Winning recipe: Indian Accent never fails to impress with its winning combination of creative, modern dishes and warm hospitality. Season after season, year after year, chef Manish Mehrotra’s inventive tasting menus have played judiciously with his country’s palate to craft truly unique takes on the classics of the Indian subcontinent.
What to eat? The chef’s tasting menu is a colourful procession of small bites such as pao bhaji (masala served with a bread roll) and herb ricotta winter saag tart with sweetcorn. For those with a sweet tooth, the desserts are not to be missed. Try the masala coconut custard with chironji (a local relative of cashews) and date jaggery (cane sugar). The degustation offers the full experience, but there’s also a comprehensive à la carte menu and a four-course lunch.
Dough of dreams: Bread is anything but an afterthought at Indian Accent and there’s even a dedicated bread bar with more than 11 different types on offer. As well as a traditional selection, there are specialities on offer: snack on wild mushroom kulcha drizzled with truffle oil, or a pink peppercorn and jalapeño roti.
More on the chef? Passionate and generous, Mehrotra cut his teeth in Mumbai at the Thai Pavilion of the Taj Hotels and has now been with Old World Hospitality for 20 years. In recent years, he has opened several restaurants around the world, including a highly successful outpost of Indian Accent in New York.