By The Mekong, St. Regis Mumbai
The composition of the tiger tear maki (main image), with avocado adding nuttiness along side the crunch from the habanero tempura, finished with a smooth spicy sriracha mayo that explodes with a mélange of flavours and textures on the palate, makes a visit here absolutely worthwhile .
Elan, The Lodhi, New Delhi
The crunch of the asparagus tempura, the creamy texture of the avocado purée, and therefore the housemade miso dressing make it a particular, umami-rich affair. Chef Shubham Thakur cooks the rice in alkaline water, which provides it a softer, grainy texture, and he uses vegetable or protein purée as a sort of sauce, instead of employing a lot of mayonnaise. like the avocado asparagus sushi, he uses avocado purée because the main sauce element.
Poseidon’s Cove, Planet Hollywood, Goa
Chef Gaurav Mane believes that to supply a tasty and contemporary sushi meal, a chef must specialise in the simplest ingredients (no compromises), using techniques that one develops only with time. it’s equally important to possess freshly-grated wasabi and therefore the right soy because the perfect accompaniment for the sushi that’s a highlight at Poseidon.
Megu, The Leela Palace, New Delhi
The dragon roll, baked shrimp, spicy tuna, and vegetable rainbow roll – all of those rolls execute taste and wonder with rich umami flavours. The art of creating good sushi comes with practice and great skills, and Chef Shimomura Kazuya, consulting with the team remotely from Japan, has ensured his chefs have also aced these.
Pan Asian, ITC Chola, Chennai
Finest quality Norwegian salmon is employed to urge desired texture; only the belly a part of the salmon is employed for this. it’s processed with sea salt and sweet rice wine, which reinforces and balances the flavour of salmon.
Mikusu, Conrad Bengaluru
Served with the condiments that make it an entire experience. Making this food is an art and therefore the chefs here have mastered perfectly rolling before it goes on to the guest table.