Skip to main content

A Japanese Street in Mumbai

Just back home after spending an exciting day with Harini. While I'm gonna let Harini tell you about the rest of the day, I thought we should talk about a certain Japanese food festival. Presented by the students of Institute of Hotel Management (or Dadar Catering College as its called by popular choice), the 4-day event was meant to recreate a Japanese street fair. So how would they do that? There was Japanese food, of course. And there was a lot more.

But first, the food. We were given five coupons each with our passes to spend on the food stalls. Between the two of us, we managed to sample everything on the rather elaborate spread:

Okonomiyaki : Savory pancakes made with cabbage and tons of other vegetables. They were nice and crisp but the overly tangy sauce on top destroyed the effect.

Vegetarian Appetizers : The best stall there was! In our vegetarian platter, we got yakitori skewered vegetables, a potato cutlet (who can dislike fried potato) and deep fried tofu in a crispy coating. The last one came topped with delicious wasabi mayonnaise, obviously courtesy Maido India, the sponsors of the event.

Sushi : A complete let down. The two maki rolls had under-seasoned rice and no fillings worth noticing. The nigiri roll came topped with tomato (gasp!). And the inari was filled with over-vinegared rice and nothing else. To top it all, the pickled ginger wasn't even pink.

Tempura : Crisp batter fried vegetables - do you think I'd have noticed even if it was horrible?

Curry : We went for tofu katsu curry. It was unmemorable except for the rice - the real sticky rice, instead of long grained variety every restaurant in Mumbai sends your way.

Soba Noodles : Soupy noodles in a vegetable stock. Nice, comfort food.

I didn't taste the miso soup, but Harini took one sip and declared it a failure. I did try two of the three desserts though. The green tea tiramisu started out fine, and the vanilla icecream with orange glaze was a nice enough end to the meal.

Now that we have covered everything on the food front, let's look at the rest of the street. There was an Ikebana stall, where both of us created our novice level "masterpieces". The origami stall was way too crowded, so didn't make it to that one. There was also a make-believe Japanese garden complete with cherry blossoms where you could get your picture in a kimono. And there was traditional tea ceremony - fun to watch even though I wasn't one of the volunteers to have tea.

All in all, a fun evening to end a fun sunday!

Comments

notyet100 said…
looks like you both had a nice time,.:-)
Siri said…
Yeh, sounds like a fun day Simran. :)

Siri
Missed it...looks like u gals had a blast!!!
Sush said…
need to contact simran..how? cant find a link to contact her through her blog..can someone help.
Sunshinemom said…
I was looking for the rye buns and found this:). Linking up to the upcoming post.
Myvegfare said…
Hey!, you too made me smile at 12:45 in the night, you people are so lucky! I wish I could meet all the three of you!
wonderful write up too

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...

Bibimbap

This is the reason I love taking part in Taste & Create . There is so much new to learn and try when you meet new partners. This month, I am visiting Kitschow in Vancouver for a course in Asian cooking. She also tries a lot of other cuisines, but wok is her favorite way to cook. I first thought I'd find very little vegetarian choice at her place. But as luck would have it, she has recently done a lot of vegetarian cooking and eating for lent and I had a virtual rainbow to pick from. Everything looked so delicious it was tough to pick one. I picked the one with the cutest name : Bibimbap . Bibimbap is a Korean rice, usually topped with beef and vegetables but Kitschow made a vegan version for Lent. The recipe has three parts. First you cook the rice. Then, when it's almost done but is still moist, you arrange vegetables on top so it looks colorful and pretty. For the vegan version, Kitschow just put raw veggies there and let them cook in the steam. But I liked the i...

Dukkah

Talk about myths busted. I went to Dubai planning to buy zat'ar, the fragrant herb and spice mix. And Dukkah, the interesting blend of nuts and spices. Not sumac, because I still have a pack left in my fridge. So zat'ar was easy - every Carrefour supermarket had that one. But no one had dukkah and I was like, how can they not have dukkah? It's a middle eastern thing, right! But well, they don't sell dukkah in Dubai, so I came back and armed with recipes from 10-odd blogs (all roughly the same), I set to make my own. The key to making dukkah is : line up all your ingredients, toast each of them separately in a heavy non-stick pan till they are fragrant and lightly roasted, then put everything in a blender and grind coarsely. This is your dukkah. Now dip your bread in olive oil, then dip it in dukkah and indulge. A final word of warning: this can be highly addictive. And finally, my list of ingredients: 1/4 cup almonds 2 tbsp coriander seeds 1 1/2 tbsp sesame...