I have had the pleasure of dining at InAzia, the Pan-Asian restaurant at the Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, a couple of times. Last week, I was invited to partake of another feast there, to check out their ongoing Dragon Food Festival, along with some other food bloggers.
Experience Chef Shishir Rai’s Magic At The Dragon Food Festival
The Dragon Food Festival, as the name suggests, will showcase dishes from the exotic land of China. The festival menu has been carefully curated by Jr. Sous Chef, Shishir Rai, who is also spearheading the campaign.
I loved how the Dragon Food Festival menu has a good selection of dishes for vegetarians as well as non-vegetarians alike. Both exotic and popular Chinese dishes feature on the menu, which is something that won brownie points with me.
(For more pictures from the Dragon Food Festival, check out my Facebook post!)
What did I try out?
Chef Rai suggested the foods we absolutely must not miss out, from the food festival menu. Each dish came to our table beautifully presented, and most of it managed to bowl me over.
Here is a sneak peek into all that I tried out at InAzia’s Dragon Food Festival, the vegetarian, non-alcoholic part of it that is.
Cucumber & Cilantro Soup: Decked with slivers of cucumber, delicately flavoured with coriander, this subtly spiced soup was served warm to us. I loved how it was so simple yet hearty, neither overwhelming nor overly bland. It was done just right!
Assorted Mushrooms Truffle Blast: These dimsums were, again, simple but extremely delicious. The filling was a mix of hon Shimeji enokitake and shiitake mushrooms, scented with truffle oil, and I loved them to bits.
Vegetable Sichuan-Style Pan-Fried Dimsums: Stuffed with celery, carrot and asparagus, these pan-fried dimsums were absolutely perfect. They were mildly spiced, but so delicious! The garlic oil they were seasoned with added a whole lot of oomph to them.
Wok-Tossed Tofu, Sichuan-Style: Cubes of silken tofu were marinated, then tossed with Sichuan chilli paste to create this dish, which was a real beauty indeed. The outside was crunchy, the inside deliciously soft, the sauce a burst of flavours.
Jasmine Tea: We were served some jasmine tea, to cleanse our palates after the appetisers, in preparation for the main course. Now, I have had jasmine tea at a few places, but never loved it, thanks to it almost always feeling like insipid lukewarm water. The jasmine tea at InAzia was an entirely different story, though! It had a mild and subtle flavour, the gorgeous scent of jasmine, and the power to perk you up. Love!
Traditional Moon Fan: Here, steamed rice was flavoured with traditional Chinese five-spice, topped with sesame soy sauce and assorted veggies. This dish wasn’t bad, but felt quite bland to my tastebuds, as opposed to all the other dishes that were filled with taste.
Dry-Cooked Hoo Fun Vegetable Noodles: I loved these flat rice noodles cooked with Napa cabbage, sweet peppers and bean sprouts. Flavoured with sesame oil and seasoned with fermented bean sauce, they were oh so flavourful!
Tofu, Asparagus & Water Chestnut With Malak Paste: With melt-in-the-mouth silken tofu, asparagus, water chestnut and green onion cooked in a sesame-chilli paste, this dish was such a flavour bomb! It was absolutely delicious, and paired beautifully with the rice and noodles.
Cranberry Mint Cooler: Along with the food, we were also served a Cranberry Mint Cooler, an extremely beautifully done mocktail. The sourness of cranberry and the freshness of mint leaves paired together really well. This was something I absolutely loved at InAzia!
Chilled Mango Pudding: This pudding with mango jelly was served chilled, with pieces of fresh mango and cream. I loved that the pudding had a mildly sweet taste, and that it was not tooth-cloying. I also loved the bits of fresh mango and cream (of course!), but overall, the pudding felt like it had a bit too much of gelatin in it. While I loved the taste of this dessert, I didn’t quite enjoy the satiny consistency.
Rice Cakes With Ginger Syrup & Ice Cream: This dessert was quite unusual, at least to me. A sweet filling made with adzuki aka red beans was stuffed into rice flour shells, then steamed, and served alongside a mild ginger syrup and vanilla ice cream. The rice flour cakes were not unlike the Tamilian kozhukattai, although a bit thicker. The red bean stuffing takes a bit of getting used to. The ginger syrup was simply brilliant, and went wonderfully with the vanilla ice cream. Overall, this made for a very interesting choice of dessert!
Like I said earlier, I enjoyed my time previewing the menu for InAzia’s Dragon Food Festival. Most of the food I tried, I loved. I would highly recommend you to pay a visit too, and check out the many foods and beverages the festival menu has on offer.
Intrigued? The Dragon Food Festival is on at InAzia till September 30, 2018, from 7 PM to 11 PM, and a meal for two costs about INR 2,000 plus taxes.