There are only a handful of Indian restaurants in Nanjing, and even fewer have the best flavors. Deepak Singh, the director of production at Gannes Indian, is the associate director of The Golden Peacock Indian Restaurant in Macau, and he has a Michelin star, a level that few other restaurants can match. Founded in 2007, Gannes has six outlets in Wuxi, Suzhou and Nanjing, with a focus on Southeast Asian cuisine and Indian cuisine respectively.
Spices are the soul of Indian cuisine, and the essence of it is best reflected in the variety of curry dishes. In fact, there was no curry in India, but the British colonizers collectively referred to various Indian dishes with spices as curry. The so-called curry is a mixture of spices, and the recipe and the way of use are inconsistent for different regions, people, and chefs. Gannes offers a variety of curries, all homemade in the restaurant, each with a variety of spices and different flavors.
Offshore southern India, seafood is often used in dishes, curries contain more chili peppers, and coconut milk, coconut meat and other condiments are commonly used. The signature Indian Red Curry Crab is a blend of South Indian red curry and masala curry, which uses cumin seeds, ginger, cloves and other spices to create a strong but not overly spicy flavor. The blue crab is fresh and plump, the tender crab meat is wrapped in the sauce, the taste is mellow, and the flavor of multiple spices blends without conflict. Another South Indian curry, sesame prawns, is enhanced with coconut aroma and paired with the restaurant's homemade plum sauce, which is richer and sweeter. The yellow curry series is suitable for diners with a mild taste, with a slightly sweet and sweet aftertaste.
Curry is not only widely used in Indian meat dishes, but also as an important ingredient in soups. Gannis's special double soup is a replica of The Golden Peacock's signature double soup, with a similar flavor. The double soup is divided into white soup and red soup. The white soup is an organic chicken soup made from chicken bones, in which dairy products and white curry are added, and the umami flavor of the chicken soup is the base, and the milky flavor and spice flavor play the two main roles, the former has a slight upper hand, and the taste is thick and layered. If the white soup tastes mellow and "upright", then the red soup is more stimulating and "lively", and the two are different but complementary. The red soup is tomato and prawn soup with red curry, which is slightly sour and spicy and has the umami taste of seafood, and the taste is jumpy and refreshing.
Indian curry is mostly strong and delicious, so it is recommended to use it with a staple food. Scones are the most common staple food in India, and Ganesz is baked in a traditional Indian oven with a crispy crust that is just the right amount of thickness and a tough texture that is neither too thin nor too thick. Cheese lovers should not miss the cheese scones, which are generous and very mellow. The garlic scones are salty and fragrant with garlic and butter. In addition to scones, Gannes also has a variety of dishes made in Indian ovens, including charcoal-grilled thick-cut lamb chops and ji-ji chicken skewers, all of which are more authentic.
While most of the world's cuisines use similar seasonings, Indian cuisine is a complex blend of spices with different or even opposite flavors. The acceptance of unique and even somewhat extreme Indian dishes is not very high. The Garnes waiters will ask customers about their preferences and taboos when ordering, and will also remind diners that some dishes are strong and give them suggestions for ordering. Before serving, the dishes and how to eat them will be introduced, so even first-time diners will not be overwhelmed. At the end of the meal, the manager will bow slightly and ask the customer's evaluation in a modest tone. The overall level of service is good, but there are occasional cases where part-time waiters have a loose attitude.
