Tara Sutaria opens up about her go-to meal on a first date: ‘Sushi and all I can't do'

Indian Express

2 days ago

Tara Sutaria is so desi at heart, that the idea of having sushi on a first date is simply unfathomable to her. In a recent conversation with podcaster Ranveer Allahabadia on The Ranveer Show, she spoke about her go-to first date meal and her connection with her culture and heritage.
When the host asked her, 'In terms of food, what is the ideal first date for you?' Sutaria replied, 'Biryani. Sushi and all, I can't. I can't do it. With the chopsticks, you are nervous, you are like shaking — I can't. You should eat it with your hands only, you cannot have it with your spoon and fork and all. To which, the host replied, 'That's the inner Parsi voice speaking.'
Sutaria emphasised that when on a date, you have to eat properly. 'If you cannot eat properly, then…I'm very desi actually, now that you are talking about this, I am actually very desi and I need all this desiness,'she added.
Like Sutaria, a lot of us struggle with eating sushi in a restaurant, worried about the optics of it — whether we are holding the cutlery right, or eating sushi in the right sequence. Indianexpress.com reached out to culinary experts to bring you a working guide to get you started.
'Mastering chopsticks can seem tricky, but with a few simple steps and practice, it becomes second nature,' said Chef Dheeraj Mathur, Cluster Executive Chef, Radisson Blu, Kaushambi. He suggested starting by positioning the first chopstick as a base, then use the second chopstick like a pencil to pick up food.
'Practice opening and closing by moving the top chopstick, use your index and middle fingers to move the top chopstick up and down. The bottom chopstick should stay still,' he said. 'A helpful tip is to practice with larger items, like fruits or vegetables, before moving on to smaller foods. Consistency is the key, and with enough practice, one can use chopsticks like a pro.'
If you are a beginner, hacks like using a chopstick helper or a rubber band can make the process even easier. He advised practising by opening and closing the chopsticks to pick up small items once you have mastered picking up the larger ones.
'To honor its authenticity, start by eating each piece mindfully. Use the pickled ginger to cleanse your palate between pieces—not as a topping,' said Executive Chef Tamoghna Chakraborty, DoubleTree by Hilton Whitefield, Bangalore.
When it comes to soy sauce, he suggested pouring a small amount and gently dip the fish side in, not the rice. For maki rolls, dip just the nori edge to avoid breakage and flavor imbalance. Avoid drenching sushi, as it overpowers the subtle notes.
'It is also important to use the right product. Naturally brewed soy sauce is the best for sushi, because it has less sodium content so, comparatively a less salty option,' he said.
Chakraborty also advised against mixing wasabi into soy sauce. Instead, place a small dab directly onto the fish. Traditional sushi bars use real wasabi root—unlike the imitation paste often served elsewhere.
'Always eat sushi promptly to experience the intended temperature and texture. Sushi is crafted with warm rice and crisp nori—not meant to sit long,' he said.
Lastly, avoid adding extra sauces. Trust the chef's precision; every element is there for a reason—respecting both the craft and culture, he concluded.