![]() ELLE: What’s your take on molecular gastronomy? Incase it is not required then one should not even think of it. It is important to judge the trends according to your restaurant’s needs and your potential. MM: One should be inspired by food trends but shouldn’t get stuck with them. It will take more time but it’s a good progress.ĮLLE: Do you think it’s important for chefs to adapt to food trends? With increase in travel, their palette has evolved and are ready to experiment. It was tough at first as we would go empty, but now they have understood. Everyone is very passionate about North Indian centric food and found it weird to go to a place that doesn’t serve you butter chicken, papad, biryani, achar, and kabab. MM: In terms of food, Delhi is the toughest market. Whether it is the Blue Cheese Naan, Doda Barfi Treacle Tart, or Meetha Achaar Pork Ribs, the aim was to let the people living outside India also relate to it.Ī post shared by Indian Accent What was the first general reaction when people saw what you do? I created a unique combination of dishes and ingredients in such a way that it compliments each other. ![]() I wanted to work in an Indian restaurant for the longest time and this gave me the opportunity to give it my best. ![]() MM: While working in London, I got a chance to work at a restaurant. ELLE: How did you come up with the Indian Accent and what was your inspiration? Once you know you’ve done it, you’ve reached success. ![]() They come with high expectations about the name, and it’s my job to fulfil it. MM: I am eternally grateful for all the titles, but at the end of the day what matters to me is when someone walks out happy from my restaurant. ELLE: At the end of the day, how much do these titles and laurels matter to you? We have learnt it the hard way past these 14 and half years. Whether you believe it or not, keeping the belief strong keeps you motivated to bring in new and innovative experiences for the guest. What goes into keeping that title or restaurant at that position? Ahead, we chat with the chef on winning the title once again, what keeps him inspired, how he unwinds, his comfort food and more! ELLE: The title comes with its own pressures. To celebrate the winning of his coveted title, chef Mehrotra collaborated with JW Marriott Hotel Bengaluru on a 10-course meal, which featured some of the chef’s classic dishes such as Churan ka Karela, Chilean Cherries Golgappa, Beetroot and Peanut Butterchop, Gobindobhog and Mushroom Payesh, among others.Ī post shared by Manish Mehrotra all awards are honourable and make him feel good, chef Manish does admit that a lot of responsibility is put on his shoulders. It is not every day an Indian chef gets this title but the title comes with its own pressures of having to constantly improve on it and remain a trendsetter. This year, Indian Accent went from from #22 to #19 on Asia’s 50 Best Restaurant list, compared to the last. He understands the changing needs of a consumer and adapts to it–a quality that has made his restaurant sustain this long while still bringing in the accolades.Īs someone who enjoys bringing unique combinations to street chaat and regional cuisine, Mehrotra launched Indian Accent in 2009 with an unconventional and innovative approach to contemporary Indian food–a concept he thought of much ahead of his time. Even after being one of the top chefs in India and the name behind acclaimed restaurant Indian Accent, which has come under the Asia’s 50 Best Restaurants list for the 10th consecutive year, the chef is grounded, focused and always thinking of what to create next. There’s something very calm and collective about chef Manish Mehrotra.
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