The Sign Says ZEN, the Tongue Says Delhi—A Night Ordering 'Sukiyaki' in Connaught Place [Memories Abroad #16 | India Edition-01]
Connaught Place, where white columns form a circle.
After walking around all day, my stomach is empty. I've had enough curry for today.
What caught my eye was the sign that read 'ZEN'.
—Zen? Japan?
Before I could think, my feet were already heading inside.
The restaurant is spacious, with two floors.
Oh no, is it high-end?
I can't turn back now. I follow the staff to the second floor.
I open the menu.
There are expensive dishes, but affordable ones are mixed in.
'FRIED RICE'is at a safe price.
However, that alone isn't quite enough.
My gaze stops.
'SUKIYAKI CHICKEN'.
Sukiyaki. Sukiyaki. Sukiyaki.
The price is just barely within my budget.—Alright, I'll order it.
First, the fried rice.
The aroma of steam and oil, the rice is fluffy, and the green bell peppers provide a light crunch.
The amount of bell pepper felt like a lot, butit was genuinely delicious.
The saltiness was just right.
I think the rice was Indica, but it went well together.
Even as a Japanese person, I was able to enjoy it.
The taste was close to the fried rice at a Chinese diner in Japan.
And then,
on to the sizzling sukiyaki on the iron plate.
The egg yolk melts in the center.
The Chinese cabbage and tofu are the same as in Japan.
And yet, something is different.
The main meat is
chicken, not the beef commonly used in Japan.
It certainly says chicken on the menu, but
when I take a bite, I can clearly tell that the 'grammar of the flavor' has changed.
It's 'Indian-style sukiyaki'.
In India, many people avoid beef for religious reasons,
so in 'sukiyaki' at restaurants,the star is often replaced by chicken or mutton.
It felt a bit strange to me as a Japanese person, but
well, I could eat it.
Note.
The sign is Japanese, the palate is Delhi.
A night where I could find a bit of amusement in the distance between the name and the contents.
Appendix |
Common 'ZEN-style = Pan-Asian' tropes in CP
In Connaught Place (CP), even if you see signs with Japanese words like 'ZEN', the contents are oftenPan-Asian (a menu featuring everything from Chinese, Japanese, Thai, and other Asian countries).Among them, Indian-style Chinese (=Chindian) is the 'core'.
The 'ZEN-style' mentioned here is not a chain name, but a common term referring to the 'Pan-Asian (mix of Chinese, Japanese, Thai, etc.)' type.
1) Names often seen on the menu
[Indian Chinese = India x Chinese flavors (influenced by southern regions)]
Chili Paneer
A classic appetizer of Indian cottage cheese stir-fried with a spicy kick.
Veg Manchurian
Vegetable dumplings in a sweet and spicy sauce (deep-fried then tossed in sauce).
Hakka Noodles
Thin noodle 'yakisoba' style dish.
Schezwan*Spelling variations exist
Red chili sauce (spicy and savory with chili and garlic).
Hot & Sour / Sweet Corn Soup
Spicy-sour or thick corn soup.
[India x Tibet/Nepal (Himalayan region)]
Momos
Steamed dumplings from the Himalayan region.
[Serving Style | Sizzler]
Not a genre of cuisine, but a term for the method of serving food 'sizzling' on a hot iron plate.
Said to have spread from the American style of serving steak (like sirloin) on an iron plate, it is also used in India for Chinese, Pan-Asian, and Japanese-style dishes.*'Sizzler' comes from the 'sizzle' sound of the hot iron plate.
2) 'Local arrangement' of the 'Sukiyaki' label
Main meat:
Sometimes chicken or mutton is used instead of beef.
Seasoning:
Unlike the sweet and salty Japanese warishita sauce, it can lean towards Chinese or Pan-Asian flavors.
Accents of garlic, green chili, and vinegar are common.
The 'sizzle' sound from the iron plate stimulates the appetite.
Topped with egg yolk:Sometimes only the 'presentation' of adding an egg remains.
→ Even if the name is the same, the taste is often something else entirely.
3) Price and portion guide
For tourists, it generally falls into the mid-price range.
More expensive than street food, but not as high as luxury hotel-run restaurants.
Fried rice, noodles, and vegetable dishes are relatively affordable.
Sushi, seafood, and alcohol tend to drive the price up.
One plate is usually portioned for sharing, so it can be cost-effective if you are in a group.
4) Notes on labeling and service
Menus have round icons,Green = Veg, Red = Non-Veg.
It is standard to order bottled water.
'Less spicy' is understood.
*The content is a summary of general trends based on public menus and multiple reviews. There are exceptions depending on the restaurant and time of year.
*This is a record from 2017.
Memories Abroad
#17 | The end of the night is another name for morning—Paharganj Main Bazaar | India Edition-02 [Next→]
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