Titled "China, beyond Sichuan", Mr. Vir Sanghvi says "I have had the best meal in a long time at Baoshuan with translucent soup dumplings, delicate pork and prawn siu mai, the lightest Wasabi prawns imaginable and even a modern riff on that old British-Chinese restaurant standard: Crispy Aromatic Duck."Mr. Sanghvi adds "This is not a big restaurant like Hong Kong Club or Shang Palace. But it is going to be the Chinese restaurant where everybody who is anybody in Delhi will eat."
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China, beyond Sichuan | brunch | columns | Hindustan Times Three Chinese restaurants in Delhi are offering more than just the fiery flavours of thick red sauces of Punjabi-Chinese cooking