Cover Ghee roast mutton boti, roomali roti pancakes, chutneys at Indian Accent
Ghee roast mutton boti, roomali roti pancakes, chutneys at Indian Accent
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Mandala Masters is working with Amaya Ventures to bring the New Delhi mainstay to Singapore from May 9 to 25
Since its opening in 2009, Indian Accent has enthralled critics and connoisseurs alike with its innovative Indian cuisine at its mainstay in New Delhi. Now, Singaporeans won’t have to book a flight to the Indian capital to savour a taste of the 19th best restaurant in Asia. Private member’s club Mandala Masters is collaborating with family office Amaya Ventures to bring Indian Accent to Singapore in a two-week residency from May 9 to 25.
The residency, which has previously seen the likes of top chefs Yoshihiro Narisawa, Mauro Colagreco and Gaggan Anand, will have culinary director Manish Mehrotra helming the kitchen at Mandala Masters alongside executive chef Shantanu Mehrotra and their 40-person team. Acclaimed as the No. 1 chef in India by Culinary Culture and American Express, Manish Mehrotra’s unique brand of traditional Indian flavours touched with modern techniques and fused with global inspirations has earned Indian Accent a spot on Time magazine’s ‘World’s 100 Greatest Places’.
Don't miss: Famed chef Yoshihiro Narisawa to helm Mandala Masters’ next culinary residency
Above Pathar beef bebab, garlic chips, and bone marrow nihari at Indian Accent
Above Kanyakumari crab and sago pongal at Indian Accent
Pathar beef bebab, garlic chips, and bone marrow nihari at Indian Accent
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During the two-week residency, guests will be able to indulge in four-, seven-, or nine-course menus distilling the best of Mehrotra’s culinary genius. Look out for the Kanyakumari crab with sago pongal, elevated with a touch of caviar for a delicate taste of the briny sea. A Wagyu pathar kebab steals the spotlight, with its succulent meat and glistening bone marrow nihari (stew) beautifully decorated with lily buds. A doda burfi treacle tart ends the meal on a sweet note with the complex flavours of its accompanying caramelised milk ice cream.
Parent company EHV International is also supporting Indian Accent's residency with a carefully curated beverage menu. EHV International head of bars Varun Sharma will be presenting Indian Accent's eclectic menu of craft cocktails and unique infusions, and head of wines at EHV International Kevin Rodrigues has curated an extensive wine list to take your culinary journey at Indian Accent to the next level.
Above Doda burfi treacle tart, caramelized milk ice-cream at Indian Accent
Doda burfi treacle tart, caramelized milk ice-cream at Indian Accent
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Said restaurateur Rohit Khattar, founder and chairman of EHV International, “The great food city of Singapore has been high on our radar, and we are keenly looking for a permanent abode for not only Indian Accent, but our other restaurant brands too.” Mehrotra added that the residency “provides a wonderful opportunity for us to share our enthusiasm for the exquisite intricacies of our culture by showcasing the harmonies and subtleties of flavours that can be found in Indian cuisine.”
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About
Ethan is a dining writer with Tatler Singapore. Trained in literary arts and filmmaking, their work has previously been published in Esquire Singapore, Men's Folio, and with the Asian Film Archive and the Singapore International and Film Festival, across a wide range of interests from gastronomy to fashion and arts criticism.
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Ethan writes about exciting news in the F&B industry, specialising in fine dining, exclusive spirits launches, and new restaurants. They are always looking for riveting voices to bring something fresh to an already-dynamic industry.
Follow them on Instagram at @faustiangourmand.
