Your approach to your meal should reflect your need to get in touch with nature. A quiet, relaxed dinner, a table set for a few. Be creative, be bold. Decorate your table to aesthetically please your senses. Your chopsticks pick out succulent fish and rice, piquant with wasabi and soya sauce, balanced with a sesame-doused salad. The perfect blend of ingredients, the perfect setting - harmony is sure to follow

Perennial Page 3 favourite and Indian line producer for the Angelina Jolie starrer, A Mighty Heart, Aarti Surendranath says, "Long before sushi became a rage in India, I used to specially import it from Thailand - and I thoroughly enjoyed it. I turned vegetarian recently and although it's just not the same as authentic sushi, I still manage to get my flavours when I travel abroad."

TOBBIKO SUSHI
Ingredients: Tobiko (wasabi), 20 gms; Tobiko (orange), 20 gms; Yaki nori, 1 gm; Sushi rice, 40 gms; Cucumber, 5 gms; Wasabi, 7 gms; Soya sauce, 25 ml; Gari, 25 gms.
Method: Divide the sushi rice into two equal portions and mould into rectangular borders and cover the sides with a strip of yaki nori. Fill each one with wasabi tobiko and orange tobiko respectively. Garnish with a cucumber fan and a small ball of wasabi and serve accompanied with gari, wasabi and soya sauce.