If there is one restaurant in Delhi, I visit again and again, and again, it is Guppy by ai. For their vegetarian Sushi, ofcourse. The Japanese vegetable rolls at Guppy are a favourite and the fact that they now use black rice (which they source indigenously) for the rolls, makes them taste better and a tad nutty. A recent visit on an invite to taste their winter menu left me wide eyed. Their food is always spectacular, but what I’ve always appreciated about them is that being a vegetarian is no hindrance at this restaurant. They do full justice to vegetarian diners by coming up with a fair menu. Veg Sushi being an oxymoron for some, is a way of life for Skeeter.
This time round, they had on offer a Nasu Dengaku inspired grilled aubergine. It is one of the better dishes I’ve tasted this year. It is their version of Nasu Dengaku. An aubergine shell is scooped out and filled with aubergine pulp, onion and cherry tomatoes cooked in miso. It is then baked and topped with crispy garlic flavoured panko. Panko crumbs are a favourite and when used well, they accentuate any dish dramatically. The mushy aubergine and the crusty panko made for an excellent textured combination. The sweetness of the cherry tomatoes came through well. This Nasu Dengaku version had me hooked till there was none left. A must try for those belonging to the ‘I hate bharta’ club. I washed it down with Akane, a winter special Guppy cocktail made from Vodka, beetroot, strawberry, sugar and lime juice. You drink your fruit, you have your superfood (beetroot), and you enjoy your dose of alcohol. A mixologist once told me that use of fresh fruits and vegetables in cocktails is the way trends are headed. After having Akane at Guppy, I am sure he was right.
The other stars of the evening were a Beetroot and Plump Avocado tartare. Slowcooked, tender beetroot and avocado tartare in a citrus dressing. A weight watcher’s delight. I also had my usual fix of Sushi.
Blueberry crepes and seasonal fruit flambe made my dessert. Bite sized crepes filled with marshmallows, sitting besides a bed of seasonal fruit, in brandy and berry sauce and flambeed on the table. You can ask for a weight watcher’s version of this dessert and they will happily remove the berry sauce.
Weight watcher’s please note!
Japanese food is known for its fresh, raw ingredients and is easily one of the healthiest cuisines served in restaurants. Pickled vegetables, light broths coupled with superfoods like matcha make Japanese food popular across tables world over. I am not sure of calorie counts and other stats, but the food I had at Guppy, could be consumed by any weight watcher and they’d walk out with a full tummy and a non-guilty gait. A superfood and fruit cocktail (read beets and berries), Sushi, salads, baked vegetables and loads of them, and a dessert sans a sweet sauce. Wash it all down with a cup of Matcha, if you must. What more can you ask for?
