Indians & Sushi: A Growing Love Affair
The rising popularity of Sushi in India is no less than a culinary evolution. Three top chefs share their views on the rise of Sushi in this curated editorial piece. Read on to know more.
Picture this: colorful rolls of sushi, meticulously prepared with fresh fish, crisp vegetables, and seasoned rice, becoming a common sight across India. It’s no longer just a trend in metropolitan cities; sushi has become a beloved choice for food enthusiasts from Delhi to Chennai and everywhere in between.
In recent years, it’s been fascinating to see how sushi, that iconic Japanese dish, has found its way into the hearts (and stomachs) of so many Indians. What was once considered exotic and perhaps a bit intimidating has now become a trendy choice for food lovers across the country.
So, what’s driving this sushi revolution in India? Chef Lakhan Jethani, Partner & Head Chef at Mizu Izakaya, believes it is the rise in International travel and globalization. “A lot of Indians have a higher disposable income now than they did 2-3 years ago, hence they are all traveling a lot. If you have a high population of Indians going to Japan, eating Japanese food and liking it, obviously they are going to come back and want that.”
With the world becoming more interconnected, our exposure to different cultures and cuisines has increased dramatically. People are more willing to try new things, especially when those things are as delicious and intriguing as sushi. But does introducing Sushi to the Indian palate come with the addition of a twist to the dish? Absolutely! Chef Ritesh Tulsian, Consultant Chef, Director & Cofounder of Gourmelange Hospitality, says “Any cuisine that travels from one part of the world to another, has to undergo some kind of improvisation in order to suit the palate of that particular target market.” He adds, “We like our food a little chatpata, irrespective of the cuisine. Earlier, we got feedback saying ‘Sushi tastes bland’, but we don’t hear that anymore.”
Then there’s the cultural aspect. India has always been a melting pot of traditions and flavors. As our palates become more cosmopolitan, sushi has found its place alongside local favorites. Restaurants have also cleverly adapted sushi to suit Indian tastes, adding their own twists while staying true to its essence. Chef Lakhan Jethani shares, “Not making food spicy and yet making it taste nice, wholesome and satisfying has been one of our biggest challenges; Taking a step back from the Indian palate and presenting food which is a bit more minimalistic and yet amping up on flavour and umami.”
Of course, urbanization has been a key driver too. In bustling cities where dining out is a way of life, sushi restaurants have flourished. Young professionals, in particular, are drawn to sushi not just for its taste but also for its social cachet. “You sound very cool when you say you love sushi!” Chef Ritesh Tulsian laughs.
But it’s not been without its challenges. Sourcing authentic ingredients and maintaining quality can be tricky. Yet, chefs and suppliers have risen to the occasion, ensuring that sushi enthusiasts get nothing but the best. Chef Ritesh Tulsian shares, “When creating vegetarian sushi, we had to come up with ingredients that brought out the Umami, which meat and seafood naturally have. We had to use avocado in various ways, try different cheeses before settling for cream cheese, and create tempura with exotic vegetables like asparagus, so those innovations are constant.”
Looking ahead, the future seems bright for sushi in India. As more people develop a taste for it, sushi isn’t just a dish—it’s a symbol of how our culinary horizons are expanding. It represents our openness to new experiences and our appreciation for flavors from around the world.
Chef Golpin Sianipar, Head Chef at Mayouchi, Westin Mumbai Powai Lake, is of the opinion that “Maybe in the future Indians will like fusion-type Sushi more than the original type, because Indians mostly like spicy food.” Chef Ritesh Tulsian shares a similar view, “It will become what Pasta is today (in India), in less than 2-3 years time”. Chef Lakhan Jethani is of the opinion that sushi goes beyond a construct. “Anything that tastes good will eventually be consumed”, he concludes.
In conclusion, the growing consumption of sushi in India isn’t just a food trend. it’s a reflection of our evolving tastes and our embrace of global influences. So, next time you’re thinking about what to eat or order in, consider giving sushi a try. Who knows? You might just discover your new favorite dish!