The "handkerchief bread" is folded on top of a 350 Celsius degree hot pan. (Photo by Jiang Wanjuan/chinadaily.com.cn)
The foundation of every great Indian meal is the famous bread, whether it is unleavened roti, baked naan or fried paratha. Indians breads are commonly served in Beijing's Indian restaurants, while some need unique technique and are less seen, such as the paper-thin roomali roti.
The term "roomali" means "handkerchief" and the name comes from the fact that the bread rolled out is as thin as a handkerchief, said chef Inderpal Singh Jolly, as he guests the 11-day ongoing Indian food festival at Hotel Jen Upper East.
"Roomali roti is a traditional food in North India and it takes years of practice to learn it well," he said. "I have been making it for more than 10 years."
Making roomali roti to Indians is much like making pizza to italians - they both take it very seriously.
The chef needs to twist, turn, and throw the dough in the air. However, the Indian chefs do it on a large upside-down iron pan, which is super hot and coated with salt water. The whole process on the pan takes only less than 20 seconds, including folding the bread into a handkerchief form while baking by hands.
The freshly made roti is soft and chewy. It is pleasant to eat on its own and also perfect with creamy lentil soup and curry dishes.
Besides making roomali roti on site, head chef Jolly is also presenting a rich combination of traditional Indian dishes, including tandoori lamb chop, curry prawns, rasagulla (sweet milk balls) and Indian rice pudding.
The Indian food festival lasts until June 30, offering lunch and dinner at 148 yuan ($23) and 208 yuan ($32) plus service charge and tax. For more details and reservations, please contact Café Noir at 5907 8888, extension 8416 or e-mail café.hjue@hoteljen.com.
