Evolution of sushi in India
The concept of sushi in India is one formed by a handful of chefs who have taken the courage to introduce such a foreign concept of raw fish to a culture where people prefer hot food. The evolution of sushi in the country is primarily a result of Indians travelling a lot more and hence being more adventurous with their palate. However I believe that great quality sushi will always be a struggle as a result of the inconsistency in being able to source fresh produce.
One of the greatest findings for me in Mumbai has been the vast array of fresh produce. Fresh produce is synonymous with both Japanese and Indian food - both food cultures thrive off the freshness of ingredients. When I was creating the menu for Yuuka, I knew that the vegetarian component of the menu had to be given equal weightage and once I visited the vegetable markets, I knew that it wouldn't be a problem. I think I have even surprised myself in the repertoire of delicious vegetarian dishes we have made available at Yuuka. Some of the signature vegetarian dishes from our menu include the Lotus on Fire, Avocado Tartare, Japanese Yam Tempura Maki etc.
The consumption and preparation of sushi in India is very, very different as compared to the rest of the world, as a result of good quality sushi being associated with a high price dining experience. Sushi restaurants do not see high footfalls during lunch or sometimes even during dinners on weekdays. Spending about four thousand rupees a head is still perceived as a celebratory meal unlike international destinations where sushi is well-priced and is part of the more casual dining experience that in turn sees higher footfalls.
At Yuuka, I am extremely vigilant about the preparation and methodology of each and every dish. We have consistent training sessions on slicing, rolling and dicing of all the ingredients. I make sure that I achieve the international standards that I am responsible for. Moreover, Yuuka is more known for its Modern Japanese innovations.
When I visited sushi restaurants during my research, I found that they served Indianised sushi. But I have always believed that inspiration is more essential than authenticity. Once a dish has an inspiration behind its making then it will definitely be a hit amongst the audience. Even if it means serving sushi on conveyor belts. It is indeed an amazing idea.
What was great is that we faced no hesitation from Mumbai audiences when we opened Yuuka in 2014. The very fact that it was booked fully for two months is testimony to the fact that the Indian diner was warm and welcoming to the entire concept of modern Japanese which includes raw fish dishes.
(As told to Moeena Halim.)