Sunday, March 08, 2009
some 'dim sum'
i was introduced to 'dim sum' which actually translates to "touch of the heart" many years ago by my s-i-l, h. it is one of my favourites when i go out dining with him. he loves pan-asian food besides his weakness for the western variety.being a vegetarian,there is an obvious problem for me.but h does not get intimidated.he goes all out to see that a vegan can love dim sum too.or put it in another way,he will make me eat 'dim sum' to my heart's content.it is not an appetiser for me. it is a meal by itself.
'dim sum' originated in guandong province and the famous city of hong kong.it is traditionally a brunch meal.it is also taken with green tea.i love these steamed dumplings. they go under different names and different containments inside.the varieties are many. whether 'char siu bao' or 'har gau' or 'siu mai' or 'cheong fun' or 'dan tart' they are gobbled up by h with great relish. for me it is mostly 'cheong fun' -steamed plain rice rolls without the accoutrement. only dipped in a special chinese sauce,it is plain mouth-watering.
next time you visit 'china garden' or 'east' or 'busaba', just ask for 'dim sum' or any of the above. and i am sure the chef will roll it out for you in a jiffy, at the speed of lightning. i have had them at numerous chinese restaurants abroad starting with my initiation in san fransisco and then in new york and later in london. but back home in mumbai,'east' and 'busaba' are my favourites though. nibbling on bite-sized morsels loaded with fresh vegetables and minced spinach with tea or 'yum cha' is my signature meal in an oriental restaurant.