Experience this Indo-Japanese culinary jam in Mumbai this weekend

How did INJA come about What was the key to its creationAdwait Anantwar The idea for INJA was to create a space that brings together the harmony and styles of Indian and Japanese cuisine By that I do not mean tuna kebabs or butter chicken sushi It is far more complex than thatSo how does one deconstruct this experienceAA While working in Dubai I was introduced to Nikkei cuisine Now this is a cuisine that emerged when Japanese migrants to Peru assimilated the local food and styles and created something new Now if two diverse cultures can create that why not India and JapanPalak paneer saradaAre there fundamental similarities in the foodAA Indian cuisine is quite complex It uses many elements that drive flavour Japanese cuisine on the other hand is minimalistic and ingredientdriven For instance a mutton curry in India would be dominated by the spices heat and flavour in the curry In Japan the focus would be on the meat and the vegetables evenHow do you accomplish thatAA We have dishes such as the lobster rasam chawanmushi or the butter scallops panta bhaat that showcase this balance For instance we make the palak paneer not as a curry but use the components differentlyAdwait AnantwarWhat can patrons expectAA I often tell people to not come in with expectations but with an open mind We have collaborated to curate a special 7course culinary offeringAny particular favourites for our readersAA Personally I love the buttered scallops panta bhaat The panta bhaat is a dish of leftover and fermented rice that is often served as breakfast in Bengal Similarly Japanese have a tradition of serving Gohan Nato ndash fermented soybeans and cooked rice Both culinary traditions have similar practises fermented leftover rice and served at breakfast That is the perfect exampleOn August 24 and 25 7pm to 830 pm 930 pm to 11 pmAt SesameHyatt Centric Juhu Juhu Tara Road Santacruz WestCall 8657884964 to registerShiso leaf Banarasi chaat serves 4INGREDIENTSgtgt 3 tempura fry shiso leavesgtgt 25 gm red cherry tomatoesgtgt 25 gm yellow cherry tomatoes gtgt 20 gm pomelogtgt 10 gm avocado gtgt 1 gm Maldon salt gtgt 25 gm tamarind pulp gtgt 2 gm black puff ricegtgt 1 gm jhakiya seeds gtgt 1 gm edible flowers gtgt 20 gm fresh coriander gtgt 30 gm tempura flour gtgt 30 ml neutral oilgtgt 5 ml light soy gtgt 7 ml mirinMETHODDehydrate the tomatoes and roughly chop them In a bowl soak dried tamarind in water until soft Strain the pulp and mix with soy mirin and yuzu juice Season with salt and sugar as required In another bowl blanch the coriander Add some oil and blitz it till bright green Peel the pomelo and leave it in a strainer in the chiller to remove excess juice drippings Meanwhile add ice cold water to tempura flour to make a thin batter Heat oil in a pan Gently dip the shiso leaves in the batter and fry them until they are crispWash the black rice and boil it until the starch is activated In a pan heat oil until it is smoking hot Dip the rice in the oil till it is puffed Follow the same method with jhakiya seeds In a mixing bowl add dehydrated cherry tomatoes cilantro oil and mix well with tamarind ponzu Toss in some pomelo Finely dice avocado and add it to the mix Sprinkle puffed rice and jhakiya seeds above this plating Serve them with fried shiso leavesAlso Read Heritage cookbooks How Mumbaikars are documenting PreIndependence recipes in the modern era