Not new to the city, the country cousin of Delhi’s Oriental Octopus and Chor Bizarre as well as Tamarai, the best restaurant in London. Indian Accent is a unique marriage between global ingredients and techniques with flavors and traditions of India.

Though a little on pricey side,it’s completely gorgeous with really classy and rare interiors in today’s times – two gigantic silver diya trees of life provide an Indian Accent to the otherwise contemporary décor. Marigold and frangipani flowers as omnipresent leitmotifs, the restaurant welcomes you on a unique culinary journey.

I’d gladly closed my eyes to the Manager Samrat Bannerji’s recommendation and ordered the tasting menu. However, the menu is one-of-its-kind making it to be one of the Best restaurants in Delhi, so here are the best things on it:

The food is a mixture of old favourites and unusual treats: pretty great, but the wines Metcalfe has selected were sensibly matching every dish, within the pale commencing with Gunderloch Riesling Trocken, Rheinhessen 2006. Puchkas are taken to the next level altogether, (there’s watermelon and cinnamon pani or pineapple juice). Really wonder why has nobody ever thought of these combinations before? Foie gras stuffed galawat with strawberry green chilli chutney is a mind-boggling combination. Similarly, his panko-crusted ‘bharwan mirch’ with goat cheese mousse, topped with aam papad chutney was essentially an Indian spicy starter.

My favorite combination, however, of the entire meal was a witty, veggie north-south marriage featuring a paper-thin, crispy dosai cone accompanied by masala morels and water chestnuts (singhara) while Anil’s was  smoked salmon with thayar satham and tamarind glazed lamb shank served with Khasta roti fingers. Must say each dish was extremely flavorful.

Coming on to sweet some things chef has used the time tested desi styled ingredients to make western deserts like Old Monk rum-balls with Valrhona chocolate sauce (a great modern mix of nostalgic Indian and western ingredients) and the comfortingly familiar yet new combination of Kinnaur apple and  shakarpara crumble with vanillabean icecream and Cointreau Ki Chuski, was a perfect ending to a truly global meal. 

The restaurant’s path-breaking contemporary Indian menu, which is been designed by Chef Manish Mehrotra,and preceeded by chef Pradeep, is going for change from this March since its Executive Chef is coming back for good. The menu that we hope will excite the adventurous yet satisfy traditional palates.