The Chinese room is back in Durbar Marg after seven years. As a part of Nanglo restaurant, the Chinese room envisions bringing in Indo-Chinese palate here amongst tourists and local people.

Indo-Chinese cuisine dates back to the late 1700s when Chinese people migrated to Calcutta for their leather tanning business. The Hakka origin people often migrated to different places and the food culture kept on evolving. The Chinese community settled in Calcutta and realized that the Indians do not prefer authentic Chinese flavors. That was the first problem. Secondly, Chinese spices and ingredients were not available which made them adapt and incorporate Indian ingredients. Any cuisine we are to see around the world always adapts and localizes. They could not find certain chilies so they started using chili powder. That’s how Indo-Chinese food came and started getting popular in other regions of India. They actually went to Calcutta and found the chef whose mother was Chinese and the father was Indian. It has worked great and finally, they have found a good space here to reopen the restaurant.

Seven years and so many things have changed needing modification. So, they have the regular Indo-Chinese that gets served at Nanglo with a few new items on the menu. The noodles and fried rice are something I saw unchanged along with side signature condiments. But focusing on something new, the dishes from the Szechwan region that they have tried to include are phenomenal. Interestingly, they have been accompanied by the Chinese chef, who seems to be really good at infusing Szechwan into the dishes.

With the table perfectly set up and you can tell everything is well thought out keeping the Chinese theme in the mind. They have considered detail in bringing the Chinese touch to the ambiance. From the plate and cutleries to the wall design, the theme resonated. We were seated comfortably conversing with each other, about the ideas, and about the restaurant when food started getting served. The idea of eating in the bowl just like how Chinese do seems interesting as well.

COLD BUFF:

Starting with a series of appetizers straight from the Szechwan region, we were served a delicious-looking Cold buff. Yes, cold! But, that is the thing about Indo-Chinese cuisine. The buff is first braised, set in the fridge, and after that tossed with the fermented chili-vinegar sauce. One of the most popular dishes in China and it is worth the hype. Not many overpowering flavors, it was just light and interesting to the palate. The Szechwan touch and perfectly cooked buff were flavorful for the appetizer.

ROAST DUCK:

Similar to the concept of cold buff, the other one was Roast duck. This one was a cold appetizer too with lots of Chinese spices in it. Duck bones, star anise, white pepper, Szechwan, and many Chinese ingredients kept it all together to give off that slight kick of flavor. The Duck meat is slowly braised for four hours and then left to roast over the fire.

SHREDDED POTATO AND STIRRED FRIED GREEN BEANS:

Potato does go with everything! The wide adaptability nature of potatoes has turned this into one of the famous shredded potato dishes. The food is like everyday simple and comfortable food in China. They simply shred the potatoes, let them boil until half cooked, and then stir fry to lightly crisp tossed with Szechwan. Same with the green beans too. The bright yellow shredded potato and stirred fried green beans to look very appealing and taste amazing.

PAN-FRIED CHICKEN DUMPLINGS:

In every way possible, we cannot say no to dumplings. Momo wants to be healthier so turned into dumplings (Okay, that is my theory) The pan-fried chicken dumplings dipped in the achar, exploding the flavors in the mouth, couldn’t be better. the dumplings were not too oily, just subtle with the spices, and just the right crisp to it.

They claim that we are more familiar with Chinese flavors and Indo-Chinese dishes are widely appreciated in our crowd.