Latest news with #IndianAccent
Tatler Asia
03-06-2025
- Entertainment
- Tatler Asia
Dining news: Cristal Room by Anne-Sophie Pic welcomes Solbam from Seoul, Chaat collaborates with New Delhi's Indian Accent, and more
From grill top to clay pot Above Boston lobster Above Beef uni ikura pot rice Enishi in Sheung Wan has unveiled three new omakase menus and a fresh teppanyaki à la carte offering, expanding its appeal. Head chef Toru Takano's latest menus range from the entry-level Kizuna (HK$888), featuring dishes like firefly squid gyoza and Wagyu usuyaki rolls, to the premium Tsugi (HK$1,680), with mantis shrimp in dashi butter and a standout ezo abalone prepared two ways. All menus end with the restaurant's signature pot rice, made with Niigata-grown grains in a clay pot and finished on the teppan. Meanwhile, the new à la carte menu offers izakaya-style flexibility with teppan-prepared hamaguri steamed tableside, kadaifu-wrapped prawns, and Boston lobster tail grilled to order, its head turned into bisque. Enishi Address: G/F 49 Bonham Strand, Sheung Wan, Hong Kong A progressive Indian collab Rosewood Hong Kong's Chaat is teaming up with New Delhi's Indian Accent for a two-day showcase of progressive Indian cuisine on June 20 and 21. Chef Gaurav Kuthari and Indian Accent's executive chef Shantanu Mehrotra will present a collaborative tasting menu that blends bold street-style flavours with refined innovation. Lunch (HK$888) features dishes like lamb samosa tart, wagyu with sweet onion korma, and a pistachio and white chocolate gujiya, while dinner (HK$1,698) adds Kristal caviar pani puri, tandoori quail, and halibut pollichathu wrapped in banana leaf. Both menus close with Indian Accent's signature black dairy dal and kulcha, followed by golden chai masala. Scraps to table HKU's School of Biological Sciences has teamed up with Green Hospitality and Chomp for the third edition of Food Waste to Good Taste, this time culminating in a cookbook: Conscious Cooking – Asian Delights , which features 20 recipes from nine Hong Kong chefs including Barry Quek of Whey, Samaira Kavatkar (The Bombay East Indian Girl), Chris Winski of Soho House, Little Bao's May Chow and Tiff Lo of Jean May, among others, alongside Chomp founder Carla Martinesi. Each recipe transforms commonly discarded ingredients like cucumber peels, leek tops and tea leaves into inventive, Asian-inspired dishes. Launching on June 6 at Soho House, the cookbook highlights the 3,437 tonnes of food waste Hong Kong generates daily, over 778 of which come from the hospitality sector. All proceeds will go to Foodlink Foundation. Soho House Hong Kong Address: 1F, Soho House Hong Kong, 33 Des Voeux Road West, Sheung Wan, Hong Kong A pandan-filled summer Above Pandan Man afternoon tea at Cruise Restaurant & Bar Above Cool down with cendol shaved ice at Cruise Restaurant & Bar Cruise Restaurant & Bar at Hyatt Centric Victoria Harbour Hong Kong is teaming up with homegrown brand Pandan Man for a weekend-only afternoon tea running from June 7 to August 31. The pandan-themed spread features Southeast Asian-inspired treats like pandan kaya cheese toast with onsen egg, mango pomelo sticky rice froth pandan cake, and all-you-can-eat pandan ice cream with cendol shaved ice, made using fresh Thai pandan leaves. Priced at HK$688 for two, the set includes pool access and discount vouchers for Pandan Man stores. Guests who dine between June 9 and 30 can also enter a giveaway to win a two-night stay at Hyatt Centric City Centre Kuala Lumpur. Cruise Modern | $ $ 23/F (West Tower), Hyatt Centric Victoria Harbour Hong Kong, 1 North Point Estate Lane, North Point, Hong Kong
Hindustan Times
22-05-2025
- Entertainment
- Hindustan Times
Tresind Studio in Dubai becomes first Indian restaurant with 3 Michelin stars
It is the ultimate gastronomic accolade. And yet when it came it took much of the global foodie community by surprise. On Thursday night, Tresind Studio, an Indian restaurant in Dubai, was awarded three stars by the Michelin guide. This makes Tresind Studio the only Indian restaurant in the world to hold three stars. It is also the only restaurant in West Asia, across all cuisines, to have won this culinary accolade. Michelin stars are highly valued by chefs because of the incorruptibility, expertise and credibility of the guide. One star means that a restaurant is very good. Two stars make it one of the finest in the region. Three stars are only given to restaurants regarded as being among the best in the world. Tresind Studio's success is even more remarkable because its chef Himanshu Saini is under 40 and because it was widely expected that the first restaurant in Dubai to win three stars would be one of the many hyper-expensive places that are run by famous European chefs. Very few people believed that an Indian restaurant had any hope of competing with the biggest names in the world. Michelin clearly did not see it that way. Gwendal Poullennec, the head of Michelin, believes that the 'time is right for the recognition of Indian food on the world stage.' In recent years Michelin has broken with tradition and awarded stars to Indian restaurants all over the world. But three stars seemed like an impossibility till now. Though the guide covers over 50 global destinations and includes thousands of restaurants there are only 151 three star restaurants in the world. Poullennec made a special trip to Dubai for the announcement and two days before Tresind Studio's success was revealed , he went in secret to tell Saini and his team that they had made culinary history. They were sworn to silence and signed Non Disclosure Agreements so the official announcement took the culinary world by surprise. Saini seemed stunned and a little numb when Poullennec told him about the three stars but members of his team whooped, then wept openly and hugged each other in joy. Saini held it together long enough to make a short speech ('this is a big moment for our country, one that will inspire generations ') and then as the enormity of the achievement sunk in, he burst into tears as well. Though Tresind Studio is located in Dubai, its roots are firmly Indian. Saini trained at Delhi's Indian Accent and still credits that restaurant's legendary chef Manish Mehrotra with teaching him everything he knows about food. Bhupender Nath, the owner, is a self made man from a small town in Bihar who made a fortune in the global fisheries business and opened Tresind as a labour of love, backing and encouraging the then unknown Saini. Though Tresind Studio is the group's flagship, there is also a Tresind in Mumbai. Before the third star was announced Saini had promised to spend more time in the Mumbai restaurant. It remains to be seen if he will stick to that resolution now that he is the most successful Indian chef in the world and a member of that tiny international club of chefs who run three star restaurants.
New Indian Express
01-05-2025
- Entertainment
- New Indian Express
The Evolving Accent
On a sun-drenched Delhi afternoon, we glided beneath the leafy canopy of Lodhi Road, where time seems to slow beneath the embrace of ancient trees. Our destination lay at the end of this dappled route—Indian Accent, a name that resonates across continents as the vanguard of modern Indian cuisine. Though barely 15 years young, it carries the gravitas of a culinary legacy, having redefined what Indian food could be—with flair, finesse, and fearless innovation. For years, the restaurant's soul bore the unmistakable imprint of chef Manish Mehrotra, the visionary who charted its pioneering course. But seasons shift, and so do chapters. Today, that luminous legacy has been entrusted to his long-time protégé, chef Shantanu Mehrotra, a craftsman who once stood beside the master and now stands tall in his own right. For the past year, he has quietly helmed the revered kitchen—first honouring the blueprint drawn up alongside chef Manish, and now, gently steering it into a new era. With a newly unveiled tasting menu—his own composition, rich in nuance and bold in imagination—chef Shantanu steps into the spotlight. Together with his devoted team, he carries forward the story of Indian Accent, not as a repetition, but as a graceful evolution—one that honours its roots even as it reaches for new horizons. We were welcomed at the door by chef Shantanu himself—a gesture both humbling and quietly powerful. As he guided us to our table, a quiet awe settled over me. There was something profoundly gracious about a chef of his stature personally ensuring that each guest embarking on his tasting menu felt seen from the very first moment. His humility, much like his food, speaks softly yet leaves an indelible impression. As we settled in, the amuse-bouche arrived—a delicate herald of what was to come. I noticed with delight that the famed blue cheese naan had gracefully stepped aside to make room for its newer counterpart: a warm, caramelised onion and cheddar naan, deeply nutty and comforting. My husband, a devoted blue cheese enthusiast, wore a faint look of betrayal, but I couldn't have been happier—blue cheese and I have never been allies. This revised classic was paired with a demure shot of aloo-methi shorba, crowned with a whisper of garam masala. I admit, I had my doubts—a shorba made with aloo and methi felt like a culinary oxymoron. But one sip, and all hesitation melted away. I asked for seconds. Unashamedly. Between courses, curiosity led me to enquire about the man behind the menu. In his quiet, almost hesitant manner, chef Shantanu shared that he hails from Saharanpur, a small town in Uttar Pradesh. Trained in classical French cuisine, he has been with Old World Hospitality for over 25 years—and with Indian Accent since even before its doors first opened. A man of few words, but each of them sincere. We spoke about how Indian Accent, at first glance, can seem almost theatrical—plating that's elegant, almost sculptural, dishes that demand attention. But peel away that polished surface, and what you uncover is pure, undiluted India. The flavours are not inventions—they are memories, evocations, longings. Familiar and resonant, simply retold. Take, for instance, the khakra, vatana, dhokla —a dish that might be mistaken for a modern canapé, a mere tart with its usual toppings. But one bite, and it unspools into a vivid memory of Gujarat. The base, a crisp khakra; the topping, a lush green pea mash crowned with the tang and crumble of khaman dhokla—a carnival of textures and a symphony of flavours in a single, unassuming bite. Then came the congee—a silken tribute to the southern coast, where rice is more than sustenance: it is ritual. This rendition, creamy and rich, nodded to the comforting kanji of Tamil Nadu and Kerala, but with a twist: shards of crispy green jackfruit added texture and depth, while a scattering of pickled narthangai rind—sharp, citrusy, and deeply regional—elevated the dish into something rarefied and utterly unforgettable. Chef Shantanu Mehrotra's new summer tasting menu is a quiet revelation—much like the chef himself. It doesn't clamber for attention; instead, it unfolds with gentle elegance and quiet assurance, each course more compelling than the last. Subtle, thoughtful, and deeply personal, it is the mark of a man who allows his food to do the talking—in the most eloquent of tongues.
Time of India
26-04-2025
- Time of India
Dilli in a day: What to see, eat, and skip
Welcome to Delhi — the city where history naps in the shadow of modern chaos, where every traffic signal is a polite suggestion, and where your day can start with butter-laden parathas and end with rooftop cocktails next to a 13th-century ruin. Ready to spin through the madness and magic in just one day? Buckle up — it's going to be a chatpata ride. 8:00 AM: Breakfast Start strong in Old Delhi with breakfast. Hit Paranthe Wali Gali , where your paratha options range from potato to banana (yes, banana). Dip it in spicy pickles and have with a lassi that would have a lasting impression on you. 10:00 AM: Jama Masjid and Chandni Chowk After breakfast, climb up the minaret at Jama Masjid for panoramic views — and maybe a leg cramp. Then dive headfirst into Chandni Chowk's chaos. Warning: you may emerge with antique door knobs, 14 types of spice you don't recognise, and an existential question about how anyone crosses the road here. 12:30 PM: Lunch You've earned yourself a royal meal. Head to Karim's or Al Jawahar for melt-in-the-mouth kebabs, mutton korma, and roomali rotis. Vegetarian? Don't worry — the paneer here is sinful enough to need spiritual cleansing. 2:00 PM: Get a break Slip into the cool galleries of the National Museum or soak in the serenity of Humayun's Tomb . You'll be awed by centuries-old artifacts and question why your history textbook made it all sound so boring. Read more: 8 mind-blowing marine species found only in the Philippines 4:00 PM: Connaught Place Head to Connaught Place for some old-world colonial charm. Have chai at Wenger's or a cold coffee at United Coffee House and watch Delhiites hustle, pose, and dodge pigeons like pros. 6:00 PM: Sunset at Qutub Minar or Lodhi Garden As the sun dips low, wander through Lodhi Garden , where domes, tombs, and joggers coexist in quiet harmony. Or, climb up (mentally) to the towering Qutub Minar and imagine the Mughal Instagram captions of the past. 8:00 PM: Dine as you like Dinner? Depends on your mood. Want swanky? Try Indian Accent . Want rooftop views and street food with flair? Social , Bo Tai , or a cool bar in Hauz Khas Village will do the trick. 10:00 PM: End with style Stumble into Khari Baoli if you're still curious — the spice market's quieter at night, and the smell alone will keep you buzzed. Or find a rooftop bar and toast to surviving the glorious sensory overload that is Delhi. Read more: Inside Rajasthan's Bera: A village where leopards and locals coexist! Delhi doesn't chill — but for one wild day, you won't want it any other way. Just a heads-up — while we've listed all the highlights, it's unlikely you'll be able to tick off everything in a single day, thanks to Delhi's legendary traffic and blazing heat. So, plan smart: pick your must-visits beforehand to avoid mid-day meltdowns and spontaneous existential crises in the middle of a roundabout.
India Today
25-04-2025
- Entertainment
- India Today
Getting the accent right
Much feted as the pioneer of progressive Indian food, Indian Accent has valiantly survived—and lived to tell the tale—the ill-fated fusion-confusion phase, where an alarming number of restaurants were churning out, but flailing in their attempts to offer 'Indian-fusion' food. Sixteen years after chef Manish Mehrotra made Indian Accent the leitmotif of the leafy suburb of Friend's Colony, a new Mehrotra is at the helm of affairs at this legendary restaurant. Executive chef Shantanu Mehrotra's carefully curated tasting menu celebrates modern techniques and global influences with an intuitive pairing of contrasting tastes and textures, using surprise as an element of delight. The sheer artistry of combining a congee with soft shelled crabs, piqued with narthangai or citron to add a tangy slightly bitter tinge is simply genius. Or the rawa crusted sea bass in a sol kadhi sauce is a brilliant medley of traditional tastes and a contemporary vibe. The black dairy dal is an ode to time, passion and nostalgia, while the smoked aubergine bhujiya raita is a lovely tongue-in-cheek complement to the rich overhang of the lentils. The fabulous malpua crepe suzette, is delicate as the tender coconut, dark chocolate is delightful. All in all, the food is a loving testament to unexpected flavours. Visit with time on your hands to enjoy each course and creation; love, after all, is a time-agnostic indulgence.
