FOOD -- 4 ::

NEW CHINESE CUISINE AT TAJ SAVOY

BY P S SUNDAR

A main addition to tourists’ culinary pleasure in The Nilgiris this summer is the authentic Chinese cuisine at Taj Savoy Hotel, Ooty.

“Our objective is to take the food more towards Chinese taste in preparation without compromising Indian guests’ preference”, Savoy General Manager P Vibhakar said.

“I am presenting many new dishes from the training I had from Master Chef William Tong of Hongkong at ‘Memories of China’ Restaurant.  Our ‘red bean dumplings in ginger syrup’ is a dessert rarely available this side”, said Chef with 25 years experience M Arogyanathan, popularly called ‘Chinese Nathan’. 

“Pickled colour pepper and eggplant salad along with vegetable spring roll and honey chilli potato starters followed by garden fresh vegetables in white garlic sauce and chilli mushroom baby corn to accompany vegetable fried rice and Hunan Noodles are our guests’ favourite Chinese vegetarian dishes”, said Executive Chef Nisi Kant Panigrahi.

“Crispy prawns with golden garlic, Konjee Crispy Chicken, steamed fish in black bean sauce, Kung Pao chicken and honey chilli chicken are our guests’ favourite Chinese non-vegetarian dishes”, Arogyanathan added.

Vibhakar and Food and Beverages Manager Om Prakash led the Executives of the hotel in dedicating the new format of Chinese cuisine to the guests. 

(response can also be sent to: pssundar.coonoor@gmail.com)