A few years ago, restaurants serving authentic Korean food in Chennai were conspicuous by their absence, and restaurants doling out generous portions of beef and pork were definitely unheard of!
But times have changed, and a large number of Korean restaurants have mushroomed across the city. One that stands tall in this multitude is Deok Su Gung, better known for its culinary authenticity and quality meats…
Your journey to Korea begins with generous portions of starters / side dishes called Banchan, which vary from day to day (and are on the house) these can include dry fish, kimchi, sautéed beef, dumplings, tofu and batter fried squid.
Interestingly, Koreans have perfected the art of preserving food by pickling, fermenting or salting it. The use of different sauces in Korean food makes it spicy, full of flavour and it seems to go down well with Indian palates, even though eating with stainless steel chopsticks is not easy!
You can find lot of Korean restaurants in Delhi , Bangalore & Chennai. Signature dishes at Deok Su Gong include the famous Bulnak Sei or the simmering seafood broth, the sweet and spicy beef Bulgogi, Pyongyang Unban or chicken cooked with rice, spicy Korean pork, grilled steaks exuding a smoky aroma, Saeng Sun Jun or pan-seared fish, broiled mackerel, noodles with black bean sauce, broiled salmon with honey glaze, spicy pork spare ribs, the rice-based Bipim Baap, pickled squid and steamed skate fish.
Lovers of non vegetarian food can now feast on some absolutely delicious food! Some restaurants offers an infinite variety to choose from, borrowing authentic recipes from Kerala, Konkan, Mangalore and Tamilnadu. Sail across to get a taste of the jagged Indian coastline, aromatic spices and distinct flavours…
Blanched prawns with shell are simmered in the sweetness of coconut milk to make the delicious Malabari Chemmeen soup. Other soupy options include the peppery tomato rasam, crab and drumstick and chicken bharani (chicken broth with curry leaves and shallots) soup. When it comes to starters, go for the kallumakkaya (mussels) cutlet, minced meat patties and meen neerachathu (fish stuffed with raw mango and shallow fried to a crunch).
Crustacean lovers can rejoice with grilled masala tiger prawns, Vembanad Chemmeen (prawns, raw mango, coconut) curry, crab cooked Kerala style with kokum sea crab in black pepper, backwater scampi steamed in banana leaves, barbequed scampi and lobster tail in a coriander gravy. Seafood addicts will love the distinct taste of Meen mulaggitatthu (fish simmered in a clay pot).
Other ‘fishy’ choices include batter-fried mackerel, Kalushappu meen curry (famous and available at toddy shops in Kerala), kingfish Darne, pearl spot fish, pomfret and of course the meen moilee, fish Malabari roast and Alleppy fish curry. The chicken / mutton stew, chicken Nalukettu (a travencore specialty), chicken Chuttarachathu (cooked in coconut and baked with whole spices), Kuttanadan Tharavu (duck), lamb and raw banana curry, pan-sauteed beef, Avial and Kurma all come well recommended.
Bangalore is one more Indian fast growing city where you can find all types of your favorite cuisines at restaurants in Bangalore . Options for vegetarians may be few, but for the seafood / non-veg lover this is Paradiso! For more details about restaurants in Delhi , Mumbai, Bangalore and Chennai and or some other cities in India you can visit our site www.buzzintown.com