Chef Adwait Anantwar's Innovative Indian-Japanese Cuisine Comes to Zega Hyderabad
31 Jan 2025 4:38 PM IST31 Jan 2025 4:38 PM IST
"It's all about bringing the sense of the culture or the eating habits. For example, in Odisha, you eat Pakhala bhata for breakfast. Which is basically rice which is fermented. But in Japan there is also something called Gohan," Chef Adwait says.
Chef Adwait Anantwar Brings Indian-Japanese Fusion Food to Sheraton Hyderabad Hotel (Photo by arrangement)
Zega at Sheraton Hyderabad Hotel hosted an exclusive preview evening, offering a sneak peek into the world of INJA, one of India's Top 50 Restaurants. This groundbreaking culinary journey showcases the world's first Indian-Japanese dining concept, crafted by Chef Adwait Anantwar, celebrated among India's Top 30 Chefs of 2024.
As we dug into the menu, Chef Adwait presented us with a unique version of Palak Paneer, aptly named Palak Paneer 'Sarada'. "Have you imagined Palak Paneer like this?" he asked, to which he responded, "Not really. So that is INJA's version, that is our version of Palak Paneer."
Elaborating on the inspiration behind the use of Grade 3 Paneer, a colder version of Palak Paneer, a hotel representative, said, "We are making a salad basically out of it. Because in a salad form, we need more healthier options. So Grade 3 is the less fattiest version of a Palak Paneer."
As we explored the menu, Chef Adwait shared his approach to fusion cuisine. "It's all about bringing the sense of the culture or the eating habits. For example, in Odisha, you eat Pakhala bhata for breakfast. Which is basically rice which is fermented. But in Japan there is also something called Gohan."
When asked about his inspiration for Indian-Japanese cuisine, Chef Adwait responded, "I don't like being compared. So I wanted to do something which has never been done before in the world. That's the reason why I decided to do Indian-Japanese."
The seven course meal also included an array of exotic options including, Momo Miso soup, Kake Udon 'Khasi Curry' among others.
The evening concluded with a preview of the Hokkaido Scallops Panta Bhaat, one of Chef Adwait's favourite dishes. "It's a technically sound dish which actually brings the Indian and Japanese part very well together," he explained.
With INJA's debut in Hyderabad, food enthusiasts can look forward to a unique culinary experience that blends the best of Indian and Japanese flavours. As Chef Adwait aptly put it, "Pairing the two together will be something really an experience. We are looking forward to that."
The Sheraton X INJA food popup at Zega is on for two days.
( Source : Deccan Chronicle )
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