It is believed that the su·shi (so͞o′shē) we know today has its origins in Japan, but actually the original form of sushi consisting of fermented fish wrapped in sour rice was invented near the Mekong River in Southeast Asia before making its way into Southern China and finally Japan. Though it may be really expensive snack today but sushi was supposed to be a cheap snack. The modern form of sushi, which involves vinegared rice rather than soured, fermented rice, was developed in Japan by a man named Hanaya Yohei in the first half of the 1800s. It was supposed to be eaten with hands rather than chopsticks. It were the Norwegians who began to use salmon fish in sushi in the early 1980s, as a tactic for helping the growth of salmon industry in Norway, which innovation spread to Japan and is one of the most popular ingredients in sushi now. This popular snack is now available in a variety of shapes and sizes and with hundreds of flavor combinations.

International Sushi Day & Sushi Festival at The Fatty Bao, manu chandra,, maneesh srivastva, abhishek swarup Fatty Bao, located at one of the hottest food destinations of the capital, Sangam Courtyard, is one of the most popular Asian Gastropubs and has a very casual, funky vibe to it. It is hosting ‘Art of Sushi’ Festival starting 18th June, which happens to be World Sushi Day, upto 30th June. The menu, created by their Executive Chef Prashant consists of 16 different kinds of sushi. The vegetarian ones are as exciting as the non-veg ones. I tried four different types of sushi-

Crab Meat & Tobiko Inarizushi: This is the kind of sushi in which the rice is stuffed inside deep fried seasoned tofu pouches known as Aburaage. If you don’t like the raw flavours then this is the one to go for as it feels more like a wholesome snack.

 Salmon Oshizushi: Oshizushi (pressed sushi) is pressed using a box known as Oshizushihako. The bottom of the box is lined with the toppings, which are then covered with sushi rice, and then the lid is pressed to create a compact rectangular block, which is then removed from the box and cut into bite sized pieces. This particular sushi served at Fatty Bao was lined with Salmon flavor in layers and sea weed (nori) placed at the bottom. The taste was strong and packed a lot of punch.

Fiery Shrimp Roll Hosomaki: This one was my favorite of the lot. Hosomaki is also the style of presentation of sushi that we Indians are most used to. It is presented in the form of a small cylidrical piece with nori on the outside. It typically has one or at the most two fillings. It was very well made and the addition of soy sauce, wasabi paste and pickled ginger took it to another level.

International Sushi Day & Sushi Festival at The Fatty Bao, manu chandra,, maneesh srivastva, abhishek swarup Crispy Bacon & Cheese: This boat shaped sushi was Fatty Bao’s own innovation. Bacon and cheese were extremely crispy and completely transformed the overall texture of the sushi. The taste was great although the bacon was too crispy for my liking. But those who like their bacon crackling and crunchy will surely love it. You can safely call it sushi of the west.

The style of presentation of everything at Fatty Bao is mindblowing and sushis were no exception. Do find some time and pay a visit to this place as this festival is not going to last for long.

Quick Bites

Fatty Bao

2nd Floor, Sangam Courtyard,
Major Somnath Marg, Sector 9,
R. K. Puram
New Delhi
011 2671 5270

You can find them on facebook here.

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