From a tandoor oven
The next Marriott which will open in Beijing around January, will have a fine-dining Indian restaurant serving Lucknow and Awadh cuisine made by a team of expat chefs. Tarun Varma, Director of event management at the Beijing Marriott City Wall , said, ‘It will be the first luxury hotel in China with a fine-dining restaurant for Indian cuisine.’
Seems a big claim to make.
Indian menus in China are still basic and forced to innovate with limited ingredients, like samosa folded in shortcrust pastry.
True tandoori dish
At a recent Hyderabad-themed party at the India Tourism office in Beijing, the restaurant catering for the event had to send their Garhwali chef to a senior official’s house, where his wife demonstrated how to cook Hyderabadi biryani and mirch ka salan.
Tarun Varma, said, ‘Getting approval for a tandoor takes time in China, because there are detailed rules about burning open coal. We don’t want to use an electric oven like some restaurants prefer to.’
Source: Trading Markets
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