The experience first appeared in Indulge


The Bento box is a Japanese meal designed for the harried executive looking for a quick, satisfying meal before dashing out. But what if you want the luxury of a pre-set, quality meal that you can savour at leisure? Well, then you head out for the Obento – Artful Bento Meals that Chef Kamlesh Joshi has created at Edo, ITC Gardenia.


Available only for dinner, these are elaborate meals, plated artistically on a large platter, taking away the hassle of choosing from an elaborate menu, yet giving you complete meal, representative of Japanese cuisine, portioned for one. The only choice you have to make is whether you want a meat-based Obento or a vegetarian one.


The meal is placed on the platter in the order it is best savoured in, though you can feel free to go the way you like. The meal begins with Tsukenomo, a pickled salad that includes Oshinko, a pickled radish and gherkins among other vegetables. This serves as a palate cleanser and can be had all through the meal. The Kani Salad, julienned crab sticks, mixed with Japanese mayo and topped with flying fish roe is next. The vegetarians have the Tosaka Nori Salad which combines five different kinds of seaweed.



Next comes the sushi and sashimi. The sashimi is dependent on the fresh fish available at Edo. We were served the Salmon and know that at times, Kampachi, or Yellow Tail sashimi is offered. The Edo signature sushi rolls with crab, yellow tail, salmon and tuna and topped with Tobika (flying fish roe) is next. Vegetarians have the Edo Uramaki with pickled peppers, cucumber avocado dusted with sesame seeds.



The tempura basket has prawns, lady fish and Naso, Japanese eggplant and vegetarian options as well.


Up next is the Japanese black pork from the Robatayaki seared with salt, pepper and teriyaki sauce. Assorted vegetables like mushrooms, sweet potato among others are the vegetarian counterpart. Both platters also get the Chawanmunshi, a steamed egg custard.




The New Zealand lamb shanks marinated in Soya, Sake, Mirin and braised for 12 hours comes up next, with the meat quite literally falling off the bones. The vegetarian option is the Japanese sweet potato that is deep fried and then braised in soy, sake, mirin with a bit of Kombu (kelp).

 

The meal wraps up with Yaki Udon in both varieties and Miso Soup with silken tofu that’s poured from a little kettle.


 Dessert is a sesame ice cream. But on this particular evening we were served Chef Kamlesh's version of the water cake.


All through your meal, you will notice the delicate hand with which each element of a dish has been treated - be it the knife skills, the plating or even the garnish. All adding up to a superlative experience that is classic Edo. This meal is available only for dinner.