Shantanu Mehrotra guides Indian Accent with a global perspective that leaves room for interpretation

For Mehrotra, this eagerness and curiosity towards food did not stop short of Indian food. “Early in my career, I was eager to explore different kitchens, cuisines and roles. The All American Diner [an American-style diner in New Delhi which has now transformed into the all-day dining restaurant Habitat Club] was very close to my heart, and later I returned to Indian cuisine and continued learning there. During those years, I also worked at Oriental Octopus [a Pan-Asian restaurant in New Delhi that has now closed], where I was exposed to cuisines from across Asia, including Japanese, Thai and Chinese food.

I never said no to moving across restaurants or taking charge of something unfamiliar. That openness gave me invaluable insight into different cuisines. It exposed me to new techniques, perspectives and ways of thinking about food. It broadened my understanding of flavour and strengthened my adaptability as a chef.”

Yet, this curiosity became, for a while, its own stumbling block. As Mehrotra says, “This lack of a linear path felt like a setback. There were moments when moving between opportunities seemed risky compared to following a more conventional route, but looking back, those experiences became some of my greatest teachers.

What may have appeared to be detours at the time ultimately shaped my identity in the kitchen and prepared me for the leadership role I hold today.”

At this stage of his career, the chef’s focus remained entirely on perfecting a dish, a fault that Mehrotra was not ashamed to admit he was criticised for. “One piece of feedback that stayed with me was that I was sometimes so focused on perfecting the details of a dish that I could lose sight of the bigger picture of the guest experience. It was difficult to hear because as chefs, we take immense pride in precision and craftsmanship.

But over time I realised that a great restaurant is about much more than technical excellence on the plate. It is about hospitality, consistency, teamwork and creating a memorable experience from start to finish. This feedback taught me to step back more often, trust my team and view every decision through the eyes of the guest. Ultimately, it made me a better chef.”

With Mehrotra’s penchant for discovery, it comes as no surprise that one of the chef’s passions beyond the kitchen lies in travelling the world. “I enjoy exploring local food cultures and spending time outdoors. Travel, in particular, has always been a major source of inspiration because it allows me to experience new ingredients, techniques and traditions first hand, and discover the stories behind different cultures and cuisines.

Travel broadens my perspective, introduces me to unexpected flavour combinations and encourages me to think differently about familiar ingredients. The goal is never to replicate what I’ve seen elsewhere, but to use those experiences to deepen and enrich the way I interpret Indian cuisine.”

During his time in Hong Kong, the chef found the city’s diverse dining scene a fascinating landscape. “What I admire most is [Hong Kong’s] incredible balance between tradition and innovation. You can find a generations-old noodle shop around the corner from a world-class fine dining restaurant, and both are equally respected. There is an energy and efficiency to Hong Kong that is inspiring, yet it never loses its cultural identity.”

For Mehrotra, recognition was never the goal but rather a welcomed honour. “It doesn’t fundamentally change what we owe our guests or ourselves. If anything, it reinforces the responsibility we already feel every day. Guests choose to spend their time and place their trust in us, and that means delivering excellence consistently, not just on special occasions.

Personally, it is a reminder to remain curious, humble and committed to continuous improvement.”

Reflecting on his participation in the Tatler Best Takeover Series, Mehrotra says, “Working in someone else’s kitchen forces you out of your comfort zone and strips away the familiarity of your own systems and routines. It reveals how adaptable you really are. Not just as a chef, but also as a collaborator.

Every kitchen has its own culture, rhythm and way of thinking, and immersing yourself in that environment teaches you to listen more closely, observe more carefully and question your own assumptions. They remind you that there is no single way to pursue excellence.”

Having spent most of his life in the industry, Mehrotra mused on the legacy he hopes to leave behind, “I hope people say that I respected tradition while helping push Indian cuisine forward in a thoughtful and authentic way. More importantly, I hope I am remembered as someone who invested in people, who mentored young cooks, encouraged curiosity and helped create opportunities for others to grow.

If a young cook hears my name and thinks of someone who valued excellence, integrity and continuous learning, I would consider that far more meaningful than any individual accolade.”

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