India’s ‘hot’ dining trend: spicy numbing Sichuan cuisine and stories on the menu at Mumbai supper club House of Málà
When the pair travelled to Hong Kong and mainland China, they were won over by the bold and spicy flavours of Sichuan cuisine, and its liberal use of garlic and chilli peppers. The sisters realised that, although Indians are very fond of Chinese food, they generally ate Indian Chinese food adapted to suit local palates. … Read more
