Sharmi on the Trot

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Archive for the tag “South East Asian food”

Review: Jom Jom Malay at Ansal Plaza

Pretty interiors

Pretty interiors

Bright colours that catch your eye, a happy atmosphere, smiling and cheerful staff, and finger-licking delicious Malaysian food – that’s what Jom Jom Malay is all about. A recent addition to Delhi’s restaurant scene, and located at Ansal Plaza, Jom Jom Malay is the city’s first Malaysian restaurant.

From the moment you walk in, the vibrant setting gives you a comfortable vibe.The blue and pink cushions, wooden tables and typical Malaysian wall decor instantly makes you want to taste the food. And while you place an order and wait, try your hand at making sambal? Sambal is probably the most popular condiment in Malaysian cuisine and in many recipes, act as a foundation. The usual suspects are brought to the table – ginger, garlic, chilli, onion, lime, sugar, salt and chilli oil along with a mortar and pestle. Then comes an already-made array of sambals from the Jom Jom Malay kitchen. So, test your sambal-making skills as you grind the ingredients into a paste to the ones on the table. As I dug into the sambal that had shrimps, my attempt at recreating the condiment came nowhere close the taste!

The sambal attempt!

The sambal attempt!

First arrived an array of Baos – stuffed with chicken, lamb and duck. Soft, melt-in-your-mouth baos complimented each filling. Every bite had you craving another one. Each very distinctive, my favourite was the duck with it’s deep star anise flavour. Not many places can make good cocktails but Jom Jom Malay’s Cuban Malay had me floored. A burst of citrus in every sip, it complimented the baos perfectly.

Baos (from left) Lamb, Duck and Chicken

Baos (from left) Lamb, Duck and Chicken

Cheers?

Cheers?

Anyone who visits South East Asia, the first food item they bite into is a Satay. A satay is a piece of skewered and grilled meat that’s served with peanut sauce. Malaysians like their food to be more curried than dry so there’s an additional sauce served alongside crackers and a salad. If you like your satay to have a bit of gravy, just pour out a bit of the sauce on it and then dip it into the traditional peanut sauce. There were chicken, lamb, fish and prawn satays on offer. The lamb satay wins hands down. That would be my recommendation. The chicken was flavoursome while the fish was cooked perfectly, the prawns were slightly rubbery.

Satays and more

Satays and more

Next came sticky rice with an onion and sambal stuffing to be consumed with more shrimp sambal. Malaysian cuisine has a lot of Indian influence along with others from neighbouring South East Asian countries. Thus, when I took a bite of the stuffed pancakes or Murtabak, I was immediately reminded of the famous Mughlai paratha.

Sticky rice

Stuffed sticky rice

Stuffed pancakes!

Stuffed pancakes!

Jom Jom Malay believes in making everything from scratch. They grind their own pastes, make their own condiments and while at it, has added interesting twists to some flavours. For example, they use well seasoned dried mango skin in certain salads just to enhance the flavours. “The only thing we get is coconut milk because that would be difficult to make!” says Aftab Sidhu, who has conceptualised the menu.

Yup, that's me digging in!

Yup, that’s me digging in! The plate speaks my emotions!

The Nasi Goreng is an all-time favourite while the Rendang I make at home often. I was so glad that I got to taste both. With so many influences in the cuisine, debates rage on the origin of the dish. While they both may have originated in Indonesia, each country has made it their own with unique influences. In the Nasi Goreng, mix the sambal and crackers with an egg that binds the rice and serve it with coconut and chilli and a satay. Each bite is so pleasurable that if my stomach allowed, I would have asked for more. The Rendang was very different to the ones I’ve had earlier. I confess Malaysia has been left out of my South East Asian sojourns so far and I’m waiting to visit the country to try their food. The lamb was so soft and tender that it literally melted in your mouth. It was the perfect curry to have with roti canai. Also, the texture reminded me so much of Kosha Mangsho that I can’t wait to go home just to have my mother’s homemade mutton curry!

Just look at that Nasi Goreng!

Just look at that Nasi Goreng!

Lamb Rendang

Lamb Rendang

The name Jom Jom, loosely translated, means let’s go! So, what are you waiting for? Go and indulge in delectable Malaysian food right in the heart of Delhi!

Ambiance: 4.5/5
Food and beverage: 4.5/5
Service: 4/5
Value for Money: 4/5
Where: Ansal Plaza at Khel Gaon Marg
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Review: Dimcha — Marrying Dimsums with Chai

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Green dimsums with beans

I love dimsums. Honestly, anytime is ‘momo time’. My sister, whom I share an apartment with in Delhi, often refuses to go out with me for dinner if I suggest going for dimsums because, let’s face it, when it comes to self control over stuffing my face with dimsums, I lack it completely. Secondly, I may have mentioned earlier how much I adore tea. Little wonder I dedicate a whole shelf in my kitchen to different types of teas from around the world. My favourite thing to buy on my travels to tea-friendly states and countries is – tea of course! So, when I get a chance to go to a place which has laid emphasis on two of my favourite things, it’s little wonder I didn’t do cartwheels. Well, maybe in my head.

Pickled ginger and kiwi coolers

Pickled ginger and kiwi coolers

The Concept

Dimcha, located in Nehru Place inside Epicuria Food Mall, is an interesting concept. Spinning off from the Chinese concept of Yum Cha (going for dimsums, this restaurant offers a wide array of dimsums and teas to accompany them. It’s not a very big place but has a very calm and laid back feel to it. The white and blue checkered floor gives it a very casual look. One can sit inside as well outside, though preferably in the winters. Considering it’s a dimsum place, the tables are laid out with chopsticks and very cute miniature coke bottles with sauce. And I loved their brown plates as I’m a sucker for pretty crockery. The walls are tiled and have popular recipes! The seating is very comfortable and one can see the live counter where chefs are preparing the meals.

The glass window kitchen

The glass window kitchen

Khowsuey soup!

Khowsuey soup!

Deliciousness Served

We started the meal with kiwi and pickled ginger coolers which were refreshing. Then were served two types of soups – Ba Mee and Khowsuey. The Burmese Khowsuey is usually served as a meal in a bowl but in Dimcha, the broth had been made lighter and portions smaller. The Ba Mee broth was spicy and had a good helping of vegetables and noodles. I would definitely recommend trying them if you enjoy spice.

Ba Mee - broth with noodles and veggies

Ba Mee – broth with noodles and veggies

Then came the raw papaya salad, a staple in many South East Asian regions. The crunchy peanuts paired very well with the lime-covered salad. But my favourite starter was the red turnip cake. I’m not a turnip fan at all. I avoid it at all cost. But it was just so delicious that I couldn’t help but ask for a second helping. Soft and subtly flavoured, I know what to order the next time I’m there.

Raw papaya salad

Raw papaya salad

Red turnip cakes, my favourite

Red turnip cakes, my favourite

Dimsums are the real deal at Dimcha. They have specially handcrafted  many on the menu with unusual pairings. Beet skin, carrot skin, prawns, chicken – each dumpling is created to suit every type of taste bud. You don’t like beans, no problem, try the steaming chicken one in Hoisin sauce instead. The beetroot and prawn ones were so succulent that I can’t wait to go back for them!

Mixed vegetable dimsums

Mixed vegetable dimsums

Prawn dimsums

Prawn dimsums

It’s a place I will recommend for dimsum lovers. Try their unique combinations because they really are good!

The crockery is really nice as the colours pop against the brown

The crockery is really nice as the colours pop against the brown

Ambiance: 4/5
Food and beverage: 4/5
Service: 4/5
Value for Money: 4/5
Where: Epicuria Food Mall, Nehru Place  

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