Japanese cuisine is picking up in India and Sushi is now the new Momo (dumplings). In the bigger cities it is even available for home delivery and many of these are actually quite good. We have started getting the ingredients fairly easily and cooking Japanese food at home is no more stressful.
But when it comes to infusing Indian flavours in Sushi I have been a little skeptical as I have tasted very bad versions of tikka masala type sushi. My impression of a fusion sushi had to change definitely, and how.
Recently we tasted some Indian inspired sushi at The Metropolitan Hotel & Spa and found the sushi quite good and ingenious even though the names ranged between Sakura Delhi roll (chicken tikka sushi) and Chennai special roll (Prawn tempura sushi).
The India inspired flavours were subtle, the ingredients fresh and the Indian flavours did not mask the fish or prawn or even the chicken, though I was fearing the same. My own favourites were the Chennai special roll and the Tofu Kimchi Gunkan from the festival lot.
Natto Temaki was my first pick from the regular menu and I got an extra helping of natto (fermented soybeans) because of my love for fermented foods. The Temaki had very little natto so an extra helping works better.
Do ask for extra natto as it is good for health too. Natto is an acquired taste but once you start liking it you just like it as is.
We already love the Ebiten Okonomiyaki which is grilled pancake with a sauce and loads of bonito flakes topping, screaming umami and addictive stuff.
As I always love Kimchi, another fermented food, we tried Buta Kimchi (stir fried pork with kicmchi) which was fabulous. Hot and slightly tart, real fermented kimchi and juicy shred of pork make a great combination together.
The desserts section features some interesting flavours of ice creams and you will be tempted to order the Matcha, Black Sesame, Red beans and Wasabi flavours of house made ice creams. We shared spoonfuls of all these flavours and loved each one of them. My favourites will be Matcha and Black Sesame while Arvind loved the Red Bean Ice cream.
I wanted to talk to Master Chef Tetsu Akahira, Sakura but we had to communicate through a translator because he cannot speak English.
Sakura at The Metropolitan was started by Chef Akahira's some 15 years ago I was told and he has curated the menu carefully and keeps evolving is from time to time. No wonder Sakura keeps winning accolades all over.
Here is the excerpt of my interview with Chef Akahira.
picture courtesy The Metropolitan Hotel
HFDV : What was the idea behind the India inspired sushi festival? Did you want to inspire more Indians to appreciate sushi?
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