Fire It Up

With These Chinese Sauces

Just what goes into the making of the sauces that accompany or go into your Chinese cuisine? The Executive Chef of TajLands End, RohitSangwan, lets you in on kitchen secrets with these exclusive recipes of the sauces that are served at Ming Yang

Photographs: Farzana Contractor

Dine at Ming Yang at TajLands End and be impressed with the array of sauces on offer. 15 Chinese sauces are meticulously prepared that either go into the dishes served to you or as accompaniments with the food.

“There is something for everyone at Ming Yang,” says Executive Chef RohitSangwan, who has been with the Bandra hotel for 20 years now. “The success of the restaurant lies in the adaptation of the sauces to the tastes of the customers, and the adaptation of the dishes, too.” 80% of the clientele are repeat diners who know what to expect each time they dine here, so the sauces do their job well.

To give you a taste, there's the ginger & scallion sauce which works as a dipping sauce as well as the ginger soy and spring onion. The chilli oyster sauce goes into cooking and the ma lha sauce, too, made with Sichuan pepper and chilli. Schezwan sauce is another popular sauce which goes with just about anything.

Sous Chef Joel D’souza chimes in to elaborate on the variety they have. Five sauces are served at the table while the rest go into the cooking. “The soy and ginger sauce with spring onion goes with the Cheung Fun. The hot garlic and the chilli mustard sauce go well with wontons and the ma lha sauce complements tofu well.”