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What Makes Indian Accent’s Chef Manish Mehrotra Lose His Cool?


Manish Mehrotra has magically arrived at his own formula of what a great restaurant is all about, and one of the most important ingredients in his food is his imagination. It’s rare to go to a restaurant with a decor so simple and really feel moved by the food, but that’s Indian Accent for you (the only restaurant from India in the S Pellegrino list of 100 Best Restaurants in the World 2015). As soon as the plate hits the table, you know you’re going to experience something very special. Right from the Khandvi Ravioli with Khakra Crisp to the Chilli Hoisin Duck Kulcha, each dish on Manish’s pathbreaking menu evokes endless innovation. The integrity of the ingredients never gets lost. Even when the food seems to pull away from the shore every now and then, it retains its intrinsic accent.

“My driving force all this while has been to tell the world – we are not just butter chicken and naan!” He put thought into Indian cuisine and reinvented Delhi’s fine-dining scene hoping to put Indian food on the global culinary map… And he did just that. (Coming soon: Indian Accent in New York, March 2016.)

We present to you, a rapid-fire with Chef Manish Mehrotra.


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