Food from the Sichuan Province of China is a mix of sweet,sour and spicy flavours Now heres a Chinese menu thats been lesser explored in the citys culinary circuit. Noodle Bar in Sector 26 is hosting a special Sichuan Food Festival that brings food from the Sichuan Province of China closer home. Of the eight major schools of Chinas culinary art,Sichuan cuisine is perhaps the most popular, informs Chef Kamal Singh as he formally announces the festivals arrival. Also known as Chuan Cai in Chinese,this fare offers an international reputation for being spicy and flavourful. But the highly distinctive pungency is not its only characteristic, the Chef explains adding how Sichuan makes the most of sweet,spicy and sour flavours. Its quite chatpata in that sense, he smiles to add. As far as the starters go one can choose from vegetarian specials like Crispy Fried Sweet Corn Dumpling,Bajanga and Cottage Cheese to non-vegetarian options like Sichuan pepper fish or Prawn in red pepper. Hot pepper is an intrinsic part of Sichuan fare and thus the food can be spicy. For the food festival we have tempered it down a little, mentioned the Chef. In the vegetarian main course,Straw Mushroom Soy Chilli and Kowloon Tofu come highly recommended. If you are looking to try a new flavour in chicken,then do try Chicken in Guiling Chilli Sauce, says the Chef. Then theres a Five Spicy Roast Chicken,the ever-popular Double Pepper Lamb and Tai Pey Prawn. The festival is on till January 31.
