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By Sloane Burwell<br />
I’m not sure if I love to travel because I love to eat, or if I love to eat because<br />
I love to travel. I’ve often thought the Marines should have a peacetime<br />
recruitment slogan that says, “Visit new and exotic locales, meet interesting<br />
people and eat their food.” I might have seriously considered signing up. The<br />
story of food is the story of people, experiences, local resources, and how they<br />
merge to create new and interesting ideas.<br />
I love being surprised by food and bringing along friends to share the surprise.<br />
I’m always on the hunt for new culinary ideas, and sometimes it’s hard to<br />
maintain a childlike wonder for the hope of something new. Well, I found it<br />
recently. I know I’m late to the party, but as they say—better late than never.<br />
Inchin Bamboo Garden in north Scottsdale was my first exposure to Chinese<br />
food with an Indian accent. Actually, having been there repeatedly, I’m not<br />
sure if it is that or Indian food with a Chinese accent. Either way, I love it<br />
and I’m hooked.<br />
Over a century ago, a small but mighty population of Hakka-speaking Chinese<br />
took root in Kolkata (formerly called Calcutta). Their influence on the largely<br />
vegetarian dishes has been embraced and become a bit of a national treasure<br />
(in the same way that the English have adopted curry as a national dish), and<br />
can now be found in North Africa, Singapore and regional hubs like Chicago.<br />
And now Scottsdale.<br />
Inchin’s cavernous location is a square box filled with rows and rows of tables.<br />
Being so large, it deceptively seems like you might be the only one there. You<br />
aren’t. This place is packed with families on weekends. Lunch is a great time to<br />
enjoy a slower-paced, less-hurried meal.<br />
I’d start with their tasty soups, like the Sweet Corn (cup $4, bowl $12), a<br />
magically thickened clear broth with a hint of sweetness from the handful<br />
of kernels found throughout. This tasty soup is a sweet foil to the heat that<br />
comes from the rest of the dishes. A note: the food here can go from mild to<br />
nuclear. When you say, “I like it spicy,” make sure your server knows what<br />
that means for you.<br />
I loved the Manchow Soup ($4/$12), a thicker concoction loaded with chunky<br />
veggies cut into batons, and swirled with eggs, à la egg drop soup. This<br />
toothsome potage beats the winter blues, not that we’ve had them as of late.<br />
I’m crazy for their Momos—a spin on potstickers and dumplings, with a hint of the<br />
spices you’d find in samosas. These steamed versions are pillowy and loaded with<br />
goodies. My favorite was the lamb ($10), a half-dozen chunky contenders that beg<br />
you to create your own dipping sauce. About that—each table comes with seven<br />
bottles of sauce, from a mild soya to tongue-popping chili (both green and red).<br />
Exercise caution. When the bottle indicates hot, it is HOT. Let’s just call my green<br />
hot sauce experience a lesson in future restraint.<br />
Get the Chicken 65 ($10), which is chicken sliced into large coins, wokked in hot<br />
sauce (adjusted to your palate) and served with fresh curry leaves, bell peppers and<br />
dry chilis. This dish makes for fantastic leftovers. One note about this fusion: it is<br />
much better the next day than classic Chinese because it’s missing the cornstarch-y<br />
congealed factor. I ate this cold for breakfast the next morning. Lazy? Maybe, but it<br />
was delicious.<br />
The Crispy Chicken Chili Honey ($14) is about as close to sweet (minus the sour)<br />
chicken as you’d get at a Chinese joint. Spicier, of course, with enough honey to<br />
round out the chili-based bite. Chunks of wok-cooked chicken coated in crunchy<br />
batter give textural interest, without the otherworldly orange-red sauce that Panda<br />
Express made Americans think is legit Chinese food.<br />
The Crispy Eggplant Chili Honey ($12) utilizes the same kicky sauce, coating<br />
the well-battered and wokked eggplant, creating a fantastic texture and flavor<br />
explosion. It’s a great exposure to eggplant for the eggplant-challenged. I hear from<br />
friends all the time that they’d eat more eggplant if the texture were different. If<br />
that is you, then this is your dish. Go for it!<br />
The Shanghai Potatoes ($12) were interesting, in a good way. Sliced like extremely<br />
thick potato chips, these guys come tossed in a spicy red sauce (kick it up a notch!)<br />
with cashews for crunch. My dining companion said these were an Indian version of<br />
scalloped potatoes, and I think that’s about right.<br />
The Cauliflower Manchurian ($12) is my favorite dish. You might recognize the dish<br />
as Gobi Manchurian in other places. Here, it comes with two options, the dry rub<br />
(good, actually very good) or in a gravy for $1 extra. Spring for the extra buck so you<br />
get the thick, chunky, crunchy version loaded up with umami flavors, with the same<br />
veggies as the Manchow Soup. Perfectly battered and fried hunks of cauliflower are<br />
wokked to perfection and coated with gravy. If you eat it without the white or brown<br />
rice that comes alongside, it’s almost a stew.<br />
For noodle fans, please don’t skip the Hakka noodles ($13, with the addition of<br />
chicken). These eggless noodles are a ramen-vermicelli hybrid. Cooked “dry,” they<br />
retain their shape and texture and never dissolve into a starchy mass (even the<br />
next day). Ask the kitchen for an extra minute or two in the wok for more snap and<br />
crunch. At one point, I found myself wondering if Indo-Japanese fusion is possible,<br />
because these Hakka noodles would make a fantastic ramen.<br />
I am now a big fan of Indo-Chinese cuisine. So while I save up money for my next<br />
big culinary travel adventure, you can catch me at Inchin, whetting my appetite for<br />
the big world and all of its flavors.<br />
Inchin’s Bamboo Garden<br />
10050 North Scottsdale Road #121, Scottsdale<br />
(480) 306-6883<br />
bamboo-gardens.com<br />
Hours:<br />
Monday to Thursday:<br />
11:30 a.m. to 2:30 p.m., 5:30 to 10:00 p.m.<br />
Friday & Saturday<br />
11:30 a.m. to 2:30 p.m., 5:30 to 10:30 p.m.<br />
Sunday<br />
11:30 a.m. to 2:30 p.m., 5:30 to 10:00 p.m.<br />
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