Cover Naga smoked pork with corn raab and soba (Photo: Inja)
Naga smoked pork with corn raab and soba (Photo: Inja)
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Inja proves that contrast can create harmony
Spiced and bold, Indian cuisine might typically be expected to overpower and subtle elegance of Japanese flavours and ingredients. At least that was my initial opinion, before visiting Inja.
Located within The Manor in South Delhi, the restaurant is a collaboration between CEO Panchali Mahendra and chef-partner Adwait Anantwar. Here, dishes are a careful balancing act, involving both technicality and restraint—some dishes are more delicate, while others are more powerful.
Even the interior reflects this contrast—stone and framed dyed silk using the Japanese shibori technique is juxtaposed with vibrant Indian trinkets and patterned wallpaper, creating a space that is luxurious and layered in culture.
Read more: Nature's palette: 9 traditional ingredients used as natural food colouring in Asian dishes
Above Tuna wrapped in mango leather
Above Inja’s interior
Tuna wrapped in mango leather
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The menu here exudes creativity—tuna is wrapped in mango leather instead of nori, somen noodles bathe in sugarcane juice with scallop, and a bread course is inspired by Mangalorean breakfasts, featuring the banana buns with filter coffee butter and banana bonito shavings.
Above Mangalorean buns
Above Somen noodles with scallop
Mangalorean buns
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Soba is served in a warm corn dashi with smoky Naga pork, a nod to Northeast India. Sweet endings include mochi-based Nepalese bread, fried, and served with gulab jamun custard and cream, followed by coconut water jelly with sesame oil ice cream.
Above Mochi donut with gulab jamun cream
Above Inja’s Essence, a drink from the Panch Indri Cocktail Menu
Mochi donut with gulab jamun cream
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And there are few better ways to round off a satisfying dinner here than with a drink from the Panch Indri Cocktail Menu, where each creation is inspired by the five senses—bringing the meal full circle.
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
