Indian Accent Restaurant in The Manor – Boutique hotel in Delhi
At a city restaurant, Aditi Hindwan finds out that if done well, Indian ingredients can be meshed with those of the Western origin to perfection. Restaurant is located in the Manor one of the best Hotels in Delhi.
As a child a I remember religiously fighting with my father for wanting to go out to include in a “new” cuisine every time we went out; the usual Indian fare bored me. Dining out in delhi back then meant strictly Indian food. Unfortunately, things at home, after all these years haven’t changed much! Hence I grimly accompanied my dad, on his persistence to yet another Indian Food restaurant, but I was presently surprised. When I entered, Indian Accent, at the Manor hotel, I expected the usual Indian menu, but to my surprise the menu was a perfect mesh between desi and firangi food. “While designing the menu of Indian Accent, we kept in mind that globalised India is looking for a food change.” says chef Manish Mehrotra.
The menu card of the restaurant has an innovative amalgamation of desi dishes like anar and avocado raita , wild mushroom kulcha with truffle, tofu nariyal ke kofte, et al. At the first glance, these dishes seem to intimidate you, not knowing what to expect. We were offered wholemeal and semolina puchkas, masala cous cous. The presentation of the dish was as exotic as its name. The golgappas were served wioth five different coloured waters in shot glasses. “The water is the USP of these puchkas. We were served jal jeera and mint, tamarind, pomegranate, pineapple and garlic yogurt water to go with the puchkas so that the taste of one water does not overshadow the taste of the other. And the garlic and yogurt water is kept at the last because it neutralizes the after taste the after taste the water leaves on the tongue”. Says Mehrotra. It is the roasted scallops balchao served with saboodana papad and kokum powder that catch my fancy.
After the punget lamb, I was served the creamy tofu nariyal ke kofte with squash curry sauce and parmesan papad. The tofu is soft and almost melts in your mouth. “ We first extract water out of the tofu then grate it and add coconut milk to it with panko bread crumbs. It is made from bread without crusts , thus its is crisp than the Indian Bread. It’s an innovative new variation of the usual shahi paneer.” Says Mehrotra.
As a child a I remember religiously fighting with my father for wanting to go out to include in a “new” cuisine every time we went out; the usual Indian fare bored me. Dining out in delhi back then meant strictly Indian food. Unfortunately, things at home, after all these years haven’t changed much! Hence I grimly accompanied my dad, on his persistence to yet another Indian Food restaurant, but I was presently surprised. When I entered, Indian Accent, at the Manor hotel, I expected the usual Indian menu, but to my surprise the menu was a perfect mesh between desi and firangi food. “While designing the menu of Indian Accent, we kept in mind that globalised India is looking for a food change.” says chef Manish Mehrotra.
The menu card of the restaurant has an innovative amalgamation of desi dishes like anar and avocado raita , wild mushroom kulcha with truffle, tofu nariyal ke kofte, et al. At the first glance, these dishes seem to intimidate you, not knowing what to expect. We were offered wholemeal and semolina puchkas, masala cous cous. The presentation of the dish was as exotic as its name. The golgappas were served wioth five different coloured waters in shot glasses. “The water is the USP of these puchkas. We were served jal jeera and mint, tamarind, pomegranate, pineapple and garlic yogurt water to go with the puchkas so that the taste of one water does not overshadow the taste of the other. And the garlic and yogurt water is kept at the last because it neutralizes the after taste the after taste the water leaves on the tongue”. Says Mehrotra. It is the roasted scallops balchao served with saboodana papad and kokum powder that catch my fancy.
After the punget lamb, I was served the creamy tofu nariyal ke kofte with squash curry sauce and parmesan papad. The tofu is soft and almost melts in your mouth. “ We first extract water out of the tofu then grate it and add coconut milk to it with panko bread crumbs. It is made from bread without crusts , thus its is crisp than the Indian Bread. It’s an innovative new variation of the usual shahi paneer.” Says Mehrotra.
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