The exotic dim sum festival at Zazen is quite a mouthful
Back in Noida. Back at Zazen. This was three months after my first visit; the exotic dim sum festival (on till November 20) seemed like a good enough excuse. The ambience at the 70-cover restaurant - with beige walls and dim-lighting - was quite alluring.
Mixed seafood siew mai (steamed wonton wrappers filled with seasame flavoured crab, prawns and calamari), Shrimp and shitake har gao (a shiny translucent wheat starch steamed wrapper filled with prawns and shitake), Char siu bao (steamed sweet and spicy pork buns, a Cantonese specialty), Steamed basa dumplings (steamed spicy basa and greens dumplings served with its own juices), Tossed chicken and bamboo siew mai (steamed chicken siew mai tossed with garlic, spring onions and wine), Chicken crystal dumplings (transparent chicken dim sum), Pakchoy, tofu and pine nut kothe (a pan-fried dim sum glazed with hoisin garlic sauce), Cream corn rangoons (a classical deep-fried appetiser filled with coconut cream corn), Spinach and mushroom dumplings (a unique potato starch wrapper filled with spinach and mushrooms) and Vegetable crystal dumplings (mixed vegetable transparent dim sum) �phew! Quite a spread! I especially liked the spinach and mushroom dumplings and the tossed chicken and bamboo siew mai.
I'm pretty sure we had all the food groups covered. But hey, there's always room for improvement! Fish in celery (wok-fried slices of fish with bell pepper and fresh celery, a Thai specialty) and Jasmine rice (again from Thailand) caught my attention. My instincts and the dishes passed the test with flying colours. For the final act I chose Crispy fried ice cream with chocolate sauce. Not bad at all. I'm looking for another excuse. I'm pretty sure you can find one.AT: Zazen, K-1, Dharam Palace, 2nd floor, Sector 18, Noida
On till: November 20
Timings: Noon to midnight
Meal for two: Rs 1,400