Indian food tickling Chinese taste buds
Bold flavors and bright colors hitting the right note in many cities, Hou Chenchen and Shao Xinying report.
A touch of spice
Mehernosh Pastakia has been running the Taj Pavilion for more than 25 years. He was among the first Indians to venture into restaurant business in China. Now, more and more Indians and Chinese are establishing South Asian restaurants, offering wider options for food lovers.
Pastakia says naan is one of the most popular staple foods with Chinese customers. It comes in various forms — plain, butter and garlic — all made in a tandoor, a traditional clay oven. "A regular oven doesn't reach the 400 C needed for naans to develop that perfect crunch and aroma," he says. The naan dough is stretched and placed on the inner wall of the tandoor, where it cooks in just seconds.
"A classic way to enjoy a naan is to tear it into small pieces and dip it into curry sauce or pair it with meatballs or vegetables," he says.
The Taj Pavilion is also known for its rumali roti, a thin flatbread cooked over a wok.
