The Travelling Sushi festival by Shizusan in Phoenix Market City , Pune has started today and is on till the 31st of this month, a not to be missed festival for the sheer magic woven by Chef Paul Kinny in the creations of these dishes. Every dish stands out and compliments the other.
Tutto Funghi Uramaki was the show stopper of the festival in the vegetarian menu, , the mushrooms were crisp and had a unique taste. Chef Paul Kenny just showered his culinary magic on the dish . Definitely the star of the day and my personal favorite .
Peking Duck Maki was a classic dish with the key ingredient duck so juicy, that it stood out in the dish. The crunch added to the sushi complements the sushi and a must try before the festival ends.
Sri Lankan Roll not only looked appealing but also taste delicious . The pinkish color obtained by the beetroot just added to the beauty of the dish and the crab did go very well with it .A sweet, simple dish with a burst of flavors in every bite
Mediterranean Roll with Hummus is a dish which the Mediterranean people will be very proud as Chef Paul Kenny made the dish with utmost precision. Subtle flavours of the Hummus just enhanced the sushi. The spinach on the top gives it a very earthy look.
Jamaican Roll was a different way of preparing a sushi . The key ingredient , activated charcoal stood out in it with a subtle taste lingering .
Chiang Mai Uramaki is a combination of great flavors such as Asparagus and Avocado.The sushi is a treat for the taste buds and a very refreshing dish too .
Norwegian Salmon Maki was the star in the non – vegetarian dishes . The smoked Salmon and cream cheese was a magical combination. The taste is enhanced by the Cranberry and a true delight .
Left to right – Kartik Ganesh, Paul Kinny, Farzana Mukhtiar , Aliasgar Mukhtiar and Vikas Mewati.
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