Restaurant ReviewsIndian Accent Restaurant Reviews in New Delhi
The Manor one of the top Hotels in Delhi, in Friends colony West is buzzing nowadays. Deservedly so, for after a long time it has acquired FB that is worthy of its classy interiors. India Accent may be new to the city, but it is the country cousin of Delhiò€™s Oriental Octopus and Chor Bizarre as well as Tamarai, the best restaurant in London. It is path-breaking restaurant because it is a taste of Indian food fifty years from now.
Iò€™d gladly close my eyes and order the tasting menu (Rs. 1,800 veg/ Rs. 1900 non-veg) or light lunch (Rs.700/800) withÒ Rs. 1,000 for 5 half glasses of wine paired by no less than Charles Metcalfe. However, the menu is one-of-its-kind which make it Best restaurant in Delhi, so here are the best things on it:
Puchkas (Rs. 225) are taken to the next level altogether, whether you use presentation as your yardstick or sheer ingenuity (thereò€™s watermelon and cinnamon pani or pineapple juice). Why has nobody ever thought of these combinations before? Foie gras stuffed galawat with strawberry green chilli chutney (Rs. 650) is a mind-boggling combination. Chilli brings out the essence of strawberry and galawat kebabs are the Indian answer to foie gras, in that both of them have been teased out of their natural form into something to be put on show Chef Manish Mehrotra has excelled himself in this menu.
My favorite combination, however, has to be smoked salmon with thayar satham and tomato thukku (Rs. 625). Conceived as a maki sushi real Scottish smoked salmon takes the place of nori and in place of Koshihikari rice, thereò€™s the Tamil vegetarian favourite curd rice, thair satham. Salmon roe garnishes the sushi, sprinkle over with a dot of tomato pickle. It is no short of brilliant and itò€™s a marriage made in heaven.
What is so special about the never-seen-before combinations at Indian Accent is that all of them work because of the tightly controlled portions of flavor accents. Thereò€™s no clash of civilizations on your palate. Other dishes are more or less straight interpretations of classics with premium ingredients used.