Steaming bowls of Xiao Long Bao perch atop a table whose legs once belonged to an old sewing machine. Tailored perfectly to our current hungover state, these bowls of soupy chicken dumplings cut through our headaches and we are pitifully grateful, one spoonful away from asking the poultry to marry us. Yes, last night was crazy.
With its spicy curries and sinus-clearing broths, Bangalore’s new restaurant will do wonders for your hangover.
Hear all about it at our sewing machine table, one of eleven at Nasi and Mee, a new Pan Asian restaurant at Koramangala that prides itself on Malaysian dishes. The interior, thankfully, is devoid of clichéd Asian accents such as lanterns, cherry blossom screens and Oriental music, modeled instead to resemble a grungy workshop with wooden boxes for light holders.
Lets start with the glorious wantons, along with Thai chilli prawns that are generically spiced but still pleasant. Served with our appetizers are a trio of sauces, spicy pickle, chilli oil and ginger pickle, none of which are for the faint at heart or prissy of palate. We can’t get enough.
Rumour has it that our meal at this week-old establishment would have fared much better if beef Redang were available on the day we visit, but alas, the kitchen runs out of it. We make do with chicken Laksa curry, a marvelous melding of coconut and chilli that forms the apex of our meal. It’s all downhill from here, with pan fried noodles that taste like they came out of a two-minute cup and stale Schezwan rice. Fortunately, the gracious manager is quick to replace the latter with a bowl of jasmine rice, fresh as a bunch of mallige.
Following these flowers is fruit, in the form of banana spring rolls, sweet and fried and sticky, the best way to end any meal.
This story is powered by www.brownpaperbag.in