Inside Cantan, Bengaluru’s new nearby Chinese eating place

“If I see every other stodgy noodle, I will scream,” exclaims chef Manu Chandra, speakme about the speedy rise of widely widespread pan-Asian eating places across India. Catan, the Olive group’s most modern toddler, can be the commonplace Asian eating place’s antithesis, I’m informed: a local Chinese cuisine eating place with modern-day flavor riffs. Conceptualized using Manu Chandra, Chetan Rampal, and Chef Prashanth, Canton will lay out Guangzhou-fashion avenue staples from a wood-fired oven, warm pots, Shao Kao or Chinese fish fry, and greater.

A contemporary local Chinese eating place from the institution that already runs the popular Asian chains The Fatty Bao and Guppy, Canton must be different. “As much as we love our chili hen, the Indian diner has evolved. They’re seeking more moderen flavors and tastes. The point of interest on the menu at Cantina is the meals from Guangzhou. However, there’s regional illustration past the Cantonese and Hunanese cuisines,” says Chandra.

The Peking-style pork Ribs are the proper combination of soft and crisp, falling off the bone with a mild crunch. The candy and bitter glaze on the ribs from the Wuxi province in China will make your mouth pucker with its tanginess and, thankfully, doesn’t overwhelm you. It is topped with crunchy sesame seeds, microgreens, and sliced kohlrabi from Chandra’s farm, located a few kilometers away from the eating place.

The dish is a remarkable example of the regionality and seasonality Chandra aims for throughout the Olive Group eating places. “We are operating with farmers around Bengaluru who’re growing heirloom styles of greens. We’re sourcing infant Pak Choy and asparagus regionally; we’ve got an excellent meat supplier. Even the crabs on the menu are from nearby Kundapura.”

It’s no longer simply the food menu that takes cues from regional China at Canton. Lantern motifs and dragon patterns are reimagined across the 2-story 150-seater with custom furniture inspired by the Orient. The bar offers Monk of the Yangtze Orchard, which has characteristic subtle and unusual pairings such as gin, rice wine vinegar, and fresh oranges. A Song of the Mystic Mountain Spirit, a heady combination of tequila, gin, and vodka, is brightened with Oriental blossom tea syrup and ginger ale. “Creative cocktails are first-rate, but at the end of the day, I need flavor recognition.”

Starved for “the good things” in Maharashtra, I fast inhale the Spicy Beef and Coriander Guo Tie or potstickers. Left on the pan to crisp, the guy tie has a splendid lace skirting that crackles as I bite into it, with the lightly-spiced red meat and coriander including a burst of freshness. The Sichuan Dry Beef, chunks of sliced beef lifted with a highly spiced chili paste crafted from clean peppers and fermented vast beans, quickly disappears from the table.

My mouth tingles with spice, and the conversation moves to the good deal-abused period, MSG. “To be sincere, MSG has gotten a horrific rep. MSG certainly happens in tomatoes and black bean paste. That’s wherein the flavor bombs come from. Our food doesn’t have any delivered MSG, but it’s now not like our meals don’t have any MSG in any respect.”

Other examples of flavor bombs can be seen in the revolutionary vegetarian options that go past the steamed carrots and child corn in a familiar garlic sauce. The Whole Roasted Crispy Cauliflower with Chilli Oil, Stir-fried Sweet Potato Leaves, and the addictive 3-grain Fried Rice with shiitake mushrooms, beans, and spring onion.

I prod, some diners won’t be familiar with tastes from local China. How will Cantan cope with this? “Education will be a large part of what we do at Canton. The menu will state not simply the provenance of the meals but also the way it tastes. Heck, it’s been one hell of training for chef Prashanth and me as well,” says Chandra awhileexplaining the in-intensity research that went into the improvement of the menu.

A light Grilled Lobster with Soy Butter and Garlic Sauce subsequently makes its way to the desk. The seafood comes from the Coromandel coast; the acidic soy and garlic flavors offset its fresh sweetness. The delicious Sliced Pork and Marinated Cucumber in Chilli Garlic Oil also exists. Served on equipment that resembles a clothesline, the presentation encourages you to dip the pork and cucumber inside the piping-hot oil.

(If the only laundry looked like this every day. I’d be more than inclined to take care of the chore.) If, in any case, those meats and vegetables you’re nonetheless in the mood for carbs, pattern the Lobster Sticky Fried Rice, Sichuan-style fried rice flecked with jewel-toned vegetables, completed in a soy and fish sauce.

To finish, I pick out dessert over teas from Catan’s tea room because I have my priorities directly. Chandra tells me that the eating place will offer over 35 forms of tea. However, I’m more interested in the tutti-frutti-esque delusion that is the Baobing, with berries, clean results, jellies, and ice cream organized in residence.

Embellished with mango, seasonal culmination, and a drizzle of coconut milk, this stunning dish will feature on many an Instagram feed in the months to come. Cantan’s interpretation of a Carrot Cake is served with collapse and a scoop of walnut ice cream, best for a warm summer day.

With old kung-fu movies, gambling at the paper monitors close to the ceiling, laid-again seating, and refreshing cocktails, I can believe myself getting cozy with a bowl of beef right here. The dragon motif hasn’t long gone anywhere, but it’s been given a makeover. Gone are the stiff menus, Chinese lanterns, and tassels. In a marketplace bursting with new sushi/ramen/dim sum openings each month, Canton may become Bengaluru’s new (chow)mein squeeze.


I love cooking and eating food. I always look for new recipes, new foods, and new restaurants. I just love food! My goal is to post interesting and delicious food and share recipes with the world. I have a passion for all types of food; especially Asian cuisine.