In China, dimsums are nothing but all kinds of light snacks, consumed at any time of the day. Lunch is generally over by 1.30 in China, and tea time therefore has a special place for us.
With regard to dimsums, there are a few aspects to take note of taste, appearance and fragrance. I realise that Indians really like fillings, which for us in China are just one part of dimsums. I am trying to do the dimsums the way it is done in China, where the ingredients are slightly different. So not just the fillings, but even the flour for the dough skin is different. Getting the dough skin and shape is the difficult part, and it can take years to perfect! Dimsums are usually shaped according to the filling. In China the most popular ones are seafood, chicken, lamb, pork and mushroom.
I have been in India for a very short while, and my efforts are to get authentic Chinese food here. There is already a significant amount of Chinese cuisine present here, but generally it is not the way it is in China. However there are a lot of Chinese chefs coming to India who are trying to bring the cuisine in. In about two years, we should see Chinese cuisine available the way it is in China.
For dimsums, we are doing a lot more of vegetarian stuffings as well. While mushrooms are very popular in China, as are a lot of greens, in India we are doing a lot of other vegetables as well vegetable siu-mai, deep-fried onion pancake, conjee with garden vegetable leaves, fried vegetable wonton and many others. Fortunately as a lot more Indians are travelling to China, they are beginning to understand the Chinese palate as well. And that includes hundreds of varieties of delectable dimsums.