The recent Sushi boom has seen Pune eateries entice foodies with a myriad of Sushi combinations. Chef Paul Kinny at Shizusan and Chef Balan Prabhu from Courtyard by Marriott share insights on the diverse Sushi trends in the city.
What Sushi trends are you noticing in Pune?
Chef Paul Kinny: When we started Shizusan we were very apprehensive of how Pune would accept sushi; but the response has been mighty encouraging. People are ever willing to learn and experiment with Sushi from across the world.
We host pop-ups and festivals to check the public’s preferences and the top sushis make it to the menu! In fact, dessert sushi has been quite popular with our diners. We had a mango and sticky rice sushi based on the Thai dessert of Mango and sticky rice.
Chef Balan Prabhu: In today’s world, people travel more and are innately curious to taste something new and different. People have adapted to many new food styles leading to Sushi emerging as one of the favourites. It is healthy and is welcomed by the Indian palate for its taste and uniqueness.
Puneites love to experiment with new tastes and welcome various flavours. I have seen wide acceptance from the people for Japanese food, which is really heartening.
What can vegetarians look forward to with sushi?
Chef Paul Kinny: A popular sushi myth is that everything is raw. We offer sushis like the Sriracha Blush with avocado and cucumber. This is dressed with spicy mayo and sriracha. This is quite tangy, saucy and has a great crunch in it.
Chef Balan Prabhu: I recommend Miso Soup with Sushi. It is a perfect combination that vegetarians should always ask for when they visit us. It’s a great treat for their taste buds.
Have you adapted sushi to make it more appetizing for the Indian palate?
Chef Paul Kinny: Our sushis are more like Maki rolls. Unlike in Japan, where you are offered a plain and simple traditional sushi. We’ve included flavours and popular sushi from the West for the Puneites who have travelled abroad and crave that sushi back home. Traditional Japanese sushi may not be very easily accepted in Pune.
Chef Balan Prabhu: Yes, I have adapted it to a certain extent. I have prepared Indianized versions of both vegetarian as well as non-vegetarian which diners have tried and appreciated.
Your personal favourite Sushi?
Chef Paul Kinny: Well, our Rainbow Maki roll is a personal favourite as it has Tuna, Salmon, avocado and even tobiko which is a great fish roll with a diverse flavour.
Chef Balan Prabhu: Salmon Sushi is my personal favourite as it suits the Indian palate.
A drink you recommend to accompany the sushi?
Chef Paul Kinny: A nice white wine would go well. But considering the weather in town, beer and sushi works well for me.
Chef Balan Prabhu: My favoured drink with Sushi is Sake. It makes the perfect combination!
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