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An Evening of Indo-Japanese Fusion Food at Tangerine
Friday, December 09, 2016Me! In words
This article first appeared in Indulge and can be read here
The true meaning of hospitality is to adapt oneself to
the needs of your guests. When Davanam Sarovar Portico Suites began catering to
a largely Japanese clientele, the need for a touch of home arose. With the help
of long term guests at the hotel, the chefs created a Japanese menu that was
much appreciated by all those who visited or stayed at the hotel.
Taking things a notch higher, Executive Chef Kapil
Sahi has now decided to add on a few dishes that are a marriage of Japanese and
Indian classics. Fusion food is not to pull off, especially when attempt to par
the diversity and complexity of Indian food with the simplicity of Japanese
cuisine.
The base of a traditional Japanese meal is usually
soup, rice and pickles and the innovations in the menu take all these into
account. Pickles and chutneys are a part of the Indian table as well. Choose
from an interesting mix of Tsukemono (Japanese for pickles) - olives of two
variations, the classic gari (pickled ginger), wasabi mayo that packs a strong
punch and blanched beans and cucumbers with a strong dash of grated jaggery.
The base of a traditional Japanese meal is usually
soup, rice and pickles and the innovations in the menu take all these into
account. Pickles and chutneys are a part of the Indian table as well. Choose
from an interesting mix of Tsukemono (Japanese for pickles) - olives of two
variations, the classic gari (pickled ginger), wasabi mayo that packs a strong
punch and blanched beans and cucumbers with a strong dash of grated jaggery.
Begin your meal with the Tokyo Chaat – that takes the basic Japanese cucumber salad Sunomono
and places it atop papdi for that Indian touch. Finely julienned cucumbers, a
drizzle of mayo and touch of tamarind complete this dish, which is served with
a sweetened tamarind chutney smear inspired by Delhi chaats. A crunchy mouthful
that sets the base well.
How does one bring sushi and tandoori together? You
create a Tandoori Prawn Sushi for
the meat eaters and a Tandoori Butta
Sushi (Below) for the vegetarians, that’s how! The Maki Rolls are tight, well
packed with rice and the filling. But what really stands out is the improvised
soy dip that comes with the vegetarian sushi. Chef Kapil has created a
delightful reduction from tamarind juice, jaggery and a touch of soy. The
result a delightfully subtle dip that certainly trumped the usual soy.
To bring in a touch of the soup, which is usually
Miso, you have the Mutton Shorba
which mimics its counterpart in terms of lightness, while being packed with
intense flavor, just like a good miso does.
To present this dish, Chef Kapil has created a
wholesome meal of sticky rice topped with scallions, a mutton, or vegetable
korma to accompany it and the katsu in pork, beef or lamb to tie it all
together. Each of these dishes gives you the feel of comfort food – hot gravy,
paired with sticky rice and something crunchy to go with it. A combination that
always soothes those frayed nerves at the end of the day.
Dessert is a sweet and spicy treat with the familiar
Wasabi Icecream placed in sugar nest and the Indian staple of jalebis that have
been dipped in a chasni (sugar syrup) that’s laced with Sake and finished with
strands of saffron. Perhaps a slightly strong touch to the sake will help, but
it certainly balances out well against the strong wasabi ice cream as it is.
An average meal for two here is Rs 3000 and the loos are clean.
Address: Davanam Portico Suites, Davanam Plaza, Hosur Road, Next to Total Mall, Madivala, Bangalore- 68
Cuisine: Japanese and Indian
Accepts cards: Yes
Parking: Valet
Location: You can find it here
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