Sushi gets an Indian touch

International Sushi Day is on June 18. and if you did Pickled Sushi, Paneer Tikka Sushi Or jain sushi, Then you know that sushi has already found its Indian avatar. This Japanese dish made of rice rolled in seaweed is now an integral part of almost every business venture that has an Indian touch, hence the sushi that tastes like an Indian snack.

Tarla Dalal’s cooking website – which is now operated by her son – addresses this demand with a recipe Dhokla Sushi, As dim sum after heavy Indianization Creamy Momo And jalebi momo chatIt’s time for sushi to go homegrown, and the demand for homegrown sushi at banquets is on the rise.

Sushi Without Seaweed Rolls by Cauldron Sisters

Sushi Without Seaweed Rolls by Cauldron Sisters

Hence the Indian twist includes spicy mayonnaise and chaat masala in place of wasabi and soy.

Jaipur-based food consultant Cauldron Sisters is working on one such Indian-flavored sushi. Pickled Sushi. Ratika Bhargava, one of the two Cauldron sisters (the other is Richa Khaitan), says, “We know we are making this dish beyond the imagination of the Japanese. As food consultants, we have to meet the demands of the customers. Indians love to try new cuisines with an Indian touch. As non-vegetarians, we are constantly on the lookout for new interesting recipes. We found a modified version of Sushi in Singapore. it was Dal Pakora Sushi With spicy sauce. We use vegetables in most sushi rolls and our dips come with a spicy, tangy touch. That’s how we started achari dip with sushi.”

Ratika says she has brought a sweet. Mango SushiWhich is almost like eating Thai sticky rice with ripe mango.

Sushi Platter by Cauldron Sisters

Sushi Platter by Cauldron Sisters

According to data from a Swiggy survey, there has been a 50% increase in sushi orders since January 2019. Demand has also been registered from smaller cities like Guwahati and Ludhiana.

What is the reason behind giving a desi touch to non-Indian dishes? “It’s the name of the dish, sushi, and not the actual dish,” says chef Jitu Phukan, an Asian specialist who works with the Oberoi in Mumbai. Most Indian tastes are used to familiar flavours. Anything without it becomes distasteful to them. So when they want food that’s on trend, they want it with a familiar taste.

Ratika agrees and argues that Indians’ love for explosive flavors makes them want to stick with tandoori anything and everything. “India-China is a standing example. The most common substitution for seafood and meat in sushi is cheese. With the leftover sushi ingredients—the pieces and the sides—we also make a sushi salad.

Sushi is so in demand that it is now also found in cake form in India. after all when someone can Rasmalai cake and sweet dish Cake, why not sushi cake? Let’s_maki started making sushi cakes in Kolkata and is now present in over six Indian cities. Their Best Selling Vegan Sushi Cake tofu truffle oil sushi cake Which is extremely popular among foodies looking for an alternative to the normal birthday cake.

Mumbai-based chef Karan Bane says the day he got an inquiry about Jain Sushi, he knew there was no looking back for sushi. “Sushi for large banquets usually has an Indian touch. Any vegetable tempura sushi works well with a spicy dip or a drizzle of spicy mayonnaise. I’ve also heard Butter Chicken Sushi But haven’t tried it yet.

Still not convinced? MasterChef India has a Biryani Sushi Roll, I rest my case.

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