No Chindian at this restaurant, only authentic Chinese and Mongolian to tease your palate. We do a reccie and walk out quite pleased

No Chindian at this restaurant, only authentic Chinese and Mongolian to tease your palate. We do a reccie and walk out quite pleased

Zheng, the newest Chinese eatery in town is part of the Blue Petals hotel that sprung up one fine day opposite the Jyoti Nivas College. But that doesn't make Zheng one of those makeshift restaurants housed in a serviced apartment.

The gold matte finish false ceiling, with bits of reds thrown in, adds to the sleek interiors. Don't miss their five flavour-themed pillars: sour, bitter, sweet, spicy and salty. Flavours on pillars: an ambitious design leap, surely.

This Chinese kitchen is another addition to the already bustling eateries that Koramangala boasts of and promises to be the first-of-its kind Mongolian barbecue places. Sit across the teppanyaki-style Mongolian counter and watch the chef stir-fry meats or veggies of your choice over a large round solid iron griddle.

You can even ask for your own concoctions by choosing from an array of meats, seafoods, greens and piquant sauces and watch them sizzle on the open girdle.

Don't even try rolling your tongue around the names of these dishes, the way these chefs do instead just focus on the unusual flavours.

Leave them to whip up a Kung Pao Magic Bowl (a choice of meat with broccoli, greens, onions, and bean sprouts in a hot soy chili sauce with crushed peanuts) as you sit back and stuff your faces.

Caution: If you've never tried Mongolian fare before, don't get adventurous. Stick to the regular Chinese cuisine instead at Zheng.

The feat of culinary engineering extends to the Chinese starters in the form of Crackling Spinach tossed with chilies. You will forget it's spinach when you fork a mouthful of this sweet and savoury, crunchy delight and be reminded of home-made chiwda made by your granny when you were tiny.

The Crackling Spinach is fried though, so you calorie counters might just want to refrain. Instead, go for Vegetable Crystal Dumplings, steamed vegetables in a transparent, tapioca flour shell. Also, do call for the assorted basket of dim sums with meat, seafood and vegetarian fillings.

There is an exhaustive menu for both veggies and meat worshippers. The vegetarian section includes Tofu Ma Laak: succulent cubes of bean curd cooked with chilies, schezwan peppers and fresh Chinese herbs, Thausi Potatoes, crispy sliced potatoes sautu00e9ed with fresh red chilies, garlic and black beans, Stir Fried Chinese Greens in Kwailaam sauce and Water Chestnut Chili Plum, crunchy fresh water chestnuts tossed in a spicy sweet plum sauce.

Non-vegetarians can try the Chicken Taipei, diced chicken cooked in chili oil, garlic and tomato sauce to a crisp finish, Gooey chocolate cakes are so bested; give way to the toffee almond and cold lychee pudding for dessert.

The innovative bar menu at Zheng features some interesting cocktails like the Very Cherry Bomb Martini, an infusion of cherry brandy, raspberry liqueur and triple sec, Zheng Nutini, vodka with hazelnut liqueur and amaretto served in a crushed almond-rimmed glass, Shanghai Mojito, Asian pear juice with Bacardi, lime and mint and Szechwan Margarita, a frozen watermelon drink spiked with tobacco & tequila.

At: Zheng Chinese Imperial Kitchen, Blue Petal Hotel, 60, Jyothi Niwas Road, 5th Block, Koramangala
Time: Open all days from 11 am till 11.30 pm
Meal for two: Rs 1,000

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