When the Chinese get an Indian makeover

Most Indians don’t particularly fancy digging into authentic Chinese food. The localised versions doused with spice and masala is preferred instead. As food lovers, we enjoy tucking into the real deal, but we’d be lying if we didn’t admit having a soft corner for the Indianised version as well.

Murg Reshmi Kebab priced at Rs 125. Pics/ Rane Ashish

When we heard that a new Chinese restaurant had opened in Vashi, we decided to give it a shot. Soon, we reached Frying Pan, which as we mentioned before, had a signboard that proudly said “An Indo-Chinese junction”. Once we spotted the place, it was impossible to miss the bright orange and green chairs inside the restaurant. A small non-fussy space, it also had an alfresco section. No door separated both sections, and apart from the ceiling, the only differentiating factor was the colour of the chairs — orange inside and green, outside.

Veg Chilly Garlic Noodles Rs 110

Soon, we scanned the menu, which had separate Indian and Chinese sections. To start off the proceedings, we ordered a Murg Reshmi Kebab (R125) from the Indian section and a Veg Crispy from the Chinese (R95). Both the dishes tasted good, especially the Veg Crispy, which was a tad spicy, yet tasted delicious. The dishes seemed to be value-for-money as the quantities were generous and the price moderate. The generous chunks of chicken used in the kebab preparation were mildly spiced. So far, so good.

Chicken Biryani (Rs 135)

Next up, we opted for the Chicken Biryani (Rs 135), Veg Chilly Garlic Noodles (Rs 110) and Hong Kong Gravy (Rs 105). The Chilly Garlic Noodles was a garlic fest so, be forewarned. Yet it turned out really nice while the Chicken Biryani seemed the largest in portion and it was difficult for even two people to empty the bowl.

The biryani was robust, flavourful and yet, managed to not go overboard in the spicing department. The Hong Kong Gravy though was a tad disappointing. We washed down our meal with a Solkadi (Rs 25), which was a refreshing end to the Indo-Chinese mêlée. Frying Pan would be a great option for take-away, especially for those last-minute house parties. The food reminded us of what most competent Chinese restaurants dole out, tasty food, sans the frills.

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