The new heart throb in town- Sriracha

UB city is one such addiction that is quite harmful to your wallet. It’s becoming difficult to fight the said addiction when new restaurants are blosomming not so frequently (thank god for such small favors). The restaurant that has captured my Dhil is Sriracha . They serve pan asian cuisine. After close to two weeks of holiday in Greece the first restaurant that I wanted to visit was not a desi one but this. Now you know the extent of my love/ addiction.

This review is based on my innumerous visits so much so much so that I feel I’m entitled to a frequent customer discount. Let’s get on to business and my quick 10 second takeaway. It’s a must visit if you are in the lavelle road vicinity. Grub to die for, portions size just enough for one ( except for the mains) and tad bit heavy on the pocket and be prepared to experience a fairy tale of pan asian cusine.

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Salad: Sriracha’s Som Tom Green Papaya Salad with Avocado and Chayote:

The salad is prepared by the chef across the table in front of you. This gives you an opportunity to adjust the salad as per your palate. I have tasted this in all its variations and combinations spicy, less spicy, sweet, avocado, grape fruit and sweet mango . I love it in all its avatars. You can choose between the 3 variations and I love the avocado and chayote the best. I always tell the chef to give me the full hit of the fried garlic and peanuts on the salad. It adds an interesting texture to the salad.

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Steamed open Buns with tofu and crispy shredded potatoes:

This particular appetizer comes with two variations for the vegetarians and I have only tasted the tofu and potato combination. Overall the sensation of the flavor is good but be prepared to get the hit of spice in between mouthful of the open buns. I feel for the price the portion served is less. When you just begin to enjoy and savor the taste there’s no more left and just enough for a one.

Pan grilled exotic vegetable gyoza with red chili, garlic and lime dressing:

For all the dim sum fans this is a must try. The difference here is its pan-fried in addition to steaming. This method provides crispness to other wise soft spongy dim-sims. The sauce is a perfect accompaniment; it would be nice if it can be served with 2 different sauces.

Wonton noodle soup with vegetable dumplings:

Of all the food that I have tasted here this is my least fav. The clear soup had a good depth of flavor unfortunately the vegetables and the noodles are bland. I feel that the soup needs to simmer with all the ingredients which will let the noodles, wonton and the vegetables to absorb the flavor. Also you only get one wanton, the whole idea to order the same was to relish the wanton and was hoping to have more than Yī (1).

Wok fried vegetables with black bean chili sauce and Babycorn, Tofu waterchestnuts in shanhai style:

The first main is a thick sauce with wok fried vegetables. This main was not very popular amongst us. Mostly I feel that the pairing was not right. The later main stole my heart it was a perfect main for the bland fried rice. Lip smacking and you could see all the plates were polished clean not a grain of rice was on the plate nor a drop sauce was left to waste.

Whole wheat noodles with edamame and shiitake and Fried Rice:

I was able to taste two mains in my visits. The gravy that we ordered with the noodles didn’t complement the noodles and that could one of the reason’s my meal didn’t end with a bang. But my next visit we ordered waterchestnuts to go with the fried rice…it just awakens your palate ticking all the boxes flavour wise. The quantity was decent so no complaint’s there.

Tres Leches:

I’m one of those hardcore chocolate fan and first time in a long time a non chocolate dessert has caught my fancy. Its a delicious soaked cake, home made style. It weeps all moisture and the picture doesn’t justify the sensory experience that this humble looking dessert can deliver. The cake is moist, spongy and just absorbs that rich lychee and condensed milk flavoured liquid. You just can’t get enough of it.