Discover Culinary Magic: 5 Exquisite Courses with Chef Shantanu Mehrotra at Indian Accent – A Lifestyle Experience

How is the brand handling the departure of star chef Manish Mehrotra?

Manish was a central figure for us, and his exit is certainly a big change. However, our restaurants are thriving. We still have full bookings in both New York and Mumbai.

As the new head chef, what changes are you implementing in the kitchen?

I’ve been part of this brand for many years. Even when Manish was leading at Indian Accent, I helped maintain our standards. It’s a busy time with three restaurants in key markets, but our skilled chefs in New York and Mumbai ensure smooth operations. My focus is on Delhi, where I plan to revamp the menu while keeping popular items like blue cheese naan and daulat ki chaat.

What new culinary inspirations are you exploring for the menu revisions?

Odia cuisine has a wealth of untapped potential, along with lesser-known Bengali dishes. Many still underestimate the flavors from the Northeast. I’m also excited about Gujarat’s offerings, having introduced khakra and dhokla into our new tasting menu. Recipes from Maharashtra deserve more recognition too.

Your London restaurant closed during the pandemic. Are there plans for new locations, perhaps in the Middle East?

The London restaurant became too costly due to high rent near Piccadilly Circus. The landlord didn’t offer any concessions during the pandemic, which led us to reconsider. If a good opportunity arises, we’ll explore other locations.

Can you share more about the new menus?

Our goal remains to innovate classic Indian recipes. In the new tasting experience, I’m incorporating ingredients like vatana and green jackfruit. You can enjoy dishes like shaami kababs made with elephant yam, paired with a unique urad dal kataifi. There’s a delightful seabass served with a fresh sol kadi, and even a twist on traditional malpua served as a fragrant crepe. It’s all about blending nostalgia with modern creativity, introducing diners to familiar flavors with new elements.

Recently, there has been a rising interest in Indian cuisine globally. A survey by the National Restaurant Association found that Indian food is one of the fastest-growing segments in the U.S., reflecting a broader appreciation for diverse culinary experiences. Social media platforms are buzzing with food lovers sharing their explorations of Indian dishes, evident in trending hashtags like #IndianFoodLovers. This growing interest not only validates our approach but also encourages us to continue evolving the culinary landscape.

For more insights into the trends shaping the culinary world, check out reports from the [National Restaurant Association](https://restaurant.org). This highlights how traditional cuisines can adapt and flourish in modern dining contexts.

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