Chi, SDA Market
By Sid • Nov 17th, 2008 • Category: Restaurants in Delhi, Reviews • If you like this post why not discuss it at the Chef at Large Forums?| Thank you for dropping by. Have you registered yet? We've got some nice stuff for registered users (wallpapers, downloads...) and more on the way! |
 Cha, SDA Market |
This Friday saw me at dinner with Deepinder Goyal (of FoodieBay.com fame), collectively moaning the tough internet business scene. We met at this new place called ‘Chi’ at SDA Market, Opposite the IIT Delhi Main gate.
An IITian and foodie himself, Goyal has made quite something out of FoodieBay.com – you must go check it out! Chi calls itself an ‘Asian kitchen’ and offers Chinese, Japanese, Vietnamese and Thai cuisine. It has a warm cosy ambience, which is highlighted by the low, warm lighting. The menu is one huge laminated sheet and is quite different from most I’ve seen. Featuring the required north-eastern service staff and an open kitchen, the service is friendly , attentive and helpful. The entire ambience is complimented by the non-obtrusive music. We started with a crispy sesame chicken and lettuce salad (199), clear chicken soup for Deepinder (145) and a prawn ramen soup (175) for me. Deepinder thought his soup was very good. My soup was average and the prawns were overcooked. Tasted mostly of hot water and soya really. The salad however, was another story. The lettuce was fresh and crisp, the red bell peppers were crunchy and the chicken flavored just right. The sesame was definitely there, but not too ‘in your face’, as is so often the case. Excellent. I’d order it again anyday. Our next course was based on a Cantonese Chicken Chow Mein (295), which was pan fried noodles, topped with a chicken vegetable gravy, served in the pan. We also ordered a Shanghai Steam Fish (345), Beancurd and Chinese Greens in a Spicy Peanut Sauce, and Sliced Lamb in Basil. The chicken chow mein was quite ordinary – the chicken was tender, however, the gravy was mostly without flavor. The Shanghai Steam Fish was a steamed fillet topped with a thick, soya flavored gravy with finely chopped bell peppers and soya beans. Again, the flavor balance was upset. The beancurd used the same vegetables as in all the other dishes (or was it my selection) and the peanuts weren’t quite there – they tasted raw. The sliced lamb with basil leaves could have been quite good as the lamb was tender and the gravy just right… only the chef had been quite heavy handed with the soya. These chaps do love their soya! All in all, while I did enjoy Deepinders company, the meal could definitely have been better. They’ve got most things right, but a little more attention to what the chef is dishing out and a little more interest from the chefs end could make Chi quite the oriental food destination. |
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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