LUNAR FEAST'S FORTUNE TELLING

As we near the Chinese New Year starting January 29, restaurants have started serving feasts. But what goes into crafting the festive menu? Delhi-NCR's chefs say Chinese legends and cultural symbolism are giving new meaning to their oriental offerings like longevity noodles, prosperity salads, moon cakes and more.

- PRIYAMVADA RANA

THE new year is known by many names and dates around the world depending on ancient calendars. In the Gregorian calendar, it is marked on January 1 and is celebrated most commonly across the globe. The Lunar New Year or the Chinese New Year starts at the end of January and is celebrated with enthusiasm in India given its long cultural links to China and the scattered population of people of Chinese origin in the country. Restaurants get busy with planning special menus.

"Food plays a significant role in Chinese New Year celebrations as it is believed to bring good fortune and happiness for the upcoming year. Certain dishes symbolise specific blessings ―such as longevity and wealth.

For example, fish represents abundance, dumplings symbolise wealth, and rice cakes are a symbol of progress. The act of gathering around a meal is seen as a time to bond with family and friends," says chef Vichitra Kumar, executive sous chef at Seven Seas Hotel in Rohini who has crafted the Salmon Katsu, Hokkaido Maguro and Crunchy Enoki Uramaki for the festival at the hotel.

As legends say The celebrations are steeped in the legend of a mythological figure named Nian.

Chef Divij Malhotra, sous chef at House of Ming at Taj Mahal hotel in South Block, talks of how their menu is inspired by it.