They are on a Roll

The club will meet next month at the restaurant Kylin at Vasant Vihar,where members will learn how to make sushi. “Ideally,sushi should be made with fresh fish,rolled and eaten immediately. Sushi is not supposed to be doused in wasabi or soya,nor should the rice be too tightly packed,” says Currimbhoy,adding that most members are novices at rolling the sushi.

The members are in their 30s and 40s who,like Taneja,are widely travelled and have mostly sampled sushi and sake abroad. They are businessmen,doctors,lawyers and restaurateurs who,says Ambar Venkatraman,a ship broker,are “united in their search for an evening savouring sushi,from the Philadelphia roll that uses Philadelphia cream instead of fish to the creative caviar sushi and the crunchy tempura flake variety.” For the vegetarians,there are options like cucumber and avocado rolls.

Most sushi chefs recommend a pairing with sake. “We will try to source it from Delhi organisations like Whisky on Wheels,” says Venkatraman,adding that sake comes in three types, honjozoshu,which contains a small amount of alcohol,junmaishu,a pure rice liquor,and ginjoshu,which uses rice polished up to 60 percent. “The slightly sweetish,white liquor complements the vinegary taste of sushi,” he adds.

There is no membership fee,though an evening out would set one back by Rs 1,500. “News about the club spreads through word of mouth and Facebook and only people who are interested in the subject are taken in,” says Currimbhoy.