A gastronomic journey with Indian Accent
My cousin, in case you haven't realised it yet, is a foodie. Well its what he does and knows so well. Spending time with him is to embark on a gastronomic journey. As he says, its art that these chef's create and, in his words, the most complete art since it assails all our senses.
Today he took me on a different journey with a chef that should be making a lot more waves than he's doing right now. But then maybe he is and I am just not aware. I am talking about Chef Manish Mehrotra of Indian Accent. Haven't been? Put it on your list of places to eat when you are in Delhi. Promise. The entrance itself gives you a tingle and tantalises you with anticipation.
Apparently he's introducing a few new things to his menu, so Bikramjit got invited to try and I was taken along for the ride. I have never ever done a tasting session that involved more than 10 menu items. We had a total of 16 (at least) - 17 if you count the palate cleanser. I was able to photograph some, some I fluffed and some I was so enticed by the thought of eating, I forgot to photograph. I photographed them and took notes so I would not forget. There is a gallery of shots below.
They were all bite size but they all added up. So deep breath and here goes:
Aloo Chat: The potatoes were like a nest of thin crispy bits with all of the requisite elements of the chaat except I would've liked mine with a little more chilli.
Khandvi Ravioli with green banana: Khandvi is a gujarati version of gram flour but these were wafer thin ravioli and melt in the mouth.
Prawns with Beetroot, wasabi and quinoa puffs: If you're a Bengali, you know about our favourite vegetable cutlet. Imagine that with wasabi instead of kasundi and add some muri. If you're not Bengali, there's no association but its still scrumptious. While I loved all the food- this has to be one of my stand out favourites.
Pork spare ribs: Juicy, tender, sticky with the unctuousness that a good spare rib should have. I only remembered to photograph this halfway through it was that good.
Duck Masala served in a Fursan cone with a small serving of foie gras: Apparently there are new rules on foie gras in India so we were told this is duck liver pate (sure) but it was delicious. I love duck and this was superb way to eat. Fun.
Morell Mushroom Musallam with Parmesan crisp: Musallam is a rich gravy heavy laden with spices traditionally used with meat. Here these delicious mushrooms from Jammu make a good vegetarian substitute. Yummy. (yep used that a lot. Its a good word.)
Chicken with roti: Looks pedestrian and sounds it - probably was an exotic name but it was absolutely perfectly cooked and delicious.
Galouti Kebabs served with strawberry chilli chutney: Ishita has a post on galouti kebab and she would have loved this. The kebab just melted in your mouth and the strawberry chutney was just a beautiful accompaniment. Not sure it needed the foie gras but I can never pass up an opportunity to eat some.
The palate cleanser was a Anaras (pomegranate) kulfi (more like an ice lolly) with churan. I don't think there is an English word that quite describes churan but I found the recipe for it here. Its basically a spicy (not hot) blend of sweet, sour and salty and adds a certain piquant taste to the ice lolly. It was served in the cutest miniature pressure cooker I have ever seen.
Main course was begun with some simple Daal Muradabadi served with Sattu (gram flour roasted) Paratha. We were already beginning to be quite full but this was a light and quite nicely balanced. Good thing it was a small portion and I only had half because I know with sattu - the more water you drink, the fuller you feel. Its traditionally eaten by farmers and labourers to feel full with very little and keep them sustained. This was quite nicely roasted with some spices and then stuffed into the parathas.
The final main course was John Dory, fried crisp in a rice batter - had a crunchy grainy feel, served in a moilee gravy that was absolutely delicious. I fluffed the photograph so there's no photo but it was my favourite too. Apparently its Bikramjit's favourite too. Along with it came a morell mushroom pilaf, wild mushroom kulcha with truffle oil, kulcha stuffed with duck and some raita. The kulchas were delicious as was the flavour of the pilaf.
The meal was finished with a dessert platter with some delicious Indian dessert. One was a milk foam with saffron (tasted like a foamy version of srikhand), mishti doi (sweet yoghurt) canolis, and two other tart shaped sweets that I am sure Bikramjit will remember but I can't because I forgot to write them down.
It was a fabulous afternoon and a marathon session of tasting, hosted personally by Chef Manish and explained in detail. Bikramjit is a fan and so am I now.
If you want to check them out, here are their website and social media links:
And here is your gallery too: