Mumbai's vibrant culinary scene continues to evolve, and with a spate of high-end, highly curated Japanese restaurants, the city is quite the destination in India for those who want brilliant Japanese food. At the forefront of this trend is Mizu, A Modern Izakaya, helmed by Chef Lakhan Jethani. Known for his inventive Japanese dishes that strike a delicate balance between tradition and innovation, Chef Jethani recently took Mizu's menu to the bustling city of Kolkata. This marked his first venture into this food-loving city, offering an experience that combines the rich culinary traditions of Japan with his own signature flair.
Also Read: Mizu Izakaya’s Dai San Menu Offers A Fresh Take On Japanese Cuisine, Helmed By Chef Lakhan
The crossover pop-up, which was held for three days at Vintage Asia at JW Marriott Kolkata, featured some of the most incredible dishes from Chef Jethani’s menu at Mizu. In conversation with Slurrp, the young chef who is in love with everything Japanese cuisine has to offer, opened up about bringing Mizu’s flavours to Kolkata and what’s in store for the future.
Mizu Comes To Kolkata: A Decision Driven By Instinct
Chef Jethani explains that taking Mizu’s offerings beyond Mumbai was an intuitive choice rather than a strategic plan. When asked about the decision to bring Mizu's menu to Kolkata, Chef Jethani explained, "It wasn’t so much an informed decision as it was an intuitive one." The collaboration came about after Aranya, one of the managers in Kolkata, mentioned their past collaboration at the Westin in Goa. Mr. Sunil, the hotel's General Manager, also reached out, expressing a keen interest in hosting Mizu at the JW Marriott Kolkata.
"I’ve always wanted to visit this vibrant, joyful city renowned for its sweets and diverse culture. Personally, I consider Kolkata to be one of India's food capitals, with its unique personality and culinary vibe," said Chef Jethani. The invitation felt like a natural step, one that he was drawn to not through detailed planning, but rather by his instinct and desire to explore Kolkata's diverse food landscape.
First Impressions And Culinary Explorations In Kolkata
This visit marked Chef Jethani’s first time in the city, and he was keen to experience Kolkata’s culinary gems. "This is my first time in Kolkata. I’m eager to experience some of its renowned food offerings," he shared. Top on his list were the iconic Kolkata kathi rolls and the Chelo Kebabs, which he had heard were first created at the famous Peter Cat restaurant in the city. "I’m very, very excited to try [them]," he admitted. Additionally, he was enthusiastic about exploring the city’s famed Indo-Chinese or Tangra cuisine, which has played a significant role in sparking his passion for Asian food, including Japanese cuisine.
Curating The Menu For Kolkata’s Foodies
Chef Jethani curated a special à la carte menu of around 20 dishes for his Kolkata pop-up at JW Marriott. Though describing each dish in detail would be challenging, he was happy to discuss a few favourites that stood out. One of the highlights was The Great Wave of Japan, a salmon dish with yuzu and truffle, which has an interesting origin story. "During COVID, when supplies from Japan were halted, we had to find alternatives, and that’s when we discovered gondhoraj lemons," he explained. By blending gondhoraj lemons with core Japanese ingredients, he created a unique Gondhoraj Yuzu Lemon sauce for the salmon.
Another signature dish is the Hamachi With Garam Masala Smoked Ponzu, a delicate fusion of Japanese flavors and Indian spices. "Our pan-fried gyozas are particularly special to me after nearly 100 attempts to perfect the skin," Chef Jethani confessed, emphasizing the dedication involved in perfecting each dish. Recognizing Kolkata’s love for baos, he decided to add a twist by featuring Sourdough Baos on the menu, bringing a fresh approach to a familiar favourite.
Appealing To The Adventurous Bengali Palate
When it comes to the attention showered on the Mizu pop-up, Chef Jethani says the appeal basically boiled down to one feature. Bengalis are known for their love of fish, and Chef Jethani was confident that his Japanese menu would resonate with local tastes. "As we know, Bengalis have a strong affinity for fish, and Japanese cuisine heavily features fresh, exceptional fish," he remarked. "I’m optimistic that the local people will enjoy our offerings," he added.
After just the first day of serving the menu, these dishes were already well received, reinforcing his belief that quality and passion for food would always be appreciated. At the end of the third and final day, it was clear that Chef Jethani’s pop-up had floored the diners of the city, especially those who are regulars at Vintage Asia. Of course, the fact that Kolkata Indo-Chinese food icon Doma Wang tasted the food and loved it clearly added to the success that this pop-up was.
For Chef Jethani, this venture wasn’t just about showcasing Japanese cuisine to Kolkata but also about building lasting relationships with the city's food enthusiasts. "I hope to leave with many wonderful memories and a lot of affection from this city," he said. He expressed his hope that the people of Kolkata would visit Mizu Izakaya in Mumbai to enjoy the restaurant's extensive menu. "I also look forward to making lasting friendships and connections here, as I believe this city is full of food enthusiasts, just like I am," he continued. For him, connecting with like-minded individuals who share a passion for food was an equally rewarding aspect of this experience.