Wok Wonders

The wok (a round bottomed,deep metal pan with a long handle) is an intrinsic part of Chinese cooking. But if you thought all it could do was help toss the noodles,then youve missed out both on information and culinary specials.

Mainland Chinas Stir Fry Festival tosses up a pleasant surprise

The wok (a round bottomed,deep metal pan with a long handle) is an intrinsic part of Chinese cooking. But if you thought all it could do was help toss the noodles,then youve missed out both on information and culinary specials. In an aim to fill in the gaps,Mainland China,the Chinese fine-dining chain,has rolled out a Stir Fry Festival. According to restaurateur Manish Goyal,The Chinese are legendary for their longevity and the secret to their long life and good health lies in their cuisine. Stir-frying,he let us know,is a signature Chinese cooking method that employs little oil and high heat. Further,the ingredients are stirred rapidly in the wok. This imparts the unique wok hei which means flavour imparted by the wok to the ingredients while retaining their succulence and nutrition quotient, pitched in chef Ram,who has been instrumental in putting the spread together. Wok cooking is of two types. Theres the bao and chao techniques of stir-frying. While bao is fast cooking,chao means to saute, informed the Chef as bite-sized meat,seafood and vegetables are added in rapid succession,tossed and turned on high heat. Sauces and seasonings are sprinkled with speedy expertise. The result a burst of flavours,textures,colours and aromas while the juices remain sealed in.

By now we were eager to experience the magic of the wok. The starters arrived with Stir-Fried Corn Kernels with Celery and Garlic (Rs 220) that were light and tender. Teamed up with Mainland Chinas speciality Crackling Spinach with Almonds,it was a perfect start. We moved on to Stir Fried Chicken with Crushed Chillies and Cashewnuts (Rs 295) that was delicately cooked and had no overpowering flavour. However,if you are looking for new flavours that sit lightly on the palate,then order in Stir Fried Vegetables with Velvety Mustard Sauce (Rs 220). The mustard sauce doesnt weigh down the veggies and is a treat indeed. As we discovered,the best part about stir-fry cuisine is the fact that there are no heavy sauces and you dont really need to pair the dishes with noodles or rice. There are no strong rules about whats main course and what are the starters since its all coming from the wok, quipped Goyal as we dug into Quick Fried Chicken with Shredded Mango (Rs 295) and Stir Fried Fish with Fennel (Rs 325). The fish is a must try as it lived up to its melt-in-the-mouth reputation. With so much food in,we resisted choosing from the two dessert specials Pan Seared Fruits in Chilli Plum Sauce (Rs 140) or Chocolate Fondue with Spiced Fruits (Rs 175) with the chef strongly recommending the latter. We relented and though the chocolate was gooey-perfect,the chilli flakes on the fruits (mango,litchi,kiwi and apple) seemed unnecessary.

Meal for Two: Rs 700 (excluding taxes)

Location: SCO 40,Sector 26,

Madhya Marg,Chandigarh

Contact: 0172-5000005/07

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Wok Wonders

The wok (a round bottomed,deep metal pan with a long handle) is an intrinsic part of Chinese cooking. But if you thought all it could do was help toss the noodles,then youve missed out both on information and culinary specials.

The wok (a round bottomed,deep metal pan with a long handle) is an intrinsic part of Chinese cooking. But if you thought all it could do was help toss the noodles,then youve missed out both on information and culinary specials.