Majicha Tea To Charred Salmon, David Myers' ADRIFT Kaya Returns With A Promising Platter

For chef David Myers, his well-travelled guests enrich the food experience at ADRIFT Kaya, a Japanese bar culture Izakaya-inspired restaurant. With their diverse travels, these guests know what’s best for them and, hence, don’t shy away from specifying their preferences. “Indians have an excellent palette; they know what good food is. They have a certain level of expectation inspired by their journeys across the world."On its 2nd anniversary, the high-end Japanese eatery in JW Mariott Aerocity is ensuring to live up to the "expectations" of its patrons as it launches some new dishes on the menu, including Majicha Tea, to interest our chai-loving country. When I had the opportunity to savour some of them, I could sense a bit of India in each. Like the presentation of smoky grilled dry tuna with togarashi (a Japanese spice mixture), lemon, and Shishito pepper (a Japanese chilly) reminded me of Mumbai's Vada Pav, which is conventionally complemented by green chillies and dry garlic powder.Next was the spicy-fried Tebasaki, a sweet-tangy variation of chicken wings served with a yoghurt mix. What makes the delicacy stand out is the chef’s Indian touch to the chicken wing. “Indians are fond of yoghurt. I tried to bring a whisk of local flavours with this thick milk-based base.” As I took a bite, a fusion of ingredients played in my mouth, and I could feel the blend of creamy Indian curd and Japanese pickles.But the charred salmon belly tossed in hot sesame oil was a delight. The fish delicacy, with its tenderness, won everyone's heart. My fellow guests couldn't agree more, who recommended I opt for this must-try dish topped with juicy flavours and crunchy cucumbers.Mingling Japanese flavours with Myers' signature California influence, other highlights included oysters and mushrooms, chicken thigh with Negima teriyaki sauce, crispy rice crackers or mains like sumi grilled king crab.The Food LandscapeAs someone who has travelled across the globe and now brings a union of travel and food in his culinary offerings, the ever-evolving food landscape has made him value handcrafted/homemade tidbits even more. "A discernible change in the changing food culture has been the reliance on technology and quick, easy-to-make food," Myers told me. “Even in Japan, the artisanal nature of things is dying. People are now more inclined towards machines, both in cooking and other areas.” The authenticity of any food is rooted in its traditional legacy, but it seems to be fading away with the advent of modern-day gadgets, he added.However, the chef appreciated how things have become more accessible due to social media, with connoisseurs worldwide engaging into “amazing things” like organising indigenous cuisine-centric food festivals or encouraging veganism. He, however, added that “the world is not going to shift dramatically" even with the arrival of plant-based foods. "People can’t instantly change from eating sea foods to vegan food, and there will always be parallels to the status quo.Home Away From HomeAmong the many countries and continents the Michelin-starred chef has been to, the “Land of the Rising Sun” remains his top pick. The diversity of food, from seafood to soy sauce, fascinates him, and Tokyo is still his “home away from home.” “The Japanese capital has to be my second home. With their attention to detail, the chefs here make the simple recipes look splendid, creating offerings that are scrumptious and pleasing to the eye.” Even the ingredients for ADRIFT Kaya are sourced from Myers' favourite travel destination, where he explores places from local farms to regular markets to pick the best, from taste to sustainability.The InformationWhere: JW Marriott Hotel, New Delhi AerocityWhen: Opens on all days. You can book a table between 6 PM - 12:45 AM from Monday to Saturday and twice on Sunday from 12:30 PM - 3:30 PM and 6 PM - 12:45 AM.(Please note that the new menu will be available from September 1, 2024.)