"Enter the Dragon"

It's not everyday that you would be very happy about burning a deep hole in your pockets at a restaurant. But Wednesday, 22nd June was different: My friends would not wait for the weekend to celebrate my birthday. So, without much fussing about, we set off to party. All of us agreed on wine and dine at one of happening pubs on M G Road.

The 13th Floor on Barton Center was the first unanimous choice. But when we got there, we were disappointed to know that the balcony was either occupied or reserved. The raised chairs on the balcony would have given us the awesome view of the well-lit city, the trooping crowds, and the fleeting vehicles 13 storeys below us. But the drizzle was threatening to turn into a heavy downpour any time. When the staff offered to seat us at the next best spot indoors, I pitched in to support them. But I could not convince my friends enough to hang on for a later ticket to the balcony.

Spinz, Urban Edge, Peecos, and Down Town popped up next on the list. These were quickly turned down as either frequently visited or too crowded. One of my PG classmates had recommended Taeka (am not sure if that's how it is spelt). We weren't even sure if we pronounced the name correctly. In the end, our efforts to locate this place did not yield positive results. Meanwhile, I could see that our patience was fast running out. RR and Bhima, the two Andhra restaurants on Church Street, were too conservative for our jeering and brawls. When it seemed like we were near the end of our options, Nikhil suggested Aromas of China. Having run out of options, we did nothing to hide our excitement. Off we left for hinterland.

Aromas of China is located in an aging building on the Richmond Circle junction. Its visibility is further obscured by a flyover rising like the Phoenix. We did not expect to see much of a crowd here, let alone think about letting our hair down on a Wednesday evening. But, we were not prepared for what we saw and experienced. There was "Enter the Dragon" written all over the place. The wall hanging, carpet, table mats, flower vases, murals...everything had distinct China flavor. But what made us go gaga over the place is not any of these, but the chopsticks. Like battle hardened soldiers we wielded the sticks between our fingers and began what can be mildly described us a forgettable adventure.

The Chinamen (no offenses meant) laughed their way to stomach cramps watching us feed our clothes and litter the entire table. They did not need much time to conclude that we are better off using the sticks to chase away flies. Polite as they are, one of them quickly came to our rescue. With eyes barely open, and well-oiled hair falling on his face, Lu Chuk quickly demonstrated how to use the chopstick. The four of us looked at each other in disbelief at Chuk's adeptness. Ignoring the polished crowd around us enjoying a pleasant dinner, we set out on our own paths taking off from where Chuk had left. In no time, Kotti was seen eating sauced cabbage leaves with the sticks. Each one of us enjoyed the exotic meal thanks largely to the chopstick.

They served us complementary China Tea. For once, tea tasted better than "Black Dog" on the rocks. Marinated cucumber slices and manchurian kept us busy until we were served the main course. When we left the restaurant, the aromas of China lingered on.