On the festival circuit: There’s a week-long Indian Food Festival going on this week, which was kicked off at the Renaissance Yangtze Hotel two days ago. Twenty different dishes from across the country will be served throughout the week, and since there is no other information in the press release regarding where those dishes will be served, we can only assume that they’ll be found at the Renaissance Hotel:
Speaking on the occasion [Union Secretary of Tourism] Shri S. Banerjee said Indian and Chinese cuisines have long transcended national borders and figure prominently on menus the world over. He said in India we like Chinese food so much that we have indigenized it tot the extent that “Indian Chinese” food is gaining recognition as a distinct culinary experience. Shri Banerjee said Indian Cuisine reflects the rich diversity of Indian Culture. Each region of the country has its own culinary tradition.
Unlike last year’s Thai Food Festival, which was conducted at four Thai restaurants across the city, we are not finding much information about this festival online. Can any of our lovely readers shed any light for us vindaloo and tandoori chicken seekers?
And in other opening news: Unless you missed the Asian Wall Street Journal’s 2005 piece on Asia’s best kept dining secrets (and shame on all of us who did), you’ll remember that one of the two selections coming out of Seoul was the Korean BBQ chain Byeokje Galbi. “The most melt-in-your-mouth, specially farmed beef in Asia, grilled at the table,” the AWSJ wrote at the time. Well, Byeokje Galbi has their sights set on China, as they plan on opening the first restaurant in Beijing in July. No word yet on when they’re coming for us down here, though.
A couple of weeks ago, City Weekend gave us the scoop that burger joint Gourmet Cafe was looking to launch a 2nd restaurant around the Jing’an area, but didn’t have the details on what kind of food they were going to serve. Shanghaiist is hearing that it’s actually going to be on the same street and they’ll be serving noodles/pasta with an Asian theme.
More on China Wine: We’ve reported on some recent news regarding imported wine, but what about the stuff that is made here? Michael Veseth of the Wine Economist has a very fine piece on the China wine industry, and the prospects for homegrown vino. His conclusions? The grapes that are used for wine production are crap. A great, quick read for those of you curious about why that bottle of Changyu tastes so…not good.
UPDATE: City Weekend has more information about the Indian Food Festival. It will take place at the Renaissance Yangtze hotel in Puxi, and the buffet will cost 198 RMB for adults and 98 RMB for kids.
Photo taken by satya.w.
Eric Hu is Shanghaiist’s Food Editor. Email tips, recommendations, and news and gossip about Shanghai’s food scene to food at shanghaiist.com.