The other day, I revisited my favourite Midori Store with my mother, who helped Siddharth and me discover this hidden gem in Fukuoka last year.
 

The owner-chef, our dear friend Takashi-san, and his ever-gracious team were deeply engaged in their culinary magic behind the counter. Their warmth and quiet dedication always create such a welcoming atmosphere.

This time, a sublime Parsi-inspired pudding especially touched us—soft, creamy custard with just a hint of salt, resulting in a delightful burned caramel finish—when I saw the mention of the Parsi family from whom Takashi-san learned the secret recipe. It became even more memorable after Takashi-san shared the inspiration behind the dish: a heartfelt tribute to the caramel custard we all enjoyed at Dorabjee & Sons during his visit to Pune this January.

We paired it with their special kulhad chai, served by Takashi-san, delicately infused with the soothing aroma of lemongrass—simple yet unforgettable.

We savoured a deeply comforting chicken saoji and a vegetarian delicacy, patodi rassa, served with soft phulkas and fragrant jeera rice for our meal. Midori Store unveils a unique menu influenced by Indo-Chinese flavours in the evening, thoughtfully paired with Old Monk cocktails. As saoji and Parsi cuisine are rooted in western India, I even wondered—half in jest, half in hope—if Takashi-san might someday experiment with feni, Goa’s distinctive cashew spirit.
 

Thari Poha, my mom's all-time favourite, came with chicken saoji.


That day, we noticed a few loyal patrons—men and women alike—relishing the bold, spicy dishes and the hosts' open-hearted hospitality. Passersby from the neighbourhood seemed visibly curious, drawn in by the inviting aromas and vibrant ambience.

While the India Pavilion at Osaka Expo 2025 is gaining momentum (a latecomer's charm, perhaps), I'd rather find myself in this little corner of Nagpur nestled in Fukuoka.

Often, I come across Indians in Japan who appear more Japanised than the Japanese themselves. Yet with Takashi-san, whom I've known only since last year, I feel as if I'm reconnecting with an old friend. Perhaps it’s his sincere, respectful embrace of India’s hyper-local, rich food traditions—something that resonates deeply with my soul.
 

Patodi Rassa close up.
 

Chicken Saoji close up.