
Finding me annoyingly engrossed in the panoramic skyline of Kolkata for over 30 minutes, the waiter muttered – ‘Sir, are you here to lunch?’ I repeated my script – ‘Surprise me. But I need to wrap it up quick. So, keep it short and delicious.’ He nodded!
‘Egg Noodles with Chilli, Basil and Chicken’, served on a quaint aquamarine plate, tasted unusually hot, risking the collective hints of subtler ingredients. Overcooked and flaccid Basil failed in adding green-peace to the dish. Noodles were well-cooked though. ‘Three Cup Chicken’ it was – Taiwan wok tossed chicken chunks in soy sauce, rice wine and sesame oil with dried chillies and basil, that indeed, like a trusted side, redeemed my meal. Feisty, piquant and dominant Soy sauce, naively passing off as fine Teriyaki, staggered the blooming of unobtrusive Rice wine. Together they fared well as a rounded and satisfying course. I rested my nimble chopsticks to turn to the sky!
Fatty Bao’s Cocoa Caramel – a definitive pièce de résistance, surprisingly rich, poised and decadent, had it all - modestly dished up with a silky clump of milk chocolate cream delicately resting on a thin flourless chocolate cake, brittle Hazelnut praline crisp [couldn’t they crush and sprinkle it on top?], toasted meringue and salted caramel gel drops with a salted caramel ice-cream to match! The mouthfuls melted unhurriedly leaving a creamy sensation evenly smeared across my tongue. I took time to savour [cursing alongside the elitist molecular-gastronomy for rendering desserts so short-lived and discreet]. It was to die for!
My puny agenda yielded to a bigger one blowing the planned 30 minutes to an hour. The smile that the delicious dessert had put on my face remained till sundown.
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