Hakka literally means guests and a style of cuisine developed by Chinese settlers in India, merging Oriental styles of cooking with Indian ingredients. No one understands this better than Veronica Sarkhel, the proprietor of Dalchini, who is of Chinese origin but born and raised in India. The brightly lit dining area with pastel shaded walls offset the dark wood floors and furniture.

Nibble on spicy prawn crackers or crispy lamb in Schezwan ginger sauce before moving on to a main course of soft aubergine folded with minced chicken breast and shrimp topped with fresh coriander. Seafood specialities include light batter fried squid tossed in garlic butter, carrots and spring onions, and filleted tilapia cooked home style with fermented black soy beans and sauce and loads of stem ginger seared with smoking hot oil. Finish with crispy egg noodles coated with honey, rambutan or lychees.



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