Teppenyaki Write-up on NewspaperDated: 27 August 2012 | Category: Press releases |
Japanese food is not only about Sushi and wine but it’s much more than that. Teppanyaki, a Japanese style of cooking is tickling the taste buds of the city residents these days. Teppan means an iron-pan and yaki indicates grilling in Japanese. The best part of teppanyaki is that cooking and eating can be done in the same place. Teppanyaki also seems a fun idea for a home party.
A city, where people are fond of paranthas, chicken, butter and street food but still harbour a desire to taste something out-of-box on every outing. People enjoyed live cooking at Brewmaster, a micro-brewery and restaurant in Westend mall on Saturday.
Executive Chef, Brew master, Arvind Dwivedi said the Japanese style of cooking is a treat for the eyes as all the things are cooked live and served immediately. He said the combinations of mustard oil and wine and of the herbs and spices used in dishes make it even more yummier. Arvind said when people taste these Japanese dishes they appreciate the taste and want to know about the ingredients and the sauces used in the dish. Some people even enquire about the recipes. He said the vegetarians love the assorted vegetable temperature with ginger and radish and for snacks they order crispy vegetable spring roll with glass noodle and sweet chili sauce. He said typically soybean oil is used to cook the dishes.
He added that Japanese dishes such as sautéed udon noodles with spinach, packchoi and skillen tofu in tinkatsu sauce and pan griller silver pomfret with pachkoi and coconut and pommery mustard sauce were liked the most by ludhianvis.
General Manager, Brew-master, Huzoor Ahmad said it is best to enjoy Japanese dish when the meat is cut into bite-sized pieces and is grilled on the pan at the table. He said pre-steamed chukamen noodles for yakisoba and pre-boiled udon noodles are often cooked in teppanyaki. He said the city people are widely traveled and they want authentic taste.