Published On : Fri, Jul 22nd, 2016

Gagan Sial combines love for Nagpur and his passion for food to create a unique festival – Umamiya

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This evening, Chitnavis centre, Nagpur is going to have an event that is unique and unprecedented. Nagpurians are going to be transported to Japan – or we can say Japan is going to be served to us on a plate!

This is what the Umamiya evening is going to be about. Umamaiya means a tasty place or a tasty experience.

Umamiya Japense evening curated menu on 22 nd july is going be about the typical Japanese food from Tokai & Chubu region . Difference then other regions is its stronger taste in all the forms as they use red Miso and red chilies in the sauces and in base and marinates.Form of cooking is mainly in grills / skewers and served with hot Japanese style rice with veg /non veg condiments.

This event is being hosted by city industrialist Gagan Sial who spoke exclusively to Nagpur Today about it last evening at his lovely and gracious home in Siyal layout.

” Nagpur has made me what I am and given me everything in life… Beginning my working life here I traveled the world – Indonesia, Japan, China, Mediterranean …everywhere. I wanted to bring a bit of every place back to Nagpur! This is my labour of love for the city and for its people – it is NOT a commercial venture for me” he says.

His friend and international chef Gurvinder Singh is in charge of the food. Everything has been flown in either from Delhi or Japan.Gagan

Salmon, other sea food, tofu, sea weed packets, sauces, spices and even salt from Japan and cooking equipment from Delhi.

On offer to each guest will be a choice of 4 veg or non veg dishes cooked in front of them.

“Teppanyaki is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan which means iron plate, and yaki (焼き), which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using an iron plate, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.
Modern teppanyaki grills are typically propane-heated flat surface grills and are widely used to cook food in front of guests at restaurants. Teppanyaki grills are commonly confused with the hibachi barbecue grill, which has a charcoal or gas flame and is made with an open grate design. With a solid griddle type cook surface, the teppanyaki is more suitable for smaller ingredients, such as rice, egg, and finely chopped vegetables.” Explains chef Gurvinder.

Nagpur is growing fast and developments like the Nagpur metro and MIHAN are going to bring many expats to the city. We should be prepared for them, says Gagan.

“All Indian metros like Mumbai. Delhi, Chennai and Banglore have many Japaense restaurants which are doing booming business. Afterall Japanese cuisine is growing in popularity world over. It is the healthiest of foods and foodies are realizing this!”

Tonight’s event has already been sold out.

“But we will be doing this again, soon. Probably around Diwali. And I plan to bring not just Oriental but many international foods to Nagpur. Just wait and watch” promises Gagan. We have already seen him in action dishing out tasty burgers at Nagpur’s Wine lovers annual meets.

This enthusiastic Nagpur Foodie delivers what he says.