美味大探寻在重庆吃遍世界美食①

□ 文/本刊记者 杨艳

美味大探寻在重庆吃遍世界美食①

□ 文/本刊记者 杨艳

随着内陆开放新格局的构建，重庆变得越来越国际化、多元化，作为美食之都，重庆美食数不胜数，除了中国各地的特色美食，还荟萃了来自世界各国的美食，足不出渝就能品尝到世界各地的美食，这绝对是件幸福的事。从本期开始，和我们一起在“家门口”吃遍世界美食，感受全世界的舌尖文化吧。

【意大利】

卡珀 吃出意式气质

卡珀是一家意大利餐厅，Cupola，来自意大利语，意为“穹顶”，谐音取意天然精美之琥珀，来自大自然的馈赠。餐厅坐落在重庆最美街道中山四路，由香港一家新锐建筑设计事务所设计，设计师将意大利古典建筑的精髓融入到店内每一条弧线、每一个造型里，粗糙的墙体、朦胧的暖调灯光，营造出意大利的复古和浪漫的气息，食客仿佛置身于古老的罗马。

餐厅中部是大厨的中央厨房，厨师可以现场演绎烹饪大戏，独具特色的全开放式厨房布局，开启食客各个感官的全新体验。室外的花园，充满浓厚的意式气质，食客在静谧的环境里，享受一份独特的意式情调。他们家一直致力于呈现原汁原味的意大利菜肴，这都得益于餐厅主厨对烹饪有着天生的热爱，曾在上海、北京、米兰、迪拜及伦敦等国际五星级酒店掌勺，擅长各种菜品的制作与创新。

首推他们家的松露烩饭，这可是最负盛名的意菜珍品。经典意大利起泡酒Prosecco、浓郁黑松露、一整块帕玛森芝士，将它们搅拌使之融合，最后以清爽的绿芦笋画龙点睛，口感清新飘逸。食客能亲眼所见这道菜的制作过程，仿佛在观赏一件艺术品的诞生。

战斧牛排是一道不能错过的菜品，牛排取自澳大利亚优选牧场的养殖和牛，如大理石花纹，因形状酷似斧头，是肉眼牛排和肋骨的完美结合，肥瘦相间，味美多汁。一份战斧牛排重达1.6千克，分量足，适合一家三口共享。

他们家的意大利面是纯手工制作，取材意大利硬质小麦粉，新鲜筋道，随意搭配番茄汁或是白葡萄酒汁，有虎虾、鲷鱼、文蛤、青口和鱿鱼，多种海鲜融为一体，瞬间突破我们对于意大利面的传统想象。他们家的提拉米苏也是下单现做的甜品，超级新鲜，马斯卡博尼芝士、醇厚的意式特浓咖啡，更创新加入玛莎拉白葡萄酒，马天尼的水晶杯呈上“Take me away”的浪漫情愫，在可可粉表层零星撒上跳跳糖，超级有创意，清爽甜美，一点也不甜腻。

曾经有来自意大利米兰的米其林大厨来这里坐镇，做过米其林菜品，吸引了大批食客。面对如此高水准的美食，有何理由不来尝尝呢？

渝中区中山四路17号3层

【日本】

氿自慢料理 慢食唤醒你的味觉

“氿自慢”是一家日本料理，装修风格走的是时下流行的现代极简风，整体色调以原木素色为主。食客在玄关处脱鞋，地上是草席，十分舒适。包房外的连廊被设计成栈桥，山石、白沙，用枯山水构造出浓厚的东方禅意，宛如日式庭院。全店铺设了地暖，即使是冬天到店里，也能感受到暖意。全硅藻泥的墙面杜绝了有害化学物质。店内所有的木材选用来自俄罗斯的樟子松，听老板说，这是花费了40多万扛回来的木头，只给它刷上淡淡的一层清漆，让原生态的木纹与最天然的食材相映相衬。

令人惊讶的是整个店铺从空间到小摆件，全部由老板亲手设计。以这样“简”和“减”的方式，调动食客感官，使食客的注意力集中在美食这个主角上。10个宽敞又极具私密性的包厢，4个卡座，亦躺亦坐的餐区设计让食客拥有一个舒适放松的地方。餐具也十分独特，碗碟中描着金边的樱花，你可知道这些都是老板自己动手绘制，再送至远在宜兴的陶窑中烧制而成。这些看似简单的设计竟然暗藏着周密的心思，原来“氿自慢”的老板是一个设计过博物馆、大型展厅的空间设计师，更是一个铁杆日料迷，所以开了这家店。他喜欢不复杂、不炫技的日料，能够打动人心的温暖美食。

他们家的调料是自制的酱油，鲜与香并存，咸味适中；还有调制出来的海盐，加入了海带、海苔和樱花粉末。就连蘸食的芥末也有3种：山葵，普通芥末和辣味重的“辣根”。

推荐菜品清蒸毛蟹，选自红活毛蟹，用清蒸的方式，最大程度地保留蟹肉的鲜美，沾上白糖、醋、酱油等混合的秘制汤汁，肉质的肥美直接在嘴中迸发，鲜甜多汁的蟹肉挑逗着食客的舌尖。还有一道活海胆，是选用大连小平岛的活海胆，当天捕捞直送，现杀现吃。剪开长满刺的灰褐色外盖，海胆条条分明，上面的颗粒清晰可见，轻轻挑出一条，用薄薄脆脆的海苔卷起，入口清香、细滑、鲜甜。蒲烧活鳗，现杀的活鳗，考究的是料理师快速而细腻的刀功，需在40秒内完成整套的杀与剖，将皮和肉之间的脂肪烤到全熟后，再配上用鳗鱼骨熬制的独家秘制调料，一上桌便全是鳗鱼的浓郁甜香，酱汁巧妙地掩盖住鳗鱼腥味，口感微甜而浓香，但一点也不油腻。

这里的女侍应都会简单的日语，店长在日本做过翻译工作，她们身着素雅和服笑迎食客，举手投足透着东方女性特有的温婉。自开店以来，店里几乎天天满客，据说，连西门子中国区副总裁也把这里当成日料食堂呢，你还不赶紧来尝尝？

渝北区龙溪街道财信城市国际10幢3-4

【泰国】

泰香米 “泰”不一样

泰香米在重庆人气颇旺，一直坚持以传统泰北口味为基础，并将泰国皇家菜与中国人的口胃相结合，曼谷市市长、泰国前总理阿披实等贵宾，杨洋、蔡少芬、谢天华等明星都慕名前来。走进餐厅，标志性的泰国元素贯穿其中，整体以大自然为主的东南亚风格，泰国的传统艺术、建筑、宗教乃至风土人情，用家具、墙面、主题色调等一一展现，设计师营造了身在泰国的即视感。

餐厅的行政总厨来自泰国，在中国、泰国、香港、英国、日本等国的多家大型泰国餐饮集团任职过，还曾负责过泰国王室的庆典寿宴，以及泰国前总理他信访华期间的膳食。厨师对海鲜品质和食材十分考究，不同的食材来自不同的国家，咖喱皇炒蟹选用的孟加拉铁蟹，个头大且肉质饱满，咖喱虾里的越南大头虾、泰国的新鲜香叶，以及南姜、青柠、香茅、泰国小辣椒等香料都从泰国空运而来。

一家泰国餐厅是否正宗，往往可以从一道海鲜冬阴功汤的优劣来鉴别。他们家的冬阴功汤是食客点单率最高的一道菜，食材新鲜，选用货真价实的大头虾入汤，入口滋味香辣十足，香茅、柠檬叶、南姜、鱼露、朝天椒的香气不停地窜入鼻腔，辣、酸、甜交错刺激着味蕾，一道相当开胃的汤，让你瞬间感觉穿越到热带，不愧是店内的NO.1。

还有一道每桌必点的招牌菜咖喱皇炒蟹，这是个头号称L size的孟加拉铁蟹，肉质饱满鲜甜，搭配用绿咖喱和椰浆混合秘制的咖喱酱，滋味香浓。咖喱酱汁的浓郁鲜香与蟹肉的鲜腥黏腻交织，让美味瞬间在舌端弥漫，蟹肉肥美，微辣中带着香甜，让人欲罢不能。

冻腌生虾，绝对是嗜辣者的最爱，生虾切开剖面，蘸上大厨秘制的泰式酸辣酱，整只送入口中，虾肉极大程度地保留了细嫩而脆爽的口感，鲜辣的刺激感直冲口腔。店内还贴心地搭配了蒜片消毒，并以黄瓜铺底，黄瓜的脆爽除了可缓解虾的辣度，更平添了一份回甜可口。

九龙坡区谢家湾华润中心万象城南区2F

【韩国】

朴大监 感受韩国居酒文化的精粹

提到韩国美食，大家就会想到韩国偶像剧里那些生菜包肉的韩式烤肉、红白相间的炒年糕、五颜六色的石锅拌饭和绿盖绿瓶的韩国烧酒，这些韩国饮食文化中最有代表性的符号，对我们来说可一点也不陌生。看着剧中主角在午夜时分，在大街上的烤肉店里大口大口地吃肉喝酒，总是让人忍不住暗暗吞口水。在两江新区就有一家地道的韩国烤肉店“朴大监”，来自韩国首尔，拥有正宗韩国料理的“血统”，是一家以韩国居酒文化和烤肉文化相结合的韩式餐厅，在韩国本土就备受民众和明星的青睐。

朴大监的主厨师傅曾在韩国学习正宗韩式料理，学成归来，在传承韩国料理精髓的基础上，保留了韩式精致料理的宗旨，料理出适合国人口味的美食。烤肉是韩国料理中一道大菜，其精髓一是取决于食材，特别是肉类的品质，二是酱料，全部选用上好品质的牛肉和猪肉制品，做出原汁原味韩国烤肉酱。他们家大部分原料由韩国进口而来，除了食材，连制作烤肉的烤盘也是从韩国原装进口而来，烤盘采用特殊涂层材料，因受热均匀在烤制的时候呈无烟状态，烤出的肉更加多汁鲜美。

韩国人以喜欢喝酒能喝酒而著称，老板是个懂酒之人，店内的酒自然是经他亲自挑选的。一整排的冰柜里，有多达几十种的韩国本土啤酒、米酒、烧酒、果酒，以及在韩国本土流行的饮料，食客在这里都能找到自己喜欢的饮品。

他们家的招牌菜有朴式厚五花肉、釜山秘制小鲜肉、澳洲安格斯上脑、澳洲安格斯牛眼肉、朴式大鲜鱿等等，除此之外还有几十种烤肉类菜品以及各种韩国小吃与主食。

朴大监在重庆已开业两年了，除了本地食客，还有不少韩国客人，如原重庆韩国商会会长也曾多次到店品尝，韩国新晋偶像男团Fame US一行来重庆演出，演出前一天还专门来这里吃烤肉呢。尽管如此，他们家的人均消费并不高，价格相当亲民。

两江新区黄山大道中段星汇两江艺术商业中心一区1105号

【印度】

新香印印度菜菜 来自“视觉+味觉”双重享受

“简单食材+主要调料+烹饪方式”就组合成印度菜，自古以来，印度就以“香料盈野，黄金遍地”著称，印度人擅长在烹饪中熟练使用各种繁杂的调料，将食物的味道发挥到极致，造就了印度菜神秘而丰富的饮食文化。所以，印度饭菜的最大特点是浓香刺激，但因调料不同，与重庆菜的重口味也有所不同。

重庆有家地道的印度菜餐厅—新香印印度菜菜，餐厅老板十分钟情于印度文化，餐厅许多装修元素和小饰品，皆是老板亲自从印度淘回的宝贝，使得餐厅充满浓郁的印度风情。

咖喱是印度菜的精华，可以说没有咖喱就没有印度菜。他们家的菜式比较简单，基本就是咖喱类和烧烤类，咖喱是印度的黄咖喱，以丁香、小茴香籽、胡荽子、芥末籽、黄姜粉和辣椒等香料调配而成，用料重，加上少许椰浆减轻辣味，味道清香微辣。厨师每天最重要的工作就是花上十几个小时，将二十几种来自印度进口的纯天然香料磨成粉，加入洋葱、西红柿等新鲜蔬菜，没有任何鸡精、味精，熬出鲜美的咖喱。

菠萝咖喱虾是招牌菜品，咖喱的浓香包裹住菠萝和虾的鲜甜，再加上椰香，色彩丰富，滋味万千，醇香可口。点一碗白饭拌着咖喱汁，让咖喱一点点渗透进去，然后一起吃光光，这才过瘾。还有他们家的传统烤饼，面饼被烤成了焦黄色。一口咬下去，香脆可口，它的香来自小麦的清香，和咖喱一起入口，更加爽口。腰果咖喱鸡，大块肉感十足，搭配柠檬汁、薄荷酱、辣椒面一起吃。

饭后的甜品必点印度酸奶，它受到许多常客的强烈推荐，味道和我们平时喝的酸奶不一样，是爽口的酸乳酪，特别浓稠，口感更加醇厚一些，上面还撒有椰丝和果仁，刚开始喝可能不太习惯它太酸太浓，但细细品尝，才发现越来越有味道。据说这在印度是最大众化的饮品，像西方人喝咖啡一样，印度人无论老少都爱喝。还可以试试印度口香糖，味道也很特别。

每周六，在这里不仅可以享受到美食，还有视觉的盛宴等待着每位食客。姑娘们柔美的身段、精湛的舞姿呈上一段纯正的印度歌舞。将一杯印度啤酒下肚，食客仿佛分分钟就到了印度。

渝北区新南路38号卜蜂莲花1楼

With the progress of opening-up in mainland China, Chongqing is becoming international and diversified. As the capital of delicacy, Chongqing has countless delicious foods not only from China, but also the world. For a foodie, it is a great welfare to taste worldwide foods without going abroad. From this periodical on, just join us and taste every food in Chongqing and feel the cuisine culture all over the world.

【Italy】

Enjoying ltalian Ambience in Copula

Copula, an Italian restaurant, the name comes from Italian, meaning the dome. The transliteration means the natural delicate amber, as the gift from nature. The restaurant situates in fourth Zhongshan Road, which is known as the most charming road of Chongqing. It is designed by a new prominent Hong Kong architectural design office. The designer incorporated the classical Italian architecture quintessence into every arc and every other design. The rough wall and warm twilight lights all show the retro and romantic style of Italy, making customers feeling themselves in ancient Roman.

The center part of the restaurant is the central kitchen, expressing the completely open kitchen, where the cooks show their culinary arts. With tranquility here, customers can enjoy a special Italian atmosphere. Thanks to the chief cook’s fever for cuisine, Copula has been always dedicated in expressing authentic Italian cuisine. Besides, the chief has ever worked in some international fi ve-star rated hotels in Shanghai, Beijing, Milan and Dubai, thus adept at creating and making all kinds of foods.

The Truffle Risotto, the most famous Italian food, is also the specialty strongly recommended. It needs the stir of Italian sparkling wine Prosecco, black truf fl e with rich aroma and a whole piece of Parmesan cheese, after that, the refreshing green asparagus will be put into as the wonderful decoration. It tastes fresh and makes people feel ethereal. As for the customers, they can see the cooking process with their own eyes like watching the birth of an art.

Tomahawk is another cuisine you can never miss. The steaks, of marble texture and axe shape, from Australian optimizing pastureland wagyu cattle, are the perfect combination of rib eye steak and rib. Besides, the marbled beef is really gravy. A Battleaxe Steak weighs about 1.6kg, so your families can come here to enjoy yourselves.

The spaghetti is purely handmade. It is made from Italian hard wheat flour and tastes fresh and al dente. Eating together with tomato juice or sherry, you will feel the perfect integration of various seafood, tiger prawn, snapper, clam, mussel, squid, and abandon the stereotype of spaghetti. The tiramisu is also freshly made according to orders. The mascarpone and espresso are newly added into Marsala sherry. Martini goblet expresses the romantic feeling of“take me away”. In addition, popping candy is scattered on the cocoa powder, which is impressive and creative, and the refreshing sweet flavor replaces the overly sweet taste.

You know, Michelin chef from Milan has come here, the Michelin dishes made has gain high recognition from customers. How fantastic the taste is! Just come here and enjoy yourself, we are waiting for you.

Location: 3rdfl oor, No.17 on Zhongshan 4throad, Yuzhong District

【Japan】

Your Appetite Will Be Awoke by Japanese Cuisine in Kokono

The fi tment of Kokono is the fashionable modern simple style, with the plain color of log as the dominant hue. You can put your shoes in the hallway, and what under your cotton socks is the juncus mat. The corridor outside the compartment is designed to be trestle. Besides, stones and white sand are designed to be a grotesque scene, so as to express the impressive oriental Zen, just like the comfortable Japanese yard. Every compartment has fl oor heating to ensure the warmness in winter. The diatom ooze wall can protect people from detrimental chemicals. All the logs come from Russian pinus sylvestris (Mongolian Scotch pine), According to the boss, these logs costs over 400 thousand yuan. He just painted some varnish on them in order to maintain the wood texture, and make the texture and natural ingredients a wonderful combination.

The most surprising part is that the boss designed everything from layout to decorations all by himself. The conception of “simplicity”and “deletion” in this restaurant help customers to arouse their sense organs and indulge themselves in nothing but the food itself. Ten commodious compartments are also private for customers, with each room a set of four little sofas, which can make people feel comfortable and relaxed. The tableware is also very delicate, and every dish has the sakura pattern pur fl ed with golden line. And of course, that is also made by the boss. Then the dishes were sent to crockery furnace in Yixing (a city in Hubei province). As you see, those designs, though looked nothing special, actually re fl ect meticulousness and ingenuity. After all, the boss of Kokono is a space designer and he has designed museums and showrooms. He is also a fan of Japanese cuisine, that’s why he opens the restaurant. He loves simple and plain Japanese food, and believes that heart-warming food can really touch people.

The seasoning is also particular. For example, the home-made sauce tastes fresh and smells appetizing. The sea salt is combined with kelp, sea sedge and sakura powder. Even the mustard has three kinds for you to choose, that is, wasabi, normal mustard as well as super spicy horseradish.

The Steamed Mitten Crab is strongly recommended. It requires fresh red mitten crabs, and the cooking way of steaming helps maintain the fresh fl avor of crabs. Dipping the crab meat into the special sauce made of sugar, vinegar, and soybean sauce, you’ll feel that the gravy meat brims your mouth and plays with your tongue. As for the Live Sea Urchin, the main ingredients come from Xiaoping island of Dalian(a city of Liaoning province), the sea urchins are required to be sent immediately to ensure the freshness. Cutting off the shell covered with taupe stabs, you can see the streaks are clear with the grains on it. Then you can pick one of those streaks and roll it with sea sedge, the freshness, smoothness and lusciousness will linger in your mouth. There is another specialty, Braised Cattail Sea Eel, to be freshly made, it asks the cook to be fast and careful so that the eel meat can be prepared well within 40 seconds. Then when the fat between the skin and meat is totally roasted, the special sauce made by sea eel bones will be put on the meat. In that way, customers can enjoy the aroma of eel without the fi shy smell. It tastes light sweet, not greasy at all.

The restaurant manager has the experience as a translator in Japan, and waitresses here can speak some Japanese, too. Wearing simple but elegant kimono, with friendly service, they show the particular oriental women’s soft character, making customers feel warm and delighted, just as relaxed as bathing in the spring wind. Since the opening, the restaurant is often full of people. It is said that even the vice president of Siemens of China region see the restaurant as Japanese dining hall. So my friends, what are you waiting for?

Location: No. 3-4 of 10thBuilding, CAlSlN ClTlES, Longxi Road, Yubei District

【Thailand】

Unique Thai Rice House

Thai Rice House is quite popular in Chongqing. It has insisted on basing the traditional taste of Northern Thailand, and has combined the Thai Royal cuisine with the taste of Chinese people. Distinguished guests, Abhisit, for example, the Mayor of Bangkok and former Prime Minister of Thailand and stars such as Yang Yang, Cai Shaofen, Xie Tianhua were attracted to come. Entering the restaurant, one can see the symbolic Thai elements run throughout the restaurant of which elements of the Southeast Asian style with nature dominated can be seen everywhere. Thailand’s traditional arts, architecture, religion and even customs are unfolded through the furniture, walls and main color, thus creating a sense of being in Thailand.

The executive chef of the restaurant is from Thailand who has served as the executive chef of many large Thai catering groups in China, Thailand, Hong Kong, UK, Japan and so on. He has also been responsible for the birthday banquet of the Thai Emperor and for the diet of Thailand’s former Prime Minister Thaksin Shinawatra during his visit to China. Chef’s requirements for the quality of seafood and ingredients are very high with different ingredients coming from different countries. Fried crab with special curry sauce is made with big and fl eshy Bengal iron crab. The Vietnam big head shrimp in curry shrimps, Thailand’s fresh thyme, galangal, lime, lemongrass, pepper and other spices are all from Thailand by air.

The quality of seafood shrimp soup can usually be the indicator to check whether a Thai restaurant is authentic. The seafood shrimp soup in Thai Rice House is a favorite dish for diners. Ingredients are fresh with genuine big head shrimp into the soup. The soup enjoys a spicy flavor with the aroma of lemongrass, lemon leaves, galangal, fish sauce and pod pepper constantly drifting into the nasal cavity. Spicy, sour and sweet fl avors blend together to stimulate the taste buds, Once taking some soup, you can feel acid, fresh, spicy and fragrant in your mouth, which gives you a sense of being in the tropical area instantly. The seafood shrimp soup a very appetizing soup and is indeed NO.1 in Thai Rice House.

There is another signature dish that every table will order: the fried crab with special curry sauce which is made with the Bengal iron crab whose size is known as L. The crab is fleshy, fresh and sweet. This dish is cocked with secret-made curry sauce by mixing the green curry and the coconut milk, thus having a rich and intense fl avor. The rich fl avor of curry sauce and the fi shy taste of crab meat stick and intertwine, letting the delicious taste suffuse the tip of the tongue. The crab meat tastes slightly spicy and sweet, letting people want to stop but cannot.

The frozen pickled raw shrimp is de fi nitely a favorite dish for the spicy food lover. Calve the raw shrimp, dip one with the chef secret-made Thai chutney and then send the whole one into the mouth. The delicate and crisp taste of the shrimp retains to a large extent, and the fresh and spicy fl avor pervades the mouth instantly. This dish is prepared with the garlic for disinfection and the cucumber at the bottom. In addition to relieve the spicy of shrimps, the crisp taste of cucumbers adds a aftertaste.

Location: 2F, South MlXC, Chinese Resources Center, Xiejiawan

【South Korea】

Park Da-Jian--A Place to Experience the Essence of Wine Culture in South Korea

When it comes to South Korean cuisine, everyone will think of the South Korean idol drama, in which South Korean barbecue with the lettuce wrapping the meat, the red and white fried rice cake, the colorful Bibimbap and green-bottle South Korean liquor are presented. These are the most representative symbols of South Korean food culture and are familiar for us. In the midnight, the protagonist in the drama shoveling food and swilling beer in a South Korean grill in the bright street. These scenes always make people can’t help swallowing. In the Liangjiang New Area, there is an authentic South Korean grill named “Park Da-Jian”. This restaurant is from Seoul, South Korea and has authentic South Korean cuisine. It is a South Korean restaurant with the wine culture and barbecue culture combined and is popular with the people and stars in South Korea.

The master chef of Park Da-Jian once came to South Korea to learn the authentic Korean cuisine. After triumph returning, based on the traditional South Korean cuisine essence, he retains the South Korean exquisite cuisine and makes the delicacy with a taste suitable for the Chinese. Barbecue is a main dish in South Korean cuisine and there are two essences for it: one is the quality of ingredients, especially the meat quality, and the other is the sauce. All beef and pork products here are of good quality, so as to make authentic South Korean barbecue. Most of the raw materials used in this restaurant imports from South Korea. Besides, the griddle with a special kind of coating material applied is also imported from South Korea. Because it is heated uniformly and is smokeless during the baking time, the roast meat is more delicious.

South Koreans are known for the fact that they like to drink and can drink a lot. The boss is a man who knows the wine, and the wine here is therefore chosen by himself. In a whole row of freezers, there are dozens of South Korean local beers, rice wines, liquors, fruit wines, and beverages popular in the Korean. Diners can fi nd their own favorite drinks here.

The restaurant’s signature dishes include Park-style thick streaky pork, Busan secret-made fresh meat, Angus chuck eye roll, Angus beef cube roll, big fresh squid and so on. In addition, there are dozens of barbecue dishes as well as a variety of South Korean snacks and staples.

Park Da-Jian has been in Chongqing for two years. In addition to local diners, there are many Korean friends. For example, the former president of the Chongqing South Korean Chamber of Commerce has come to the restaurant many times for tasting. Another example is the new South Korean idol group, Fame US. Once they came to Chongqing for a performance and they also came here to eat barbecue the day before the show. Nevertheless, the per capita consumption of this restaurant is not high and the price is quite reasonable.

Location: No. 1105, Zone 1, Middle of the Xinghui Art and Business Center, Huangshan Avenue, Liangjiang New Area District

【Indian】

Xinxiangyin lndian Restaurant--Double Enjoyment in “Visual and Taste”

Simple ingredients and main seasonings and cooking methods combine the Indian cuisine. Since ancient times, India has been known as “spices and gold are everywhere”. Indians are good at using a variety of spices in cooking and play the tastes of the food to the extreme, thus creating a mysterious and rich food culture of Indian cuisine. As a result, the aroma and pungent taste is the biggest characteristic of it. However, because of different spices, Indian food is different from Chongqing cuisine, which has a very strong fl avor.

There is an authentic India cuisine restaurant in Chongqing named Xinxiangyin Indian Restaurant, the owner of which is very interested in the culture of India. Many decoration elements and small accessories in the restaurant are personally brought by the boss from India, thus making the restaurant full of rich Indian style.

Curry is the essence of Indian cuisine and it can be said that without curry, there is no Indian food. Dishes in this restaurant are relatively simple, basically curry and roast dishes. The Indian yellow curry is used with cloves, cumin and coriander seeds, mustard seeds, turmeric powder and pepper and other spices. Besides, a little coconut milk is added to reduce the spicy taste, thus producing a spicy and fragrant flavor. The most important work for the cook every day is to spend ten hours in grinding twenty kinds of pure natural species imported from India, adding onion, tomatoes and other fresh vegetables, and then cooking a delicious curry taste without chicken essence and monosodium glutamate.

The curry prawn and pineapple is a signature dish. The aroma of curry wraps the fresh and sweet taste of the pineapple and shrimp. With the coconut fragrance added, this dish is rich in color, fragrant in aroma and delicious in taste. Then order a bowl of plain rice or the scone, dip it with curry sauce, let it penetrate gradually, and then eat them all. It’s really good. The traditional scone in this restaurant is also excellent. The tortilla is baked to light brown. You going on a bite, it tastes crispy and delicious. Its fragrance comes from wheat. With curry being put together, the scone is more refreshing. Meat in the chicken korma is fi ne and this dish is combined with the lemon juice, the mint sauce and the chili powder.

Indian yogurt is a dessert that every diner will order after the meal and is also highly recommended by many regulars. The taste of it is different from common yogurt. It is a refreshing yogurt with especially thick taste. The yogurt is sprinkled with the coconut and nuts. In the beginning, you may not be accustomed to it for its heavy acid and thick taste. However, after savoring it, you will fi nd that it enjoys more and more flavor. It is said that this is the most popular drink in India, like the coffee in the West. Indians, both young and old like to drink Indian yogurt. You can also try the India chewing gum, the taste of which is also very special.

Every Saturday, diners here can enjoy not only delicious dishes, but also a visual feast. Fine figures and exquisite dance of girls interpret the pure Indian song and dance. After a glass of Indian beer, diners will immediately have a feeling of being in India.

Location: Building 1, LOTUS, No. 38, Xiangnan Road, Yubei District

Cuisine Exploration, Tasting Worldwide Delicacy in Chongqing

□ Article/Journalist Yang Yan