Jan 2017, 8:36 PM
There is Chinese cuisine and then there is the very popular Indo-Chinese fare. No, we aren't making this up. The latter is the Indian adaptation of the Chinese style of cooking and has emerged as a much-loved fusion amongst Dubai's food enthusiasts. Indians from both Kolkata and Punjab claim it to be their creation. Whilst, a Chinese chef would fill up his shopping cart with watercress and bok choy - the Indian chef will overload his with ginger and garlic. For, the essence of Indo-Chinese dishes lies in the tadka (tempering). Also, since Indians love their spices, they can't have enough of the hot Szechwan sauce (gravy, as they call it). Of course, peas, capsicum, cabbage, carrot, and baby corn are used generously too. As for tofu and bean curd, they make way for paneer (cottage cheese). Join us as we sink our teeth into soya sauce and tomato ketchup doused Chinese meals.
Dosa Plaza (across three locations in Dubai) has taken fusion to another level. Here, you can order portions of Manchurian, Szechwan, and Chilly-Garlic Idli. If you aren't afraid to experiment, we recommend these varieties in dosa: Spring Roll, American Chopsuey, and Paneer Chilly with Cheese. At The Monk (across three locations in Dubai), must-eat mains include Chicken Sesame Sauce (cooked in a chilly-garlic combination) and Vegetable Manchurian (assorted vegetable balls cooked in soya sauce).
You'll be surprised to know that Manchurian is India's gift to the world. No wonder, Indi Spice (045509280), International City, serves cauliflower, mushroom, vegetable, and chicken varieties of Manchurian. Sample the Veg Manchurian Dry at The Ming Bowl (044313604), Business Bay. Chilli Chicken Dry cooked with onion, capsicum, and chillis will remind you of the street-side Indo-Chinese food. Grub Shack (044489095), Umm Hurrair, serves delectable Crushed Garlic Pepper Beef, Special Honey Chilli Fish, and Green Garlic Prawns. Pair up these mains with Chicken Bar Fried Rice, cooked in a typical Mumbai-style - it caters to the fiery taste buds.
What's on the menu this week
Time to detox
Overindulged in the festive season? Head to Raffles Dubai (043248888) and enjoy their Detox Brunch (1pm to 4.30pm) sans any guilt. It kicks off with a beginner's boot camp session, which is free-to-attend. Take a little break and then tuck into an array of delicious, healthy food options. A dedicated Paleo Station will serve dishes with lean and natural ingredients like egg-free paleo banana pancakes or visit the Ultimate Wellbeing Salad Bar to create your own mix from over 60 ingredients. Must-eats from the BBQ grill - vegetable skewers and avocado zucchini mini-burgers. Our favourite is the Detox Beverage Menu with fresh smoothies and juices, packed with superfoods and antioxidants to cleanse and energise, like Berry Chia Delight, Hemp Passionfruitini, and Green Spirulina.
On today, for Dh235 per person
Taste of nostalgia
Chefs at homegrown Emirati restaurant Karak House (045516852), Downtown Dubai, have come up with a handful of new dishes - modern, yet nostalgic. Sample the Emirati-native Lamb Thareed 'Karak House style': flaky, tender lamb braised with root vegetables paired with local rgaag. Harees, rich with Oriental flavours, will bring back fond memories of family meals. Relish Baith Wa Tamat (egg and tomato), a breakfast reminiscent of childhood years to many in the UAE, offered with a twist through a pinch of chili and cumin. For a sweet note, sample Saffron and Rose Croissant Pudding or Almond French Toast doused with rose and honey syrup.
Say cheese
If your weekends are incomplete without burgers and fries, then you need to stop by at the newly-opened Classic Burger Joint, Media City. Other than signature burgers like Classic Cheese, The Mexican, Swiss 'n' Mushroom, and Classic Chicken Mozzarella - there is the healthier quinoa option as well. They'll be happy to replace the regular bun with a brown one, for an extra Dh3. Or upgrade your coleslaw to a green salad. Cheese lovers can order sides like a Blue Cheese and Melted Cheddar Cheese Cup or a Mozzarella Patty. The new location will be open from breakfast to midnight on weekdays and midday to midnight on weekends.
INSTA GRATIFICATION
Smile and say burrata: This burrata salad makes for an arty pic! Isn't it? Sample the soft burrata balls with heirloom cherry tomatoes and fresh figs at Mitts & Trays, City Walk.
Sarah Walton (@thehedonista)
Turmeric, the ancient healing spice
Strongly flavoured and golden-coloured. relative of the ginger plant, it has a slightly bitter taste and adds vibrant yellow colour to dishes.
It was around 500 BCE that turmeric emerged as an important part of Ayurvedic medicine.
In Indian culture, turmeric is a scared ceremonial item - a symbol of purity and prosperity.
It appeared in Hannah Glasse's 1747 cookbook: The Art of Cookery Made Plain and Easy.
It originated in Southern India and the region continues to be the world's largest producer of the spice.
There are also evidences that turmeric was used as a part of Chinese medicine around 1,000 years ago.
It was used by Buddhists monks to dye their robes. Monks of Southeast Asia still wear spice-coloured robes.
By mid 20th century, it started gaining popularity in Western world. Today, chefs use turmeric to create desserts as well.
It requires temperatures between 20 and 30 °C and a considerable amount of annual rainfall to grow.
purva@khaleejtimes.com
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