With its vibrant and dynamic ambience, Dimcha at Epicuria in Nehru Place works best with its innovation in Thai, Chinese and Malaysian. By Vaibhav Ratra
Dimcha has taken a giant leap and introduced a way to have your hearty appetites in a bento box. Accentuating the quintessential flavours of Thai and Chinese cuisine, these mini meals satisfy even the most discerning palate.
According to Rahul Sayal, proprietor at Dimcha, “The bento boxes have been specially developed for the fast moving consumers. And it is basically to cater the growing corporate crowd in Nehru Place.”
The ambience at Dimcha is very peppy with the wooden chairs and tables leading to a casual character.
As we settled down, we noticed that the menu was quite comprehensive and so the in-house staff helped us in selecting the best. Our evening began with Kiwi mint cooler. Topped up with some crushed ice, garnished with lemon slices, kiwi slice and a sprig mint.
While we were waiting for the dumplings, a bowl of sweet and spicy peanuts was offered to keep us busy. Since the complementary peanuts were so appetising, our expectations from their meals went up a notch higher. In the middle of it what caught our attention were the sauce bottles that looked like mini cola bottles. Pretty cool!
It was now the turn for trying out dumplings and even before eating it one liked the way they are presented, so colourful and vibrant. We tried chilli garlic, Kenya bean, hoisin chicken and spicy prawn dumplings, all of which stood out in texture and taste. But Kenya and Hoisin chicken dumplings were our favourites. Kenya bean dumpling had a soft bright green covering and was filled with beans and veggies. Hoisin chicken dumpling was thin and transparent . Stuffed with a hoisin sauce-flavored chicken mince, it imparted a nice sweet-savory flavour.
The assortment of dumpling had interesting fillings of chestnuts, corn, steamed broccoli, beans, carrot pork, chicken, prawn and cauliflower in addition to mushrooms.
In the vegetarian section, we were served up with Mr green bento box that comprised vegetable manchurian tossed with crushed black pepper, green curry fried rice, assorted vegetarian dumplings and crispy raw papaya salad which is perfect for summer. They recreated green curry fried rice by giving rice grains a separated texture.
In the non vegetarian section, we tried the Dimcha special bento box which has sliced chicken mala sauce, chicken basil spring roll, old Beijing-style fried noodles and raw papaya salad. Chicken, noodles and spring rolls were delicious and made for an impressive meal box.
Box specialsIJ Their spring rolls won us over. The basil rolls were prepared by stirring chicken in chilli and soya sauce combined up with noodles and carrot in rolled up firmly in a pastry sheet. They tasted crispy on outside and moist and delicious on inside. Another favourite was papaya salad that stole our hearts with its crunch, spices and its toppings.
For desserts, we tucked into coconut ice cream. This coconut-based dessert was pleasant and had creamy texture with roasted almond garnishing which was as pleasing to the taste buds as it was to the eyes.
“We believe innovation in cuisines is very important in a metropolitan city where the consumer’s taste is rapidly changing. We tried our best to innovate Asian and Chinese cuisines and which is clearly visible in our exhaustive menu,” revealed chef Anil Kumar.