“We want people to enjoy and understand what they’re eating,” says Manav Sharma, Blanco’s food consultant as he assists the chef in rolling sushi. Handing out a nori wrapper to the chef, Manav talks about the myths and brand value associated with sushi in big Indian cities. “Sushi is a craze in metros today but Indians don’t know much about it. People think sushi is raw fish, but actually that’s sashimi,” he says. He shows the ingredients to the students and explains what they are. They watch intently and and some ask questions. As Sharma whips up Cocktail Sushi, 10-year old Vrinda has a question. “What are those bright orange bubbles around the sushi rolls,” she asks pointing at the glittering prawn roe. Sharma answers as he drops a lump of the eggs into the Cocktail Sushi. Served in a martini glass, this one has slivers of thin omelettes stacked with salmon, prawn roe, blanched prawn, chives, rice and sushi condiments. After the class, the students get to sample the food. “Next month again, we’ll take up some other item around which myths have to be dispelled,” said Sharma.

The sessions are open to all.