The entire month of March is being celebrated by the Americans as the National Noodle Month. The Guide goes hunting in some city kitchens to bring you back dishes that use up the humble noodle in the most innovative way
The entire month of March is being celebrated by the Americans as the National Noodle Month. The Guide goes hunting in some city kitchens to bring you back dishes that use up the humble noodle in the most innovative way
Trying to trace the origins of the noodle is a slippery task. The hotly debated topic is likely to have the Chinese, Germans, Italians and Arabs ready to go to war with their woks and secret spice blends. The discovery though of an ancient pot with 4,000-year-old noodles in the silt of the Yellow River may have tipped the scales in the favour of the Chinese. While the debate rages on, The Americans are busy piling their plates with the noodle, so its time to get in on the celebrations by getting out your fork and chopsticks and raising your bowl in honour of that classic comfort food: the noodle. 
A Curried Affair
Close your eyes and take a walk through the busy streets of the Far East. Breathe in the aromas of tofu, linger at the racks of roast meat, and walk past freshly made dim sums, take in the crowds and the chatter. Makes you want to grab your passport? Well, you don't need to. Your yearning for the street food of Singapore, Hong Kong, Bangkok or Shanghai might just be satiated at The Tasty Tangles, a chic eatery at the UB City Mall.
Try their soupy noodle take called the Curry Laksa, a native of Malaysia cooked in a spicy, shrimp flavoured coconut based broth with tofu, bok choy, sprouts, boiled eggs, chicken prawns and noodles, which is thick, wholesome and a meal in itself.
At: Tasty Tangles, 2nd floor, UB City Collection Mall, Vittal Mallya Road.
Call: 41738812
For: Rs 311
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This Noodles is Pho Good
At Phobidden Fruit, the Pho Bo (beef in Vietnamese) is a huge bowl full of soupy goodness served with a plateful of condiments and garnishes as accompaniment. This flat noodle broth (made out of beef stock) comes with slices of roasted beef, lots of Thai basil, fresh coriander and red birds eye chillies. It is flavoured with star anise, burnt ginger and cloves. This bowl of noodle soup is served with a plate of sprouts, sliced red onions, basil, and lime which can be mixed up with the Pho. Chicken and vegetarian versions are available too.u00a0u00a0
At: Phobidden Fruit, Vietnamese Kitchen, 965, 12th main, HAL Stage II, Indiranagar
Call: 41255175.
For: Rs 290
Noodles gets creamy
The Chiang Mai (Northern Thailand) version of Khao Soi is creamier than the Burmese version called Khao Suey. The Khao Soi arrives not in a bowl as the Burmese version is served, but as a plateful of noodles on which curried prawns are ladled out with the sauce and condiments like red onions, fried garlic, coriander, fried potatoes and bird chilli.u00a0
At: Republic of Noodles, Lemon Tree Hotel, St John's Road
Call: 44802000.
For: Rs 650.
Two minute noodles spiced up
The humble Maggi noodle gets a spicy makeover at Chaipatty. Perfect for pairing your Kulhar Chai with Non Veg Maggi Noodles (Rs 50). The Maggi comes with bite sized pieces of chicken sausage, lots of capsicum, onions, green chillies and is a spicy version of everybody's favourite noodles.
At: Chaipatty, 772, Opposite Foodworld, 100ft road, Before 12th Main Signal, Indiranagar
Call: 9900182596
For: Rs 50
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