Guppy's Chef Saurabh Sharan on Respecting Culinary Heritage And Preserving Authentic Japanese Flavors

Guppy, the contemporary Japanese kitchen and bar under the Olive Group of restaurants, recently celebrated its impressive 10th anniversary in style. Renowned for its authentic and innovative Japanese cuisine since 2013, the restaurant has undergone a significant transformation in both its look and menu to commemorate this milestone.

Situated in Lodhi Colony, Delhi, the restaurant boasts a spacious and vibrant interior. A fresh and playful aesthetic, featuring pastel tones, imaginative color combinations, and captivating printed floors invites patrons and newbies alike. The walls and upholstery showcase pop culture imagery and origami-inspired prints, contributing to an atmosphere that is both lively and enjoyable.

On this momentous occasion, we have a candid chat with Chef Saurabh Sharan, Head Chef, Guppy about the menu and what makes Guppy stand out among Japanese eateries.

Question 1: As Guppy celebrates its 10th anniversary, how has the Chef continued to innovate and stay ahead of culinary trends, particularly in Japanese cuisine?

At Guppy, we always keep an eye on global culinary trends. While staying current with popular trends such as ramen burgers or poke bowls, we have also crafted innovative dishes, including black rice sushi, mushroom takikome rice, and various vegetarian ramen noodle options. Nevertheless, our primary goal is to preserve the authentic flavors and culinary principles without merely chasing fleeting trends. Reflecting on a decade of excellence, we underscore a profound love for Japanese cuisine’s flavorful, healthy, and light attributes that inspired the inception of our restaurant.

Question 2: Could you elaborate on the thought process and inspiration behind the Guppy Superstars Menu introduced for the 10th anniversary, highlighting both the homage to beginnings and the inclusion of beloved classics?

As we celebrate Guppy’s 10th anniversary, the inspiration behind our Guppy Superstars Menu is a journey through a decade of culinary innovation. From introducing Delhi’s first Poke Bar to pioneering the trend of ramen burgers in 2015, we’ve embraced creativity in Japanese cuisine .This special menu pays homage to our beginnings, featuring beloved classics that have been part of Guppy’s iconic journey. As one of the first Japanese stand-alone restaurants in the country, we’ve consistently introduced exciting concepts like the Franco-Japanese pop-up and incorporated organic black rice from the Northeast.

Beyond the menu, annual traditions like the Japanese Hanami festival and Saketober, where we offered some delicious delicacies on sake for a month in October, keep our offerings fresh and intriguing. The Guppy Superstars Menu is a celebration of a decade of camaraderie, showcasing the best of our culinary evolution from the outset to the present day.

Question 3: The restaurant has been known for its Japanese cuisine and offering a variety of vegetarian options. How does the Chef approach creating vegetarian dishes like Beetroot & Plum Avocado Tartare and Miso Tofu Poke Bowl to ensure they are as flavorful as non-vegetarian counterparts?

While Japanese cuisine is often associated with non-vegetarian and seafood-based dishes, it also extensively incorporates vegetables and fruits. Many seasonings and condiments in Japanese cuisine are entirely vegetarian. Due to the ongoing demand for vegetarian options at the restaurant, we are always proactive in creating new dishes that are not only healthy but also bursting with flavor.

Question 4: With Guppy undergoing a captivating transformation in its ambiance, how does the new look, with its pastel hues and playful design, complement the dining experience and celebrate the fusion of traditional and contemporary elements?

Japanese cuisine is known for its artistic presentation, with a strong emphasis on color, texture, and overall aesthetics. The new youthful and vibrant look of the restaurant significantly complements these elements, creating an ambiance where diners can appreciate the artistry on their plates in a delightful setting.

Question 5: Guppy has been a pioneer in introducing several “Guppy First” innovations in the Indian culinary space. Could you share the Chef’s perspective on these initiatives and how they align with Guppy’s commitment to breaking stereotypes in Japanese cuisine?

Japanese cuisine is a comprehensive culinary tradition with a wide range of offerings. While sushi holds an iconic status, we have ensured a robust presence in other dishes such as fried items, Ramen, cold appetizers, steamed, and grilled dishes. Our commitment to preserving the essence of the cuisine is evident, yet we draw inspiration from global sources to create iconic dishes that resonate with everyone.

Question 6: The Deca-licious cocktails at Guppy, such as Love Lolita and Kyoto Sour, seem like an integral part of the celebration. How does the chef ensure these cocktails complement and enhance the overall dining experience during the 10th-anniversary celebrations?

Guppy’s cuisine has consistently featured a diverse mix of flavors, ingredients, and presentation styles. From cold dishes like tartare and salads to hot dishes like tempura and dim sum, the flavor profile varies between salty, sweet, sour, spicy, and umami, catering to rich options like pork belly and lean choices like tuna sashimi. We also pay attention to the flavors used in cocktails, ensuring they complement the overall dining experience. This ensures there is always an option that pairs seamlessly with the fantastic cocktails offered at Guppy.

Question 7: Among the GUPPYFIRST initiatives, could you delve into the origins and inspirations behind specific dishes like the Ramen Burger, Batera Sushi, and Black Rice Sushi, shedding light on the creative process and customer reception?

With a continuous effort to create appealing dishes, we always seek out recipes and ingredients that are both healthy and flavorful, yet not widely known. The introduction of black rice came about through an interaction with one of our colleagues from Meghalaya, who introduced us to this flavorful and healthy rice, closely resembling Japanese sticky rice. We incorporated black rice into our sushi offerings. Batera Sushi, being one of the least explored variations of sushi, prompted us to introduce it to our guests. The ramen burger, being a trending and easily relatable cuisine, led us to create multiple versions and introduce them to our menu.

Question 8: Guppy has incorporated local ingredients and contributed to indigenous movements in India. Can you elaborate on how the restaurant engages with the local community, supporting indigenous movements and incorporating regional elements into its offerings?

At Guppy, our commitment to engaging with the local community and supporting indigenous movements in India is reflected in our culinary ethos. Prioritizing local produce, including fruits, vegetables, and the unique black rice sourced from Northeast India, we establish connections with farmers and organic vendors. Collaborating with local producers is a recurrent practice, enabling us to incorporate regional elements into our offerings.

Our dedication extends to promoting indigenous produce, such as Indian fish and meats reared in local farms. For instance, we introduced the black chicken from Madhya Pradesh and the nutritious black rice from Assam into our sushi, pioneering these options in the Indian culinary landscape. We aim to educate people that Japanese cuisine encompasses more than just raw fish, emphasizing the diversity of flavors derived from locally-sourced ingredients. From working with seasonal ingredients and urban farmers to zero-waste practices, our culinary innovations underpin a continuous effort to offer a taste of contemporary Japanese food while contributing positively to the local community and environment.