Eat as much sushi and dim sums as you can for lunch or dinner, along with unlimited beer at Vivanta Goa, Panaji’s Tamari’s Sushi v/s Dim Sum 4.0 as you usher in the new year
Danuska Da Gama
Who doesn’t love to eat to their hearts content? And add Sushi and/or dim sums to that…
That’s right! The fourth edition of Sushi v/s Dim Sum 4.0 at Tamari, Vivanta Goa, Panaji, is back, in a new avatar.
The Dim sums and sushi on the menu for the festival are all brand new, and have been tweaked to take this festival to another level, allowing Pan Asian food lovers to savour some handcrafted sushi and dim sum.
Led by chef Amlendu Kashyap, the festival promises to live up to expectations of food lovers who go gaga over these delights from the Orient that are different, yet enjoyable. Available for lunch from 12.30 p.m. to 2.45 p.m. and for dinner from 7 p.m. to 11.30 p.m., spending `1200 + taxes on either a vegetarian or non vegetarian selection will give you the chance to eat as much as you please, while sipping on some unlimited beer.
The company of a friend who isn’t a fan of sushi isn’t an ideal situation, but then, its sushi and dim sums and there are times when you need to think about yourself. So I went ahead and tried out almost all the rolls of the non vegetarian sushi from the specially crafted menu, while the friend hesitantly managed to dip three pieces of the Red Pepper, Cream Cheese Maki in soy sauce that had pickled roasted pepper and Philly cheese. There’s also the Asparagus Tempura Maki and Dynamite Maki that has roasted pepper, cucumber, pickle radish, sriraja and spicy mayo.
Not heavy on the tummy, I sinfully tried the Ebi Tempura Maki, which was my favourite for it had some great punch with the crunch of the prawn tempura, teriyaki sauce, and jalapeño mayo. The smoked salmon cream cheese maki is one of the favourites here, and there’s no going wrong with this one. For fish lovers, there’s also the Unagi and Avocado Tamagi Maki that has a sheet of egg on the outside, and has grilled eel, avocado, and some spicy mayo. Did I try this one? No, I wasn’t in the mood for an adventure into the unknown.
Somehow, whenever I have sushi, I like to have it sans the soy and wasabi. The uniqueness of each maki, I think, is best understood this way. You may like it the other way, that’s okay.
I anticipated the arrival of the steaming hot dim sums. Food for the soul, this comfort food can be enjoyed at any time of the day. The prawn and water chestnut dumplings were delicate and had great flavour within. There’s also the Chicken Siu Mai that is made of minced chicken, ginger and spring onion. These can be soothing if you’re nursing a cold or if you are craving for some simple yet flavourful, or if you have hunger pangs.
My favourite here was the Five Spiced Pork Pot sticker. These are pan-seared dim sums with a filling of pork mince, five spice powder and some spring onion. I feasted on a few of these, while we reminisced about the pork wontons we had for one of the previous editions of Sushi v/s Dim Sum. Using seasonal ingredients to showcase the food tradition of Japan and China, the spicy lamb and cumin bao (closed one) is worth trying. The spice is taken care of by little fluffy bao. Having begun on December 13, this edition of the Sushi v/s Dim Sum 4.0 clearly indicates the existence of sushi and dim sum lovers in Goa.