Royal Jade in Kolkata serving Tangra-style Indianized Chinese cuisine for few years. Located outside the Chinatown area at Kasba, the place has its cult following among Chinese cuisine lovers. They have recently introduced customized pork dishes, which do not exist on the regular menu.
Char Siu Bao or Chinese steamed barbeque pork buns are soft and fluffy bread silky smooth on the surface. Piggy Baos like char siu baos are pillow soft steamed buns shaped into little piglets with carefully tinted dough filled with a crimson red savory saucy pork filling. The buns crack open on revealing the goodness of sweet and rich flavor of the barbecued pork.
Chili Pork is a quintessential starter for pork lovers. It is dry and double-cooked pork lean meat slices cooked with fat – it is simply divine! Meat slices are stir-fried on high flame with rice wine, onion, green chili and bell pepper. The chili pork can be a standalone dish, or enjoy its greasiness with fried rice.
Those who do not eat pork will find Chili Garlic Pepper Chicken as extremely addictive. Bite-size boneless chicken marinated in oriental sauces and is deep-fried until crispy outside and moist inside. Finally tossed with loads of garlic flakes, diced deseeded green chilis, and freshly ground black pepper. I have no shame to say this is my best companion with my favorite poison.
Mun Tofu is a slow-cooked pork dish. It has braised pork belly cubes cooked with tofu and wood ear mushroom (black fungus). The sauce is fragrant and gets a silky smooth texture. It is not spicy, but very light in taste that goes perfectly with spicy rice or noodles.
If you don’t eat pork, then Kung Pao Chicken is an option – flavorful preparation in a sweet and spicy sauce. The sauce texture is slightly thick and silky, coating each piece of chicken. The tender chicken is stir-fried with crispy bell peppers and topped with peanuts for some extra crunch. The red chilies add zing to the sauce.
Sichuan Fried Rice is a balanced spicy main coarse. Long grain rice stir-fried with meat and schezwan sauce. Rice tossed in a big wok on a high flame, which absorbs the smoky flavor, toasted at the edges of every grain, and tastes even better. Can you feel the wok hay? The topping of scallions adds a fresh green element.
Must Try: Piggy Baos, Mun Tofu and Chili Garlic Pepper Chicken
Check Out This Place For Kolkata’s Tangra-Style Indianized Chinese Cuisine!
