[Paratha Inn] opens in Croydon

I have been eyeing on this joint earlier this year which was supposed to open around April but unfortunately we all had to wait due to Covid.
Paratha Inn opened recently so I just couldn't wait to check it out.
They specialize in Paratha rolls which are basically like wraps but using Paratha just like Frankie Rolls and Kati Rolls in Central London.

On the menu there are so many rolls to choose from but it was really hard to choose because they all seemed good.
According to the staff the Malai Boti Roll is the best seller and everything is made fresh, expect more meat to salad ratio in the filling.
For me, I have probably locked my choices down to the egg shami roll, peri peri chicken roll, paneer roll, chicken tikka roll and masala chips.

I couldn't make up my mind, I got the Kashmiri Pink Chai (Noon Tea).
The traditional Kashmiri tea is made with gunpowder tea, milk and baking soda which makes it pink because of the chlorophyl in tea reacting with bicarbonate of soda).
At Paratha Inn, they do not use baking soda.

When the Kashmiri Pink Chai came, it pretty pink contrasted by the green crushed pistachio nuts.
The taste was milky, sweet and delicate and with every sip there were some crushed pistachio nuts that give it some depth.

Also had the Doodh Pati Chai which tasted like Horlicks at first then the aftertaste was like Hong Kong style milk tea so Hongkongers will definitely like it.

Both the Kasmiri Pink tea and Doodh Pati Chai are mild and not spiced so they are not as strong as the masala Chai.

Since the Malai Boti roll is their popular pick, I had that with masala chips and chicken tikka rice.

The roll was creamy and delicious with big chunks of tender white meat while the paratha wrap was soft and light.

Next I had the Masala Chips, another favourite of mine as a carbs person. Each chip was fully covered in sauce and the spring onions worked like magic giving the spiced chips some grassy freshness.

For mains, the chicken tikka rice was really filling, there was so many chunks of chicken in it and the rice was fluffy.
I found the rice quite fiery with a strong cardamon fragrance so if you can't take the heat you might want to ask for it less spicy.

Photos at Paratha Inn:

Address:
244 High Street Croydon CR0 1NF

Video:
https://youtu.be/S9APFHX5Dgc

Tornade omelette to the next level 六國酒店 旋風蛋叉燒飯

As well as delectable buffets at Le Menu, you can get an instaworthy lunch with the Tornado omelette 旋風蛋叉燒飯 or if you are hungry you can pay a little more to include salad buffet and a drink.
When I saw them post this on FB, I was definitely captivated because they have given the Tornado egg with a local Chinese twist with the use of Barbeque pork and spring onions.

Finally went for late lunch and I was the last to have it.

When it arrived, it was stunning like a swirled omelette generously sprinkled with crisp green spring onions and sweet purple shallots.

The Barbeque pork is piled on top of the rice beneath this pretty omelette skirt.

I seriously recommending watching videos on youtube on how they make it because it is so magical watching the chopsticks twist in the middle of the omelette to get the tornado effect before the egg gets cooked.

Anyway, back to my Tornado omelette, there is a side of house made sauce which tastes like the soy sauce from that famous place Shun Hing in Tai Hang infused with spring onions.
Adding their secret recipe sauce makes it complete.

Every spoonful was divine with the omelette and spring onions in your mouth while the slices of barbecue pork are tender, lean and flavourful complimented by their house special sauce which tastes like fragrant soy sauce with the sweetness of stir fried spring onions and sweet purple shallots.

六國酒店
Le Menu, Gloucester Luk Kwok Hotel
72 Gloucester Road
Wan Chai

2020 Nutritious Zongzi combo at Royal Plaza Hotel!

I am sure there are many omnipork zongis around but this is the first year Royal Plaza Hotel has omnipork in the nutritious combo which includes:
-Morel Mushroom, Chestnut and Omnipork
-Matsutake, Dried Longan and Coix seed
-Osmanthus Quinoa and Red bean
The omnipork one is amazing because the pairing of morel mushrooms and chestnut make it tasty as well as festive.

Tried the Matsutake with dried longan and coix seed last year along with the osmanthus quinoa and red bean which are both nourishingly light as well as fulfilling.

The Morel Mushroom with chestnut and ominpork was definitely the star of the show because the flavours of the morel mushrooms which are earthy with a strong umami taste complement the omnipork nicely.

Then we have the nutty chestnuts that are wholesome and festive to add a little sweetness to the taste!

2020 Kee Wah Zongzi!!

It is the time of year when shops are selling Zongzis to celebrate dragon boat festival.

Kee Wah have come up with a variety of creative dumplings especially the duck with fruit peel which reminds me of the duck leg soup with rice!

The vegetarian Zongzi this year has lotus seeds and gingko.

Zongzis are eaten hot so all you have do is boil them for a bit and they are ready to eat.
(To be honest, I put them in the microwave and they come out fine.

Here were the ones I tried.
★☆★☆★☆★☆★☆★☆★☆
Braised Duck Leg meat with Mandarin Peel:
Fruit peel and duck are always delicious but taste better in a zongzhi because it is more fulfilling than soup.

★☆★☆★☆★☆★☆★☆★☆
Lotus Seeds and gingko:
As well as nutritional lotus seeds and gingko, the quinoa adds fibre to it hence you don't get that guilty feeling when you're having a zongzi!

★☆★☆★☆★☆★☆★☆★☆
Betty’s xo sauce rice dumpling with pork belly:

Glutinous rice, pork belly, xo sauce (garlic, shallot, chinese ham, dried shrimp, red pepper, dried scallop, dried shrimp).
This was my favourite because it was spicy which makes the sticky glutinous rice more appetizing.
★☆★☆★☆★☆★☆★☆★☆
Red bean paste with mandarin peel zongzi:
I love the pairing of red bean paste and mandarin peel because the bitterness of the peel balances the sweetness of the red bean paste.

★☆★☆★☆★☆★☆★☆★☆