Chennai’s Growing Fondness For Pan-Asian Cuisine
Chennaiites affinity to global cuisine is well-known, whether its Japanese Sushi or Italian Pasta, they easily adapt to new gastronomic experiments and experiences. As soon as word gets around in the suave and sophisticated socialite groups of Chennai, announcing the launch of a new restaurant or cafe serving international cuisine, they make a beeline towards it and experience it firsthand.
Pan-Asian cuisine currently seems to be one of the hot favorites of this discerning layer of the populace in Chennai.
What exactly is Pan Asian cuisine? It’s a style of cooking characterized by distinctive ingredients and techniques that Chinese, Korean, Vietnamese, Mongolian, Thai, and Japanese use in their cuisine.
Isn’t India in the Pan-Asian grouping? Off-course it is, South Indian Curries, Hyderabad Biryani or Mughal Cuisine, all come under the Pan-Asian milieu, as contemporary Indian.
The most common ingredients that can be found in a majority of Pan Asian cuisine include rice, ginger, garlic, sesame seeds, chilies, and soy. The cooking process involves stir frying, steaming, and deep frying. Most assortments of curries that dominate Pan Asian cuisine are cooked with coconut milk to enrich their flavors and obtain vibrant colors.
In Japanese cuisine, the most sought-after dish that everyone fancies is ‘Sushi’, there are exclusive Sushi restaraunts in many countries, the popularity of ‘Sushi’ which is prepared from rice has given Pan Asian cuisine a new dimension. Crispy Tempura and Silken Tofu are the other Japenese delectibles that are equally popular
The Japenese penchant for an alcoholic beverage called ‘Sake’ is well-known. Sake is made from water and rice, blended with catalysts yeast and koji spores. Koji spores are sprinkled onto some portions of rice to convert rice starches into sugar, which is absorbed by yeast to create alcohol.
Similarly, Korean cuisine too is delectable, just like how Japanese cuisine has a ‘brand’ named ‘Sushi’, Korean food is identified with a specialty called ‘Kimchi’. The Koreans pay lots of attention on the presentation part of the food, adding flashy and vivid flavors. The cuisine is spicy, with sea food being the primary element, and side dishes like ‘banchan’ exotically flavored . Sesame oil, chili pepper paste, soy sauce, and scallions are some of common ingredients used in Korean cuisine.
In the global food categories, Chinese cuisine can easily be ranked as one among-st the top five, and in the Pan Asian rankings its easily the number one. The diversity of flavors that are creatively blended, inspires many amateur chefs to blend their own versions of pan fried noodles or schezwan prawns, and disguise them as ‘authentic’ schezwan. The diversity of Chinese cuisine differs from region to region. Cantonese for example has a distinct sweet flavor, Sichuan on the other hand is spicy, while Shangdong is tangy and crispy.
If you have cravings for kung pao chicken or tantalizing dumplings, Zomato or Swiggy can be your most reliable source of action.
Thai Cuisine offers a lot of flexibility blending bold flavors, lemon grass for fragrance, while kaffir lime leaves, galangal, fish sauce, and shallots mixed together give the curry a thick creamy flavor . Whether its simple Som Tum papaya salad or Pad Thai, the exotic flavors of every dish is a gourmets delight.
The culinary foundations of Malay and Indonesian cuisines too are based on the skills of structuring flavors. ‘Nasi Goreng’, Laksa or Redang can be found in the menu of many Pan Asian specialty restaurants.
Vietnamese cuisine though not as popular as Thai or Chinese cuisine, has a simple but distinct flavor. The ingredients in the cuisine are seasonal, and are locally produced and blended. Globally, Pho is the most popular Vietnamese Noodle Soup. Another popular dish is the Rice Paper Roll, and not to forget Vietnamese Dumplings.
Amok is a popular Cambodian dish, it’s made as a curry and served with fish or chicken. Cambodian cuisine has a lot of similarities to Thai cuisine, coconut milk is an important additive to give the curries a rich and bold flavor. Whole fish preparations such as sizzling red snapper curry is made with pineapples, it is one one of the important specialties served in Pan Asian restaurants.
As health issues seem to be in the forefront, with the pandemic hanging over our heads like a sword of democles, its made people more health aware. Beyond Asia there seems to be a misconception gaining around that Asian food is unhealthy, because it goes through various modifications before it is served. These misconceptions need to be dispelled, Pan Asian cuisine is as healthy as any other cuisine around the world, with a balanced amount of fat, carbs, proteins and calories available to stay fit and healthy.
