So after a long time, we got to experience South Asian/Oriental dishes a few days back and we were pretty impressed with the delivery service of Wok Me. The order came at 7:50pm, 10 minutes before our designated time. How often does that happen?
Neatly packaged in paper boxes with no spill overs, these were the items that we tasted:
Chicken Lemongrass Sio Mai Dimsums: You know the dimsums are unusual when they are adorned with caramelised garlic on top. The thick, sticky, translucent and soft skin enclosing finely minced chicken with lemongrass surely tastes like heaven. The fresh flavour provided by lemongrass is the USP of this dish. HIGHLY RECOMMENDED.
Yum Yum Rolls: True to their names, these vegetarian spring rolls were yummy to the core! The crunchy and flaky exterior and the soft juicy interior consisting of finely julienned cabbage and carrots can inflame your palette. HIGHLY RECOMMENDED.
Make your own Wok Box – Flat Rice noodles in spicy coconut curry: The appearance of these noodles would not entice you since the curry had dried up by the time the order reached us, but the flavours will. The noodles are healthy as they are fashioned from rice and have a velvety smooth texture. The aroma and taste of the coconut gravy is tantalising to your taste buds and the addition of carrot juliennes, cottage cheese cubes, baby corn and shiitake mushrooms makes this a complete meal. The topping of peanuts and sesame seeds is so mouth watering! RECOMMENDED.
Recommendations: The noodles were slightly dry. They could have been moister.
So what happens when a few friends who never had any cooking experience, decide to cook a decent meal after celebrating Friday to it umpteenth? Disaster. And what happens when an idea is born in these mechanical engineers to devise a way to make the life easy for office goers who do not have time to cook? Being Chef.
Being Chef was the first start up in India to come up with ready to eat cooking kits with 5 minute recipes. Their process is well researched, designed and patented.
I recently savoured an opportunity to taste their delicacies and try my hands on their cooking kit:
Penne pasta in white sauce cooking kit: I have laid my hands on such cooking kits before, but this one is extremely lucid and precise – one of the many reasons that it is patented. Every ingredient is measured precisely and packed with single letters written on the top. The recipe card clearly mentions the exact time a step will take for an ingredient to get cooked – the ingredients are mentioned by their corresponding letter names.
Since they follow a 5 minute recipe procedure, the pasta was boiled, the vegetables blanched and the sauce was already prepared and packed. The quantity served for the price is well worth the money you pay. Totally impressed!
The pasta turned out to be deliciously drool worthy since I followed the steps to the T. The balance of the flavours, the creaminess of the sauce and the extra cheese gratings on the top made my day. HIGHLY RECOMMENDED.
Vegetarian Deluxe Meal: Now that is one platter! You know are having a great dinner when the soft lachha paranthas are gobbled up with a smooth creamy dal makhani, a sweet paneer lababdar, a healthy bowl of mixed vegetables, simple steamed rice, a mellow gulab jamun and a well prepared mint raita. However the mixed vegetables were quite tangy and the rice was slightly undercooked. RECOMMENDED.
Veg Hakka Noodles: I am very stringent when it comes to the simple yet delicious Hakka noodles and these guys passed my test. The noodles strings could have been thinner but were otherwise pretty appetizing. The finely cut jullienes of carrots, cabbage and bell peppers complimented the noodles and the subtle tanginess of vinegar was the icing on the cake. HIGHLY RECOMMENDED.
Their site mentions myriad cuisines and the pictures from every type are drool worthy to the core. Without much ado, I will start with my reviews for their Chinese dishes:
Fish in hot sauce: Soft lightly fried fish drenched in a thick sweet sauce and topped with spring onions, caramelised onions, carrots, bell peppers and crunchy peanuts – HIGHLY RECOMMENDED.
Chicken Schezwan Dimsums: Artistic! Such softness of the dainty skin enclosing light minced chicken in a spicy gravy – mesmerising. HIGHLY RECOMMENDED.
Fish in butter garlic sauce: If heaven is a dish, then this is it. Very lightly fried fish tossed in butter along with finely chopped garlic and peanuts is sure to melt in your mouth. HIGHLY RECOMMENDED.
Orange chicken: A very novel concept of pairing chicken with a citrus fruit – hats off! Small blobs of chicken fried to crusty perfection and tossed in oranges and sesame seeds – a plethora of flavours to serenade you. The sweet and sour refreshing flavour of orange coupled with fine crunchiness of the sesame seeds is a winner for me. However, the chicken was slightly dry from the insides and the whole ensemble tasted too sweet sometimes. RECOMMENDED.
Kung Pao chicken: Ahhh, the king of the Oriental main course. Those crunchy peanuts working their magic on soft and chewy boneless chicken pieces and the thick gravy lending the typical sweet flavour of vinegar – HIGHLY RECOMMENDED.
Hakka Noodles: One of the best I have tasted – not too oily or dry and pretty thin and fine. HIGHLY RECOMMENDED.
Chicken Hong Kong style: Diced chicken again in a sweet sauce with chewy shiitake mushrooms – RECOMMENDED.
Situated at a food court at Infospace, Sohna road, this is your average Chinese outlet serving some new lip smacking dishes. I recently got an opportunity to taste some of its items and here are a few of them:
Noodles: Average. The noodles were not fine and the quantity of cabbage juliennes was equivalent to noodles.
Veg Manchurian: Soft balls drenched in a thick gravy but the whole ensemble was too salty for me.
Veg masala momos: This one is worth writing about. It is definitely a novel concept wherein the thick skinned momos (they have to be thick otherwise they will get demolished by the thick gravy) are drenched in a spicy mixture of chopped onions and garlic. You do not need a separate dip for that – it is a complete dish in itself.
“Soi Thai” roughly translates to “Thai street”. As the founders of this wonderful delivery outlet have travelled across various parts of Asia and have also been trained in the region’s food preparation, they decided to set up Soi Thai as the non existence of quality Thai cuisine at optimal rates inspired them.
All their curries, marinades, sauces and pastes are fashioned in house with no addition of preservatives and MSG. You can actually taste the freshness and authenticity of Thai flavours in their dishes. Here are a few of them that I recently tasted:
Tom Kha soup: A tangy soup with the right consistency and coconuty flavour is sure to entice your taste buds. The presence of fresh vegetables – broccoli and carrots with shredded chicken is a lovely add on.
Chicken dimsums: Fine minced chicken grounded with yellow bell peppers and fresh coriander leaves enveloped in a light skin – melt in the mouth goodness.
Tofu and mushroom salad: Finely crushed tofu and mushroom but way too tangy – sourness can be reduced. A bit spicy as well.
Pad Thai Noodles: Excellent creation – a lovely medley of firm noodles, soft chicken, crunchy peanuts and sweet-sour flavour – what more do you want?
Thai yellow curry: Juiciest chicken pieces with cubes of pointed gourd drenched in a thick gravy with coconut milk as base and with a strong flavour of red chillies, black pepper and curry leaves. A perfect accompaniment to the soft sticky rice.