Review: Dimcha, Delhi (Asian, Dumplings and Tea)
N-17, GF, Greater Kailash-1, New Delhi. Ph # 011 65000725
A roundup of a restaurant that the foodie grapevine has been raving about off late had to be done. Dimcha, with a name like that and a location that’s only a walk away from my home, I needn’t think much before dropping in for a weekday dinner.
DimCha, where Dim is a split of Dimsum and Cha the Chinese term for Teas, is an attempt to bring the Chinese food tradition of pairing teas with dimsum to our City. Now that sounded like music to our tea loving ears and we were immediately excited to put to test the idea of some great teas going alongside the juicy, yummy dimsums.
So we walked into the split level restaurant where the ground floor is like a tea and dimsum parlour with just a few tables, but one can choose to sit on the first floor’s Thai restaurant Dao that has a much finer, spacious dining area. The menus are separate, Dao is Thai and DimCha of course is Dimsum and Cha but once can choose to order across the two menu, we however remained hooked to DimCha.
The ambiance upstairs is impressive, Chinese low lamps, abundance of Chinese tea pots in various shapes and sizes carefully stacked on the see through shelves, summing upto an impressive décor. The dimsum parlor on the ground floor on the contrary is quite plain, simple, basic but good enough to serve the purpose of any fast food joint.
Service upstairs could though be decent but the attendants at the dimsum parlour are a little lost to say the least. Their knowledge with the food is below average so I’d suggest stick to your own reading skills, ponder over the menu and order on your own.
The menu is extensive, I mean all that variety with Dimsums, Sui Mai, Cheung fun, is quite exciting. The portions are small, just 3 or maybe 4 small pieces of dumplings in each serve, so that gives enough room to try different options across the menu.
So we placed an order for the ‘dragon and phoenix sui mai’, ‘spicy sea food dumpling’, ‘prawn and chive dumpling’, ‘crispy red turnip cake’, and ‘char Siu chicken bao’. So each of them kept arriving in close succession and tiny bowls of red hot chilli sauce and a nice spicy garlicky green sauce kept at the centre of the table to dip the dimsums as they arrived.
Of the list above, the ‘spicy sea food dumpling’, the ‘char sui chicken bao’ and the ‘red turnip cake’ deserve the appreciation and did hit the palate just right with the flavours, aroma and technique. The first was ‘spicy’ indeed, the bao soft and the chicken inside well cooked and nicely flavoured, the turnip cake was flavourful and crisp too, so all in all just the way their names promised to be.The other two however were verging on the lines of ordinary and it would be difficult to tell the flavours of the both apart.
It seems am almost forgetting the teas, we tried two out of the list of ten and both I’d say could not impress. They are ordinary brewing, and despite all their fancy names like ‘First flush premium tea’or ‘infused green tea with chamomile and rose hip’, the infusions lack their promised aromas.
They do have desserts on cards oo but while we gave it a pass you may be tempted not to leave without giving into the steamed egg custard or a choco lava cake.
So to sum it up, it is all in all an average affair, but not denying the efforts that must have gone in bringing together the novel concept. I’d rather have them take some more time and add a tad bit authenticity to the flavours, and in the meanwhile I’d rather vouch by “Royal China” to satiate the dim sum cravings. Having said that, Dimcha is not a bad option if you are in that area, and need a quick bite and fresh teas to rewind after the shopping spree.
Ok so the bill for the above order (that was enough to fill up two for dinner) was aprox 2200 (taxes included), might sound extravagant for ‘momos’ but I’d render it ‘fine’ for their variety and investment but had it only been a flavour I’d crave to re-visit for.