A Hakka in Mysore

Last night for the first night,we got a night off from our golden den. They are so caring here in IVAC when the Medical Doctor heard that we are eating out, he immediately wanted to make sure that the food that we were eating would be compatible with the diet prescribed. He also made recommendations on the type of food we should keep away from.

Through the Administrative Manager,Pramilla I got the phone number of the owner of the Chinese restaurant. I was told that they served Hakka noodles and it was ran by Indian born Chinese. I try my luck and got Mr.Yung on the telephone.I struck gold, Mr. Yung spoken Moyen hak, my mother tongue. He immediately told me that he would prepare food for home Hakka eating. Yoopi! that made my day. He had red rice(tsao) ginger chicken soup, followed by a pork dish, fish , Hakka crispy chicken and Pipangaille stir fried with chicken breast and tung choy. A feast it was!

The Indian couple who accompanied us for the occasion said that they had eaten several times at the same restaurant but never ever before they had such dishes.

I was told that the owner’s wife also ran a beauty saloon. As it is the case in India, most chinese mostly hakka oirigin were, in the past, only allowed to open businesses in leather, more precisely in cowhide and allied industries, restaurants and Beauty Saloons.

Well I would sum up and say that I felt great to have eaten this meal in Mysore and be connected to a brother of the Hakka Diaspora. 

It was also to thank Pramilla  for the kindness she extended to us, to meet her husband and finally to fete Marie Anne’s departure today to Mumbai on her way to Canada.


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