Number 31 is all set to change the way people view a sushi and dim sum bar, as it becomes more accessible, less intimidating and unapologetically trendy. By Ankita Jain
It was a breezy night and we were jostling through a cheerful crowd to reach the Defence Colony market. The entire stretch was buzzing with life; people of all ages were pretty much focussed on either eating or shopping. Nestled in a cosy little lane, the way to Number 31, a restaurant spread over three floors, is through a small door on the side of the building and then the space opens up. A comfortable sofa greets visitors, and the staircase leads to the lounge and further to the terrace. The place is done up in hues of white and turquoise and we settled down at one of the cozy tables around and ordered sushi. Who doesn’t love tucking into some sushiIJ It’s fresh, bursting with flavours and best of all, it’s healthy. Sushi literally means vinegared rice and making the perfect sushi is an art.
The snow pea, water chestnut and marinated shitake roll was served first. The rich flavours of the ingredients were perfectly complemented by some pickled ginger and wasabi on the side. “Pickled ginger also helps change the palate when one is sampling different types of sushi and the wasabi helps cut the risk of food poisoning since one is eating raw fish,” explained the chef, holding up a tiny amount of wasabi. Their wasabi blend is less powerful so it doesn’t take newbies by surprise. And they offer smaller portions so people can try more. One reason it’s getting so popular is because the cuisine is healthy. “There’s minimal oil, fat and lots of vitamins, minerals and proteins. Especially with sushi and sashimi,” the chef said. The restaurant has also made adjustments for the local market, without compromising on the integrity of the cuisine. “We offer vegetarian maki rolls. We use ingredients Indians are familiar with, so it’s a mix of the familiar and exotic.”
Next on our palate was dim sum which is easily available and mostly has a cover which is made of flour. But traditionally dim sum covers are made of a combination of flours and mixes to give it an almost transparent look. To enhance the visual appeal of these dim sums, the chef at Number 31 adds fine juliennes of few bright veggies to the meat and fish fillings. The dips are again to die for — spicy, tang, minty and creamy. But what scores above all are the vegetarian dumplings. The stuffing is unusual but at the same time scores above the non-veg dumpling for their uniqueness. A strict non-vegetarian will look the other way if these are mentioned as stuffing. If anyone ignores these, then they will be missing a lot in variety and taste. When one bites into the pumpkin dumpling, the soft centred stuffing oozes out releasing a variety of flavours. Unless told no one can identify it. Same with the steamed pork wantons in Sichuan chilli broth. The stuffing was smooth and the spice that engulfs your taste buds leaving one wondering about the stuffing.
It was followed by soba noodles made from buckwheat flour. The thickness of the noodles was easily comparable to that of spaghetti. Their nutty flavour worked well as a base for salads. This cuisine also fits right into calorie-conscious diets.