From delicate Cantonese cooking to fiery Sichuan delights, Ginger Tiger gets off to a fantastic start
It is always a good sign when a restaurant is busy on a weekday, especially when it is located in the foodie hub of 100 Feet Road, Indiranagar. And the three-week-old Ginger Tiger is almost overflowing with people. Started by JSM Corp to fill the gap between luxury dining and street food, this cosy Oriental spot boasts of outdoor seating, private enclosures as well as regular dining beside a neat open Mongolian teppanyaki grill. Tables have quirky interactive place mats, which are child-friendly, to take you through the stir-fried specialities a�� their highlight.
From the provinces
The menu, cleverly crafted by Priyank Singh Chouhan, area chef for JSM, includes an interesting mix of Mongolian, Cantonese and Sichuan a�� not your regular spiced up Chinese fare. And while they have an a�?Unlimited Bowls of stir fry, soup and startersa�� format for both vegetarians and non-vegetarians, Chouhan swiftly convinced us that hea��d send to the table what he a�?felt would do justice to the concept and kitchen.a��
We started off with hot spiced chicken and crispy fish in chilli sauce, both house specials. Expecting the same old a�?chilli chickena��, we were in for a lovely treat with the mildly spiced fish in a thick red chilli sauce and chicken that despite looking similar to the fish, came with a different ginger flavour, garnished with chopped green onions. Soups cover the traditional sweet corn, hot and sour, wonton, manchow and seafood coriander a�� all of which hit the spot.
Wok in the park
Stream basa in Chinese wine and black bean was a lovely filler before the mains. The light fish, tossed just enough in the wine to take on the mild fermented flavour, sealed our faith in Chouhan who then proceeded to help us tick off the ingredients to make our personal stir-fried dish.
The seemingly regular stuff like prawn, broccoli, spring onions and sprouts were elevated to a premium status when they came to the table beautifully tossed in the black bean sauce we chose. Other sauces include chilli, hot and sour, basil, hunan and Manchurian, to be had with a choice of meats, seafood and vegetables.
Mains, a rather elaborate affair, comprised of kung pao chicken and hunan basil chicken, accompanied by chilli garlic rice and pork black bean noodles. The kung pao chicken, bursting with typical Sichuan peppers for a change gave the dish a good lift though Chouhan explained that to suit the Indian palate, theya��d toned down the chilli. The hunan basil was mildly spiced with nothing to rave nor rant about.
The rice too came with a distinctive ginger flavour but not too overpowering. The noodles however, stole the show. Lightly tossed in fermented black beans to bring out the best of the otherwise bland noodles, this dish, topped with slices of succulent pork, was indeed the highlight of accompaniments. Other side dishes like hunan-style lamb, mushrooms in Cantonese bean sauce and paneer in a chilli Singapore sauce were equally good.
Finish with deep-fried chocolate rolls that ooze thick dark chocolate or the rich sizzling brownie with a dollop of homemade ice cream in flavours that range from wasabi to date and raisin.
Rs 1,000 for two without alcohol. Details: 69994949
a�� Aakanksha Devi