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Sushi on show
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Get acquainted with this Japanese delicacy at Kylin
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Miniature is the big obsession today. Sushi is the latest beneficiary.
Kylin at New Delhi's Basant Lok has cashed in on the miniature trend, by starting a `Live Sushi Bar'. Kylin, an up-market Oriental restaurant, has always had sushi on the menu but has recently started the live display. Rajeev Lal, Manager, Operations, says, "We are the only stand-alone restaurant doing sushi live. We want to offer something new to the city."
He is indifferent that Indians generally have an aversion to the raw meat of sushi, he knows his clientele is "upper class and experimental." However, he admits he does pander to Indian tastes by providing chilly chicken on the menu! An array of vegetarian and non-vegetarian sushi preparations lies on a makisu (a bamboo mat used for food preparation) at the end of the bar. Presentation and display are essential to Japanese cuisine. Kylin keeps to the traditional minimalist style by serving sushi on rectangular, pristine-white plates.
Kylin serves nigiri sushi and maki sushi. Nigiri, the most common form of sushi, the open sushi, consists of sticky rice pressed, between the palms, with a topping and often tied with a thin thread of nori (seaweed). Maki sushi is the sushi rolled in seaweed with the help of a makisu. Kylin offers a variety of sushi, including avocado, mango, carrot, cucumber, tuna, prawn and salmon. Sushi mains and sashimi is also part of the sushi bar menu.
Live performance
The chef at the bar demonstrates the art of making sushi. He first places a thin sheet of nori on the makisu. He then spreads a narrow stretch of sticky rice on it, pressing it gently with water. He dabs the rice with tiny amounts of wasabi. Wasabi or Japanese horseradish, is a searing hot spice similar to mustard, which burns the sinus cavity.
Wasabi allegedly kills germs on raw fish. On the rice, he delicately arranges a few slivers of succulent mango. The makisu is then rolled, tightly yet gently. The mat when removed reveals a neat seaweed roll. The roll is then kept in the refrigerator. When cold it is cut, and voila! The delectable mango sushi is ready.
It is accompanied by Japanese soy sauce, wasabi and pickled ginger. And it is preferable to eat it with chopsticks!
Kylin also boasts a recently revamped menu, which will be introduced from July 1 and will showcase further varieties of sushi. The "Kylin experience" is defined as "Wine. Dine. Lounge." The dim red lights, spacious interiors and house music do ensure relaxation and revival.
The cost of a vegetarian sushi and non-vegetarian sushi is respectively Rs.50 and 100 per helping. The minimum helping is four pieces.
NANDINI NAIR
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