Indian Accent, New Delhi – Best Restaurant In India, Imaginative Cuisine By Chef Manish Mehrotra
[New Delhi] Indian Accent is about the joy of classic Indian cuisine presented in a modern and inimitable style that has the world talking.
It has most recently been awarded “Best Restaurant In India”, ranking No 19 on Asia’s 50 Best Restaurants 2018.
Chef Manish Mehrotra has taken nostalgic tastes and revamped them with exceptional ingredients, that not only challenge but also excite the palate at the same time.
Since its origin in 2009, Indian Accent has grown steadily in popularity by serving a “contemporary Indian menu”.
The restaurant has also opened its doors in two of the world’s most vital food cities, New York and London, to much acclaim.
What makes Indian Accent stand out, is of course its food.
There is magic in the preparations that either arrive in an elegant fashion or else are offered with a hint of quirkiness.
This amalgamation of seriousness and fun works perfectly, the yin and the yang, especially when opting for the tasting menu.
The interiors of Indian Accent are classy and minimalistic to the point that food gets all the attention.
In addition, the water features at their new location add a bit of romance to the atmosphere that in turn compliments the food even further.
On this particular day, I went for the Tasting Menu (Rs 3500, SGD 70.00) which consists of seven spaced out courses that have small, yet surprisingly filling, portions with diverse flavour profiles.
Puchkas (Five Waters), a street food immensely popular in India, gets a beautiful makeover thanks to the flavoured waters that have hints of tamarind, cinnamon, pineapple, pomegranate, and more in the five shot glasses they are served in.
The Duck Khurchan Cornetto was a true delight, and the only ‘negative’ aspect was that I craved it again later that day.
Indian Accent takes pride in its stuffed Kulchas and the blue cheese, bacon, and wild mushroom kulchas are truly exceptional because of the way they are cooked and their uniquely delicious fillings.
Then there are the juicy, sticky, tangy Pork Spare Ribs where the meat falls off the bone in seconds or the Baked Fish with Amritsari Masala Butter and White Bait Papad that was downright delightful in every sense.
For dessert, while the Daulat Ki Chat with its creamy lightness is a favourite of many, I went head over heels for the Fig and Whiskey Ice-cream.
The service at Indian Accent was beyond exceptional.
The staff members were knowledgeable, well spoken, attentive, and the pauses between the courses are beautifully timed so that there was a leisurely pace to the entire meal.
The omnipresence of the chef is what made the lunch all the more special.
He was extremely hands on, and can be seen on the floor, meeting and greeting.
He came over to our table four times during the meal, inquired about the food, made small talk, sent over an extra dish he wanted us to try, and remained cool as cucumber even at the height of service.
Chef Manish Mehrotra is among the top chefs of the world right now and his downright humbleness is inspirational.
Indian Accent is the perfect place for anyone who not only enjoys eating but loves the very idea of food.
The modish take on the menu isn’t just limited to the presentations, rather it is the flavours that emerge from these out-of-the-box collaborations of ingredients that is the true champion of the experience that is Indian Accent.
Indian Accent, New Delhi
The Lodhi, Lodhi Road, New Delhi, Delhi 110003
Tel: 098711 17968
Opening Hours: Lunch 12:00pm-2:30pm Last Orders 2:30pm Daily;
Dinner – First Seating 7:00pm, Second Seating 9:45pm Last Orders 10:30pm Daily
Google Maps – – Indian Accent
* Written by DFD’s India Correspondent @tickereatstheworld. Raghav is a travel and food writer who enjoys the thrill of discovering new places and writing about them. When he is not working, he can be found driving around his two kids from one birthday party to another.
New Ubin Seafood CHIJMES – Zhi Far Fare At More Centralised And ‘Atas’ Location. Give Them Time To Settle In
April 07, 2018