For most people, hankering for home food in a distant land would probably mean just that — food cooked in one’s family kitchen. For Mangalurean Megha Polali, it was desi Chinese.
Polali was in her early 20s when she first discovered and became fascinated by the world of noodles, momos — a chicken dumpling dish of Nepali-Tibetan origin.
“I became captivated by the intricate world of Asian culinary techniques and ingredients, and was determined to make it an integral part of my own culinary identity,” she says.
Today, Polali is living out the dream, running a charming boutique kitchen called That Dumpling Girl in Mangaluru that specialises in Cantonese, Chinese, and Thai meals.
That Dumpling Girl, a weekend-only boutique kitchen, started at the end of 2020. At first, it was only for friends and family. But the demand grew organically.
The menu offers a variety of dishes like dumplings, fried chicken, chow mein, and noodle soup bowls, “and each of the dishes has its own loyal following”, she says.
“Coming up with new styles of dumplings, noodle bowls or new recipes often involves a learning curve and making sure that I am getting the nuances right.” Polali explains.