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Article: Snack on dim sums and jasmine tea (Eating out IANS, with images)
- Article from:
- The Hindustan Times
- Article date:
- September 8, 2009
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New Delhi, Sep. 8 -- Move over sweets, bhujia and chai; here is a new recipe from the orient for the kitchen-savvy urban Indian homemaker out to impress guests.
A bowl of dim sums and a light seafood dumpling soup cooked and served Chinese style in cane or wooden covered trays and bone-china cutlery, along with a tumbler of pearl jasmine tea. It is light, low on spices, usually steamed or boiled and easy to digest -- despite the abundance of starch.
"With increased consciousness about health, Indians are developing a palate for dim sums and dumplings, the traditional Chinese savouries," Sanjeev Kumar, chef de cuisine at The China Kitchen in the Hyatt Regency Hotel in the capital, told IANS.