Sunday February 4, 2018
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Try something different this year, toss up the Deluxe Yee Sang at The Ganga Cafe. — Pictures by Choo Choy MayTry something different this year, toss up the Deluxe Yee Sang at The Ganga Cafe. — Pictures by Choo Choy MayKUALA LUMPUR, Feb 4 — This Chinese New Year, toss yee sang in an Indian restaurant!

The Ganga Cafe has given the traditional yee sang a different spin with its aloo chaat-inspired version.

Traditionally served as an appetiser in Northern India, the aloo chaat is a mix of boiled potato cubes, chickpeas, tomatoes, coriander leaves, onions, papdi, sev, yoghurt and tamarind chutney.

The yoghurt is sprinkled with chaat masala which is made from amchur (dried mango powder), cumin, black salt, coriander, dried ginger, black pepper and chilli powder. This unique mix of spices adds spicy, sweet flavours to the whole dish.

Red lanterns beckon you at The Ganga Cafe (left). Meeta Sheth came up with the idea to adapt the aloo chaat to become yee sang (right).Red lanterns beckon you at The Ganga Cafe (left). Meeta Sheth came up with the idea to adapt the aloo chaat to become yee sang (right).

The twist in this version includes ingredients, usually found in yee sang like toasted sesame seeds and peanuts.

Pomegranates and shredded purple cabbage are also added to give it a healthy slant. Instead of plum sauce, The Ganga Cafe’s signature tamarind chutney is used.

The chutney made from dates, asam jawa and Indian jaggery gives a sweet, sourish taste to the yee sang. The Ganga Cafe’s Meeta Sheth tells us it’s also their best-selling chutney.

The idea to adopt the popular Northern Indian appetiser is from Meeta who decided to do this after she returned from a trip to India.

The Deluxe Yee Sang is completely vegetarian and uses healthy ingredients (left). Tamarind chutney is drizzled over the yee sang to give it sweet, sour flavours (right).The Deluxe Yee Sang is completely vegetarian and uses healthy ingredients (left). Tamarind chutney is drizzled over the yee sang to give it sweet, sour flavours (right).

In the beginning, they tried to use the ingredients usually tossed in yee sang like the crisps. After many experiments, they found the taste was incredibly artificial. “It tasted like soap so we decided to do our own healthy yee sang,” explained Meeta.

They replaced the crisps with sev, tiny pieces of crispy dough made from besan or gram flour which gives it more taste.

Topping the yee sang is a cut-up prosperity pakoda. These stuffed parcels have a filling of carrots, eggplant, pumpkin, capsicum and potatoes.

Not only does the filling taste delicious but it is also auspicious, since the ingredients are kum or golden in Chinese. The whole ensemble is totally vegetarian, making it a healthy appetiser to kickstart your meal.

Toss the yee sang and make a wish (from left to right): Jayanthi Sashay, Gan Chin Hau, Meeta Sheth, Loke Poh Lin.Toss the yee sang and make a wish (from left to right): Jayanthi Sashay, Gan Chin Hau, Meeta Sheth, Loke Poh Lin.In the spirit of the festivities, the eatery is also decked out with red lanterns and blinking chilli lights! Drop by for Chinese New Year and who knows, you may see Meeta and her family tossing the yee sang to celebrate the festivities.

The Deluxe Yee Sang is available from 11am to 10pm daily, until February 28. A portion is RM28 (two to four persons) or RM38 (six to 10 persons). Takeaway is also available.

The Ganga Cafe
19, Lorong Kurau
Taman Bukit Pantai
Bangsar, KL
Tel: 03-2284 2119
Open: 8am to 10pm
Closed only on Deepavali, Hari Raya and Labour Day

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