My first encounter with this subtly sweet, cottony delicacy took place while I was vacationing in Thailand. A famished me, waiting for the inter-city bus from beautiful Pattaya to bustling Bangkok wandered around the food stalls at the bus stand. I was intrigued by these freshly steamed pork buns. I wasn't aware at the time what they were called. The Bao was the size of my PALM - soft, with a measly, but tasty filling.

Bao, or traditionally known as Baozi are of Chinese origin. Legend has it that it was invented by Chinese scholar and military strategist, Zhuge Liang. Mankind owes this man one! In China, baos are available in two sizes. The bigger ones make for a great take-away snack and the smaller ones are what we find in restaurants. Various forms of the bao have been adopted all over South-East Asia. 

Closer home, The Fatty Bao, Mumbai is hosting the 'Bao Wow Festival'. The menu flaunts thirteen varieties of baos, with the quirkiest stuffings and two Ballantine-esque cocktails. The restaurant portrays a very fun, creative, Kung Fu Panda inspired ambience. The place can get full in a jiffy and hence, making a reservation is highly recommended. Save yourself a bummer. The service staff is always happy to provide recommendations if you find yourself spoilt for choice. You'd be surprised to see how fast your grub arrives.

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This post has been long overdue. My apologies for not having shared this phenomenal culinary experience earlier that is really really not easy to put into words, in the literal sense (yes, be prepared for terms like Karamandi Vadai, Semgada Varuval, Kari Melagu Kozhambu, Adai Pradhmam) and simply because it was so amazing!!

If you're a South-Indian, there's is an almost complete chance that you have heard this from someone who is not, 'Duuuuuude! I just love South-Indian food!' And you just say, 'Great!'. But you, the South-Indian is actually thinking, 'This person doesn't know one percent of  the food of the South! Damn it! I don't know ten percent of it!!'

The Indian food culture as everyone knows is diverse! Among the diversity that exists within the South Indian food culture itself is the food of Chettinad! This cuisine of the Chettinad region of Tamil Nadu originated from a trading community. A generous use of dominantly flavored and aromatic spices, namely black stone flower, aniseed and black peppercorn, makes it India's most spiciest and aromatic cuisine. Recipes are close guarded secrets  (just like the East Indian Bottle Masala) and are passed on from one generation to the next.

The milieu and food at Dakshin Coastal were in harmony with each other. You enter to a beautiful, traditional flower rangoli (called a pookalam I think, if the little South Indian in me remembers) and classical instrumental music envelops you in South Indian vibes. Great efforts have been made at the restaurant in terms of setting the ambience, including the traditionally attired servers. Chef Kasi, head chef of Dakshin and Chef Sundar, all the way from ITC Grand Chola, Chennai (with a pocketful of Chettinad spices) was assurance to us that we were in for an authentic Chettinad spread. And right we were!

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