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Soup and Dimsum Festival at Hunan

Hunan hosts a soup and dimsum festival for the monsoon. The restaurant is located in Koramangala and specialises in Chinese cuisine. Their special menu is created for the season and will be available till 15 August.
Hunan claims that its soups could be treated as meals, nourishing and wholesome. Their specials include Asian Style Sweet Potato and Carrot Soup, Chicken Dumplings With Noodle Soup, Chicken Meatballs With Prawn Wonton Soup. These, like their Khaow Suey, prove the point.
On to the dimsums, the menu features gourmet specials beyond just fried or steamed. The specials on the menu include Truffle Scented Edamame Dumplings, Pork Flower Dumplings, Crunchy Wonton Ribbon Prawns, Taro Puff With Minced Chicken and Shitake Mushroom and Vegan Vietnamese Spring Rolls.
There are also some baos on the menu for those who require their carb fix. The Mushroom and Tofu Fatty Bao and the Steamed Chicken Bao are just a few on the menu.
The Soup and Dimsum Festival menu is available for lunch as well as dinner. Prices start from Rs 165.
Here is a quick guide to the history of the 2,500 year old dimsum:
Gao zi, or Dumpling (Chinese: 餃; 餃子; Cantonese Yale: gaau2; gaau2 ji2): Jiao zi is a standard in most teahouses. They are made of ingredients wrapped in a translucent rice flour or wheat starch skin, and are different from jiaozi found in other parts of China. Though common, steamed rice-flour skins are quite difficult to make. Thus, it is a good demonstration of the chef's artistry to make these translucent dumplings. There are also dumplings with vegetarian ingredients, such as tofu and pickled cabbage.
Har gow (shrimp dumplings) (蝦餃 haa1 gaau2): A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
Chinese sticky rice (Chinese: 糯米飯; pinyin: nuòmǐ fàn; Cantonese Yale: no6 mai5 faan6): A Chinese fried rice variety which is sticky
Teochew-style dumplings (潮州粉果 ciu4 zau1 fan2 gwo2): A dumpling said to have originated from the Chaozhou(Teochew) prefecture of eastern Guangdong province, it contains peanuts, garlic, chives, pork, dried shrimp, and Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour or Tang flour. It is usually served with a small dish of chili oil.
Guotie (pot stickers) (鍋貼, wo1 tip3): Northern Chinese style of dumpling (steamed and then pan-fried jiaozi), usually with meat and cabbage filling. Note that although potstickers are sometimes served in dim sum restaurants, they are not considered traditional Cantonese dim sum.
Shaomai (燒賣 siu1 maai6): Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and shiitake mushroom.
Haam Seoi Gaau (鹹水餃 haam4 seoi2 gaau2, salt-water (i.e. savoury) stuffed-dumpling, alternatively 鹹水角 haam4 seoi2 gok3): deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty and savoury.
Dumpling soup (灌湯餃 gun3 tong1 gaau2): soup with one or two big dumplings.

At Hunan 123, 1st Floor, 1st Main, JNC Road, 5th Block, KHB Colony, Koramangala, Bengaluru 560034.
Sources: Wikipedia / other