French Knife Cuts
Launch The intimate Indian Accent forges a new path in fusion food - Hindu by Jayant
The newly opened Restaurant in Delhi - Indian Accent at The Manor, Friends Colony, has the most avant-garde food in the capital. Familiar preparations are made exotic but never strange. Indian Accent and Chef Manish Mehrotra, Old World Hospitalityâs Executive Chef, have outdone others who have experimented with âfusionâ. In this menu, which has taken nearly a year to create, Mehrotra doesnât merely combine different dishes and cuisines; instead he spots the similarities and makes smart substitutions. U.K.âs celebrated wine consultant Charles Metcalfe has prepared the exhaustive wine list to go with the food. Indian accent is opened in the Manor â the Boutique hotel in Delhi.
Letâs start with the blue cheese naan accompanied by a coconut and cashew nut sauce. Cookie-sized naans come stuffed with a pungent cheese. The blue cheese pocketed within the naans come stuffed with a pungent cheese. The blue cheese pocketed within the naan bursts in oneâs mouth with firecracker glory. The whole wheat and semolina puchkas with masala is an extravaganza in presentation is not taste. Five slender test tube shaped glasses arrive toppedwith a puchka each. Each test tube is filled with a different water, the first being normal jal jeera, the middle two have fruit water and the last has plain yoghurt-to âclear the palateâ,explains Mehrotra. One wonders if the humble puchka has ever been elevated to such a level of elegance.
Foie gras in kabab
But the highlights of the starters are certainly the foie gras stuffed galawal and the roast scallop balachao. The foie gars (or duck liver) is just as silken as the galawat kabab and adds that beautiful rich buttery-ness. This dish is fusion at its best as it combines a typical French delicay with an Indian speciality. Served in a shapely shell, the clear taste of scallop is set alight by the typical Goan balachao masala. A Lilliputian garnish of a saboodana papad and kokum powder adds the gentlest crunchiness. Taking the experiment even further is the nigiri sushi, where the seaweed wrap is replacedby smoked salmon and the Japanese sticky rice with curd rice and a dash of tomato thoku is, however, rather too strong for the salmon.
The masala morels and water chestnut with paper roast dosai doesnât do much for ones taste or imagination. One would not go back for it. But the rice-crusted red snapper moily is perfect. And the tamarind glazed lamb shank cuts like cream under the knife, having been marinated for over three hours in a marinade of coconut milk, etc.
The desserts are equally exotic with chyawanprash combined with cheese cake! But the safer and tastier choice is Old Monk rum balls.
Chef Mehrotra calls his cuisine,âContemporary Indian with influences from everywhereâ But simply-excellent, is what you can call it. A meal for two is Rs.3000 before taxes. By Nandini Nair (The Hindu)
Jayant Atri is a contributor writer, who is providing expert advices on the travel deals launched by various websites that offers good hotel in Delhi. If you are planning to visit Delhi, you may take the advantages of expert services offered by various hotels. His areas of writing including reviews of best hotels, restaurant in delhi and bar in Delhi.
Article Source: http://www.earticlesonline.com/Article/Launch-The-intimate-Indian-Accent-forges-a-new-path-in-fusion-food---Hindu/586191
How To Cut Potatoes For French Fries
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Recipe Secrets Exposed